My Best Ever Deviled Eggs Recipes

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MY BEST EVER DEVILED EGGS!



My Best Ever Deviled Eggs! image

I get so many compliments on these deviled eggs.....and often left with an empty plate! Enjoy this classic favorite!

Provided by Chef Shannon 4

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon sweet pickle relish (optional)
1 teaspoon paprika (to garnish)

Steps:

  • To cook perfect hard boiled eggs: Place eggs in a pot of water seasoned with salt, enough to cover the eggs. Bring the water to a rolling boil. Cover the eggs, turn off heat completely and set the timer for 12 minutes. The eggs should be perfectly yellow in the center!
  • To make the deviled eggs: Slice eggs in half lengthwise; and carefully remove yolks. Using a fork, mash the yolk with the mayonnaise. Add remaining ingredients (I never use relish, but I know some people like it!) except relish and paprika. Using an electric mixer, start on low speed, then increase to high speed to reach a creamy consistency. Use two spoons to fill each egg with the yolk mixture. Sprinkle a little paprika on each egg, then let set in the refrigerator for about 15 minutes. Eat and enjoy! I often make twelve eggs and double the ingredients.

MY DEVILED EGGS (YUMMY)



My Deviled Eggs (yummy) image

Tired of the standard deviled eggs, I combined quite a few recipes to create my own recipe. If you like a little sweetness in your deviled eggs, then this one is for you. Time involved includes 1 hour chill time.

Provided by Chippie1

Categories     Kid Friendly

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

6 eggs, hard cooked,halved
1/4 cup mayonnaise
1 tablespoon mustard (I combine dijon and regular mustard)
1/2 teaspoon white vinegar
1/4 teaspoon salt
1 tablespoon sugar
paprika (to garnish)

Steps:

  • Hard Boiling the Eggs:.
  • Place eggs in saucepan and cover with water 1 inch above the top of the eggs.
  • Bring to a boil.
  • Turn off heat and cover for 20 minutes.
  • Remove shells, halve the eggs, and remove yolks to a bowl.
  • Deviled Eggs Filling:.
  • Mash yolks with a fork.
  • Add remaining ingredients.
  • Mix either by hand or hand mixer.
  • Spoon or pipe filling into egg whites.
  • Garnish with sprinkled paprika.
  • Chill 1 hour before serving.

Nutrition Facts : Calories 60.8, Fat 4.2, SaturatedFat 1, Cholesterol 107, Sodium 132.3, Carbohydrate 2.5, Sugar 1.6, Protein 3.2

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.

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