DEVILISH EGGS
This Halloween-twist on classic deviled eggs gets a fiery blast of flavor from roasted peppers, paprika, cayenne pepper, and hot sauce. It's a simple, guaranteed crowd-pleaser for a party on the most haunted day of the year.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
Steps:
- Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
- When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
- Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
- Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
DEVILISH EGGS
Make and share this Devilish Eggs recipe from Food.com.
Provided by Schutte
Categories < 30 Mins
Time 20m
Yield 12 eggs
Number Of Ingredients 9
Steps:
- Take egg yolks out, place in a bowl, and mash with a fork and/or spoon.
- Add the mayonnaise, mustard, 1 tsp of chives, Tabasco, salt, and pepper, and mix together.
- Spoon mixture back into egg halves.
- Mix paprika and chipotle powder.
- Garnish with extra chopped chives and paprika blend.
CLASSIC DEVILED EGGS
These classic deviled eggs from Food Network are perfect for your next party.
Provided by Mary Nolan
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
SUNNY'S DEVILISH EGGS
Provided by Sunny Anderson
Categories appetizer
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 9
Steps:
- Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
- In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.
DEVILISH EGGS
Provided by Ellie Krieger
Categories appetizer
Time 24m
Yield 12 servings (1 serving is 2 pieces)
Number Of Ingredients 10
Steps:
- Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water.
- Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.
- Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.
- Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.
CLASSIC DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves
Provided by Vaughn Vreeland
Categories Appetizers
Time 30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
- Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
- Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
- Enjoy!
Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
DEVILISH DEVILED EGGS
This is a very simple but wonderful deviled egg recipe that my mother use to make for me. This was always a favorite at barbecues and potlucks. Thank you for trying it. ENJOY!
Provided by MizEmerilLagasse
Categories Kid Friendly
Time 20m
Yield 12 deviled eggs
Number Of Ingredients 6
Steps:
- Peel and cut the eggs in two.
- Place the yolks in a small bowl and set the whites aside.
- Smash the yolks and whisk in the mayonnaise and mustard until smooth.
- Add the onions and pickles and whisk until combined.
- Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika.
DELICIOUSLY DEVILISH EGGS
Make and share this Deliciously Devilish Eggs recipe from Food.com.
Provided by Lorac
Categories Pork
Time 20m
Yield 24 halves
Number Of Ingredients 8
Steps:
- Slice eggs lengthwise and scoop out yolks.
- Place yolks and remaining ingredients in a food processor or blender and process until smooth and blended.
- Place mixture in a pastry bag and pipe into the egg white halves.
DEVILISH EGGS
This recipe is from "My First Cookbook" distributed by the Imperial Sugar Company in 1959. This is the way all my in-laws prepare devilled eggs. They're very good. Can easily be doubled or tripled as needed. Prep time does not include boiling the eggs.
Provided by Nanita
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Cut eggs in half and remove yolks.
- In medium bowl mash yolks and add remaining ingredients. Mix well.
- Spoon mixture into egg white halves.
- Sprinkle with paprika.
- Refrigerate 1 hour or until time to serve.
Nutrition Facts : Calories 213.7, Fat 15.6, SaturatedFat 4, Cholesterol 427.8, Sodium 634.8, Carbohydrate 4.8, Fiber 0.1, Sugar 2.1, Protein 12.8
SIMPLE DEVILED EGGS
The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.
Provided by Suzanne EE
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g
DEVILISH DEVILED EGGS
Up the freak-out factor of your Halloween spread with a classic hors d'oeuvre with some spice and spark. These deviled eggs have a spicy pimento filling that creates a festive orange hue in the filling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 16
Number Of Ingredients 7
Steps:
- In a medium pot, cover eggs with cold water by 1 inch. Bring to a boil over high, cover, and immediately remove from heat. Let sit 11 minutes. Transfer eggs to a colander and run under cold water until cool enough to handle.
- Meanwhile, in a food processor, combine red peppers, mayonnaise, mustard, and hot sauce and process until smooth, about 1 minute. Peel eggs and halve lengthwise; remove yolks, leaving whites intact. Add yolks to food processor with red-pepper mixture and process until mixture is smooth, scraping down side as needed. Season to taste with pepper. Pipe or spoon yolk mixture into whites. Sprinkle with poppy seeds before serving.
Nutrition Facts : Calories 92 g, Fat 6 g, Protein 7 g, SaturatedFat 2 g
BEST DEVILED EGGS
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CLASSIC DEVILED EGGS
Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Cut eggs lengthwise in half. Slip out yolks and mash with fork.
- Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.
Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g
DEVILED EGGS
These deviled eggs are made with Miracle Whip® instead of mayo.
Provided by Barbara
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool in ice water.
- Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
- Refill each egg half with the yolk mixture and sprinkle with paprika.
Nutrition Facts : Calories 77.3 calories, Carbohydrate 0.7 g, Cholesterol 186.6 mg, Fat 5.5 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 88.3 mg, Sugar 0.6 g
CLASSIC DEVILED EGGS
An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.
Provided by Kristina
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
- Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
- Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 1.6 g, Cholesterol 100 mg, Fat 17.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 172.6 mg, Sugar 0.6 g
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