Thebestestdeviledeggsever Recipes

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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.

THE BESTEST DEVILED EGGS EVER!!



The Bestest Deviled Eggs Ever!! image

My husband LOVES deviled eggs, but he's pretty picky about them too. The best way that I can describe these, is that it took me a lot of trial and error before I finally got them right. If you want more, don't double the recipe (its already doubled, and if you double it again, they just don't turn out right...TRUST ME!!) just make the batch twice. Just go ahead and boil all the eggs at once, and mix the ingredients twice. Enjoy

Provided by Tayders momma

Categories     Lunch/Snacks

Time 30m

Yield 24 deviled eggs, 6-8 serving(s)

Number Of Ingredients 9

12 eggs
6 tablespoons mayonnaise
2 tablespoons Splenda sugar substitute or 2 tablespoons sugar
2 teaspoons yellow mustard (Honey mustard is excellent also)
2 teaspoons vinegar
2 teaspoons sweet relish (heaping and (to taste)
salt and pepper
paprika (to garnish)
fresh parsley sprig (to garnish)

Steps:

  • boil the eggs -- place eggs in enough cold water to cover completely. Bring to a rolling boil over high heat. Reduce heat to a lower medium boil and cook an additional 12 minutes.
  • Promptly chill the eggs so that the yolks stay a bright yellow.
  • While the eggs are cooling -- in a medium mixing bowl combine the mayo, Splenda, mustard vinegar, relish and salt and pepper.
  • Once the eggs are cool, slice them lengthwise, placing the yolks in the bowl with the other ingredients.
  • Place the white halves in a deviled egg dish or serving tray.
  • Mash the yolks, then blend with the other ingredients with a mixer on a medium speed until mostly smooth.
  • Spoon the yolk mixture into the egg white halves. (I use disposable cake icing bags, with no tip in the bag or a large star tip to make them 'pretty').
  • Garnish the eggs with a light dusting of paprika with the parsley sprigs on the tray around the whites.You may also garnish the top of the eggs with olive slices too.

Nutrition Facts : Calories 208, Fat 14.5, SaturatedFat 3.9, Cholesterol 375.8, Sodium 279.3, Carbohydrate 6, Fiber 0.1, Sugar 2.8, Protein 12.8

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