Deviled Eggs Devilry Delicious Balls Recipes

FAVORITE DEVILED EGGS

Steps:

• In a large bowl, combine the first seven ingredients until blended. Shape into 1-in. balls. Roll cheese. Cover and refrigerate until serving.

SPECIAL DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise.
• Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
• With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.

MOM'S CLASSIC SOUTHERN DEVILED EGGS

Steps:

• Place eggs in the bottom of a large pot and cover with cold water.
• Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
• Drain the eggs and rinse them with cold water. (Alternatively you can do baked hard boiled eggs in the oven or make Instant Pot hard boiled eggs if you prefer.)
• Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.
• Use a fork to mash the egg yolks. Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.
• Fill each egg half with the yolk mixture, mounding it up a little. Sprinkle with any desired toppings and serve.

CHRISTMAS DEVILED EGGS

Steps:

• Boil, Instant Pot, or Steam method. Peel and slice the boiled eggs in half.
• PRO TIP: Instead of scooping out the yolk with a spoon (which can tear the egg) gently push from the back of the egg and pop the yolk out!
• In a bowl, add the yolks, mayonnaise, Dijon mustard, lemon juice, salt, pepper, rosemary, cream Fraiche' (or soft cream cheese).
• Mix until well combined with a hand mixer, and load into a large zip log back fitted with a large star tip.
• Pipe the filling back into the boiled eggshells, and garnish with a few fresh pomegranate seeds and tiny sprigs of rosemary. Serve on a tray garnished with rosemary and pomegranate seeds.

SMOKY GRILLED DEVILED EGGS

Steps:

• Prepare a grill for medium-high heat.
• Slice each hard-boiled egg in half lengthwise. Scoop the egg yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, adobo sauce and paprika and stir together until completely combined; season with salt and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.
• Lightly brush the egg whites on the cut sides with mayonnaise. Put the eggs cut-side down in a grill basket; close and secure the basket. Place the basket directly over the hot coals and cook until grill marks appear on the egg whites, 30 seconds to a minute. Transfer the whites to a serving plate and refrigerate until ready to serve.
• When ready to serve, pipe some of the yolk mixture into each egg white and dust with a little paprika.

DEVILED EGG BALLS!

Steps:

• 1. boil your eggs. place in ice water
• 2. Peel your eggs and slice in half long ways. Make sure to keep your eggs together that you cut in half.
• 3. gently empty the yolk on a bowl. I mash these with a fork, using a older one that I bent to smash the yolk really good. (You should have 2 cups)
• 4. Mix with your grey poupon and mayonnaise. (By using grey poupon you do not have to salt or pepper these) ***At this point you can add your picante sauce if you like them spicy. Mix up until creamy
• 5. with a small teaspoon, scoop out your filling into the larger half of your egg filling it up pretty full.
• 6. Place the other half on top. Continue doing this until your finished.
• 7. Using a ketchup and mustard squeeze bottle, form your football stripes.
• 8. You will have a little extra filling, I spread on some blue corn chips with a slice of green olive on top. *** Optional: For the hot pepper lover, add a jalapeno in the egg before capping it off***

DEVILED EGGS.. DEVILRY DELICIOUS BALLS

Steps:

• 1. Hard boil your eggs. When they are cold, shell and cut in half. The egg yolks go into a bowl and mash them. Save the whites onto a dish.
• 2. In a bowl combine egg yolks, salt, dry mustard, cayenne powder,vinegar, and melted butter. Mish and mash all ingredients together.
• 3. Take 1 heaping teaspoon of yolk mixture and with your hands roll into a round ball, the size of the original yolk. Put yolk ball into the egg white halves.
• 4. Sprinkle tops with dried parsley. Or a fresh tiny sprig of parsley on each egg.. These have a little kick...but oh so good. Put in refrigerator to set up. If you are counting... there are only six on the plate. I ate two..for a taste test. YUM!!
• 5. A good recipe to use up all those left over Easter Eggs!! "Cheap food will taste expensive if you know what to do with it" 3/24/12

DELICIOUS DEVILED EGGS

Steps:

• 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
• 2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
• 3. Refrigerate 1 hour or until ready to serve.
• Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.