Yayas Deviled Eggs Recipes
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
DEVILED EGGS
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
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
DEVILED EGGS
These deviled eggs are made with Miracle Whip® instead of mayo.
Provided by Barbara
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool in ice water.
- Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
- Refill each egg half with the yolk mixture and sprinkle with paprika.
Nutrition Facts : Calories 77.3 calories, Carbohydrate 0.7 g, Cholesterol 186.6 mg, Fat 5.5 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 88.3 mg, Sugar 0.6 g
THE BEST DEVILED EGGS
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
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.
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
DEVILED EGGS
A lovely little snack that is a must for any gathering
Provided by ItsMe
Categories Snacks
Time 35m
Number Of Ingredients 6
Steps:
- Cook the eggs in boiling water for 6 minutes and allow to cool
- 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 and salt and black pepper to taste
- Stir mixture until creamy
- Spoon mixture into a piping bag or similar
- Squeeze mixture 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 19 kcal, Carbohydrate 1 g, Protein 0.04 g, Fat 2 g, SaturatedFat 0.2 g, Cholesterol 1 mg, Sodium 45 mg, Sugar 0.3 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
EASY DEVILED EGGS
This classic and easy deviled egg recipe is great potlucks, parties, and holiday dinners.
Provided by Dana
Categories Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- After boiling eggs for 10 minutes, place them in ice cold water until cool to the touch.
- Carefully take shells off of the eggs.
- Slice eggs lengthwise and then spoon out yolks.
- In a small bowl, mash yolks then add mayonnaise and mustard. Mix well.
- Add in remaining ingredients one at a time, making sure to blend well.
- Either spoon filling back into eggs or use a piping bag and tip to fill eggs.
Nutrition Facts : Calories 55 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 78 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
YAYA'S DEVILED EGGS
Like most deviled egg recipes, this one's got mayo in it. But Yaya likes to put a Greek-inspired spin on hers with crumbled feta cheese and dried oregano.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
- Add mayo; beat with mixer until blended. Add cheese and oregano; mix well.
- Spoon or pipe egg yolk mixture into centers of egg whites.
Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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- paprika, radish, chives. The most common garnish for deviled eggs has to be a sprinkling of paprika. To go just a little further, press a thin slice of brightly colored fresh radish into the yolk mixture, and then add some finely chopped chives.
- bacon, blue cheese, chives. Our kids don’t eat deviled eggs. But luckily our friends and neighbors do. This post provided the perfect opportunity to hand off containers to every person who walked past our driveway as I finished up with my photos.
- Sriracha, black sesame seeds, cilantro. I love me some spicy-sweet Sriracha. And how pretty are these deviled eggs with a sprinkling of contrasting black sesame seeds and a fresh cilantro leaf?
- smoked salmon, capers, lemon. I used a pastry bag fitted with a plain round piping tip to add the yolk mixture to the egg whites in this version. This adds a bit of a whimsical look to the deviled eggs.
- kalamata olives, sun-dried tomatoes, Italian parsley. We have a little bit of the Mediterranean on this plate. Just slice the kalamatas into rounds and press them into the yolk filling, along with julienned sun-dried tomatoes and fresh parsley leaves.
- Feta, lemon, oregano. Here’s another version with flavors from the Mediterranean, so super lovely. Feta cheese is another ingredient that goes so well with eggs.
- green olives, lemon, black pepper. Have you ever had a deviled egg with a slice of pimento-stuffed green olive? It’s SO GOOD. Add a sprinkling of ground black pepper and some fresh lemon zest for extra beauty and flavor.
- ham, cheddar, green onion, black pepper. Kinda like a ham & cheese, but in deviled egg form. You simply have to love it! Just cut ham and cheddar cheese into small cubes and press them into the filling.
- prosciutto, Parmesan, chives, black pepper. I like to call this the “fancy ham & cheese” version. A fluted piping tip was used to fill the yolk mixture into the egg whites.
- jalapeno, cumin, cilantro. For those of you who like a little kick on your plate, slices of fresh jalapeño are the perfect solution when it comes to deviled eggs.
12 EASY AND UNIQUE DEVILED EGGS RECIPE IDEAS — EAT THIS ...
From eatthis.com
3.4/5 (20)Published 2020-11-02Author Kiersten Hickman
- Buffalo and blue cheese. Let's start off with a classic food combo—buffalo sauce and blue cheese! To make a dozen of these, mix together 1 tablespoon with the basic deviled eggs mix.
- Ranch and bacon. Who doesn't love a good ranch and bacon combo? This deviled egg is like a cobb salad but without the salad. Mix in 1 tablespoon with the basic deviled eggs mix.
- Dijon mustard and dill. A small twist on the usual classic! Adding mustard to deviled eggs is a common mixture, so let's take it up a notch by bringing some dijon to the mix.
- Sriracha and lime. Who loves spicy? These deviled eggs are great to serve with some chips, salsa, and margaritas, of course! Add 1 tablespoon of Sriracha and the juice of 1 lime.
- Goat cheese. Anyone else a huge goat cheese fan? Add in 2 ounces of goat cheese to the basic deviled eggs mix. You may want to pull out the electric mixer for this again because the cheese is firmer than the other sauces these recipes call for.
- Salsa. Not that into spicy hot sauce? Grab a mild salsa instead for the same great taste! Mix 1 tablespoon of salsa into the basic deviled eggs mix. Once the egg whites are filled, spoon on a small bit of extra salsa.
- Lemon and dill. Lemon and eggs may not seem like a pleasing combination, but trust us on this one, it is good. Mix in 1 tablespoon of lemon juice to the basic deviled egg mixture, and sprinkle dill on top.
- Maple and bacon. Sweet deviled eggs may not sound appetizing, but after testing this in the office, there are many editors who will back this combination up.
- Garlic and basil. Any garlic aioli fans out there? Add 1-2 teaspoons of garlic powder (depending on how garlicky you like it), as well as 1 teaspoon of dried basil leaves, into the basic deviled egg mixture.
- Avocado. Pump up that satiating healthy fat in your deviled eggs by adding in 1/4 smashed avocado to the basic deviled egg mixture. Slice small shavings of avocado to add as decoration on top of these.
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Ratings 8Calories 58 per servingCategory Appetizer
- Place the eggs in a pot with two teaspoons of salt and two teaspoons of vinegar then fill with enough water until the eggs are covered by 1-2 inches. Bring to a boil over medium-high heat and allow to boil for 7 minutes then transfer to an ice bath to cool.
- Transfer the yolks to a bowl and mix with the mayo, mustard, and vinegar. You can add salt and pepper to taste at this point if desired.
- Either spoon the filling into the eggs or pipe the filling in with a star tip. Sprinkle with paprika and serve. Minced herbs or crumbled bacon can also be added if desired.
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From eatingwell.com
Category Healthy Finger Food RecipesCalories 48 per servingTotal Time 30 mins
- Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.
- Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, shallot, relish, mustard, vinegar, salt and pepper and process until smooth.
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From julieseatsandtreats.com
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- Place eggs in a single layer in a stainless-steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cover, remove from heat, and let stand 20 minutes. Drain.
- Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
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- Slice each egg in half lengthwise. and scoop out the egg yolks into a large bowl and mash into a crumble with a fork.
- Add mustard, vinegar, and black pepper. Mash (or beat with a hand mixer) until combined and smooth.
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