Could some one please give me a recipe for deviled eggs?? I need this for an appetizer for Easter dinner.?

Question

Also, could you please tell me how to peel a hard boiled egg without ruining it? Thank you, any help would be appreciated!

Answer 1

Easy Breeze.
Peel the boiled eggs, slice in half, put the yolk in your food processor. Add Miracle Whip, salt, pepper, a bit of prepared mustard and blend until smooth and creamy. Taste to see if it is how you like it you might add more Miracle Whip if you want more sweet, add more mustard if you prefer a bit of a kick. Spoon the filling into a plastic baggie, smash it all into one end, squeeze out the air, zip the back and pipe into the egg white halfs.

I take these to every family gathering and potluck and never have any left!
You cannot screw up deviled eggs. I don't measure anything, just add and taste until it gets to what we like.

As to peeling the eggs, you don't want fresh eggs.
Put eggs into your pot, cover with water that comes up one inch over the eggs. Bring to a boil, let boil for 5 minutes and shut the heat off. Let the eggs sit for 10 minutes. Drain the hot water and immediately cover with cold water. As the cold water gets warm from the heat of the eggs, continually add more cold water. When the water says cold, let the eggs sit for about 1/2 hour. Drain and dry. Crack the dried egg gently on the counter and roll it gently, it will crack all over, gently peel!

Answer 2

1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon tabasco
Salt and pepper
Paprika

1 First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Bring the water to a boil. Cover, and remove from heat. Let sit covered for 15-17 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

Makes 2 dozen deviled eggs.

Answer 3

The way I peel a hard boiled egg is after they are cooled, I give it a whack on the table (but not too hard) and then roll it around on the table 'til there are cracks all over the shell. It's usually easier to peel off that way.

Split the eggs down the center long-ways. Pop all the yolks out and put them in a bowl. Place the halves on the serving tray/plate. Mash the yolks up really good with a fork, then add some mayonnaise and mustard (I don't add a lot of mustard), mix well with a spoon. Then I add pickle-relish, and mix again. All ingredients are added "to taste" - whatever tastes good to you. You can use a cake decorating bag, with a big tip on the end to be fancy... or even a baggie with the corner cut off and use those to squirt the mixture into the egg halves. Then I sprinkle paprika all over the halves. Yummy!

Answer 4

I won a Best Answer with this earlier today!

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 5

Ok, so, now you know how to boil an egg (bet we didn't need to tell you that).
Boil 1/2 the eggs you wish to serve. If you want 12 servings then boil 6 eggs. Once cut in half, end to end you'll have 12.
I always boil a couple more just in case one does not peel well. You can always add the white of the messed up egg in the mixture.
Remove the yolks from the whites.
Begin by adding about a tablespoon of mayo, a squeeze of mustard (Dijon or plain), about a tablespoon of dill relish or 1 dill pickle diced very small. Add 1Tsp. dill pickle juice. Sprinkle dill weed in the mix, (more for looks than taste). Mash all these together adding mayo and mustard proportionately until the filling is to the consistency you like.
This is the way I have made them for 40+ years and they are well liked by all.

Answer 6

Put the eggs into boiling water and then turn the heat down and put a lid on it. It'll be done in 15 minutes. Let them cool down a little bit then peel them under running water.

To make deviled eggs just put the yolks into a bowl and mix with mayo, mustard (about half as much as the mayo) and mix up. Put the mixture into the egg whites and top with paprika or chopped chives.

Answer 7

The Best Way to Boil an Egg
Making hard-cooked eggs is almost as easy as boiling water, once you know the pitfalls. Cooking eggs too long or too vigorously can result in cracked shells, tough whites, and green gray, sulfury-smelling yolks. Our gentle method is consistently effective — and the trick of pricking the egg's end makes removing the shell nearly as easy as peeling a banana.

1. Gently prick the wide end of each egg with a pin. Prick just through the shell without piercing the membrane.

2. Place the eggs in a single layer in a saucepan. Add enough water to submerge the eggs 1 inch, then bring the pot, uncovered, to a boil. As soon as the water boils, remove the pot from the heat, place the lid on top, and let the eggs sit for 10 minutes.

3. Meanwhile, fill a bowl with very cold tap water. Once the 10 minutes have passed, use a slotted spoon to transfer the eggs to the water.

4. When the eggs are cool enough to handle (after about 5 minutes), they are ready to eat. To peel, tap the wide end of the egg against a hard surface to crack the shell, then roll the egg to break the shell all over. Peel away enough of the shell from the wide end so that you can get your fingers underneath what remains. Remove it in large pieces, then rinse any bits of shell off the egg and pat dry.

Real Simple Written by Melissa Clark (April 2004)

http://www.realsimple.com/realsimple/content/0,21770,695681,00.html

Here's a basic recipe. I'd used dijon or dry mustard and replace the relish w/ chopped capers or dill to make them fancier.

Deviled Eggs

12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper
Paprika, for dusting

Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish, and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.

Recipe courtesy Sandra Lee (link to more recipes http://web.foodnetwork.com/food/web/cachedSearchResults/0,7822,deviled~eggs_Recipe,00.html?searchType=Recipe&searchString=deviled+eggs&site=food&gosearch=Search)

Answer 8

Take the hard boiled egg in your hand, and gently tap it on the counter in several places, and/or make cracks in it with your thumb knuckle. Try to crumple the shell before removing it so it comes loose and bendy in lots of places. This helps the shell come off without placing stress on the egg underneath. Once it's off, rinse the egg under cold water to get rid of any chipped pieces.

Cut each egg in half. If you can see where the yolk is, cut perpendicular to it so you won't have one side that's paper-thin, as this tends to rip easily.

With a small spoon, gently scoop out the yolks and put in a bowl. For every 6 egg yolks, add:

1/4 cup mayo
1 tblsp dijon mustard
1 tsp hot sauce
1 tblsp pickle juice (some people add pickle relish but I hate it)
3 dashes of dill weed
Salt and pepper to taste

Mash and stir. If the mixture seems dry, add more mayo or pickle juice to taste.

When yolk mixture reaches desired consistancy, spoon back into whites OR pipe through a frosting decorator bag for extra flair.

Garnish each egg with a dash of dill weed and one of paprika.

Answer 9

here's a recipe i always use, it's real good..
Crabmeat Deviled Eggs
1 dozen hard boiled eggs, shell and cut in half
1/4 cup mayonnaise
1/2 pound lump crabmeat
1 teaspoon minced garlic
1 teaspoon minced capers
2 tablespoons caper juice
salt and fresh ground white pepper
Remove the yolks from the whites and place in a mixing bowl. Using a back of a fork, break the yolks into small pieces. Add the mayonnaise, crab meat, garlic, capers and caper juice. Mix well. Season the mixture with salt and pepper. Spoon the mixture into the white halves. Chill the eggs completely

Answer 10

foolproof way to peel is put eggs into pan of cold water cover, bring to a boil, turn the heat off! and let sit for 15 min.then just put the whole pan in the sink and run cold water over until cool enough to handle,dump the water but leave the eggs in the pan and give it a good shake,the peel will just slide right off in one or two pieces.
slice in half,mash the yolks with 2-3 tbls mayo
1tbls dijon mustard
tesp worstechire
salt and pepper to taste
and a dash or two of hot sauce if you like.
they will be the best you ever had!! enjoy!
p.s.DON'T use miracle whip-yuk