What is a devilled egg and how do I prepare them?

Answer 1

Deviled eggs are made by boiling eggs, then cutting them in half and scooping the yellow yolk out into a bowl. To the yolks you add mayonnaise, a touch of mustard, onion powder, salt, pepper, sometimes relish, then mash it up real well until it is smooth. Then you spoon the mixture back into the egg whites into the holes the yolk left. You garnish with paprika.

Answer 2

You could just hard-boil eggs, let them cool, slice them in half, carefully scoop out the yolks and then mash the yolks with creme fraiche, dijon mustard, paprika, a pinch of cayenne pepper, a pinch of chopped raw shallot and a little Tabasco before replacing the yolk mixture in the cavity in the whites. This means that you don't have to use mayonnaise, which I personally detest unless I've gone to the unbelievable hassle of making it myself.

For extra credit, try cooking pancetta strips until they're crispy, then allow to drain on kitchen paper, crumble them into powder and sprinkle over the top of the finished devilled egg. Voilá - bacon and eggs, canapé style.

Answer 3

Deviled Eggs
Recipe courtesy Sandra Lee

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 Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 12 minutes
Yield: 24 servings
User Rating: 3 Stars

Traditional Southern Deviled Eggs
Recipe courtesy Paula Deen

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Halve 7eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles, and pimentos. Store covered in refrigerator.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 14 eggs
User Rating: 5 Stars


Crabmeat Deviled Eggs
Recipe courtesy Emeril Lagasse, 2001

12 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon hot sauce
1/2 pound lump crabmeat, picked over for shells and cartilage
1 ounce caviar or salmon roe

Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer for 10 minutes, and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut in 1/2 lengthwise.

Remove the yolks from the whites and put in a medium bowl. With the back of a fork, mash the yolks. Add the mayonnaise, mustard, lemon juice, salt and hot sauce, and mix well. Add the crabmeat and gently stir to mix.

Spoon equal amounts of the mixture into the egg white halves and chill for at least 2 hours before serving. Prior to serving, top with caviar.


Recipe Summary
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Yield: 12 servings
User Rating: 4 Stars

Answer 4

Devilled Eggs
INGREDIENTS
6 eggs
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
DIRECTIONS
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving

Answer 5

INGREDIENTS
6 eggs
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/2 teaspoon mustard

salt and pepper

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
Remove shells cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika,salt,pepper, mayonnaise, and mustard. Spoon mixture into the egg white, cool and serve.

Answer 6

Devilled egg is a hard-boiled egg that you peel and cut in half, then scoop out the yolk, mash it, and put seasonings with it - like mayonnaise, mustard, pickle relish, garlic, curry, celery or whatever combination you prefer. Most people just do the mayonnaise and mustard with a little salt and pepper. You put it back into the white halves, mounding it, and sprinkle it with paprika. Refrigerate and enjoy!

Answer 7

It is a hard-boiled egg where the yolks have been removed, mixed with other ingredients and put set back in the white. Cut the egg through the longest part of the oval so that they look nice.

Answer 8

Good answer Angie. Here is a recipe that I like to use sometimes.

*******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. I normally never have any leftovers!!!!

Answer 9

Hard boil some eggs. When cooled cut in half. Take yokes add mayo, diced celery, diced shrimp and blend together with S&P.
Fill eggs back up with the mixture and you have deviled eggs.
Chill and serve.

Answer 10

I love how people ignore all of the responses and post the same directions and recipes over and over again!

Deviled eggs are great if prepared the right way..