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.
INCREDIBLE DEVILED EGGS
I'm often asked to bring these to potlucks and family get-to-gethers. I always have to make extra, because my kids (even the biggest kid - DH) sneak them before I can get out the door with them. Three of the top U.S. egg producing states are in the midwest. No wonder these little jewels are so popular at those church potlucks in the Midwestern U.S. region.
Provided by PanNan
Categories Potluck
Time 45m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Cut boiled eggs in half, lengthwise.
- Remove yolk and place in medium sized bowl.
- Place egg whites on serving platter.
- Add mayonnaise (or Miracle Whip), mustard, pickle juice, celery seed, salt, pepper, sugar, and 1 tbsp scallions (or chives) to the bowl with the yolks.
- Mix until a creamy consistency.
- Add more mayonnaise, if necessary, for a really creamy texture.
- Spoon or pipe into the hollowed out yolk portion of the egg white.
- Sprinkle with paprika, and the remaining 1 tbsp minced scallion (or chives).
- Chill at least one hour before serving.
Nutrition Facts : Calories 56.8, Fat 4.1, SaturatedFat 1, Cholesterol 94.3, Sodium 126.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 3.2
SCALLION AND EGG PANCAKES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 4 servings as starter or side
Number Of Ingredients 10
Steps:
- Mix honey with vinegar, sesame oil, and tamari, then stir in water and transfer to a small serving dish.
- Heat a large nonstick skillet over high heat with 1 tablespoon oil. When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes. Pull pan from heat and add egg mixture seasoned with salt. Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate. Wipe pan clean and add a drizzle of oil to skillet and a tortilla. Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla. Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients then serve with sauce for dipping.
SQUARE DEVILED EGGS
Forget about peeling shells the next time you make deviled eggs! In this fun, square version, whites and yolks are separated, cooked individually and then brought back together to taste just like the original.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield about 4 dozen
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
- Separate the egg whites and yolks into 2 small bowls; set aside the yolks. Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes. Let cool completely in the baking dish.
- While the whites are baking, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.
- Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip.
- Turn the egg whites out of the baking dish onto a cutting board. Cut into even 1-inch squares. Pipe swirly dollops of the egg yolk onto each square. Sprinkle each with paprika and chives if using.
CHIVE 'N ONION DEVILED EGGS
Make and share this Chive 'n Onion Deviled Eggs recipe from Food.com.
Provided by mommyoffour
Categories Lunch/Snacks
Time 1h
Yield 12 deviled eggs
Number Of Ingredients 7
Steps:
- Place eggs in single layer in medium saucepan.
- Add enough water to cover eggs by 1 inch.
- Bring to boil.
- Immediately remove from heat; cover and let stand 15 minutes.
- Drain; rinse with cold water.
- Place eggs in bowl of ice water; let stand 10 minutes.
- Peel eggs; cut in half lengthwise.
- Carefully remove yolks; place in small bowl.
- Add cream cheese, milk, mustard and salt; mash with fork until well blended and smooth.
- Spoon or pipe yolk mixture into egg whites.
- Sprinkle with paprika and chives.
Nutrition Facts : Calories 36.4, Fat 2.4, SaturatedFat 0.8, Cholesterol 93.1, Sodium 64.7, Carbohydrate 0.2, Sugar 0.1, Protein 3.2
DEVILED EGGS WITH CHIVES
Make and share this Deviled Eggs With Chives recipe from Food.com.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place eggs in large saucepan. Add enough cold water to cover by 1-inch. Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 minutes.
- Remove eggs to bowl of cold water and let cool, about 15 minutes. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites.
- Use a fork to mash the yolks with the remaining ingredients. Mound the yolk mixture back into the hollow of the egg whites, spooning about 1 tablespoons in each half-egg. Sprinkle with reserved chives and serve.
CLASSIC DEVILED EGGS
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
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
CHIVE AND ONION DEVILED EGGS
Add creamy richness and herbal accents to these foolproof appetizers with flavored cream cheese.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
- Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese spread, salt, milk and mustard; mash with fork until well blended and smooth. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and chives.
Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 110 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Deviled Egg, Sodium 95 mg, Sugar 0 g, TransFat 0 g
SLOW-COOKED SCALLIONS WITH GINGER AND CHILE RECIPE
Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.
Provided by Claire Saffitz
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss scallions, garlic, ginger, chiles, oil, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.
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