The Devils Favorite Deviled Eggs Recipes

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THE DEVIL'S OWN DEVILED EGGS



The Devil's Own Deviled Eggs image

A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!

Provided by Eric Starkey

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

Time 1h

Yield 12

Number Of Ingredients 6

12 eggs
1 jalapeno pepper, minced
1 habanero peppers, seeded and minced
¼ cup mayonnaise
1 teaspoon yellow mustard
⅛ teaspoon paprika

Steps:

  • Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
  • Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 0.7 g, Cholesterol 187.7 mg, Fat 8.6 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 101 mg, Sugar 0.5 g

THE BEST DEVILED EGGS



The Best Deviled Eggs image

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 7

12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling

Steps:

  • Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
  • Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
  • Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

DEVILED EGGS



Deviled Eggs image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 24 halves

Number Of Ingredients 10

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.

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.

LIL DEVILS DEVILED EGGS



Lil Devils Deviled Eggs image

The Lil Devils can be made, of course, with your favorite deviled egg recipe; I'm enclosing the recipe my mother was famous for, and which I've taken over myself. The Lil Devils were first served at a Halloween party for adults in 2007, but these could also be great adapted at a child's party anytime. Also, I'm not great at measuring (nor was she), but the quantities for ingredients are in the right ballpark. As for decorating: let ingredients at hand and your imagination be your guide. In the photo that will be included, I omitted toasting the pine-nuts which is why you can't really see them.

Provided by Diann is Cooking

Categories     < 4 Hours

Time 1h15m

Yield 24 Lil Devils

Number Of Ingredients 10

12 hard-boiled eggs, peeled and rinsed
2 tablespoons Dijon mustard
1/4 cup mayonnaise
1 teaspoon mild curry powder
1/8 cup chopped dill pickles or 1/8 cup capers
1/4 teaspoon salt
48 capers
toasted pine nuts
pimentos
fresh dill

Steps:

  • Slice eggs in half, and remove yolks to a separate bowl.
  • Combine mustard, mayonnaise, curry powder and salt with yolks, mashing with the flat end of a large spoon. You may have to adjust mustard and mayonnaise quantities to reflect your taste for moisture of the deviling, and the size of the yolks.
  • Mix in the chopped dill pickle or the capers (if necessary, drain them first).
  • Stuff the egg white "boats" using a spoon. You may stop here and chill in refrigerator until serving, OR you may go on to make the decorated eggs.
  • To decorate the Lil Devils: the capers become eyes, the pine nuts and pimento become noses, more pimento for mouths and for devil horns. The dill serves as hair and as beards. Create some Devils as victims, too. Round mouths, the like. Roasted pepper works well as pimento (is really the same thing), just cut or slice it to the shapes you want.

THE DEVIL'S FAVORITE DEVILED EGGS



The Devil's Favorite Deviled Eggs image

Make and share this The Devil's Favorite Deviled Eggs recipe from Food.com.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 10m

Yield 8 eggs, 4 serving(s)

Number Of Ingredients 7

8 large eggs, hard cooked
6 tablespoons mayonnaise
1/2 teaspoon tabasco brand habanero sauce
1/2 teaspoon creole mustard
1 tablespoon chopped pickled habanero pepper (red pickled jalapenos ok)
1/8 teaspoon salt (or to taste)
cayenne pepper

Steps:

  • Peel eggs and halve; scoop out yolks; place yolks in bowl and mash with fork.
  • To yolks add mayonnaise, habanero sauce, salt, mustard, and chopped pickled habaneros (red pickled jalapenos are an ok substitute if you find habaneros too hot), mixing all together well.
  • Using pastry bag fitted with large tip, or plastic bag with corner snipped out, pipe filling contents into hollowed-out egg whites.
  • Sprinkle tops of filling with a generous amount of cayenne pepper.
  • Don't even think about paprika.

Nutrition Facts : Calories 144.4, Fat 9.6, SaturatedFat 3.1, Cholesterol 372, Sodium 237.5, Carbohydrate 1, Fiber 0.1, Sugar 0.5, Protein 12.6

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