Classicwithakickdeviledeggs Food

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CLASSIC DEVILED EGGS



Classic Deviled Eggs image

An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.

Provided by Kristina

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 12

Number Of Ingredients 8

6 large eggs
1 cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped red onion
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon white vinegar
1 pinch paprika, or to taste

Steps:

  • Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
  • Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
  • Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 1.6 g, Cholesterol 100 mg, Fat 17.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 172.6 mg, Sugar 0.6 g

CLASSIC DEVILED EGGS RECIPE BY TASTY



Classic Deviled Eggs Recipe by Tasty image

Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves

Provided by Vaughn Vreeland

Categories     Appetizers

Time 30m

Yield 24 servings

Number Of Ingredients 8

12 eggs
½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon relish
1 teaspoon salt
1 teaspoon pepper
paprika
1 tablespoon fresh parsley leaves

Steps:

  • Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  • Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  • Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
  • Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
  • Enjoy!

Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

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

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.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.

Provided by Alex Witchel

Categories     easy, appetizer

Time 45m

Yield 12 halves

Number Of Ingredients 9

6 large eggs
1 teaspoon Dijon mustard
1 to 2 dashes Tabasco sauce, to taste
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
3 tablespoons mayonnaise
Paprika, for garnish
Whole fresh chives, for garnish

Steps:

  • Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
  • Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
  • Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams

CLASSIC DEVILED EGGS RECIPE



Classic Deviled Eggs Recipe image

Deviled eggs are the quintessential easter appetizer. And this is my go-to Classic Deviled Egg Recipe. Not only are these incredibly easy to make but also flavorful and delicious.

Provided by Laurie McNamara

Categories     Appetizers & Snacks

Time 17m

Number Of Ingredients 8

6 fresh eggs (cold, straight out of the fridge)
3 tablespoons mayonnaise
1/2 teaspoon yellow mustard (or dijon mustard)
1/2 teaspoon pickle juice (more or less to taste)
1-2 pinches ground turmeric
1-2 pinches ground white pepper
kosher salt (to taste)
paprika (for garnish)

Steps:

  • Place eggs into a saucepan and fill with water by 1 to 2 inches. Cover and bring to a boil over high heat. Once rapidly boiling, turn off the heat, leaving the saucepan on the burner. Set a timer for 12 minutes.
  • Meanwhile, fill a medium bowl with ice and water.
  • When the 12 minutes are up, use tongs to quickly transfer the eggs to the ice bath.
  • Once the eggs are cool, peel and slice in half.
  • Pop the cooked egg yolks out of the egg whites and into your food processor. Then measure and add in the mayonnaise, mustard, pickle juice, ground turmeric, white pepper and salt.
  • Secure the lid and process until smooth and creamy. Scrape down the sides of the bowl as needed. Taste and add more salt if needed.
  • Transfer the filling to a piping bag or use a spatula to fill the egg whites.
  • Keep refrigerated until ready to serve and garnish with sprinkle with paprika.

Nutrition Facts : ServingSize 2 g, Calories 49 kcal, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 158 mg, UnsaturatedFat 4 g

CLASSIC (WITH A KICK!) DEVILED EGGS



Classic (With a Kick!) Deviled Eggs image

Deviled eggs are the perfect "bring a dish" dish for any occasion, all year round. These are pretty much the classic version but with a nice kick that comes from the hint of prepared horseradish. Adjust this ingredient depending on your diners' tolerances.

Provided by l0vetw0c00k

Categories     < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 6

12 hard-boiled eggs, peeled, halved and yolks removed to separate bowl
1/2 cup good mayonnaise
2 teaspoons yellow mustard
2 tablespoons sweet pickle relish
salt and pepper
1 -2 teaspoon prepared horseradish

Steps:

  • Mix yolks with all other ingredients and taste to adjust seasonings.
  • Use more or less of any to suit your taste.
  • Sprinkle lightly with paprika.
  • Chill thoroughly and serve.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

Glad I doubled this recipe. They disappeared faster than it took to make them. I will post the recipe as written, but I did use 12 eggs and a spicy brown mustard for a little kick. Recipe courtesy of Mary Nolan from Chic and Easy.

Provided by AmyZoe

Categories     < 60 Mins

Time 55m

Yield 4 eggs, 4 serving(s)

Number Of Ingredients 7

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
fresh ground black pepper, to taste
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 (I used a kitchen towel).
  • 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.

Nutrition Facts : Calories 108.3, Fat 7.2, SaturatedFat 2.4, Cholesterol 279, Sodium 193.4, Carbohydrate 0.6, Sugar 0.3, Protein 9.5

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