Makeover Deviled Eggs Recipes

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SAVE THIS CLASSIC DEVILED EGGS RECIPE-YOU'LL USE IT OVER & OVER



Save This Classic Deviled Eggs Recipe-You'll Use It Over & Over image

This easy recipe for the classic party appetizer deviled eggs is one you'll use again and again.

Provided by Sarah Rhodes

Number Of Ingredients 13

12 hard-boiled eggs
peeled and halved lengthwise
⅓ cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 clove garlic
grated
Salt and pepper
to taste
Smoked paprika
for sprinkling
12 small sprigs dill
to garnish (optional)

Steps:

  • Scoop out egg yolks and place in a medium bowl
  • Set whites aside on a serving platter
  • Mash yolks with a fork and mix in mayonnaise, mustard, lemon juice, garlic, salt and pepper until smooth
  • Taste and adjust seasoning
  • Using a spoon, fill egg white halves evenly with yolk mixture
  • Sprinkle with smoked paprika and garnish with sprigs of dill, if using

MAKEOVER DEVILED EGGS



Makeover Deviled Eggs image

This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 16 servings.

Number Of Ingredients 9

8 hard-boiled large eggs
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons soft bread crumbs
1 tablespoon prepared mustard
1/4 teaspoon salt
Dash white pepper
4 pimiento-stuffed olives, sliced
Paprika, optional

Steps:

  • Slice eggs in half lengthwise and remove yolks; refrigerate 8 yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in the mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. If desired, sprinkle with paprika.

Nutrition Facts : Calories 62 calories, Fat 4g fat (1g saturated fat), Cholesterol 140mg cholesterol, Sodium 135mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

CREAMED SPINACH DEVILED EGGS



Creamed Spinach Deviled Eggs image

The classic creamed spinach dish gets a makeover by combining it with deviled eggs! A creamy garlicy spinach mixture is piled onto hard-boiled eggs and topped with a salty feta bite.

Provided by Jonathan Melendez

Categories     Spinach

Time 30m

Yield 12 deviled eggs

Number Of Ingredients 10

1 tablespoon olive oil
1 small shallot, minced
1 garlic clove, minced
2 cups loosely packed baby spinach leaves, chopped
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
6 hard-boiled eggs, peeled, cooled and sliced in half
2 tablespoons crumbled feta cheese

Steps:

  • Set a large skillet over medium-high heat with the oil. Once hot, add the shallot and garlic and cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add the chopped spinach, a handful at a time, stirring until wilted through. Continue adding and stirring until all the spinach has been used. Cook until wilted and bright green, about 2 minutes longer.
  • Transfer the mixture a large mixing bowl and while it is still hot, add the cream cheese, stirring to allow the cream cheese to soften and melt. Let cool 5 minutes, and then add the mayonnaise, salt, and black pepper.
  • Cut the egg in half, lengthwise, and remove the yolks into the bowl with the spinach mixture. Using a fork, mash the yolks into the spinach mixture, making it as smooth as possible. Transfer to a piping bag, or a large plastic food storage bag with the end snipped off, and pipe out the filling into the center of each egg. Top with feta and serve.

Nutrition Facts : Calories 89.7, Fat 7.5, SaturatedFat 3.2, Cholesterol 105.8, Sodium 188.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 4.2

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

This Classic Deviled Eggs recipe comes together quickly with hard boiled eggs and makes the perfect appetizer for Easter, Mother's Day, holiday parties, summer barbecues and potlucks. This simple side dish is a favorite that is also are naturally gluten-free, Whole30, low carb, keto and paleo-friendly.

Provided by Kelly

Categories     Appetizer

Time 35m

Number Of Ingredients 8

12 large hard boiled eggs (, peeled and sliced in half)
1/2 cup avocado oil mayonnaise or vegan mayonnaise (, use Whole30 compliant as needed (we like Primal Kitchen) )
2 teaspoons Dijon mustard (, (use Whole 30, Keto, Paleo as needed))
1 1/2 teaspoons apple cider vinegar OR pickle juice
1/3 teaspoon fine sea salt (, to taste)
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon paprika (, plus more for garnish)
chopped chives and parsley (, for garnish)

Steps:

  • Place the eggs in a single layer in a large pot or saucepan. Fill with cold water, making sure to cover the eggs with water by at least 1-2 inches. Heat on high heat and bring to a rolling boil. Once boiling, turn off the heat, cover with lid and remove pot from heat.Set Set your timer, and allow the pot to sit, undisturbed for 12-14 minutes.GOnce the eggs are almost done, fill a large bowl with ice water. Use tongs to carefully transfer the eggs into the ice bath for 6-8 minutes. Then grab each egg and run under cold water and peel.
  • Slice the hard-boiled eggs in half lengthwise.
  • Scoop out the egg yolks with a spoon and place into a large bowl. Place the egg whites on a large serving platter.
  • Use a fork to mash the yolks then add the mayonnaise, mustard, vinegar, salt and pepper and paprika. Stir everything together until smooth.
  • Use a spoon or a piping bag to pipe yolk mixture into egg white halves.
  • Top with a sprinkle of paprika and garnish with chives and parsley.

Nutrition Facts : ServingSize 1 egg, Calories 70 kcal, Protein 3 g, Fat 6 g, Cholesterol 95 mg

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