Does anyone know of a deviled egg recipe?

Question

I'm tired of using the same one and I want something different for this Easter. Also, what is the "correct" way to hard boil eggs?

Answer 1

DEVILED EGGS

6 lg. eggs
1/16 tsp. ground white pepper
1 1/2 tsp. prepared Dijon mustard
1/4 c. creamy salad dressing
1 tsp. dill pickle juice, (optional), reduce salad dressing amount if used
Paprika or dill weed
Sweet pickle relish, (optional)
Green pepper or radish, finely minced, (optional)
Sweet onion or chopped green onion tops, (optional)

Before cooking eggs, use a tack to pierce a hole in the broad end of the egg--this centers the yolk. Cook eggs by placing, single layer, in heavy sauce-pan. Add cold water to cover eggs by at least 1 inch. Bring to boil; cover, shut off heat and let stand on burner for 20 minutes. Pour off hot water; replace with cold. Change water several times until eggs are cold. Push eggs against each other in water to crack shells (loosens the membrane and allows easy peeling). Peel eggs under running water; drain and slice in half, lengthwise, beginning at narrow end. Remove yolks; mash yolks with fork. Combine yolk with pepper, mustard, dressing and pickle juice, if desired. Fill cavities, sprinkle with paprika or dill weed or decorate with strip of pimento. Yield: 12 deviled egg halves. Hope this works for you....Bon apatite

Answer 2

You can never have too many deviled eggs

Ingredients
12 eggs
Hellmann's mayonnaise
Lawry's seasoned salt
red wine vinegar
sweet paprika, for garnish

Method
Place the eggs in a sauce pan large enough for all of the eggs to sit on the bottom. Cover the eggs with fresh cold water. Put a lid on the pan and set over high heat. When the water begins to boil and steam starts to escape from the pan, remove the pan from the heat and let it sit, covered, for 14 minutes.

Drain the eggs and then plunge them into a large bowl of ice water. Refrigerate for 1 hour.

Crack and carefully peel the eggs and pat dry. Slice each egg in half lengthwise and remove the yolk to a medium bowl. Reserve the hard-cooked egg whites while you prepare the filling.

Mash the yolks to a fine crumb with a fork. Make sure there are no lumps. The best deviled eggs have a mousse-like filling. Use two forks to facilitate crumbing. Add enough mayonnaise to make a smooth paste. Season with the seasoned salt and red wine vinegar to taste. The filling should be tart, but not too tart. Use a small teaspoon to fill the halved egg whites with the egg yolk mousse. Garnish the mousse mixture with paprika.

Cover and refrigerate 1 hour.

Answer 3

Im from southeast Texas and we usually do thing typically simple. Boil your eggs, however many you wanna feed. After they are boiled, cool them a minute, peel them and cut them in half ( long ways) Empty the yellow (yolk) into a bowl and add some mayonaise. (prolly a tablespoon or so it really just depends on how many eggs you use. Its kind of a matter of how you like em. I'd say to a dozen eggs ya might use about a tablespoon of mayo. Smoosh all that together with a fork. Add about a squirt of mustard, not a big squirt you know just about a dab, then some salt and pepper and you should be good to go. I use a teaspoon to fill my eggs. It usually puts the perfect amount in there. Then you might sprinkle the tops wtih some paprika and wa-la your good to go. My 10 yr old makes these alllll the time so its really easy. I boil the eggs for her though! I hope you find this recipe helpful.

Answer 4

I still use the basic recipe for deviled eggs, which is my favorite, so it probably wouldn't be different enough for what you are wanting. But, the correct way to hard boil eggs is:

Let the eggs set out and become room temperature. Put enough water in the pan to cover the eggs. Pour a little white vinegar into the water (this helps seal any cracks that develop). Set the water to boil. When the water reaches full boil, turn the burner off, cover the pan and let the pan sit on the burner for at least 20 minutes. Take the pan off, drain the water and rinse the eggs. Let them set until they are once again room temperature before you color them or peel them.

Answer 5

DEVILED EGGS


ingredients
12 large eggs
1/2 cup mayonnaise
2 teaspoons brown or yellow mustard
1/4 cup finely chopped sweet pickles
1/4 cup finely chopped celery

Garnish: finely chopped pimiento-stuffed olives; paprika
preparation
Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon into egg whites.

Cooks' note:
Deviled eggs can be assembled (but not garnished) 2 hours ahead and chilled, covered.

Answer 6

My way of cooking eggs:
If possible, use eggs that have spent at least 1 night in the refrigerator. Remove and let them warm to room temperature.
Bring sufficient water to a boil and add room temperature eggs to the water using a tablespoon so as not to crack them.

Boil eggs 15 to 20 minutes vigorously.

Drain water from the eggs in a sink and, with the lid of the container held on, bounce the eggs like one would while popping corn with sufficient force to crack the eggshells. Remove the lid, and immediately flush cold tap water over the eggs. Peel and be surprised how easily they peel without breaking the whites.


DEVILED EGGS WITH CRAB MEAT

6 hard cooked eggs, peeled
3 1/3 tbsp. mayonnaise or salad dressing
1 1/3 tbsp. finely chopped celery
2 tsp. dijon mustard
1 tsp. oregano
1 tsp. onion powder
few drops Worcestershire sauce
salt and pepper to taste
1 can (6 oz) salad crab meat, drained

Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt and pepper.
Add crab meat, mix well. Refill whites with yolk mixture and garnish as desired.

Serve immediately or store covered in refrigerator. Use within 3 days.

Answer 7

The perfect boiled eggs: Place eggs in pot. fill to two inches above eggs with water. Place on stove med-high heat. Once at a rolling boil, BOIL for 5 minutes then take off and place lid on pot. Wait 15 minutes and then drain eggs. then cool in cold water. I have never gotten that Green tinge around my eggs once I figured this out!!

As for a Deviled egg recipe: I tend to like things a bit hot and with seafood. Do your normal egg recipe, but put in a few dashes of hot sauce or red pepper flakes. You can also add in finely chopped seafood (crab is my fav) and mix. Plus you could just add scallions or green onions to give it a kick. Hope this helps

Answer 8

I use Emeril's recipe from one of his cookbooks... I posted the link to it below... I usually omit the vineger though and add a little extra mustard.

To hard boil eggs, there are several methods. I use the COLD WATER method. I place my raw eggs in a pot and add enough tap water to cover them. Over high heat, I bring the water to a good boil. Once they are boiling, I remove the pot from the heat and put the lid on. I set a timer for 25 minutes and DON'T REMOVE THE LID before then! After 25 minutes I put the eggs in a cold water bath (with ice cubes) and cool them off to stop the cooking. Works every time for me... Perfect hard boiled eggs!

Answer 9

Deviled Eggs


12 eggs 35 min 15 min prep

6 large hard-boiled eggs
salt and black pepper
2 tablespoons Miracle Whip or mayonnaise (I prefer Miracle Whip)
1 teaspoon prepared yellow mustard
2 tablespoons sweet pickle relish
paprika

Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
Add 2 heaping Tbsp Miracle Whip, 1 tsp yellow mustard, 2 Tbsp sweet pickle relish, and salt& black pepper to taste.
Stir mixture until creamy.
Spoon mixture into a zip-locked sandwich bag, seal bag and snip off one corner of bag.
Squeeze mixture out of corner of bag into white egg halves.
Sprinkle tops of filled deviled eggs with paprika.
Chill in refrigerator 1-2 hours or until cold before serving.

Answer 10

For a dozen eggs. harm the yolks with some tablespoon of vinegar or dill pickle juice. make beneficial each and each of the lumps are out. upload some million/2 cup of Hellmann's mayo, a teaspoon or 2 of yellow mustard, garlic powder and a few to a number of drops of Frank's pink warm Sauce, based how tremendously spiced you like them. Salt and white pepper to style. mixture, mixture, mixture. style. good? ok. Now use a pastry bag to pipe the filling into the egg whites. Garnish with a wedge of pickle, a slice of eco-friendly or black olive, or notwithstanding suits you. Sprinkle with paprika for extra coloration. appreciate!