Best 5 Jennys Deviled Eggs Recipes

THE BEST DEVILED EGGS

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.

JENNY'S MEATY DEVILED EGGS

Steps:

• 1. Cut the eggs in half lengthwise and pop the yolks into a medium mixing bowl. Set the whites aside.
• 2. Mince the Spam and bacon bits, then brown in skillet or pan; blot excess grease. To the bowl with the yolks, add the meat mixture and mayonnaise. With a pastry knife or the back of a fork, mash all ingredients together until the mixture is relatively smooth.
• 3. Add the liquid smoke, lemon juice and honey mustard. Mix well, adding a little salt and pepper to your liking. If the mixture is too stiff, add small amounts of mayo and honey mustard to achieve desired taste & consistency.
• 4. Spoon or pipe the filling back into the egg whites. For decoration, place a large bacon bit piece on top of each egg. Or, if you prefer, dust the tops of the eggs with paprika or pico de gallo.
• 5. Cover and refrigerate, ideally, for at least 2 hours before serving.

SIMPLE DEVILED EGGS

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.

JENNY'S DEVILED EGGS

Steps:

• Place eggs in a single layer in a large pot. Put just enough cold water in the pot to cover the eggs. Bring to a rapid boil. Remove from burner and cover and let sit in hot water for 20 minutes.
• Drain eggs and remove shell under cold water.
• Cut the boiled egg in half lengthwise and remove the yolks and place yolks in a mixing bowl.
• Reserve your egg halves on an egg tray or platter.
• Combine all ingredients EXCEPT dill relish with an electric mixer, blender or processor. Stir in the relish.
• Either spoon the mixture into the egg whites or pipe it in using a pastry bag or place in a ziploc baggie and snip a corner and squeeze into egg white. Garnish with Paprika, parsley or anything else you like.

CHEF JOHN'S DEVILED EGGS

Steps:

• Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
• Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
• Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
• Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
• Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
• Pipe filling into the egg shells.
• Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.