Megans Deviled Eggs Recipes
MEGAN'S DEVILED EGGS
Everybody has their own way of making deviled eggs, and this is mine. My father in law and hubby love deviled eggs, as do I. It is a sure bet we will eat them, but the rest of my hubby's family avoids them--just more for us! :) The plus side, is this makes incredibly good egg salad if you happen to break the eggs when peeling, or have leftovers.
Provided by Megan Stewart @GSMegan
Categories Other Appetizers
Number Of Ingredients 7
Steps:
- Boil eggs until cracks appear. Drain off hot water by adding cold water until the temperature is cool enough to put your hands into. Remove one egg at a time, crack by rolling on the counter or edge of sink and applying pressure from your palm. Remove skins under cold running water and allow to cool completely.
- Cut in half, put yolks into a bowl. Add a little relish, sprinkle with seasonings and mix to break up. Then add miracle whip to consistency desired and cool in fridge overnight.
- Before filling eggs, adjust seasonings and add miracle whip if needed. Once filled, you can add a sprinkle of paprika if you want.
BEST DEVILED EGGS
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
THE BEST DEVILED EGGS
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
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.
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