Karens Devilish Deviled Eggs Recipes

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CLASSIC DEVILED EGGS



Classic Deviled Eggs image

The essential deviled egg recipe for any occasion.

Provided by Southern Living Editors

Time 35m

Yield 6 servings

Number Of Ingredients 7

6 large eggs
2 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
Garnish: paprika

Steps:

  • Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
  • Immediately drain and fill the saucepan with cold water and ice.
  • Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.
  • Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add mustard, relish, salt, and pepper. Stir well.
  • Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired.

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.

EMERIL"S DEVILISH EGGS



Emeril

This recipe from Emeril Lagasse is for lovers of spicy foods and deviled eggs. It's a change from the usual plain deviled eggs. Cooking time does not include refrigeration time.

Provided by linguinelisa

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

12 eggs, hard boiled
1/2 cup mayonnaise
1 tablespoon creole mustard, plus
2 teaspoons creole mustard
1 tablespoon minced pickled jalapeno pepper, plus
1 teaspoon minced pickled jalapeno pepper
2 teaspoons Emeril's Original Essence or 2 teaspoons creole seasoning
1/2 teaspoon cayenne seasoning
1/2 teaspoon red pepper sauce
1/4 teaspoon paprika

Steps:

  • Peel eggs and slice in half lengthwise. Carefully remove the yolks from the eggs. Push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, Creole mustard, jalapenos, Creole seasoning or Essence, cayenne pepper, and red pepper sauce. Mix together. Spoon into the egg white halves.
  • Refrigerate for at least 1 hour. Before serving, sprinkle with paprika.

KAREN'S DEVILISH DEVILED EGGS



Karen's Devilish Deviled Eggs image

After tasting so many "overly mayonannaisey" devilled eggs, I came up with these. The spicy brown mustard and paprika in the filling really add a zing to this buffet standard.

Provided by Karen..

Categories     Lunch/Snacks

Time 20m

Yield 24 devilled eggs

Number Of Ingredients 7

12 large eggs, hard boiled and peeled
1/2 cup hellmann light mayonnaise
6 tablespoons gulden spicy brown mustard
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
paprika, for sprinkling

Steps:

  • Cut eggs in half lengthwise and put yolks in a medium bowl.
  • Place whites on serving platter.
  • Mash yolks with a fork, potato masher or process in food processor until finely mashed.
  • Add paprika, salt and pepper and stir until mixed.
  • Add mayo and and mustard and stir until well combined.
  • If mixture is too stiff or dry looking, add a little more mustard (or mayo if that is what you prefer).
  • It should hold its shape, but not be so thick that it is"moldable".
  • With a teaspoon, fill egg whites with the egg yolk mixture.
  • If you want to get fancy, you can do this with a pastry bag or decorator fitted with a star tip.
  • Sprinkle tops of finished eggs lightly with paprika.
  • Chill until serving time.

Nutrition Facts : Calories 56.5, Fat 4.3, SaturatedFat 1, Cholesterol 107.5, Sodium 165.4, Carbohydrate 1, Fiber 0.2, Sugar 0.5, Protein 3.4

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