Mrs Painters Deviled Eggs Recipes

LEMON CAPER DEVILED EGGS

Lemon Caper Deviled Eggs image

I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!

Provided by Katie Lee Biegel

Categories appetizer

Time 55m

Yield 24 deviled eggs

Number Of Ingredients 10

Ingredients

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small clove garlic, grated
Zest of 1 lemon
Paprika, for garnish
Chopped parsley, for garnish

Steps:

Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

DEVILED EGGS

Deviled Eggs image

This is possibly the best deviled eggs, I have ever had. I make them alot, and the recipe is thanks to my mom.

Provided by KittyKitty

Categories Summer

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
1 dash pepper
paprika

Steps:

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayo. Add relish, mustard, salt and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with Paprika.
Tips; for pretty eggs, pipe yolk mixture into egg whites with a decorative pastry tip.
If you want your eggs, to stand up on the plate, and not wobble around, slice off a very small bit on the bottom of the white, so they sit flat.

Nutrition Facts : Calories 117.2, Fat 8.3, SaturatedFat 2, Cholesterol 214.1, Sodium 227.8, Carbohydrate 4.1, Fiber 0.1, Sugar 1.6, Protein 6.4

MRS. PAINTER'S DEVILED EGGS

Mrs. Painter's Deviled Eggs image

Make and share this Mrs. Painter's Deviled Eggs recipe from Food.com.

Provided by Bake Em N Take Em

Categories < 30 Mins

Time 20m

Yield 12 egg halves, 3-4 serving(s)

Number Of Ingredients 6

Ingredients

6 peeled hard-boiled eggs
1/8 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3 tablespoons mayonnaise
1 dash paprika

Steps:

Cut eggs in half, lengthwise.
Scoop yolks out and crush in bowl.
Add the rest of the ingredients to the bowl & mix well.
Carefully spoon into eggs.
Sprinkle Paprika on top.
Refrigerate.

Nutrition Facts : Calories 214.6, Fat 15.7, SaturatedFat 4, Cholesterol 376.8, Sodium 325.5, Carbohydrate 4.9, Fiber 0.1, Sugar 2.1, Protein 12.8

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