Vegetable Deviled Eggs Recipes

DEVILED EGGS II

Steps:

• Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
• Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
• Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

CLASSIC DEVILED EGGS RECIPE BY TASTY

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!

CLASSIC DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Slip out yolks and mash with fork.
• Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

THE PERFECT DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
• Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
• Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

QUICK DEVILED EGGS

Steps:

• Place 4 large eggs in a small saucepan; add water to cover eggs by 1 inch. Bring to a boil. Remove pan from heat; cover, and let stand 13 minutes. Drain; rinse eggs under cold water. Peel eggs; halve lengthwise. Remove yolks leaving whites intact; place yolks in a medium bowl.
• Add 2 tablespoons reduced-fat mayonnaise, 1/2 teaspoon each Dijon mustard and white-wine vinegar, and a dash of hot sauce; season with coarse salt and ground pepper. Mash together with a fork until combined.
• Spoon filling into egg whites; sprinkle with thinly sliced scallions or paprika.

PERFECT DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
• Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

BEST DEVILED EGGS

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.

CRUNCHY VEGGIE DEVILED EGGS

Steps:

• Remove the egg yolks and place in a small bowl, then mash with a fork. Add the mayonnaise, red pepper, onion, celery, mustard, salt and pepper and mix thoroughly.
• Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
• Cover lightly with plastic wrap and refrigerate for up to one day before serving. Enjoy!

DELECTABLE DEVILED EGGS

Steps:

• 1.Cut the eggs in half lengthwise, being careful to remove the yolks without breaking the white part.
• 2.Place the white parts cut side up on a serving platter.
• 3.Place the yolks in a food processor bowl or a small bowl. Add the remaining ingredients and process in the food processor or mash with fork until smooth.
• 4.Spoon or pipe a heaping tablespoon of the yolk mixture into each white center.
• 5.Chill before serving, if desired.

EASY DEVILED EGGS

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.