Best 10 Devilish Eggs Recipes

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When hunger strikes in the middle of a party or a family gathering, what better way to satisfy it than with a delightful and classic appetizer: devilish eggs. These delightful morsels are not only visually appealing but also a culinary symphony of flavors. Welcome to our curated collection of devilish egg recipes, where we'll embark on a journey of taste and creativity.

Get ready to tantalize your taste buds with our classic recipe, which stays true to tradition with its creamy filling and paprika garnish. If you're looking for a spicy kick, our jalapeño-infused devilish eggs will ignite your senses with a fiery twist. For a more sophisticated palate, our gourmet recipe incorporates caviar and truffle oil, transforming these eggs into an elegant hors d'oeuvre. But wait, there's more! Our bacon-wrapped and avocado-stuffed variations add a smoky and creamy dimension that will leave your guests craving for more. And for those who prefer a vegetarian option, our roasted red pepper and artichoke-filled devilish eggs offer a vibrant and flavorful alternative. So, put on your apron and let's dive into the world of devilish eggs, where culinary creativity meets irresistible taste.

Check out the recipes below so you can choose the best recipe for yourself!

DEVILISH EGGS



Devilish Eggs image

This Halloween-twist on classic deviled eggs gets a fiery blast of flavor from roasted peppers, paprika, cayenne pepper, and hot sauce. It's a simple, guaranteed crowd-pleaser for a party on the most haunted day of the year.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 2 dozen

Number Of Ingredients 12

12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish

Steps:

  • Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
  • When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
  • Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
  • Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

DEVILISH EGGS



Devilish Eggs image

Provided by Ellie Krieger

Categories     appetizer

Time 24m

Yield 12 servings (1 serving is 2 pieces)

Number Of Ingredients 10

1 dozen eggs
2/3 cup silken tofu, drained
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot sauce, plus more to taste
2 teaspoons prepared horseradish
2 tablespoons chopped chives
Salt
Freshly ground black pepper
1/4 teaspoon paprika

Steps:

  • Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water.
  • Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.
  • Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.
  • Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.

DEVILISH DEVILED EGGS



Devilish Deviled Eggs image

Up the freak-out factor of your Halloween spread with a classic hors d'oeuvre with some spice and spark. These deviled eggs have a spicy pimento filling that creates a festive orange hue in the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 16

Number Of Ingredients 7

8 large eggs
1/3 cup jarred roasted red peppers, patted dry
2 tablespoons mayonnaise
3 teaspoons Dijon mustard
2 teaspoon hot sauce, such as Tabasco
Ground pepper
Poppy seeds, for serving

Steps:

  • In a medium pot, cover eggs with cold water by 1 inch. Bring to a boil over high, cover, and immediately remove from heat. Let sit 11 minutes. Transfer eggs to a colander and run under cold water until cool enough to handle.
  • Meanwhile, in a food processor, combine red peppers, mayonnaise, mustard, and hot sauce and process until smooth, about 1 minute. Peel eggs and halve lengthwise; remove yolks, leaving whites intact. Add yolks to food processor with red-pepper mixture and process until mixture is smooth, scraping down side as needed. Season to taste with pepper. Pipe or spoon yolk mixture into whites. Sprinkle with poppy seeds before serving.

Nutrition Facts : Calories 92 g, Fat 6 g, Protein 7 g, SaturatedFat 2 g

DEVILISH EGGS



Devilish Eggs image

Make and share this Devilish Eggs recipe from Food.com.

Provided by Schutte

Categories     < 30 Mins

Time 20m

Yield 12 eggs

Number Of Ingredients 9

6 eggs, hard-boiled, peeled and cut lengthwise
1/4 cup light mayonnaise
1 teaspoon Dijon mustard
1 teaspoon chives, chopped
3 dashes Tabasco sauce, with chipotle
1/8 teaspoon salt
1/4 teaspoon black pepper, ground
1 tablespoon paprika
1/4 tablespoon dried chipotle powder

Steps:

  • Take egg yolks out, place in a bowl, and mash with a fork and/or spoon.
  • Add the mayonnaise, mustard, 1 tsp of chives, Tabasco, salt, and pepper, and mix together.
  • Spoon mixture back into egg halves.
  • Mix paprika and chipotle powder.
  • Garnish with extra chopped chives and paprika blend.

EMERIL"S DEVILISH EGGS



Emeril

This recipe from Emeril Lagasse is for lovers of spicy foods and deviled eggs. It's a change from the usual plain deviled eggs. Cooking time does not include refrigeration time.

Provided by linguinelisa

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

12 eggs, hard boiled
1/2 cup mayonnaise
1 tablespoon creole mustard, plus
2 teaspoons creole mustard
1 tablespoon minced pickled jalapeno pepper, plus
1 teaspoon minced pickled jalapeno pepper
2 teaspoons Emeril's Original Essence or 2 teaspoons creole seasoning
1/2 teaspoon cayenne seasoning
1/2 teaspoon red pepper sauce
1/4 teaspoon paprika

Steps:

  • Peel eggs and slice in half lengthwise. Carefully remove the yolks from the eggs. Push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, Creole mustard, jalapenos, Creole seasoning or Essence, cayenne pepper, and red pepper sauce. Mix together. Spoon into the egg white halves.
  • Refrigerate for at least 1 hour. Before serving, sprinkle with paprika.

SUNNY'S DEVILISH EGGS



Sunny's Devilish Eggs image

Provided by Sunny Anderson

Categories     appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 9

12 hard-boiled eggs
1/4 cup plus 2 teaspoons sour cream
2 teaspoons adobo sauce
8 pickled jalapenos, finely chopped, plus 1 tablespoon pickled jalapeno juice
Kosher salt
24 fresh cilantro leaves
1/2 teaspoon hot Hungarian paprika
2 tablespoons agave syrup
6 corn tortilla chips, crushed to bits

Steps:

  • Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
  • In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.

DEVILISH DEVILED EGGS



Devilish Deviled Eggs image

This is a very simple but wonderful deviled egg recipe that my mother use to make for me. This was always a favorite at barbecues and potlucks. Thank you for trying it. ENJOY!

Provided by MizEmerilLagasse

Categories     Kid Friendly

Time 20m

Yield 12 deviled eggs

Number Of Ingredients 6

6 hard-boiled eggs
3 tablespoons mayonnaise
1 tablespoon whole grain mustard
2 tablespoons minced white onions or 2 tablespoons red onions
2 tablespoons minced sour dill pickles
paprika

Steps:

  • Peel and cut the eggs in two.
  • Place the yolks in a small bowl and set the whites aside.
  • Smash the yolks and whisk in the mayonnaise and mustard until smooth.
  • Add the onions and pickles and whisk until combined.
  • Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika.

DEVILISH GUAC EGGS



Devilish Guac Eggs image

I came up with this after eating sliced avocado with deviled eggs. I made them and took them to a party and received good feedback!

Provided by Rhonda Holtz Hill

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

12 hard-boiled eggs, peeled
1 avocado, halved and pitted
1 tablespoon minced onion
1 clove garlic, minced, or more to taste
½ lime, juiced
½ cup mayonnaise
salt to taste
1 teaspoon chili powder for garnish, or to taste
½ cup finely shredded Cheddar cheese
12 olives, each cut into 4 slices

Steps:

  • Cut peeled eggs in half horizontally and scoop egg yolks into a bowl. Scoop avocado from peels and mash the flesh into egg yolks. Stir onion and garlic into yolk mixture; add lime juice, mayonnaise, and salt. Stir until creamy.
  • Spoon about 1 tablespoon avocado filling into hollow of each egg white half. Place eggs onto a serving platter and sprinkle each deviled egg with a pinch of chili powder. Sprinkle Cheddar cheese over each appetizer and top each with 2 slices of olive. Cover and chill for 1 hour before serving.

Nutrition Facts : Calories 195.4 calories, Carbohydrate 2.8 g, Cholesterol 220.4 mg, Fat 17.1 g, Fiber 1.3 g, Protein 8 g, SaturatedFat 4.1 g, Sodium 240.4 mg, Sugar 0.9 g

KAREN'S DEVILISH DEVILED EGGS



Karen's Devilish Deviled Eggs image

After tasting so many "overly mayonannaisey" devilled eggs, I came up with these. The spicy brown mustard and paprika in the filling really add a zing to this buffet standard.

Provided by Karen..

Categories     Lunch/Snacks

Time 20m

Yield 24 devilled eggs

Number Of Ingredients 7

12 large eggs, hard boiled and peeled
1/2 cup hellmann light mayonnaise
6 tablespoons gulden spicy brown mustard
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
paprika, for sprinkling

Steps:

  • Cut eggs in half lengthwise and put yolks in a medium bowl.
  • Place whites on serving platter.
  • Mash yolks with a fork, potato masher or process in food processor until finely mashed.
  • Add paprika, salt and pepper and stir until mixed.
  • Add mayo and and mustard and stir until well combined.
  • If mixture is too stiff or dry looking, add a little more mustard (or mayo if that is what you prefer).
  • It should hold its shape, but not be so thick that it is"moldable".
  • With a teaspoon, fill egg whites with the egg yolk mixture.
  • If you want to get fancy, you can do this with a pastry bag or decorator fitted with a star tip.
  • Sprinkle tops of finished eggs lightly with paprika.
  • Chill until serving time.

Nutrition Facts : Calories 56.5, Fat 4.3, SaturatedFat 1, Cholesterol 107.5, Sodium 165.4, Carbohydrate 1, Fiber 0.2, Sugar 0.5, Protein 3.4

DELICIOUSLY DEVILISH EGGS



Deliciously Devilish Eggs image

Make and share this Deliciously Devilish Eggs recipe from Food.com.

Provided by Lorac

Categories     Pork

Time 20m

Yield 24 halves

Number Of Ingredients 8

12 extra large hard-boiled eggs, peeled
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon rice wine vinegar
1/3 cup liverwurst
2 tablespoons cream cheese, softened
salt and pepper
4 slices bacon, cooked and crumbled

Steps:

  • Slice eggs lengthwise and scoop out yolks.
  • Place yolks and remaining ingredients in a food processor or blender and process until smooth and blended.
  • Place mixture in a pastry bag and pipe into the egg white halves.

Tips:

  • Use fresh, hard-boiled eggs. Older eggs will be more difficult to peel and will have a less鮮嫩的yolk.
  • Peel the eggs under cold water. This will help to prevent the eggs from cracking.
  • Use a sharp knife to cut the eggs in half. This will help to prevent the eggs from crumbling.
  • Remove the yolks from the eggs carefully. Use a spoon to gently scoop out the yolks, being careful not to break the whites.
  • Mash the yolks with a fork or potato masher. You can also use a food processor to make the process easier.
  • Add your desired fillings to the mashed yolks. Some popular fillings include mayonnaise, mustard, relish, celery, and onion.
  • Season the egg yolk mixture to taste. Add salt, pepper, and other spices to taste.
  • Pipe the egg yolk mixture into the egg whites. You can use a piping bag or a spoon to do this.
  • Garnish the deviled eggs with your favorite toppings. Some popular toppings include paprika, chives, dill, and bacon.

Conclusion:

Deviled eggs are a classic party appetizer that is easy to make and always a crowd-pleaser. With a few simple ingredients and a little creativity, you can create delicious and visually appealing deviled eggs that will be the hit of your next party. So next time you're looking for a quick and easy appetizer, give deviled eggs a try. You won't be disappointed!

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