Favorite Topped Deviled Eggs Recipes
FAVORITE TOPPED DEVILED EGGS
Become the life of the party with our Favorite Topped Deviled Eggs. Favorite Topped Deviled Eggs include a dash of paprika for a little something extra.
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients except paprika; mix well.
- Spoon into resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves. Sprinkle with paprika.
- Add your choice of toppings (see tips) before serving. (Nutrition information DOES NOT include toppings.)
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 195 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
THE BEST DEVILED EGGS
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 7
Steps:
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
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.
FAVORITE TOPPED DEVILED EGGS
The addition of Neufchatel cheese makes these deviled eggs exceptionally creamy.
Provided by Kraft
Categories PHILADELPHIA Cream Cheese
Time 15m
Yield 24
Number Of Ingredients 7
Steps:
- Cut eggs in half lengthwise. Remove yolks; place in medium bowl. Add Neufchatel cheese, mayo, mustard, vinegar and sugar; mix until well blended.
- Spoon mixture into large resealable plastic bag. Cut small corner from bag and pipe filling into egg white halves. Sprinkle with paprika.
- Add, if desired, your choice of Toppings (see Tips) just before serving.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 0.5 g, Cholesterol 85.2 mg, Fat 3.6 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 75.5 mg, Sugar 0.2 g
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2013-01-13 Instructions Checklist. Step 1. CUT eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients except paprika; mix well. Advertisement. Step 2. …
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- CUT eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients except paprika; mix well.
- SPOON into resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves. Sprinkle with paprika.
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