Foolproof Deviled Eggs Recipes

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PERFECT DEVILED EGGS



Perfect Deviled Eggs image

These appeared on the table at every holiday and every gathering when I was growing up. My children will stand in front of the refrigerator and eat one after another (if I don't catch them). You can spice these up with country or creole mustard, a few jots of hot sauce (or a bunch of hot sauce!), and a sprig of parsley. It's just pretty.

Provided by Jan Charles

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 1h

Yield 8

Number Of Ingredients 8

8 eggs
⅓ cup mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons cream-style horseradish sauce
1 drop hot pepper sauce, or to taste
salt and pepper to taste
1 teaspoon dried parsley flakes, for garnish
1 teaspoon paprika, for garnish

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
  • Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

Nutrition Facts : Calories 149 calories, Carbohydrate 1.8 g, Cholesterol 191 mg, Fat 13 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 188.8 mg, Sugar 0.9 g

THE PERFECT DEVILED EGGS



The Perfect Deviled Eggs image

Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!

Provided by NicoleMcmom

Time 15m

Yield 12

Number Of Ingredients 9

12 large hard-boiled eggs, peeled
⅓ cup mayonnaise
1 tablespoon pickle relish
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground paprika

Steps:

  • Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
  • Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
  • Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

These classic deviled eggs from Food Network are perfect for your next party.

Provided by Mary Nolan

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Steps:

  • Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  • Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

FOOLPROOF HARD-BOILED EGGS



Foolproof Hard-Boiled Eggs image

Make and share this Foolproof Hard-Boiled Eggs recipe from Food.com.

Provided by Kimke

Categories     Very Low Carbs

Time 22m

Yield 3 eggs

Number Of Ingredients 2

3 large eggs
water

Steps:

  • Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
  • Remove pan from heat, cover, and let sit for 10 minutes.
  • Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes (or equivalent).
  • Transfer eggs to ice bath with slotted spoon and let sit 5 minutes.
  • Tap each egg all over against countertop to crack shell, then roll egg gently back and forth several times.
  • Begin peeling from air-pocket (wider) end.
  • The shell should come off in spiral strips attached to thin membrane.
  • Hard-boiled eggs can be refrigerated for several days.
  • You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.

Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71, Carbohydrate 0.4, Sugar 0.2, Protein 6.3

FOOLPROOF DEVILED EGGS



Foolproof Deviled Eggs image

Make and share this Foolproof Deviled Eggs recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

6 large eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
1/2 teaspoon distilled white vinegar
1/2 teaspoon spicy brown mustard (Gulden's)
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place the eggs in a medium saucepan; add water to cover by 1 inch, and bring to a boil over high heat.
  • Remove the pan from the heat, cover, and let stand 10 minutes.
  • Meanwhile, fill a medium bowl with 1 quart water and 1 dozen ice cubes.
  • Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells.
  • Transfer the eggs to the ice water with a slotted spoon and let cool 5 minutes.
  • Peel the eggs and slice in half lengthwise; transfer the yolks to a fine-mesh sieve.
  • Use a spatula to press the egg yolks through the sieve and into a bowl.
  • Add the remaining ingredients, mashing the mixture against the side of the bowl until smooth.
  • Arrange the whites on a serving platter.
  • Add the egg yolk mixture to one corner of a large plastic storage bag and twist the bag to keep the filling in the corner.
  • Snip off about 1/2 inch of the corner of the bag and squeeze the filling into the egg whites, mounding the filling just above the whites.
  • Serve immediately (the deviled eggs can be made up to 2 days ahead; wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling in a zip-lock plastic bag, squeezing out all the air; refrigerate until ready to fill and serve).

Nutrition Facts : Calories 95.6, Fat 6.8, SaturatedFat 2, Cholesterol 188.3, Sodium 160.6, Carbohydrate 1.8, Sugar 0.8, Protein 6.4

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