Miss Daisys Deviled Eggs Recipes

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THE BEST DEVILED EGGS



The Best Deviled Eggs image

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

12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling

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.

MISS DAISY'S DEVILED EGGS



Miss Daisy's Deviled Eggs image

These are the best Deviled Eggs I have ever tried. I usually have to double this recipe because they are gone almost as soon as I put them out.

Provided by ratherbeswimmin

Categories     Free Of...

Time 30m

Yield 24 eggs

Number Of Ingredients 9

12 hardboiled egg, peeled and chilled
1/2 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 green onions, finely chopped
2 tablespoons well-drained pickle relish (I use sweet)
paprika

Steps:

  • Cut eggs in half lengthwise, remove yolks, and reserve whites.
  • Mash yolks until smooth.
  • Combine yolks, mayo, Worcestershire sauce, mustard, salt, pepper, and mix until smooth.
  • Stir in onion, and pickle relish.
  • Spoon mixture into center of egg whites.
  • Sprinkle tops with paprika.

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