ULTIMATE DEVILED EGGS
Steps:
- Place the eggs in a large saucepan and cover completely with cool water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath.
- Peel the eggs, then halve lengthwise. Remove the yolks and place them in a bowl. Add the mayonnaise, Pickled Shallots, gherkins, mustard and vinegar, and use a fork to mash the ingredients together until smooth. Alternatively, use a food processor. Add the chives, parsley, bacon, scallion whites and some salt and pepper.
- Transfer the filling to a piping bag fitted with a medium round tip or a resealable plastic bag with one corner of the bag snipped off. Pipe the filling into the egg whites, then top each with scallion greens, pickled shallots, some paprika and a sprinkle of bacon.
- Place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil.
- Place the shallots in a medium heatproof bowl and pour the hot liquid over the top. Cool to room temperature, and then cover and refrigerate for 1 hour.
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
MUFFIN TIN DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, nonfat greek yogurt, relish, mustard, hot sauce, salt, pepper, paprika, fresh parsley, nonstick vegetable oil cooking spray, aluminum foil
Provided by Matthew Johnson
Categories Appetizers
Yield 12 servings
Number Of Ingredients 11
Steps:
- Crack twelve eggs, and separate the yolks and egg whites into separate bowls.
- Preheat oven to 300°F (150°C).
- Spray a mini muffin tin with nonstick spray. Pour each yolk and egg white into its own mini muffin tin hole.
- Place the tin into a baking dish with a tinfoil ring, wire wrack, or a towel to keep the muffin tin from touching the bottom of the baking dish directly (so the eggs steam gently in the oven and don't turn brown).
- Cover the eggs and the baking dish tightly with aluminum foil. Make sure the foil tents up so it doesn't touch any of the eggs.
- Lift one edge of the foil and pour in boiling water ⅓ way up the muffin tin and re-cover with foil.
- Place the eggs in the oven for 13 minutes. Check to make sure the egg whites and yolks are both fully cooked.
- Remove foil and muffin tin from baking dish and let cool.
- With a thin knife, remove the egg yolks and egg whites from the tin. Set the egg whites aside.
- In a bowl, combine the cooked egg yolks, Greek yogurt, relish, mustard, hot sauce, salt, and pepper. Mix with a fork until well combined.
- Place the mixture in a piping bag with a desirable tip and pipe the yolk mixture onto the cooked egg whites. Sprinkle with paprika and chopped parsley.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 8 grams, Sugar 1 gram
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
THE PERFECT DEVILED EGGS
Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!
Provided by NicoleMcmom
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
- Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
- Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g
NUTTY DEVILED EGGS
From Bridget Jones. I tried this to use up eggs and ham from Easter but they're so good I'll make them again other times of year!
Provided by FLKeysJen
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut eggs in half and scoop out yolks.
- Mix together all ingredients with the egg yolks and spoon into the whites.
- Garnish with paprika and gherkin slices.
Nutrition Facts : Calories 111.3, Fat 8, SaturatedFat 2.2, Cholesterol 193.5, Sodium 123.6, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 8.6
INCREDIBLE DEVILED EGGS
I'm often asked to bring these to potlucks and family get-to-gethers. I always have to make extra, because my kids (even the biggest kid - DH) sneak them before I can get out the door with them. Three of the top U.S. egg producing states are in the midwest. No wonder these little jewels are so popular at those church potlucks in the Midwestern U.S. region.
Provided by PanNan
Categories Potluck
Time 45m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Cut boiled eggs in half, lengthwise.
- Remove yolk and place in medium sized bowl.
- Place egg whites on serving platter.
- Add mayonnaise (or Miracle Whip), mustard, pickle juice, celery seed, salt, pepper, sugar, and 1 tbsp scallions (or chives) to the bowl with the yolks.
- Mix until a creamy consistency.
- Add more mayonnaise, if necessary, for a really creamy texture.
- Spoon or pipe into the hollowed out yolk portion of the egg white.
- Sprinkle with paprika, and the remaining 1 tbsp minced scallion (or chives).
- Chill at least one hour before serving.
Nutrition Facts : Calories 56.8, Fat 4.1, SaturatedFat 1, Cholesterol 94.3, Sodium 126.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 3.2
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