Best 5 Deviled Eggs Chesapeake Recipes
Indulge in the symphony of flavors that is Chesapeake Deviled Eggs, a delightful culinary creation that harmonizes the richness of seafood with the tangy, creamy allure of classic deviled eggs. These delectable treats are meticulously crafted using succulent crab, shrimp, and a hint of Old Bay seasoning, artfully folded into a luscious filling that bursts with briny delight. Once assembled, they are adorned with a medley of colorful toppings, transforming them into vibrant and inviting morsels that tantalize the senses. But this culinary journey doesn't end there. The article also unveils variations of this classic, offering recipes for Smoked Trout Deviled Eggs, where the delicate smokiness of trout adds a new dimension of flavor, and Avocado-Crab Deviled Eggs, where the creamy richness of avocado harmonizes beautifully with the crab filling. Let your taste buds embark on this delightful odyssey and discover the exquisite flavors that await.
Here are our top 5 tried and tested recipes!
CLASSIC DEVILED EGGS
The essential deviled egg recipe for any occasion.
Provided by Southern Living Editors
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
- Immediately drain and fill the saucepan with cold water and ice.
- Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.
- Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add mustard, relish, salt, and pepper. Stir well.
- Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired.
THE BEST DEVILED EGGS
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
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.
CLASSIC DEVILED EGGS
Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g
CLASSIC DEVILED EGGS
This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.
Provided by Alex Witchel
Categories easy, appetizer
Time 45m
Yield 12 halves
Number Of Ingredients 9
Steps:
- Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
- Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
- Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams
SIMPLE DEVILED EGGS
The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.
Provided by Suzanne EE
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g
Tips:
- Use the freshest eggs possible. Older eggs will not have as much flavor and will be more likely to fall apart when you cook them.
- Hard-boil the eggs properly. The eggs should be cooked until the yolks are firm but not overcooked, or the yolks will be dry and crumbly.
- Cool the eggs completely before peeling them. This will make them easier to peel and will prevent the shells from sticking to the eggs.
- Use a sharp knife to cut the eggs in half. This will help to prevent the eggs from crumbling.
- Scoop out the yolks carefully. Use a small spoon to scoop out the yolks, being careful not to break the whites.
- Mash the yolks with a fork or spoon until they are smooth. You can also use a food processor or blender to mash the yolks.
- Add your desired ingredients to the yolks. Common additions include mayonnaise, mustard, sour cream, celery, onion, and pickles.
- Season the yolks to taste. Salt and pepper are common seasonings, but you can also add other spices, such as garlic powder, onion powder, or paprika.
- Pipe the yolk mixture into the egg white halves. You can use a piping bag or a spoon to do this.
- Garnish the deviled eggs with your favorite toppings. Common garnishes include paprika, chopped parsley, or crumbled bacon.
Conclusion:
Deviled eggs are a classic party appetizer that are easy to make and always a crowd-pleaser. With a few simple ingredients and a little bit of time, you can create a delicious and elegant dish that will impress your guests. So next time you're looking for an easy and delicious appetizer, give deviled eggs a try. You won't be disappointed.
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