Upright Deviled Eggs Recipes
CHICKS DEVILED EGGS RECIPE
These hatching chicks deviled eggs are the perfect appetizers to start Easter brunch with a smile. They are almost too cute to eat. Almost.
Provided by Cheryl Najafi
Categories appetizers
Number Of Ingredients 9
Steps:
- Place eggs in single layer in large pot. Fill pot with cold water until eggs are covered by about 1". Bring eggs, uncovered, to a rolling boil.
- Remove pot from heat after boil is achieved and cover tightly with lid. Set timer and allow eggs to sit, covered, 13 minutes.
- Carefully remove eggs from pot and place in bowl of ice water to cool and let cool completely, then remove shells.
- Cut top 1/3 of eggs in a jagged pattern to create the top "shell" and gently pull out yolks. Rinse out egg whites.
- In a bowl combine egg yolks, mustard, water, oil, paprika, salt and pepper; stir until smooth; spoon into piping bag. Pipe egg yolk mixture into egg white bottoms.
- Place egg tops on piped egg yolks to create the top "shell". Insert 2 small carrot pieces in egg yolk mixture to create beak. Insert 2 peppercorns in egg yolk mixture to create eyes. Insert 2 small carrot pieces in the top "shell" (use small knife to slit egg to make it easier).
- Put on a surface that will keep your chicks upright (we used napkin rings).
Nutrition Facts : Calories 103 kcal, Carbohydrate 1 g, Protein 6 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 212 mg, Sodium 88 mg, Fiber 0.2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
BEST DEVILED EGGS RECIPE
Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch. Watch the video above to see how easy it is to make this recipe!
Provided by Lisa Bryan
Time 34m
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.
Nutrition Facts : ServingSize 2 deviled eggs halves, Calories 125.3 kcal, Carbohydrate 0.7 g, Protein 6.4 g, Fat 10.5 g, SaturatedFat 2.4 g, Cholesterol 189.4 mg, Sodium 125.7 mg, Sugar 0.6 g
CLASSIC DEVILED EGGS
Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Cut eggs lengthwise in half. Slip out yolks and mash with fork.
- Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.
Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g
SUNNY'S DEVILED EGGS
Provided by Sunny Anderson
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat. Turn off the heat, cover and let sit in the hot water for 15 minutes. Immediately, drain and rinse under cold water. Peel the eggs, slice in half lengthwise and remove yolks to a bowl. Add the mayonnaise, mustard, lemon zest and pickled jalapenos to the yolks, using a fork to mash together and incorporate. Season with salt and pepper, to taste. Scoop the filling into the egg white pockets of each egg and sprinkle with onions and smoked paprika. Arrange on a serving platter and serve.
SPICY DEVILED EGGS
Steps:
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling, prepare an ice water bath and set aside.
- After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise.
- Scoop the yolks into a small bowl and place the egg whites on a serving plate.
- To make the filling, add the yolks, mayonnaise, mustard, Sriracha, cayenne, salt and pepper to a bowl.
- Stir everything together until smooth. You can also use a hand blender to make it extra smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with a sprinkle cayenne and green onions.
Nutrition Facts : Calories 56 kcal, Carbohydrate 1 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 87 mg, Sugar 1 g, ServingSize 1 serving
UPRIGHT DEVILED EGGS
Steps:
- Put the eggs in a pot and cover with cold water. Bring to a simmer, then remove from the heat, cover and let sit 10 minutes. Drain, cool and peel the eggs. Cut off the top third of each egg and scoop out the yolks into a medium bowl.
- Mash the yolks with a fork. Add the mayonnaise, mustard, chives, hot sauce and paprika and mix until well blended. Taste and season with salt and pepper.
- Transfer the yolk mixture to a piping bag and pipe back into the whites. Serve immediately or cover and refrigerate until ready to serve.
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BEST DEVILED EGGS RECIPE (WITH MIX-IN IDEAS) - COOKING CLASSY
From cookingclassy.com
5/5 (3)
Category Appetizer
Cuisine American
Calories 167 per serving
- Add mayonnaise, dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
- Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
MILLION DOLLAR DEVILED EGGS - SUGAR SPUN RUN
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Ratings 416
Calories 57 per serving
Category Appetizer
THE BEST DEVILED EGGS RECIPE EVER - MY 100 YEAR OLD HOME
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Total Time 22 mins
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From myrecipes.com
5/5 (7)
Calories 41 per serving
Servings 24
- Combine boiling water and tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.
- Cut eggs in half lengthwise; remove yolks. Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use. Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well. Spoon 1 1/2 teaspoons egg mixture into each egg white half. Sprinkle with additional chopped parsley, if desired.
WHOLE30 SIMPLE DEVILED EGGS WITH SPICED HERB GARNISH
From whole30.com
Servings 12
Total Time 25 mins
- Slice eggs in half width-wise and trim off enough of the bottom so that each egg half can sit upright. Lengthwise is the standard way to slice eggs for deviled eggs, and doing it this way gives a more upright appearance.
- Mash thoroughly, until no lumps remain. Alternately, you can process filling in a blender or mini food processor.
PICNIC DEVILED EGGS WITH FRESH HERBS RECIPE | EATINGWELL
From eatingwell.com
Total Time 25 mins
Calories 89 per serving
- Cut the top third off eggs and pop out the yolks. Discard 2 yolks and the top third of the whites or reserve for another use (see Tip). Place the remaining 10 yolks in a bowl. Stand the egg whites upright in an egg carton.
- Mash the yolks. Add yogurt, mustard, salt and pepper; mash until smooth. Add herbs and stir to combine. Transfer the yolk mixture to a piping bag fitted with a large tip or a sealable plastic bag and cut off the corner. Pipe the yolk mixture into the egg whites. Garnish with chives and paprika.
BASIC DEVILED EGGS RECIPE | MYRECIPES
From myrecipes.com
5/5 (16)
- Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
- Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
- Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.
THE BEST EVER DEVILED EGGS - FEASTING AT HOME
From feastingathome.com
4.8/5 (4)
Total Time 42 mins
Category Appetizer
Calories 250 per serving
- In a large pot, gently place 12 eggs. Fill pot until water covers eggs about 1 1/2 inches. Bring to a boil. Cover, turn heat off and let stand 10-12 minutes.
- Mash with a fork and add other ingredients. Mix. Add enough Mayo to have a nice creamy mixture. Taste, adjust salt. Fill the eggs and chill.
DEVILED EGGS | THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (1)
Total Time 15 mins
Category Appetizer
Calories 55 per serving
- Slice the eggs in half lengthwise and remove yolks carefully, keeping the whites intact for serving; set whites aside.
- Stir in mayonnaise, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
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- Classic Deviled Eggs. The filling for these simple, classic deviled eggs is the perfect combination of mayonnaise, seasoned salt, and a touch of prepared mustard.
- Easter Deviled Egg Chicks. These fun deviled egg chicks are perfect for spring and Easter celebrations. Bits of carrot and peppercorns form the eyes and beaks of the little chicks.
- Dilly Deviled Eggs. These delicious dilly deviled eggs contain a dill trifecta: chopped dill pickle, dried dill, and dill pickle juice. Some mayonnaise and a little mustard bring the filling together perfectly.
- Guacamole Deviled Eggs. These guacamole deviled eggs have no mayonnaise and get their creaminess from mashed avocado. What a fun canapé this would make for Cinco de Mayo or any South of the Border-themed party.
- Deviled Eggs With Mayonnaise and Mustard. These everyday deviled eggs contain a mixture of yellow mustard, relish, and mayonnaise. Arrange the deviled eggs on a bed of kale or curly lettuce and add grape tomatoes and olives for snacking.
- Horseradish Deviled Eggs. Horseradish adds heat and flavor to these zesty deviled eggs. A dash of hot sauce and a bit of Dijon mustard add to the flavor.
- Deviled Egg Eyeballs. These Halloween deviled eggs will be a big hit with your friends and family. The googly-eyed eggs sport a ghoulish green filling for the eyeballs with strips of pimento for the bloodshot whites.
- Easy Dijon Deviled Eggs. Dijon deviled eggs are always a hit, and they're super easy to prepare with seasoned mayonnaise and Dijon mustard filling. Garnish them with sliced green onion tops and parsley or sprinkle with sweet paprika.
- Creamy Deviled Eggs With Cream Cheese. Cream cheese adds richness and creamy texture to these deviled eggs. A dash of Dijon mustard and vinegar add the tanginess.
- Spanish-Style Deviled Eggs. Tomato sauce adds zesty Spanish flavor to the filling in these Spanish deviled eggs, and they look particularly "devilish" with the red color of the yolk mixture.
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