CLASSIC DEVILED EGGS RECIPE BY TASTY
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
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
DELICIOUS DEVILED EGGS
From holiday parties to warm weather barbeques and potluck suppers, these classic deviled eggs will spice up any occasion.
Provided by Food Network
Categories appetizer
Time 10m
Yield Makes 6 (2 halves) servings
Number Of Ingredients 6
Steps:
- 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- 2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
- 3. Refrigerate 1 hour or until ready to serve.
- Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.
DEVILED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
- Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a 1/4-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about 1/4 inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
- Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
- Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.
DEVILED EGG POTATO SALAD
In this delightful Deviled Egg Potato Salad recipe, creamy deviled eggs and classic potato salad come together to make a perfect dish for every picnic, cookout, or party.
Provided by Michelle
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Cut potatoes in half. In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes. Drain when done, and place in a bowl to chill in the refrigerator. When the potatoes are cooled down enough to handle, but still warm, peel using a paring knife. Then cube the potatoes.
- Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
- Mash the egg yolks, as you would for deviled eggs.
- Add mayo, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
- Fold dill relish into egg yolk mixture.
- Chop the egg whites and add them in with the diced potatoes. Gently toss to combine.
- Season with salt and pepper to taste.
- Chill at least 1 hour, or preferably overnight, before serving.
Nutrition Facts : ServingSize 1 serving, Calories 362 kcal, Carbohydrate 20 g, Protein 11 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 198 mg, Sodium 341 mg, Fiber 4 g, Sugar 1 g
POTATO SALAD DEVILED EGGS
Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.
Provided by Sumrall Butler
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 16
Number Of Ingredients 8
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 over high heat. Once the water is boiling, remove from the heat and 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 once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
- While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
- In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Nutrition Facts : Calories 58.4 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 52.1 mg, Sugar 0.7 g
DEVILED EGG POTATO SALAD RECIPE
Steps:
- Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
- Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
- Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
- Coarsely chop the egg whites and set aside.
- Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
- Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
- Sprinkle paprika on top for garnish, cover and refrigerate until serving.
Nutrition Facts : Calories 297 kcal, Carbohydrate 38 g, Protein 11 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 209 mg, Sodium 508 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
DEVILED EGG POTATO SALAD WITH BACON
I just made this up as I looked at a couple other recipes and put them all together to come up with one GREAT potato salad! The pickles and bacon sound like they wouldnt taste right together but trust me, they really make this salad pop!
Provided by Danielle1987
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut potatoes into halves and boil until almost done (don't want them to fall apart). Drain potatoes.
- Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside.
- Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes.
- Cut pickles into pieces (as small or big as you prefer) and add to potatoes.
- Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice and pepper. Mix all together in small bowl.
- Add yoke/mayo mixture to potatoes. Mix well.
- Add the cooked and crumbled bacon and toss lightly.
- Cover and chill (or eat right away if you cant wait like I did!) :-).
- It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store.
- The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!
POTATO DEVILED EGGS RECIPE BY TASTY
Eggs and potatoes are a classic combo, but we bet you've never had them like this! The egg whites are swapped out for the potato cups, which are filled the classic creamy egg yolk filling (save the whites for another use!). Topped with fresh chives and crunchy bacon, these make the perfect one-bite snack for your next gathering.
Provided by Chris Salicrup
Categories Appetizers
Time 47m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Add the potatoes and 1½ teaspoons of salt to a large saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat, then cook for 10-12 minutes, until tender when poked with a fork. Drain and let cool completely.
- Once the potatoes are cooled, cut in half and use a measuring spoon to scoop out 1 teaspoon of the center of each half.
- In a medium bowl, combine the egg yolks, sour cream, mustard, pepper, chives, and the remaining 1½ teaspoons of salt. Mash together with a fork until smooth.
- Transfer the deviled egg filling to a zip-top plastic bag. Snip off a corner of the bag to create an opening.
- Pipe the filling into the potato cups. Garnish with the bacon and chives.
- Enjoy!
Nutrition Facts : Calories 127 calories, Carbohydrate 14 grams, Fat 4 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
TASTY DEVILED EGGS
I came up with this one after becoming bored of the same old yolk-and-mayo deviled eggs. I love the hint of horseradish....not strong but tasty.
Provided by Parsley
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place yolks into mixing bowl; mash with a fork or potato masher.
- Combine mayonnaise, horseradish, mustard, relish, celery, garlic powder with the yolks and mix well.
- Spoon, or pipe with pastry bag or baggie, into hollowed egg halves.
- Sprinkle each with paprika for color/garnish.
Nutrition Facts : Calories 136.2, Fat 10.3, SaturatedFat 2.4, Cholesterol 191.8, Sodium 227.5, Carbohydrate 3.9, Fiber 0.2, Sugar 2.6, Protein 6.5
DEVILED EGG POTATO SALAD
Steps:
- Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
- Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool. Set aside.
- Cut the eggs in half, remove yolks and place them in a large mixing bowl.
- Coarsely chop the egg whites and set aside.
- Smash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
- Fold in hard boiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
- Sprinkle paprika on top for garnish and refrigerate until serving.
Nutrition Facts :
EASY AND SIMPLE DEVILED EGGS
EatSimpleFood.com This classic simple deviled eggs recipe is easy to make and has only 4 ingredients. There are so many fun recipe variations, so get creative if you get bored: curry, sriracha, relish, hot sauce, dill, paprika, etc...
Provided by beckie
Categories Appetizer
Time 35m
Number Of Ingredients 6
Steps:
- Add eggs in a single layer to a pot, add cold water to cover by ~ 1 1/2 inches and put on the stovetop. Start a timer for 17 minutes. Turn burner to high and bring to a boil, covered. Reduce heat to low, uncover, and simmer for the remainder of the time.
- Rinse them in cool water or blanch them in an ice bath (preferred so they stop cooking) and place in the refrigerator until cool enough to peel.
- Peel the eggs, cut in half, and scoop out the yolks into a bowl. Set the whites aside.
- Add more mayonnaise if you want creamier deviled eggs. Add salt and pepper to taste.
- Spoon the yolk mixture into a ziploc bag. Squeeze the air out and seal. Cut out a little corner of the ziploc bag and use as a pastry bag to fill up the egg whites.
- Garnish with sprinkled paprika and sliced chives if you like. Happy Eating! Beckie
Nutrition Facts : ServingSize 3 halves each, Calories 204 calories, Sugar 0.5 g, Sodium 246.8 mg, Fat 17.6 g, SaturatedFat 4 g, TransFat 0.1 g, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 9.7 g, Cholesterol 284.8 mg
DEVILED EGG POTATO SALAD
Try this scrumptious Deviled Egg Potato Salad. Two crowd favorites-deviled eggs and potato salad-come together in this flavorful potato dish.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling water 10 to 15 min. or just until tender; drain. Transfer to large bowl; cool.
- Mix dressing, mayo, mustard, lemon juice and 1/4 tsp. paprika until blended.
- Cut 4 eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork. Add 3 Tbsp. dressing mixture; mix well. Spoon into egg whites.
- Chop remaining eggs. Add to potatoes with the onions, radishes, garlic and remaining dressing mixture; mix lightly. Top with deviled eggs, remaining paprika and parsley.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 145 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
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Reviews 3Estimated Reading Time 5 minsServings 8Total Time 20 mins
- Bring a large pot of cold water to a boil and then slowly lower in the eggs one at a time. Bring back to a simmer and cook until for 7 minutes. Turn off the heat, place the lid on and let sit for 10 minutes. Then transfer the eggs into an ice bath and let sit until cooled through. Crack each egg a bit and peel under water.
- Slice the eggs in half and then gently remove the yolks into a large bowl. Add the butter, sour cream, granulated garlic, granulated onion, paprika and a pinch of salt and pepper. Mash with a fork until you get it as smooth as possible.
- Finely chop half of the bacon and add it to the bowl with the yolks. Cut the rest in larger chunks and set aside for garnish. Add half of the scallions and cheese to yolks as well and stir until well combined. Transfer the mixture to a piping bag, fitted with a star tip, and pipe the mixture into the egg whites.
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From minamade.com
Cuisine RussianEstimated Reading Time 2 minsCategory StarterTotal Time 30 mins
- Wash potatoes thoroughly and halve lengthways. Place potato halves into a pot with a fan steamer (or something similar) and steam for about 20 minutes. Alternatively you can bake potato halves in the oven for about 30 minutes (rub them with some olive oil before baking).
- In the meantime, prepare the filling:Drain cashews and place them in a blender with all the other ingredients except for paprika and chives. Blend until completely smooth.
- When potatoes are tender, remove them from the steamer and let cool until warm enough to handle. Scoop the centers out with a teaspoon and place into a mixing bowl (leaving just a little of potato lining inside).
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Ratings 2Calories 88 per servingCategory Appetizer
- Wash the mini potatoes and coat with a splash of oil and pinch of salt. Place onto a baking tray and bake for 25 – 30 minutes, until the potatoes are soft through to the centre. Remove from oven and allow to cool until they can be handled.
- While potatoes are cooling, measure the remaining ingredients in a large bowl: ¼ block firm tofu (100 g), 4 tbsp vegan mayonnaise, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp nutritional yeast, ¼ tsp salt, ¼ tsp onion powder, ⅛ tsp ground turmeric powder and ⅛ tsp paprika (can use smoked paprika).
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From itdoesnttastelikechicken.com
5/5 (20)Total Time 40 minsCategory AppetizerCalories 104 per serving
- Add the potatoes to a pot of water and bring to a boil for 12 - 20 minutes until the potatoes are tender and you can easily pierce them to the center with a sharp knife. The time it takes to boil the potatoes will vary depending on their size. Drain the potatoes and rinse with cool water.
- When the potatoes are cool enough to handle, cut each on in half lengthwise. Then use the large scoop of a melon baller or small spoon to scoop out a little crater in each potato. Put the scooped out potato flesh in a medium bowl.
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5/5 (1)Estimated Reading Time 5 minsServings 5
- Boil potatoes whole for 25 minutes or until completely cooked. You should be able to push a toothpick through with ease.
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- Scoop a well into the center of each half with a teaspoon. Add the extra potato into a bowl to make the filling.
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From thecookierookie.com
Ratings 63Calories 73 per servingCategory Side Dish
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