Bedeviled Eggs Food

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CLASSIC DEVILED EGGS



Classic Deviled Eggs image

These classic deviled eggs from Food Network are perfect for your next party.

Provided by Mary Nolan

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Steps:

  • Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  • Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

BEDEVILED EGGS



Bedeviled Eggs image

Categories     Egg     Appetizer     Halloween     Fall     Bon Appétit

Yield Makes 8 appetizer servings

Number Of Ingredients 5

8 hard-boiled large eggs, peeled
1/4 cup purchased tartar sauce
1 tablespoon spicy brown mustard (such as Guldens)
1 1/4 teaspoons Tabasco or other hot pepper sauce
Paprika

Steps:

  • Cut eggs in half lengthwise. Scoop out yolks; place in small bowl. Add tartar sauce, mustard and Tabasco; mash with fork. Season with salt and pepper. Spoon mixture into egg white halves, dividing equally. Sprinkle with paprika. (Can be made 6 hours ahead. Cover; chill.)

BEDEVILED EGGS



Bedeviled Eggs image

Make and share this Bedeviled Eggs recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

8 large hard-boiled eggs, peeled
1/4 cup tartar sauce
1 tablespoon spicy brown mustard
1 1/4 teaspoons Tabasco sauce
paprika

Steps:

  • Cut eggs in half lengthwise.
  • Scoop out yolks; place in small bowl.
  • Add tartar sauce, mustard and Tabasco; mash with fork.
  • Season with salt and pepper.
  • Spoon mixture into egg white halves, dividing equally.
  • Sprinkle with paprika.
  • Can be made 6 hours ahead.
  • Cover; chill.

Nutrition Facts : Calories 78.8, Fat 5.4, SaturatedFat 1.6, Cholesterol 212, Sodium 87.7, Carbohydrate 0.7, Fiber 0.1, Sugar 0.6, Protein 6.4

BUFFALO DEVILED EGGS



Buffalo Deviled Eggs image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 1 dozen buffalo deviled eggs

Number Of Ingredients 0

Steps:

  • Hard-boil a dozen eggs, let cool, then peel and halve lengthwise. Scoop out the yolks; mash with 1/4 cup each mayonnaise and finely chopped celery and 2 tablespoons Buffalo sauce. Spoon into the egg whites and top with crumbled blue cheese and chopped celery leaves.

DEVILED EGGS



Deviled Eggs image

This is possibly the best deviled eggs, I have ever had. I make them alot, and the recipe is thanks to my mom.

Provided by KittyKitty

Categories     Summer

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

6 hard-boiled eggs
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
1 dash pepper
paprika

Steps:

  • Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayo. Add relish, mustard, salt and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with Paprika.
  • Tips; for pretty eggs, pipe yolk mixture into egg whites with a decorative pastry tip.
  • If you want your eggs, to stand up on the plate, and not wobble around, slice off a very small bit on the bottom of the white, so they sit flat.

Nutrition Facts : Calories 117.2, Fat 8.3, SaturatedFat 2, Cholesterol 214.1, Sodium 227.8, Carbohydrate 4.1, Fiber 0.1, Sugar 1.6, Protein 6.4

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