Garlic And Herb Deviled Eggs Recipes

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THE BEST DEVILED EGGS



The Best Deviled Eggs image

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

12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling

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.

HERBED DEVILED EGGS



Herbed Deviled Eggs image

James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 1 dozen

Number Of Ingredients 8

8 large eggs
1/2 cup mayonnaise
1 teaspoon grainy Dijon mustard
1 1/2 teaspoons sherry vinegar
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme, plus sprigs and leaves for garnish
1 teaspoon finely chopped fresh chives, plus snipped chives for garnish

Steps:

  • Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
  • Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
  • Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.

GARLIC-DILL DEVILED EGGS



Garlic-Dill Deviled Eggs image

In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. -Kami Horch, Calais, Maine

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 8

12 hard-boiled large eggs
2/3 cup mayonnaise
4 teaspoons dill pickle relish
2 teaspoons snipped fresh dill
2 teaspoons Dijon mustard
1 teaspoon coarsely ground pepper
1/4 teaspoon garlic powder
1/8 teaspoon paprika or cayenne pepper

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.

Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 81mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

GARLIC, BASIL, AND BACON DEVILED EGGS



Garlic, Basil, and Bacon Deviled Eggs image

Deviled eggs made with fresh basil, garlic, and bacon! These are some of the best deviled eggs you will ever put in your mouth. Once your friends try them, they will beg you to make them again and again!

Provided by JoeLactoseFree

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

Time 1h10m

Yield 24

Number Of Ingredients 8

12 eggs
2 large cloves garlic, pressed
5 slices bacon
½ cup finely chopped fresh basil
⅓ cup mayonnaise
¼ teaspoon crushed red pepper flakes
salt and pepper to taste
¼ 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 over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
  • Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

Nutrition Facts : Calories 68.8 calories, Carbohydrate 0.5 g, Cholesterol 95.8 mg, Fat 5.7 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 136 mg, Sugar 0.2 g

ROASTED GARLIC DEVILED EGGS



Roasted Garlic Deviled Eggs image

I love incorporating new flavors into old classics, and these garlic deviled eggs were a big hit! The garlic can be roasted and the eggs can be hard-boiled up to three days in advance. The egg yolk filling can be made the night before. -Ellen Weaver, Denver, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 7

1 whole garlic bulb
1 tablespoon olive oil
12 hard-boiled large eggs
1/2 cup mayonnaise
2 tablespoons grated Parmesan cheese
1 teaspoon paprika
Chopped fresh chives, optional

Steps:

  • Preheat oven to 350°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Wrap in foil. Bake until cloves are soft and light golden, 50-60 minutes. Unwrap; cool completely., Meanwhile, cut eggs lengthwise in half. Remove yolks to a bowl; reserve whites. Squeeze garlic from skins and add to yolks; mash yolks and garlic with a fork. Stir in mayonnaise, cheese and paprika., Spoon or pipe filling into egg whites. If desired, sprinkle with chives. Refrigerate, covered, until serving.

Nutrition Facts : Calories 78 calories, Fat 7g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 62mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

GARLIC DEVILED EGGS



Garlic Deviled Eggs image

I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved. My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else! -Eva Friesen, Carson City, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 7

6 hard-boiled large eggs
1/3 cup mayonnaise
1/2 to 1 teaspoon prepared mustard
2 green onions with tops, chopped
1 garlic clove, minced
1/8 teaspoon salt
Paprika

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving.

Nutrition Facts : Calories 169 calories, Fat 15g fat (3g saturated fat), Cholesterol 216mg cholesterol, Sodium 183mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 12

Number Of Ingredients 6

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired

Steps:

  • Cut eggs lengthwise in half. Slip out yolks and mash with fork.
  • Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g

HERB DEVILED EGGS



Herb Deviled Eggs image

With their outsize flavor and perfectly bite-size proportions, deviled eggs never go out of style. The best part is that they're one of the few dishes fit for entertaining that's also so simple, you can probably throw them together on a moment's notice without even going to the grocery store. All you need are some eggs and a little something to give them zip, from chopped pickles or pickle relish to cayenne pepper or spicy pepper relish. I like this version, which is topped with fresh herbs and cornichons or other pickled vegetables, like okra or asparagus.

Yield makes 1 dozen

Number Of Ingredients 9

6 large eggs
2 tablespoons your favorite or Homemade Mayonnaise (page 280)
4 cornichons or mini dill pickles, 3 minced and 1 thinly sliced
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1 tablespoon chopped fresh dill, plus more for garnish, if desired
1 teaspoon chopped fresh chives, plus more for garnish, if desired
1/8 teaspoon ground cayenne pepper
Sea salt and freshly ground black pepper

Steps:

  • Place the eggs in a saucepan with enough water to cover by about 2 inches. Bring the water to a low boil over medium-high heat. As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.
  • Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool. Remove the eggs from the water and carefully remove the shells. Place on a paper towel to drain.
  • Cut the eggs in half lengthwise. Scoop the yolks into a medium bowl, being careful to keep the whites intact. Place the whites on a plate and set aside.
  • Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste.
  • Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.
  • Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving.

GARLIC AND HERB DEVILED EGGS



Garlic and Herb Deviled Eggs image

This is a recipe that I created using Mrs. Dash Salt Free seasoning. For garnishing, you can either use paprika or additional Mrs. Dash.

Provided by KimberlyV65

Categories     Lunch/Snacks

Time 1h

Yield 12 serving(s)

Number Of Ingredients 6

6 hard-boiled eggs
1 tablespoon Mrs. Dash garlic and herb seasoning
1 tablespoon mustard
1/4 cup mayonnaise
1 teaspoon pepper
paprika or Mrs. Dash garlic and herb seasoning (to garnish)

Steps:

  • Hard-boil, cool and peel eggs; cut in half lengthwise; place yolks into a small bowl; mash with fork.
  • Add mayonnaise, mustard, Mrs. Dash seasoning and pepper. Blend well.
  • Scoop or pipe into egg halves; garnish with paprika (or additional Mrs. Dash) if desired.
  • Refridgerate until ready to serve.

Nutrition Facts : Calories 59.1, Fat 4.3, SaturatedFat 1.1, Cholesterol 107.3, Sodium 79.9, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 3.3

HERBED DEVILED EGGS



Herbed Deviled Eggs image

Wondering what to do with hard-cooked eggs when Easter is past? Field editor Sue Seymour of Valatie, New York makes deviled eggs with a twist, adding a mix of herbs to the filling.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 1 dozen.

Number Of Ingredients 9

6 hard-boiled large eggs
2 tablespoons minced chives
2 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon chopped fresh tarragon
1 tablespoon minced fresh parsley
2-1/2 teaspoons prepared mustard
1 teaspoon snipped fresh dill
Salt and pepper to taste

Steps:

  • Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.

Nutrition Facts : Calories 116 calories, Fat 9g fat (2g saturated fat), Cholesterol 214mg cholesterol, Sodium 113mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

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