Best 3 Lyndas Deviled Eggs Recipes

Indulge in the delectable world of deviled eggs, a classic party appetizer that combines simplicity and sophistication. These delightful morsels, also known as stuffed eggs or dressed eggs, are hard-boiled eggs with their yolks mashed and mixed with various savory ingredients, creating a creamy and flavorful filling. The variations of deviled eggs are endless, allowing for creativity and personal preferences to shine through. From classic fillings like mayonnaise, mustard, and paprika to adventurous combinations featuring bacon, avocado, or even caviar, there's a deviled egg recipe for every palate. Whether you're a seasoned cook or a culinary novice, this article presents an array of deviled egg recipes that will impress your guests and leave them craving more. Discover the art of transforming ordinary eggs into extraordinary culinary delights, perfect for potlucks, picnics, or simply as a delightful snack.

Let's cook with our recipes!

LYNDA'S DEVILED EGGS

Lynda's Deviled Eggs image

My deviled eggs are the result of fine-tuning and experimenting through the years. I especially like the spices (turmeric, dill weed) used in this recipe.

Provided by Lynda Markwell

Categories Potluck

Time 25m

Yield 12-14 stuffed eggs, 6 serving(s)

Number Of Ingredients 11

Ingredients

8 eggs, hard-boiled
4 -6 sweet gherkins, diced
1 red onion, minced
1 -2 diced egg white
1 teaspoon turmeric
1 teaspoon dill weed
salt and pepper, to taste
2 teaspoons paprika
mayonnaise
prepared mustard or Dijon mustard
3 teaspoons pickle juice

Steps:

Slice eggs lengthwise, slipping yolks into a separate bowl.
(I set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.) Add onion, turmeric, dill weed, salt/pepper, about half of the paprika.
Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture.
This helps avoid those lumps of unmixed yolk you sometimes find.
Add gherkins and juice.
Add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well.
(I operate on the principle that you can always make a mix more moist, but taking it out is very hard!).
Taste.
Adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed.
Scoop into egg white halves, top with paprika, chill before serving.

LYNDA'S DEVILED EGGS

Lynda's Deviled Eggs image

Number Of Ingredients 8

Ingredients

12 Eggs
6 tablespoons Miracle Whip
3 tablespoons Grey Poupon Mustard
2 tablespoons Pickle Juice
1 teaspoon Ground Black Pepper
1/4 teaspoon Salt
24 Parsley
3 tablespoons Paprika

Steps:

Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.
Peel eggs; halve lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons mustard, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more mustard if desired. DO AHEAD Can be made 1 day ahead. Cover whites and filling separately and chill. Transfer filling into cavities of egg whites. Garnish with parsley and Paprika.

THE BEST DEVILED EGGS RECIPE

The Best Deviled Eggs Recipe image

This simple deviled eggs recipe is our go-to deviled egg recipe.

Provided by Camille Beckstrand

Categories Appetizer

Time 10m

Number Of Ingredients 6

Ingredients

6 eggs (hardboiled)
2 Tablespoons mayonnaise
salt and pepper (to taste)
1 Tablespoon yellow mustard
2 Tablespoons dill pickle relish ((or sweet pickle relish))
1/2 teaspoon paprika ((or salad supreme))

Steps:

Peel shells off of the hard boiled eggs and slice in half (lengthwise).
Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.
Using a fork, mash the yolks into small pieces. Add the mayonnaise, salt and pepper to taste, mustard, and relish to the yolks and mix until well combined and creamy.
Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.
Lightly sprinkle with paprika (or salad supreme) and keep in the fridge until ready to serve.

Nutrition Facts : Calories 40 kcal, Carbohydrate 1 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 90 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

Tips:

Use the freshest eggs possible. Older eggs will not peel as easily and the whites may be more runny.
Hard-boil the eggs perfectly. Overcooked eggs will be dry and crumbly, while undercooked eggs may contain harmful bacteria.
Peel the eggs immediately after boiling. This will prevent the shells from sticking to the eggs.
Use a sharp knife to cut the eggs in half. A dull knife will crush the eggs and make them difficult to fill.
Remove the yolks carefully. Use a spoon or a melon baller to scoop out the yolks without breaking them.
Mash the yolks until smooth. Use a fork or a potato masher to mash the yolks until they are smooth and creamy.
Add your favorite fillings. There are many different fillings that you can use for deviled eggs, such as mayonnaise, mustard, relish, pickles, chives, and paprika.
Chill the deviled eggs before serving. This will help them to firm up and make them easier to eat.

Conclusion:

Deviled eggs are a classic appetizer that is perfect for any occasion. They are easy to make and can be customized to your own taste. With a little creativity, you can create deviled eggs that are both delicious and visually appealing.