How do you make deviled eggs?

Question

sorry for asking this but I've been never had them and I want try.

Answer 1

hard boil a dozen eggs. cut the boiled eggs in half. scoop out the yolk. put it in a bowl with about 2 or 3 tbsp of mayonaise and put in bacon bits and pepper,stir and place spoonful in each egg half. enjoy. well thats the way i make them and they are delicious!

Answer 2

CLASSIC DEVILED EGGS

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.

Answer 3

Hard boil some eggs. Let them cool. Bust the shells off gently so you don't spoil the egg. Cut the egg in half lengthwise. Scoop out the yolk, into a bowl. Add enough mayonnaise and mustard to make it into a smooth mixture, and mix it til its smooth. You can add a dash of salt if you want. Then you scoop the mix into the holes in the egg halves. You can garnish with a little paprika or a cocktail olive or nothing at all. People love em.

Answer 4

Hard boil em and stick lil devil horns on them.

The recipe is very simple and I know some people like to add other things like celery or green onions to their deviled eggs, but try this recipe and see if you don't like it better. I've had lots of types of deviled eggs with all kinds of diff things in them..and so far I think these are the best. Maybe it's because this is my mom's recipe and I grew up on these things, but whatever it is, I love them.

I don't cook with measurings usually..mostly its just by taste and eye. So you might have to improvise where I don't give you #'s below. You can't really go wrong though..it all depends on your taste. Enjoy!!

Large or Medium Eggs
Regular yellow mustard
Mayo
Paprika
Salt to taste

Boil eggs, make sure to boil long enough so that egg yolks are hard inside, but not too hard. Then its harder to separate the egg from the shell. Run cold water into the pot and let the eggs sit in the pot for about 10 minutes to cool down a bit. Peel the eggs from their shell, I think this is really an art perfected over time, because if you wait too long, the shell starts to stick to the egg..and if you don't wait long enough, the egg is too hot to handle and still a bit infirm from boiling. I run the eggs under a barely warm stream of water from the tap, crack the top of the egg and then begin to peel from there. If I'm lucky the shell just peels off practically by itself. After peeling, cut eggs lengthwise and take out the yolk with a small spoon (or on a good day..the yolk sometimes pops out on its own quite neatly!). Place egg yolks in a bowl and hollowed out egg halfs on a plate. Mix mayo and mustard with egg yolks, mashing as you go along, until the mixture is the consistency you desire. Personally I don't like overly creamy deviled eggs, I like them to be a little chunky, seems like its a better texture. Mix in salt to taste. Spoon the mixture into the egg halfs, I use two spoons to do this since it seems easiest that way. Pile as high as you want into the eggs, sprinkle with paprika for added zing and color and transfer eggs to final party platter. Chill for about 2 hours if you like cold eggs.

Answer 5

6 eggs
1/4 tsp prepared mustard
1/8 tsp dill
3 tbsp mayonnaise
1/8 tsp white pepper
1/8 tsp paprika
1/8 tsp salt
1-2 tsp milk

Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.
Remove from heat and place in ice water. Let cool down to room temperature.

Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.

Mash egg yolks with a fork and add all ingredients except for paprika.

If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two.. lol..)

Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours.

Makes about 6 servings. Be creative, top with bay shrimp, anchovies, or add some of your favorite spices.

Walla - deviled eggs!

Answer 6

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.

Answer 7

Boil your eggs for twenty to thirty minutes. Use a spoon and take it out of the hot water. Place the eggs in a bowl of cold water. Wait for a couple of minutes. Carefully peel the shell off the eggs. Next, cut the eggs in half. Then, spoon the yolks out of the eggs. Place the yolks in a separate bowl.
Mix the yolks with mayonaisse, one teaspoon of mayonaisse per egg. Add 1/16th a tsp. of red pimento per egg. Mix it for a minute or two minutes. Put a pinch of salt in the yolk mixture.
Place the yolk mixture in the egg whites.

Answer 8

Boil the eggs for about 10 to 15 minutes, then cool them with cold water...peel them and then cut the egg in half with a knife. Put the yolks in a seperate bowl andmash with a fork then add mayonaise and a drop of mustard and I put a little garlic salt and papper and mix all that together. Then put back into eggs and eat yummy.......good luck

Answer 9

INGREDIENTS
12 eggs
2 teaspoons mustard powder
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 teaspoon celery salt
1/2 cup butter, softened
DIRECTIONS
Place eggs in a large pot of cool water. Bring water to a boil. Let water boil for 10 to 15 minutes.
Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well.
Mix mustard, Worcestershire sauce, hot sauce, celery salt, and softened butter into the mixing bowl with the yolks. Blend mixture until smooth. Scoop mixture into the hollowed portion of the eggs. Refrigerate one hour and serve.

Answer 10

Boil a dozen eggs. Take yolks and mash them add mayo, 1T pickle juice, pepper and finely chopped olives/pickles(optional) plain is good too. Add Yolk mixture to egg halves and enjoy. Very easy just add mayo until the yolk mixture is slightly creamy. Boil eggs by covering eggs with water in pot andboiling for about 13 minutes. Run cold water over them for 5 minutes and they will peel like a dream.

Answer 11

Hard boil the eggs, peel, slice in half, pout the yolks in a bowl, add mayo, sweet pickle relish a dash of mustard, salt and a little pickle juice for moisture, beat this mixture with an electric mixer, put mixture into egg whites, sprinkle on a little paprika for color chill and enjoy.