Simple And Delicious Deviled Eggs Recipes

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EASY DEVILED EGGS



Easy Deviled Eggs image

After wondering how to make deviled eggs for years, I stumbled across this recipe. It comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 7

6 hard-boiled large eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
Paprika

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Nutrition Facts : Calories 114 calories, Fat 9g fat (2g saturated fat), Cholesterol 214mg cholesterol, Sodium 293mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

DELICIOUS DEVILED EGGS



Delicious Deviled Eggs image

From holiday parties to warm weather barbeques and potluck suppers, these classic deviled eggs will spice up any occasion.

Provided by Food Network

Categories     appetizer

Time 10m

Yield Makes 6 (2 halves) servings

Number Of Ingredients 6

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon seasoned salt
McCormick® Paprika

Steps:

  • 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  • 2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
  • 3. Refrigerate 1 hour or until ready to serve.
  • Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

EASY DEVILED EGGS



Easy Deviled Eggs image

This adopted recipe has already received many good reviews and is the way I have always fixed deviled eggs. Since these are just basic deviled eggs, use your imagination and add anything you want. Double or triple the recipe if desired. Cooking time includes time to cook the eggs.

Provided by GrandmaIsCooking

Categories     < 15 Mins

Time 15m

Yield 6 deviled eggs, 3 serving(s)

Number Of Ingredients 4

3 large eggs, hard-cooked
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1 dash pepper

Steps:

  • Cut eggs lengthwise into halves.
  • Slip out yolks and mash well with a fork.
  • Mix in remaining ingredients.
  • Fill whites with yolk mixture, heaping it up lightly.

Nutrition Facts : Calories 72.1, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 80.5, Carbohydrate 0.4, Sugar 0.2, Protein 6.3

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

SIMPLE DEVILED EGGS



Simple Deviled Eggs image

The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.

Provided by Suzanne EE

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 9

6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon white sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
½ teaspoon salt
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1 pinch paprika, or to taste

Steps:

  • Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g

THE BEST DEVILED EGGS RECIPE



The Best Deviled Eggs Recipe image

This simple deviled eggs recipe is our go-to deviled egg recipe.

Provided by Camille Beckstrand

Categories     Appetizer

Time 10m

Number Of Ingredients 6

6 eggs (hardboiled)
2 Tablespoons mayonnaise
salt and pepper (to taste)
1 Tablespoon yellow mustard
2 Tablespoons dill pickle relish ((or sweet pickle relish))
1/2 teaspoon paprika ((or salad supreme))

Steps:

  • Peel shells off of the hard boiled eggs and slice in half (lengthwise).
  • Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.
  • Using a fork, mash the yolks into small pieces. Add the mayonnaise, salt and pepper to taste, mustard, and relish to the yolks and mix until well combined and creamy.
  • Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.
  • Lightly sprinkle with paprika (or salad supreme) and keep in the fridge until ready to serve.

Nutrition Facts : Calories 40 kcal, Carbohydrate 1 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 90 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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