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.
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. 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 they are cool enough to handle, peel the eggs.
- 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. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
OLD STAND-BY DEVILED EGGS
Make and share this Old Stand-by Deviled Eggs recipe from Food.com.
Provided by LorenLou
Categories < 15 Mins
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the boiled eggs lengthwise and gently remove the yolks.
- Mash the yolks with a fork, but do not pack.
- Add remaining ingredients.
- Replace the filling, back into the egg whites.
- You can do it with a spoon, or decoratively with a cake decorating/icing pump.
- Sprinkle with extra paprika and garnish as desired with olives, pimentos, etc.
Nutrition Facts : Calories 55.4, Fat 3.9, SaturatedFat 1, Cholesterol 107, Sodium 70.8, Carbohydrate 1.7, Sugar 0.8, Protein 3.2
BEST DEVILED EGGS
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
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.
THE GEEZER'S DEVILED EGGS
I started makin' deviled eggs for family get-togethers a long time ago and I started out with the amount in this recipe, but as the years passed by, the recipe grew and now if I want a couple for myself I have to make at least two dozen eggs ! The secret is in how the eggs are cooked !
Provided by Chef Roly-Poly
Categories < 60 Mins
Time 55m
Yield 12 egge halves, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place eggs in a heavy saucepan and cover with water. Bring to a boil.
- Turn off heat and cover. Set timer for 20 minutes. After 20 minutes, drain and rinse eggs under cold water until cool and peel. Cut eggs in half lengthwise and take out yolks. Place yolks in a small bowl and mash well with a fork. Add the rest of the ingredients except paprika and mix well.Spoon or pipe filling into egg whites and sprinkle with paprika.
Nutrition Facts : Calories 39.4, Fat 2.7, SaturatedFat 0.9, Cholesterol 106.2, Sodium 44.9, Carbohydrate 0.3, Sugar 0.2, Protein 3.2
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