Rich Deviled Eggs Recipes

RICH DEVILED EGGS

Rich Deviled Eggs image

When it comes to this iconic appetizer, the devil is in the details: The eggs cook for exactly eight minutes, and then a food processor is used to whirl butter into the yolks for extra pilllowy creaminess. Once you've cracked the technique with the original version, venture out of your shell with three delicious variations.

Provided by Shira Bocar

Categories Food & Cooking Appetizers Deviled Egg Recipes

Time 30m

Yield Makes 12

Number Of Ingredients 6

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tablespoon softened unsalted butter
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
Ground paprika, for sprinkling

Steps:

Prepare an ice bath. In a medium pot, cover eggs with cold water; bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and transfer eggs to ice bath. When cool enough to handle, peel and halve lengthwise.
Transfer yolks to a food processor. Add mayonnaise, butter, and mustard; season with salt and pepper. Process, pausing to scrape sides of bowl, until smooth. Transfer mixture to a piping bag fitted with a tip or to a resealable plastic bag. If using a plastic bag, snip one corner. Squeeze filling into each egg-white half. Sprinkle with paprika and serve.

CT'S RICH DEVILED EGGS - EASY

Ct's Rich Deviled Eggs - Easy image

I created this recipe because my daughter loves deviled eggs & I like strong seasonings. Can make 3 days ahead of time, see notes below. So here it is!

Provided by ct in ut

Categories For Large Groups

Time 1h15m

Yield 36 egg halves, 18 serving(s)

Number Of Ingredients 9

Ingredients

18 large hard-boiled eggs, already cooked & cooled
1 cup light sour cream
1 tablespoon spicy brown mustard
1 tablespoon white vinegar
2 tablespoons dried onion flakes
2 tablespoons dried parsley
1 tablespoon dried dill weed
1 teaspoon lemon pepper
2 tablespoons paprika, smokey preferred

Steps:

Peel the shells off the cooled hard boiled eggs.
Cut eggs lengthwise, put only the yolks into a medium bowl & smash with a fork.
Add sour cream, mustard, vinegar, onion, parsley, dill & lemon pepper into the yolk bowl & mix until smooth.
Put yolk mix into a gallon zip top bag (or a pipping bag with fancy tip), cut 1/4in off corner of bag.
Squeeze (or pipe) the yolk mix out of the cut bag's corner into the egg halves.
Sprinkle the tops of the deviled eggs with the paprika.
Chill in fridge 1 hr & now serve.
Notes: Add 30min to total time if you don't have eggs already hard boiled & cooled. You can use fresh herbs in place of the dried it's delicious too! You can make the deviled eggs 3 days ahead stored on a platter in a zip top bag in the fridge.

Nutrition Facts : Calories 127.8, Fat 8.4, SaturatedFat 2.6, Cholesterol 191, Sodium 543.4, Carbohydrate 4.7, Fiber 1.7, Sugar 1.2, Protein 8.8

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