Old School Deviled Eggs Recipes

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CLASSIC DEVILED EGGS RECIPE BY TASTY



Classic Deviled Eggs Recipe by Tasty image

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

12 eggs
½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon relish
1 teaspoon salt
1 teaspoon pepper
paprika
1 tablespoon fresh parsley leaves

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

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

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

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

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.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

We've hatched some delicious flavor combinations for deviled eggs recently, but this classic recipe is always on our must-make list for entertaining.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 5

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
Coarse salt and freshly ground pepper

Steps:

  • In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
  • Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Season with salt and pepper.
  • Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

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

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired

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

OLD FASHIONED DEVILED EGGS



Old Fashioned Deviled Eggs image

There are so many deviled egg recipes nowadays but the traditional old-fashioned deviled eggs recipes will always be a big hit.

Provided by Marissa

Categories     Appetizer

Time 25m

Number Of Ingredients 8

6 large eggs
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon dijon mustard
1⁄8 teaspoon salt
1 dash pepper
Paprika
Bacon pieces

Steps:

  • Place eggs in a single layer in a saucepan and cover with 3 inches of water. Bring to boil, cover, and remove from heat.
  • Let stand 15 minutes. Drain and fill the pan with cold water. Peel eggs under cold, running water.
  • Halve eggs lengthwise and scoop yolks into a mixing bowl.
  • Add mayonnaise, pickle relish, mustard, salt, and pepper. Mash thoroughly.
  • Use a spoon or pastry bag to fill egg halves with yolk mixture.
  • Garnish with paprika. Chill.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.

Provided by Kristina

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 12

Number Of Ingredients 8

6 large eggs
1 cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped red onion
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon white vinegar
1 pinch paprika, or to taste

Steps:

  • Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
  • Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
  • Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 1.6 g, Cholesterol 100 mg, Fat 17.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 172.6 mg, Sugar 0.6 g

OLD FASHION DEVILED EGGS



Old Fashion Deviled Eggs image

Make and share this Old Fashion Deviled Eggs recipe from Food.com.

Provided by drhousespcatcher

Categories     Potluck

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

6 large eggs
2 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
1 dash pepper
paprika

Steps:

  • Place eggs in single layer in saucepan and cover with 3 inches water. Bring to boil, cover and remove from heat.
  • Let stand 15 minutes. Drain and fill pan with cold water. Peel eggs under cold, running water.
  • Halve eggs lengthwise and scoop yolks into mixing bowl.
  • Add mayonnaise, pickle relish, mustard, salt and pepper. Mash thoroughly.
  • Use spoon or pastry bag to fill egg halves with yolk mixture.
  • Garnish with paprika. Chill.

GRANDMA'S DEVILED EGGS



Grandma's Deviled Eggs image

Everyone loves Grandma's eggs, but getting the recipe on paper can sometimes be quite a job. Well, here it is! Thanks Joanne Higgins-aka Grandma. Here's a hint-better make 2 dozen, 1 doesn't go to far in our family.

Provided by Tandy Higgins

Categories     < 30 Mins

Time 25m

Yield 24 eggs

Number Of Ingredients 5

1 dozen egg, boiled
1 tablespoon mustard
2 tablespoons white vinegar
3 tablespoons sugar
1/3 cup Miracle Whip

Steps:

  • Hard boil eggs and peel. To make eggs peel easier I peel them while they are still hot under cold running water. Cut eggs in half lengthwise and remove egg yolks.
  • Combined rest of ingredients together. Add eggs to mixture and beat with mixer until smooth.
  • Stuff egg yolk mixture back into egg white halves. Sprinkle with paprika if desired.

Nutrition Facts : Calories 39.1, Fat 2.2, SaturatedFat 0.7, Cholesterol 93.1, Sodium 37.9, Carbohydrate 1.8, Sugar 1.8, Protein 2.8

CLASSIC SOUTHERN DEVILED EGGS



Classic Southern Deviled Eggs image

This classic Southern recipe has been a favorite in my family for years. It combines the simplest ingredients, including sweet pickle relish, perfectly for a picnic, cookout, or family dinner.

Provided by FoodJunkie

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 15m

Yield 12

Number Of Ingredients 8

12 hard-boiled eggs, peeled and halved
¼ cup mayonnaise
3 tablespoons rice wine vinegar
3 tablespoons sweet pickle relish
3 tablespoons yellow mustard, or more to taste
1 tablespoon white sugar
¼ teaspoon cayenne pepper, divided
¼ teaspoon ground black pepper, divided

Steps:

  • Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork.
  • Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 3.3 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 162.2 mg, Sugar 2.8 g

OLD BAY DEVILED EGGS



Old Bay Deviled Eggs image

Old Bay Seasoning isn't just for seafood. Here it adds a spicy kick to the filling of this classic finger food.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 7

6 large eggs
2 tablespoons mayonnaise
1/2 celery stalk, finely chopped (1/3 cup), plus 12 leaves for serving
1 teaspoon Old Bay Seasoning
1/2 teaspoon spicy brown mustard
2 to 3 tablespoons milk
Ground pepper

Steps:

  • In a large pot, cover eggs with cold water by 2 inches and bring to a boil over high. Boil 1 minute, remove from heat, cover, and let sit 10 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel, then slice each egg in half lengthwise. Remove yolks with a spoon and place in a small bowl.
  • Mash yolks with a fork. Add mayonnaise, celery, Old Bay, and mustard and mash into a smooth paste. Gradually add milk, stirring, until yolk mixture has a creamy consistency. Season mixture with pepper. With a spoon, fill each egg white half with about 1 tablespoon yolk mixture. Top each with a celery leaf before serving.

Nutrition Facts : Calories 55 g, Fat 5 g, Protein 3 g

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