Picnic Deviled Eggs Recipes

THE PERFECT DEVILED EGGS

The Perfect Deviled Eggs image

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

Ingredients

12 large hard-boiled eggs, peeled
⅓ cup mayonnaise
1 tablespoon pickle relish
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground paprika

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

DEVILED EGGS

Deviled Eggs image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 25m

Yield 24 halves

Number Of Ingredients 10

Ingredients

1 dozen eggs
1/4 cup mayo
1 teaspoon yellow mustard
2 teaspoons chopped pickles
1 teaspoon pickle juice
1 teaspoon sugar
1 teaspoon white vinegar
Hot sauce, such as Tabasco
Salt and black pepper
Paprika, for sprinkling

Steps:

Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.

PICNIC DEVILED EGGS

Picnic Deviled Eggs image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 12 halves

Number Of Ingredients 9

Ingredients

6 hard-cooked large eggs, peeled
3 tablespoons mayonnaise
1/8 teaspoon Worcestershire sauce
2 tablespoons minced celery
1 tablespoon minced dill pickle
2 teaspoons chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
Dash of hot sauce
Paprika

Steps:

Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce.
Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 63 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 0.4 grams

DEVILED EGGS

Deviled Eggs image

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

Provided by P48422

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

12 large eggs
kosher salt
1/2 cup mayonnaise (preferably homemade)
2 teaspoons Dijon mustard
2 teaspoons sweet pickle relish
1 pinch curry powder
1 pinch cayenne
1 pinch sea salt
2 teaspoons snipped chervil or 2 teaspoons chives

Steps:

Put the eggs in a large saucepan with enough water to cover by 2 inches.
Add some salt.
Bring to a boil over high heat.
As soon as it boils, take the pan off the heat, cover, and let stand for 10 minutes.
Pour off the hot water, fill the pan with cold water, and let stand about 10 more minutes.
Gently crack the shells under water to loosen, then remove the shells.
Halve the eggs and scoop out the yolks.
Mash the yolks well, then add the remaining ingredients except the chervil or chives.
Mix well.
Taste, adjust the seasonings.
Fill the egg halves withe the filling.
Can be prepared about 4 hours before serving.
Sprinkle with the chervil or chives just prior to serving.

PICNIC STUFFED EGGS

Picnic Stuffed Eggs image

My dad loves these stuffed eggs, which are a Southern favorite. I've been cooking since I became a teenager, and this is one of my original recipes.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

12 hard-boiled large eggs
1/2 cup mayonnaise
1/4 cup sweet pickle relish, drained
1 tablespoon honey mustard
1 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Fresh parsley sprigs, optional

Steps:

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.

Nutrition Facts : Calories 154 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 317mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.

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