Ricks Deviled Eggs Recipes
DEVILED EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 24 halves
Number Of Ingredients 10
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.
CREAMY DEVILED EGGS
Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to start a casual evening. Make this creamy deviled egg recipe and get your party started in 30 minutes or less!
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
- Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
- Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
- Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
Nutrition Facts : Calories 108 g, Fat 8 g, Protein 6 g
CHICKS-ON-THE-RANCH DEVILED EGGS
A hint of Dijon mustard, Parmesan cheese and ranch salad dressing take the flavor of these absolutely adorable deviled eggs to new heights! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1/2 dozen.
Number Of Ingredients 8
Steps:
- Cut a thin slice from the bottom of each egg so it sits flat. Cut the top third from each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add cheese, salad dressing, mustard and pepper; stir until well blended. Spoon into the egg white bottoms; replace tops., Cut 12 feet and 12 small triangles for beaks from carrot chips. Gently press the capers into the filling for eyes; add beaks. Insert a dill sprig in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving.
Nutrition Facts :
RICK'S EXTRA DEVILISH EGGS
Last Thanksgiving I was adding the finishing touch to my deviled eggs and after I sprinkled the last one I noticed that my paprika was cayenne pepper. Luckily my Ex (Yes my Ex, Susan and her husband Neal are our friends and are invited for the holidays) had some with paprika for the faint of heart. My two sons liked the extra devilish ones so much they requested them for Christmas.
Provided by rickscott
Categories < 60 Mins
Time 50m
Yield 24 appetizers
Number Of Ingredients 6
Steps:
- Cut chilled eggs in half lengthwise.
- Remove yolks and place in a bowl.
- Reserve egg white halves.
- Mash yolks with a fork.
- Add all ingredients except mayonnaise and mix with the fork.
- Mix in mayonnaise until the mixture is creamy, but not too thin.
- Fill reserved egg whites with yolk mixture.
- Sprinkle with cayenne pepper.
- Cover and chill for at least 30 minutes.
Nutrition Facts : Calories 51.1, Fat 3.7, SaturatedFat 1, Cholesterol 106.7, Sodium 109.6, Carbohydrate 1.1, Sugar 0.4, Protein 3.2
RICK'S DEVILED EGGS
I've been making this version so long I don't remember how it came about. I had to measure this out one day so my DIL could make it.
Provided by rickscott
Categories < 60 Mins
Time 50m
Yield 24 appetizers
Number Of Ingredients 6
Steps:
- Cut chilled eggs in half lengthwise.
- Remove yolks and place in a bowl.
- Reserve egg white halves.
- Mash yolks with a fork.
- Add all ingredients except mayonnaise and mix with the fork.
- Mix in mayonnaise until the mixture is creamy, but not too thin.
- Fill reserved egg whites with yolk mixture.
- Sprinkle with paprika.
- Cover and chill for at least 30 minutes.
Nutrition Facts : Calories 51.1, Fat 3.7, SaturatedFat 1, Cholesterol 106.7, Sodium 109.6, Carbohydrate 1.1, Sugar 0.4, Protein 3.2
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