Tasty Deviled Eggs Recipes

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LOADED DEVILED EGGS RECIPE BY TASTY



Loaded Deviled Eggs Recipe by Tasty image

Here's what you need: eggs, sour cream, bacon, fresh chives, shredded cheddar cheese, salt, pepper, bacon, fresh chive

Provided by Vaughn Vreeland

Categories     Appetizers

Yield 24 servings

Number Of Ingredients 9

12 eggs, hard-boiled
½ cup sour cream
½ cup bacon, cooked, chopped
¼ cup fresh chives, finely chopped
½ cup shredded cheddar cheese
salt, to taste
pepper, to taste
bacon, cooked and chopped
fresh chive, finely chopped

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 sour cream, bacon, chives, cheddar cheese, 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 eggs, garnish with the bacon and chives, and serve chilled.
  • Enjoy!

Nutrition Facts : Calories 86 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams

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

KATIE'S DEVILED EGGS



Katie's Deviled Eggs image

Provided by Katie Lee Biegel

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 6

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sweet paprika, for garnish

Steps:

  • Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.

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.

MUFFIN TIN DEVILED EGGS RECIPE BY TASTY



Muffin Tin Deviled Eggs Recipe by Tasty image

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

12 eggs
3 tablespoons nonfat greek yogurt
2 tablespoons relish
1 tablespoon mustard
1 tablespoon hot sauce
salt, to taste
pepper, to taste
paprika, to serve
fresh parsley, chopped, to serve
nonstick vegetable oil cooking spray
aluminum foil

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

DEEP-FRIED DEVILED EGGS RECIPE BY TASTY



Deep-fried Deviled Eggs Recipe by Tasty image

Here's what you need: hard-boiled eggs, flour, eggs, panko breadcrumbs, oil, mayonnaise, pickle relish, mustard, hot sauce, salt, pepper, paprika

Provided by Claire Nolan

Categories     Appetizers

Yield 24 servings

Number Of Ingredients 12

12 hard-boiled eggs, peeled
1 cup flour
3 eggs
1 cup panko breadcrumbs
oil, for frying
4 tablespoons mayonnaise
2 tablespoons pickle relish
2 tablespoons mustard
1 teaspoon hot sauce
salt, to taste
pepper, to taste
paprika, or seasoning of choice on top, optional

Steps:

  • Heat cooking oil for deep-frying in a medium-size pan over medium heat.
  • Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
  • Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil.
  • Fry for 2-3 minutes, flipping halfway through.
  • Remove from pan and drain excess oil on a paper towel.
  • Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth.
  • Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white and dust with paprika.
  • Enjoy!

Nutrition Facts : Calories 121 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams

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

BEST DEVILED EGGS



Best Deviled Eggs image

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 12

1/2 cup mayonnaise
2 tablespoons 2% milk
1 teaspoon dried parsley flakes
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon pepper
12 hard-boiled large eggs
Minced fresh parsley and additional paprika

Steps:

  • In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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

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.

DI'S DELICIOUS DELUXE DEVILED EGGS



Di's Delicious Deluxe Deviled Eggs image

These tasty deviled eggs are always a BIG hit. I'm constantly asked to share the recipe. You'll love them, too! Add more hot sauce if you really want to make them deviled!

Provided by HIPPS

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 45m

Yield 12

Number Of Ingredients 7

6 large eggs eggs
½ stalk celery, finely chopped
¼ onion, finely chopped
¼ cup mayonnaise
salt to taste
1 dash hot pepper sauce
paprika, for garnish

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
  • Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Nutrition Facts : Calories 69.8 calories, Carbohydrate 0.6 g, Cholesterol 94.7 mg, Fat 6.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 63 mg, Sugar 0.4 g

TASTY DEVILED EGGS



Tasty Deviled Eggs image

I came up with this one after becoming bored of the same old yolk-and-mayo deviled eggs. I love the hint of horseradish....not strong but tasty.

Provided by Parsley

Categories     Lunch/Snacks

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

12 hard-boiled eggs, cooled peeled and halved
3/4 cup light mayonnaise (or regular)
2 tablespoons prepared horseradish
1 teaspoon mustard
3 tablespoons sweet pickle relish
1 celery rib, finely chopped
2 teaspoons garlic powder
paprika

Steps:

  • Place yolks into mixing bowl; mash with a fork or potato masher.
  • Combine mayonnaise, horseradish, mustard, relish, celery, garlic powder with the yolks and mix well.
  • Spoon, or pipe with pastry bag or baggie, into hollowed egg halves.
  • Sprinkle each with paprika for color/garnish.

Nutrition Facts : Calories 136.2, Fat 10.3, SaturatedFat 2.4, Cholesterol 191.8, Sodium 227.5, Carbohydrate 3.9, Fiber 0.2, Sugar 2.6, Protein 6.5

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From simply-delicious-food.com


BEST DEVILED EGGS RECIPE (WITH MIX-IN IDEAS) - COOKING CLASSY
2020-04-03 Let cool in ice water. Peel and slice eggs in halve. Transfer yolks to a small mixing bowl. Use a fork to mash up yolks. Add mayonnaise, dijon mustard, vinegar, and seasonings. Stir and press mixture to smooth lumps. Pipe or spoon creamy egg yolk mixture into egg whites. Garnish with bacon if using and paprika.
From cookingclassy.com


BEST DEVILED EGGS RECIPE - EATING ON A DIME
2021-10-13 Slice eggs in half and gently open with your fingers and use the tip of a knife to pop the cooked yolk into a small mixing bowl. Set egg white aside. Repeat until all halves are removed of yolks. Mash yolks in bowl with a fork. Add mayonnaise, mustard, salt and pepper and mix well.
From eatingonadime.com


CLASSIC DEVILED EGGS RECIPE | HOW TO MAKE TASTY DEVILED EGGS LIKE …
Hard cook the eggs by boiling them in water for 12 minutes. Drain the hot water from the pan and run cold water over the eggs. Let them sit in the cool water a few minutes. Peel the eggs and slice each one in half using a sharp knife. Transfer the yolks to a small bowl. Arrange the whites on a serving plate.
From victoriahaneveer.com


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