WICKED DEVILED EGGS
When I was younger, Deviled Eggs always showed up at church potlucks or family reunions, and I wasn't a huge fan. But times have changed. Deviled Eggs have made a comeback and are actually a "trending" appetizer at many popular eateries. But you don't have to go out to get yummy Deviled Eggs; you can make them in your...
Provided by Jamie Tarence
Categories Other Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- 1. Place eggs in pan; cover eggs completely with water.
- 2. Put lid on pan and bring to boil; immediately remove from heat.
- 3. Let covered pan sit for 17 minutes.
- 4. When timer goes off, immediately pour off hot water.
- 5. Fill pan with cold water and a little ice to stop the cooking process.
- 6. Tap each egg on a hard surface until cracked all over.
- 7. Gently roll the eggs on a hard surface to loosen the shell.
- 8. Hold egg under cold running water while removing shell (this makes it easier).
- 9. Slice eggs in half lengthwise; gently squeeze whites to "pop out" yolks into a bowl.
- 10. Add mayo, Dijon mustard, relish, Worcestershire, lemon juice, salt & pepper; mash gently with fork until combined.
- 11. Fill the egg halves with filling, then sprinkle with paprika.
- 12. Arrange Wicked Deviled Eggs on an egg plate.
- 13. Chill 2-3 hours if possible before serving.
PIONEER WOMAN DEVILED EGGS
Steps:
- Bring a large pot of water to a boil. Carefully drop the eggs with a slotted spoon into the boiling water. Secure the lid and reduce heat to low. Let the eggs simmer for 10 minutes.
- Remove from the heat and drain the eggs. Fill the pot with cold water with ice and let the eggs cool for about 5 minutes.
- Peel the eggs and slice them in half, lengthwise. Scoop out the yolks and place them in a bowl.
- Add the mayonnaise, mustard, pickles, pickle juice, sugar, vinegar, hot sauce, salt, and pepper. Mash with a fork until creamy and well-combined.
- Using a small spoon or a piping bag, fill the hollowed-out egg whites with the egg yolk filling. Sprinkle with paprika. Serve and enjoy!
Nutrition Facts :
CLASSIC DEVILLED EGGS
Make devilled eggs to serve at a Boxing Day buffet. They're filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like
Provided by Esther Clark
Time 30m
Number Of Ingredients 8
Steps:
- Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
- Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.
Nutrition Facts : Calories 97 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 5 grams protein, Sodium 0.27 milligram of sodium
PICKLED DEVILED EGGS
Before they are deviled, these hard-cooked eggs are pickled in rice vinegar, brown sugar and garlic, along with slivered red onions. The pickling brine dyes the egg whites deep pink, and the onions turn pungently sweet and sour, making a terrific garnish for the deviled eggs. And after the eggs are gone, you'll still be left with plenty of pickled onions that will last for weeks in the refrigerator. Add them to salads, tacos, grilled meats and sandwiches. You won't be sorry to have them on hand.
Provided by Melissa Clark
Categories finger foods, appetizer
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put eggs in a large pot of cold water and bring to a boil. Turn off the heat, cover and let sit for 10 minutes. Use a slotted spoon to immediately transfer to a bowl filled with ice and water. Let cool, then peel.
- Meanwhile, in a medium saucepan, combine vinegar, garlic, sugar, kosher salt, peppercorns and 1/2 cup water. Bring to a boil, then turn off the heat and stir in onions.
- Spoon half of the onion mixture into a 2-quart jar or heatproof container. Add eggs and pour remaining onions and brine over the top. Let cool. Cover and refrigerate overnight or up to 3 days.
- Remove eggs from onion mixture and cut in half lengthwise. Scoop yolks into a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, mustard, pepper and a large pinch of kosher salt. Process until smooth. Spoon into egg halves, sprinkle with flaky sea salt, top with some of the pickled onion and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 272 milligrams, Sugar 4 grams, TransFat 0 grams
DEVILED PICKLED EGGS
These are very very good.
Provided by Kathy Van Pelt
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time P3DT25m
Yield 12
Number Of Ingredients 11
Steps:
- Measure 1 cup beet juice from reserved juice.
- Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
- Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
- Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 20.8 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 462.6 mg, Sugar 19.4 g
WICKED WASABI DEVILED EGGS
Fair warning- these are some powerful little eggs. However, if you still don't find them strong enough you can always add some wasabi powder to the yolk mixture for an even more powerful kick.
Provided by TheHungaryCook
Categories < 60 Mins
Time 35m
Yield 24 egg halves, 24 serving(s)
Number Of Ingredients 8
Steps:
- Hard-boil eggs (about 10 to 15 minutes).
- After eggs are finished boiling, run cold water over them or soak in cool water to stop the cooking process and so they are more easily handled.
- Cut each egg legthwise and remove yolks, setting them aside in a small bowl.
- Mash yolks with a fork.
- Add all other ingredients to mashed yolks, except the egg whites and paprika. Mix together well.
- Fill egg halves with mixture.
- Sprinkle tops with paprika.
- Chill in refrigerator to let set.
Nutrition Facts : Calories 41.5, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 57.5, Carbohydrate 1, Fiber 0.2, Sugar 0.6, Protein 3.3
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