Best 4 Best Deviled Eggs Recipes
**Deviled eggs:**
Deviled eggs are a classic appetizer or snack that are perfect for any occasion. They are made with hard-boiled eggs that are mashed and then mixed with a variety of ingredients, such as mayonnaise, mustard, vinegar, and spices. The eggs are then typically garnished with paprika or chives.
This article features two recipes for deviled eggs: a traditional recipe and a spicy recipe. The traditional recipe uses mayonnaise, mustard, vinegar, and paprika, while the spicy recipe adds some cayenne pepper and Sriracha sauce for a little kick. Both recipes are easy to follow and can be made in just a few minutes.
No matter which recipe you choose, you're sure to enjoy these delicious and versatile deviled eggs. Serve them at your next party or potluck, or enjoy them as a snack at home.
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.
BEST DEVILED EGGS
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Categories Egg Appetizer Cocktail Party Super Bowl Vegetarian Quick & Easy Halloween Summer Poker/Game Night Shower Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 hors d'oeuvre servings
Number Of Ingredients 7
Steps:
- Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
- Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.
SIMPLY THE BEST DEVILED EGGS
This is my favorite deviled eggs recipe. Its simplicity makes it so good.
Provided by ctrit
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water. Cool under cold running water; peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl.
- Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork; keep the yolks chunky. Stir in salt and black pepper.
- Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 1.5 g, Cholesterol 308.4 mg, Fat 13.2 g, Fiber 0.2 g, Protein 11.7 g, SaturatedFat 3.8 g, Sodium 275 mg, Sugar 0.9 g
MY BEST EVER DEVILED EGGS!
I get so many compliments on these deviled eggs.....and often left with an empty plate! Enjoy this classic favorite!
Provided by Chef Shannon 4
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To cook perfect hard boiled eggs: Place eggs in a pot of water seasoned with salt, enough to cover the eggs. Bring the water to a rolling boil. Cover the eggs, turn off heat completely and set the timer for 12 minutes. The eggs should be perfectly yellow in the center!
- To make the deviled eggs: Slice eggs in half lengthwise; and carefully remove yolks. Using a fork, mash the yolk with the mayonnaise. Add remaining ingredients (I never use relish, but I know some people like it!) except relish and paprika. Using an electric mixer, start on low speed, then increase to high speed to reach a creamy consistency. Use two spoons to fill each egg with the yolk mixture. Sprinkle a little paprika on each egg, then let set in the refrigerator for about 15 minutes. Eat and enjoy! I often make twelve eggs and double the ingredients.
Tips:
- Use the freshest eggs possible. Older eggs will have a less flavorful yolk and may be more difficult to peel.
- Hard-boil your eggs perfectly. Overcooked eggs will have a green ring around the yolk and a chalky texture. Undercooked eggs will be runny and may be unsafe to eat.
- Cool your eggs immediately after boiling. This will prevent the yolks from overcooking and make them easier to peel.
- Use a sharp knife to cut your eggs in half. This will help to prevent the yolks from breaking.
- Scoop out the yolks carefully. Use a spoon or a melon baller to scoop out the yolks without breaking them.
- Mash the yolks with a fork or a food processor. This will help to make them smooth and creamy.
- Add your desired fillings to the yolks. You can use a variety of fillings, such as mayonnaise, mustard, relish, chopped vegetables, or herbs.
- Pipe the yolk mixture into the egg whites. You can use a piping bag or a spoon to do this.
- Garnish your deviled eggs with a sprinkle of paprika, chopped chives, or bacon bits.
Conclusion:
Deviled eggs are a classic party appetizer that is always a hit. They are easy to make and can be customized to your liking. With a little creativity, you can create deviled eggs that are both delicious and visually appealing. So next time you're looking for a quick and easy appetizer, give deviled eggs a try.
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