Best 5 Wicked 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.

WICKED WASABI DEVILED EGGS

Steps:

• Hard-boil eggs (about 10 to 15 minutes).
• After eggs are finished boiling, run cold water over them or soak in cool water to stop the cooking process and so they are more easily handled.
• Cut each egg legthwise and remove yolks, setting them aside in a small bowl.
• Mash yolks with a fork.
• Add all other ingredients to mashed yolks, except the egg whites and paprika. Mix together well.
• Fill egg halves with mixture.
• Sprinkle tops with paprika.
• Chill in refrigerator to let set.

PICKLED DEVILED EGGS

Steps:

• Put eggs in a large pot of cold water and bring to a boil. Turn off the heat, cover and let sit for 10 minutes. Use a slotted spoon to immediately transfer to a bowl filled with ice and water. Let cool, then peel.
• Meanwhile, in a medium saucepan, combine vinegar, garlic, sugar, kosher salt, peppercorns and 1/2 cup water. Bring to a boil, then turn off the heat and stir in onions.
• Spoon half of the onion mixture into a 2-quart jar or heatproof container. Add eggs and pour remaining onions and brine over the top. Let cool. Cover and refrigerate overnight or up to 3 days.
• Remove eggs from onion mixture and cut in half lengthwise. Scoop yolks into a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, mustard, pepper and a large pinch of kosher salt. Process until smooth. Spoon into egg halves, sprinkle with flaky sea salt, top with some of the pickled onion and serve.

CLASSIC DEVILED EGGS

Steps:

• Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
• Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
• Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

WICKED DEVILED EGGS

Steps:

• 1. Place eggs in pan; cover eggs completely with water.
• 2. Put lid on pan and bring to boil; immediately remove from heat.
• 3. Let covered pan sit for 17 minutes.
• 4. When timer goes off, immediately pour off hot water.
• 5. Fill pan with cold water and a little ice to stop the cooking process.
• 6. Tap each egg on a hard surface until cracked all over.
• 7. Gently roll the eggs on a hard surface to loosen the shell.
• 8. Hold egg under cold running water while removing shell (this makes it easier).
• 9. Slice eggs in half lengthwise; gently squeeze whites to "pop out" yolks into a bowl.
• 10. Add mayo, Dijon mustard, relish, Worcestershire, lemon juice, salt & pepper; mash gently with fork until combined.
• 11. Fill the egg halves with filling, then sprinkle with paprika.
• 12. Arrange Wicked Deviled Eggs on an egg plate.
• 13. Chill 2-3 hours if possible before serving.