Best 2 Kick Off Deviled Eggs Recipes

Kick off your next gathering with these classic deviled eggs, a delightful appetizer that combines simple ingredients to create a burst of flavor. These eggs are hard-boiled, then carefully peeled and halved, revealing their bright yellow yolks, which are mashed and mixed with a creamy filling of mayonnaise, mustard, and seasonings. Paprika and fresh chives add a vibrant touch of color and flavor, making these deviled eggs a feast for the eyes and the taste buds.

This article presents three variations on the classic recipe:

- **Classic Deviled Eggs:** This timeless version features a creamy filling made with mayonnaise, Dijon mustard, and a hint of cayenne pepper.

- **Smoked Salmon Deviled Eggs:** For a luxurious twist, these eggs are topped with smoked salmon and a dollop of crème fraîche.

- **Avocado Deviled Eggs:** This healthy variation incorporates mashed avocado into the filling, adding a creamy texture and a boost of nutrients.

Whether you prefer the classic recipe or enjoy experimenting with different flavors, these deviled eggs are sure to be a hit at your next party.

Let's cook with our recipes!

THE BEST DEVILED EGGS

The Best Deviled Eggs image

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

Ingredients

12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling

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 (WITH A KICK!) DEVILED EGGS

Classic (With a Kick!) Deviled Eggs image

Deviled eggs are the perfect "bring a dish" dish for any occasion, all year round. These are pretty much the classic version but with a nice kick that comes from the hint of prepared horseradish. Adjust this ingredient depending on your diners' tolerances.

Provided by l0vetw0c00k

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

12 hard-boiled eggs, peeled, halved and yolks removed to separate bowl
1/2 cup good mayonnaise
2 teaspoons yellow mustard
2 tablespoons sweet pickle relish
salt and pepper
1 -2 teaspoon prepared horseradish

Steps:

Mix yolks with all other ingredients and taste to adjust seasonings.
Use more or less of any to suit your taste.
Sprinkle lightly with paprika.
Chill thoroughly and serve.

Tips:

Choose the right eggs. Fresh, large eggs will give you the best results. Avoid using old or cracked eggs.
Hard-boil the eggs perfectly. To prevent the eggs from cracking, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on the size of the eggs. Immediately transfer the eggs to an ice bath to stop the cooking process.
Peel the eggs carefully. Once the eggs are cool, peel them under cold running water. This will help to prevent the eggs from sticking to the shell.
Make the filling ahead of time. The filling can be made up to 24 hours in advance. This will give the flavors time to meld together.
Pipe the filling into the eggs. Use a pastry bag fitted with a star tip to pipe the filling into the eggs. This will give the eggs a professional look.
Garnish the eggs with paprika or chives. This will add a pop of color and flavor to the eggs.

Conclusion:

Deviled eggs are a classic party appetizer that are always a hit. They are easy to make and can be tailored to your own taste. With a little creativity, you can create deviled eggs that are both delicious and visually appealing. So next time you are looking for a quick and easy appetizer, give deviled eggs a try.