Virginias Deviled Eggs Recipes

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VIRGINIA'S DEVILED EGGS



Virginia's Deviled Eggs image

This easy egg recipe is a traditional dish from the American South; in Chef Virginia Willis's version, Dijon mustard, mayonnaise, and butter make the eggs extra creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 2 dozen

Number Of Ingredients 7

12 large eggs
1/3 cup mayonnaise
2 tablespoons unsalted butter, at room temperature
1 tablespoon Dijon mustard
Pinch of cayenne pepper
Coarse salt and freshly ground white pepper
2 tablespoons finely chopped fresh tarragon, chives, or chervil, plus leaves for garnish

Steps:

  • To hard-cook the eggs, place them in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse them under cold running water. Set aside to cool completely.
  • To peel the eggs, once the eggs have cooked and cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.
  • To prepare the filling, halve the peeled eggs lengthwise. Carefully remove the yolks. Set the whites aside. Pass the yolks through a fine mesh strainer into a bowl or place them in the work bowl of a food processor fitted with the metal blade. Blend the yolks, mayonnaise, butter, mustard, and cayenne, and mix until smooth; season with salt and pepper. Add the finely chopped tarragon.
  • Place the mixture in a piping bag fitted with a large star tip or use a medium sealable plastic bag with one corner snipped off.
  • To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites. Garnish with additional herbs and serve immediately.

DEVILED EGGS



Deviled Eggs image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h25m

Yield 12 deviled eggs

Number Of Ingredients 6

6 large eggs
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper
Paprika, for garnish

Steps:

  • Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour.
  • Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.

DEVILED EGGS



Deviled Eggs image

This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.

Provided by Nurslinda

Categories     < 60 Mins

Time 35m

Yield 12 egg halves, 6 serving(s)

Number Of Ingredients 7

6 large hard-boiled eggs
salt and black pepper
2 tablespoons real mayonnaise
1 teaspoon prepared yellow mustard
2 diced gherkins
1 sliced jalapeno
paprika

Steps:

  • Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
  • Remove yolks from whites and place in a small round bowl.
  • Mash yolks with a fork into fine pieces.
  • Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
  • Stir mixture until creamy.
  • Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
  • Squeeze mixture out of corner of bag into egg white halves.
  • Sprinkle tops of filled deviled eggs with paprika.
  • Chill in refrigerator 1 to 2 hours or until cold before serving.

Nutrition Facts : Calories 81.3, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 261.1, Carbohydrate 1.3, Fiber 0.3, Sugar 0.9, Protein 6.5

BEST DEVILED EGGS



Best Deviled Eggs image

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

1/2 cup mayonnaise
2 tablespoons 2% milk
1 teaspoon dried parsley flakes
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon pepper
12 hard-boiled large eggs
Minced fresh parsley and additional paprika

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 DEVIL'S OWN DEVILED EGGS



The Devil's Own Deviled Eggs image

A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!

Provided by Eric Starkey

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 1h

Yield 12

Number Of Ingredients 6

12 eggs
1 jalapeno pepper, minced
1 habanero peppers, seeded and minced
¼ cup mayonnaise
1 teaspoon yellow mustard
⅛ teaspoon paprika

Steps:

  • Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
  • Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 0.7 g, Cholesterol 187.7 mg, Fat 8.6 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 101 mg, Sugar 0.5 g

GARLIC DEVILED EGGS



Garlic Deviled Eggs image

From a complimentary compilation cookbook by an auto glass manufacturer. This recipe is from Nancy Phelps of Bryant-Fensters Associates, Virginia Beach, Virginia. This recipe doesn't have pickle relish in it. This calls for hard boiled eggs so prep time is very short.

Provided by Oolala

Categories     Onions

Time 10m

Yield 1 dozen egg halves, 6 serving(s)

Number Of Ingredients 7

6 eggs, hard boiled
1/3 cup mayonnaise
1/2 teaspoon prepared mustard, can use up to 1 tsp
2 green onions, with tops, chopped
1 garlic clove, minced
1/8 teaspoon salt
paprika

Steps:

  • Slice eggs in half lengthwise and remove the yolks to a bowl; set aside the whites.
  • Mash the yolks and add in the mayonnaise, mustard, green onions, garlic and salt and mix well.
  • Fill the egg whites with mixture and sprinkle with paprika.
  • Refrigerate until serving.

Nutrition Facts : Calories 127, Fat 9.3, SaturatedFat 2.2, Cholesterol 214.9, Sodium 216.7, Carbohydrate 4.1, Fiber 0.1, Sugar 1.4, Protein 6.5

PERFECT DEVILED EGGS



Perfect Deviled Eggs image

These appeared on the table at every holiday and every gathering when I was growing up. My children will stand in front of the refrigerator and eat one after another (if I don't catch them). You can spice these up with country or creole mustard, a few jots of hot sauce (or a bunch of hot sauce!), and a sprig of parsley. It's just pretty.

Provided by Jan Charles

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 1h

Yield 8

Number Of Ingredients 8

8 eggs
⅓ cup mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons cream-style horseradish sauce
1 drop hot pepper sauce, or to taste
salt and pepper to taste
1 teaspoon dried parsley flakes, for garnish
1 teaspoon paprika, for garnish

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
  • Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

Nutrition Facts : Calories 149 calories, Carbohydrate 1.8 g, Cholesterol 191 mg, Fat 13 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 188.8 mg, Sugar 0.9 g

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