Best 5 Favorite Deviled Eggs Recipes

FAVORITE DEVILED EGGS

Steps:

• In a large bowl, combine the first seven ingredients until blended. Shape into 1-in. balls. Roll cheese. Cover and refrigerate until serving.

FAVORITE TOPPED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; place in medium bowl. Add Neufchatel cheese, mayo, mustard, vinegar and sugar; mix until well blended.
• Spoon mixture into large resealable plastic bag. Cut small corner from bag and pipe filling into egg white halves. Sprinkle with paprika.
• Add, if desired, your choice of Toppings (see Tips) just before serving.

DAD'S FAVORITE DEVILED EGGS

Steps:

• Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over mediun-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel. (for easy peeling, place the cool egg in a pan of cold water for 10 minutes before cracking.)
• Slice the eggs in half lengthwise. Carefully remove the yolks from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt and pepper. Using a fork, mix until well blended.
• Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.
• FOR DEVILED EGGS RANCHERO: In a bowl, combine the yolks with 1/2 cup mayonnaise, 1/4 drained chunky hot salsa, 1/4 cup finely shredded Monterey Jack pepper or sharp Cheddar cheese, 2 Tbps. finely chopped fresh cilantro and salt and ground black pepper to taste. Refill the egg whites. Garnish each with a dolop of guacamole and a sprinkling of finely minced fresh chives.
• FOR DEVILED CAVIAR EGGS: For this adult version, in a bowl, combine the yolks with 1/4 cup mayonnaise, 1 teaspoons Dijon mustard, 2 teaspoons fresh lemon juice, 1 tablespoons finely minced fresh parsley, 2 tsp, minced fresh chives, 1/8 teaspoons hot pepper sauce, and 2 oz. caviar. Mix until blended. Season to taste with salt and ground black pepper. Refill the egg whites. Garnish each with a tiny dollop of sour cream and a dab of caviar, serve with champagne.

FAVORITE DEVILED EGGS

Steps:

• 1. Combine the first seven ingrdients in a bowl until they are creamy. Shape into 1-inch balls. Roll in cheese. Cover and refrigerate.

FAVORITE DEVILED EGGS

Steps:

• 1. Put the eggs in cold water in a pan and bring to a boil. Let it boil for 5 minutes. Turn off heat and cover and let sit until water has cooled just enough that it is still hot but you can pull the eggs out one at a time.
• 2. in a separate bowl add ice cubes and cold water. Take an egg from the hot water and crack the wide end and roll the egg on the counter. Drop the egg into the cold water bowl for a minute or so. Take the egg out of the cold bath and begin peeling from the large end under running cold water. This ensures a "clean" peel for pristine eggs.
• 3. Slice the eggs in two lengthwise. Drop the yolks into a separate bowl. Leave the whites on the deviled egg tray. Cook 5 slices of bacon in the oven until crisp.
• 4. Crush the bacon and add it and all the remaining ingredients except the olives and paprika. Blend until smooth. Spoon the mixture into a piping bag or a zip lock bag.
• 5. If using a zip log bag, cut a corner off to create a piping bag. Squeeze the mixture from the bag into each egg white in the deviled egg tray.
• 6. Once you have filled all the egg halves, dust each with a little paprika. Slice each olive into three slices and place one slice on each egg halve.
• 7. Serve and enjoy!