BEST DEVILED EGGS RECIPE
Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch. Watch the video above to see how easy it is to make this recipe!
Provided by Lisa Bryan
Time 34m
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.
Nutrition Facts : ServingSize 2 deviled eggs halves, Calories 125.3 kcal, Carbohydrate 0.7 g, Protein 6.4 g, Fat 10.5 g, SaturatedFat 2.4 g, Cholesterol 189.4 mg, Sodium 125.7 mg, Sugar 0.6 g
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.
GWANNY'S "DOUBLE EGGS"
Since he was able to talk, grandson Jonathan, has requested some of Gwanny's Double Eggs when he comes to visit--it took a while to realize he meant DEVILED Eggs. The special ingredient is the added small boiled irish potato which takes on the tastes of the condiments, and extends the amount of filler in the egg. The amount of condiments to add is dependant upon your own taste and consistancy desired.
Provided by Gwanny Hill
Categories < 30 Mins
Time 30m
Yield 8-16 serving(s)
Number Of Ingredients 7
Steps:
- Put eggs on stove in cold water.
- Bring to boil, cover and remove from heat.
- Let them sit in hot water for 12-15 minutes.
- Pour off hot water and allow to sit in cold water until cool enough to handle.
- Peel eggs and cut in half, removing the yolks to a small bowl.
- Mash yolks and add the mashed potato.
- mixing well.
- Add mayonnaise, mustard, and vinegar to desired stuffing consistency; add salt and pepper.
- Stuff yolk mixture into the egg whites and refrigerate until ready to serve.
- Garnish with light sprinkling of paprika, if desired.
- NOTE: Adding a teaspoon of vinegar to the water before boiling the eggs will prevent the leaking out of egg white should the egg crack during the cooking process.
DOUBLE EGGS
Make and share this Double Eggs recipe from Food.com.
Provided by Keysha
Categories Lunch/Snacks
Time 30m
Yield 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Boil eggs then cool and peel them.
- Cut eggs in half, separating the egg yolk from the egg white.
- Place cut egg white onto a serving dish.
- Mix egg yolk, mayonnaise, mustard, vinegar, and sugar in a bowl until it is firm not runny. Add more or less of each ingredient until it suits your taste.
- Fill egg whites with the yolk mixture.
- Chill then serve.
- Makes a delicious and easy appetizer.
Nutrition Facts : Calories 162.8, Fat 10.4, SaturatedFat 3.2, Cholesterol 372.6, Sodium 187.9, Carbohydrate 3.5, Fiber 0.1, Sugar 2.6, Protein 12.7
FRIED DEVILED EGGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 44m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
- Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
- Heat oil in a deep-fryer to 350 degrees F.
- In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
- Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.
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
DEVILED EGGS I
Another recipe passed down to me by my mother. Very good!
Provided by Martin
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
- Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 0.7 g, Cholesterol 187.7 mg, Fat 8.7 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 96.2 mg, Sugar 0.5 g
DOUBLE-BOILER SCRAMBLED EGGS
You will not find any lighter or fluffier scrambled eggs than these my Mom taught me to make. These take a little longer than scrambling in pan. The time is worth it. They are creamy, fluffy and light. The secret is cooking them slowly over low heat in a double boiler. They are truly decadent and adding cheese or herbs only...
Provided by Donna Farley
Categories Eggs
Time 20m
Number Of Ingredients 6
Steps:
- 1. Place a couple inches of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
- 2. Place the top of the double-boiler in place when water is simmering. Add the butter
- 3. Whisk the eggs, cream, salt and pepper together. At this point you can add fresh herbs chopped, Place in top half of the double-boiler in the melted butter.
- 4. Cook, stirring frequently with a wooden spoon or spatula, until eggs are thickened into soft curds, 15 minutes or when they are the consistency you want. Just remember as long as they are over the water they will continue to cook.
- 5. You can add your favorite cheese, herbs, crumbled bacon or use your imagination. If you use 1/3 cup cream cheese add it after the eggs just start to set cube it and reduce the milk to 1/4 cup.
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