Best 3 Virginias Deviled Eggs Recipes
**Virginia's Deviled Eggs: A Delightful Appetizer with Variations for Every Occasion**
Virginia's deviled eggs are a classic Southern dish that has been enjoyed for generations. These delicious and versatile appetizers are made with hard-boiled eggs that are mashed and then mixed with a variety of ingredients, such as mayonnaise, mustard, vinegar, and spices. The result is a creamy, flavorful filling that can be enjoyed on its own or used as a sandwich spread. This article presents three variations of Virginia's deviled eggs: the classic recipe, a spicy version with horseradish and paprika, and a tangy version with pickle relish and Dijon mustard. Whether you are looking for a simple and elegant appetizer or a more adventurous flavor combination, these recipes have something for everyone.
VIRGINIA'S DEVILED EGGS
This easy egg recipe is a traditional dish from the American South; in Chef Virginia Willis's version, Dijon mustard, mayonnaise, and butter make the eggs extra creamy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- To hard-cook the eggs, place them in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse them under cold running water. Set aside to cool completely.
- To peel the eggs, once the eggs have cooked and cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.
- To prepare the filling, halve the peeled eggs lengthwise. Carefully remove the yolks. Set the whites aside. Pass the yolks through a fine mesh strainer into a bowl or place them in the work bowl of a food processor fitted with the metal blade. Blend the yolks, mayonnaise, butter, mustard, and cayenne, and mix until smooth; season with salt and pepper. Add the finely chopped tarragon.
- Place the mixture in a piping bag fitted with a large star tip or use a medium sealable plastic bag with one corner snipped off.
- To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites. Garnish with additional herbs and serve immediately.
THE BEST DEVILED EGGS
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
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.
BEST DEVILED EGGS
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
Tips:
- For a smoother filling, use a food processor or blender to puree the egg yolks, mayonnaise, and mustard until light and fluffy.
- If you don't have a piping bag, you can use a plastic bag with the corner snipped off to fill the egg white halves.
- To make the deviled eggs ahead of time, fill the egg white halves and refrigerate them for up to 24 hours. Just before serving, garnish with paprika or chopped herbs.
- For a more elegant presentation, you can arrange the deviled eggs on a platter with other appetizers, such as crackers, cheese, and grapes.
- If you are serving the deviled eggs at a party, you can make them in advance and store them in the refrigerator for up to 3 days.
Conclusion:
Virginia's Deviled Eggs are a classic Southern appetizer that is perfect for any occasion. They are easy to make and always a hit with guests. With their creamy, tangy filling and colourful garnish, these deviled eggs are sure to be the star of your next party.
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