CLASSIC DEVILED EGGS
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
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.
DEVILED HAM STUFFED EGGS
I make these stuffed eggs once a month for a fellowship meal at church-and I've yet to bring one back home! Different from typical versions, these hard-cooked eggs get a subtle crunch from chopped veggies, and deviled ham adds zing.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.
Nutrition Facts : Calories 177 calories, Fat 14g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 278mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.
EASY DEVILED EGGS
After wondering how to make deviled eggs for years, I stumbled across this recipe. It comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 114 calories, Fat 9g fat (2g saturated fat), Cholesterol 214mg cholesterol, Sodium 293mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
DEVILED SCRAMBLED EGGS
Since I love devilled eggs, I thought I would try making my scrambled eggs as tasty. You could also use prepared mustard instead of dry mustard.
Provided by djmastermum
Categories Breakfast
Time 10m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- beat eggs, mayonnaise, mustard and pickles together.
- Melt butter in fry pan, add eggs and stir to desired doneness. Serve with toast or muffins.
Nutrition Facts : Calories 197.5, Fat 15.1, SaturatedFat 5.8, Cholesterol 383.4, Sodium 255.6, Carbohydrate 2.1, Fiber 0.1, Sugar 0.7, Protein 12.7
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
POTLUCK DEVILED EGGS
The Miracle Whip and sugar are what gives my devilled eggs the zip! Easily doubled, tripled, etc... Better make extras! Options: Can top with paprika
Provided by Tasses
Categories Potluck
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place eggs in medium saucepan.
- Cover eggs with water.
- Boil eggs for 3-4 minutes.
- Cool & peel eggs.
- Slice eggs in half. Scoop yolk into bowl. Place whites aside.
- Mash yolks WITH sugar, salt & pepper.
- Blend yolks, miracle whip & mustard to smooth.
- Fill whites with yolk filling.
- Cover & chill in refrig. for 2 hours.
Nutrition Facts : Calories 37.4, Fat 2.5, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35, Carbohydrate 0.4, Sugar 0.4, Protein 3.1
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