Ricks Deviled Eggs Recipes

BEST EVER DEVILED EGGS RECIPE

Best Ever Deviled Eggs Recipe image

The Deviled Eggs recipe everyone will ask for! The crunchy dill pickles and crispy bacon topping make these irresistible.

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 30m

Number Of Ingredients 10

Ingredients

8 hard boiled eggs (peeled and halved)
1/4 cup mayonnaise
2 tsp dill pickle juice
1/2 tsp yellow mustard ((or dijon), or to taste)
pinch of salt (or to taste)
1/8 tsp black pepper
1/8 tsp garlic powder
2 baby dill pickles (very finely diced)
1/8 tsp paprika (to garnish)
3 oz bacon (4 strips) (chopped and browned, for topping)

Steps:

Cut peeled eggs in half lengthwise and place them on a serving platter. Remove yolks with a spoon and place them in a medium mixing bowl.
Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard, 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder and mash together until creamy.
Mix in finely diced pickles. Add more seasonings to taste if needed.
Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and big pinch of browned bacon bits.

Nutrition Facts : Calories 86 kcal, Carbohydrate 1 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 171 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CLASSIC DEVILED EGGS

Classic Deviled Eggs image

We've hatched some delicious flavor combinations for deviled eggs recently, but this classic recipe is always on our must-make list for entertaining.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Deviled Egg Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 5

Ingredients

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
Coarse salt and freshly ground pepper

Steps:

In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Season with salt and pepper.
Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours.

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