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Daring devilled eggs recipe

Daring devilled eggs recipe



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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Potato salad

These devilled eggs are a little different from the average devilled eggs. The resulting eggs are delicious and perfect for dinner parties or party food.

27 people made this

IngredientsServes: 16

  • 8 eggs
  • 1 large potato, coarsely chopped
  • 2 teaspoons pickle
  • 2 teaspoons mustard
  • 4 teaspoons creamy salad dressing
  • salt to taste
  • ground black pepper to taste
  • paprika for garnish

MethodPrep:15min ›Cook:15min ›Extra time:20min chilling › Ready in:50min

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthways and scoop out and reserve the yolks.
  2. While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to the boil, reduce heat and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato and let cool.
  3. In a bowl, mash the reserved egg yolks with pickle, mustard, creamy dressing, salt and pepper until well combined. Place the potato into a bowl and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

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Reviews & ratingsAverage global rating:(35)

Reviews in English (22)

by TRE8JSE

Really quick, and quite tasty! I made these for a "healthier" late night snack (made with dill pickle relish and fat free Miracle Whip). I used five eggs and 1 medium potato, and still had plenty of filling left. I will definitely make these again, especially if I go to a reunion or such. The filling is very manageable and seemed to hold its form better than regular stuffed eggs. Thanks!-31 May 2010

by Brooke Elkins Nelson

I am gonna start by saying, I don't like deviled eggs. However, because I was assigned to bring them to a family dinner, I had to at least try! These were yummy. I did make a few changes.My changes:*I got rid of the relish and miracle whip/salad dressing, because I don't like either of those. (I used mayo instead of the miracle whip)*I added some chopped celery and onions, and chives (for crunch and flavor)*I threw the yolks, veggies, mayo, salt and pepper, and chives into a food processor and blended everything up so there were not huge chunks of potato in the eggs*I garnished with paprika and a few sprigs of chives.Overall, a great dish. This is my new go to deviled egg recipe!*-25 Apr 2011

by PULLEYHEATHER

Everyone enjoyed these eggs. I made 12, so I added 1 tsp of mustard and 2 tsp of mayo. I also just diced up a sweet pickle since I didn't have any relish. Will definitely make again!-31 Jul 2010


Best Deviled Eggs

A good deviled egg recipe is every Southern hostesses&rsquo secret weapon. When she&rsquos attending a potluck and isn&rsquot quite sure what to bring&mdashit&rsquos deviled eggs. When the pastor is coming for dinner and an appetizer is required&mdashit&rsquos deviled eggs. And, when Easter rolls around, of course, deviled eggs are certainly in order. Perfecting the art of the deviled egg, though, that can be a battle. The filling shouldn&rsquot be runny or too dry, and don&rsquot you dare overcook those eggs or else you&rsquoll be blessed with a not-so-gorgeous green ring around the yolk. How very unappetizing. Give our Best Deviled Eggs recipe a try and your hunt for the perfect Southern deviled eggs will finally be over. Our recipe breaks down how to make deviled eggs for a crowd (it serves 12!), with a no-fail process for the prettiest and most delicious eggs you&rsquoll ever see. Just don&rsquot forget to use your deviled egg plate&mdashwe wouldn&rsquot want these little beauties rolling all over a flat platter, now would we?


50 Deviled Eggs

Food Network Magazine created fun new recipes by the dozen.

Related To:

131209_RightSpread_DeviledEggs.tif

How to Make Deviled Eggs:

Place 12 large eggs in a wide pot cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low simmer 10 minutes.

Drain the eggs and run under cold water to cool slightly. Peel and halve each egg lengthwise.

Scoop out the yolks and mash according to the recipe, then spoon into the egg whites.

131209_DillDeviledEgg.tif

1. Classic Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 to 2 teaspoons Dijon mustard. Season with salt and pepper. Spoon into the egg whites dust with paprika.

2. Sausage-Cheddar Mash the yolks with 1/4 cup each mayonnaise and shredded cheddar. Season with salt and hot sauce. Spoon into the egg whites top with browned crumbled sausage and chives.

131209_PepperoniDeviledEggs.tif

3. Pepperoni Pizza Mash the yolks with 1/3 cup each mayonnaise and shredded mozzarella, 1/4 cup diced tomatoes and 2 tablespoons chopped basil. Season with salt and pepper. Spoon into the egg whites top with sliced pepperoni.

4. Pulled Pork Mash the yolks with 1/4 cup mayonnaise and 2 tablespoons barbecue sauce. Spoon warm pulled pork into the egg whites top with the yolk mixture and coleslaw.

5. Green Eggs and Ham Puree the yolks with 1/3 cup mayonnaise, 1/4 cup each chopped parsley and scallions, and 2 tablespoons capers in a food processor. Spoon into the egg whites top with strips of deli-sliced ham.

6. Crab Mash the yolks with 1/4 cup mayonnaise, 1 tablespoon chopped basil or parsley, 1 teaspoon whole-grain mustard and the juice of 1/2 lemon. Stir in 8 ounces lump crabmeat. Season with salt and pepper. Spoon into the egg whites.

131209_SalmonDeviledEggs.tif

7. Bagels and Lox Mash the yolks with 1/2 cup cream cheese, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard and 2 sliced scallions. Stir in 3 ounces chopped smoked salmon. Season with salt and pepper. Spoon into the egg whites top with broken bagel chips and more smoked salmon.

8. Smoked Trout Mash the yolks with 1/4 cup each mayonnaise and sour cream, 2 teaspoons each whole-grain mustard and chopped dill, and the juice of 1/2 lemon. Stir in 6 ounces flaked smoked trout. Season with salt. Spoon into the egg whites top with more dill.

9. Lobster Roll Mash the yolks with 1/2 cup each mayonnaise and chopped celery, 2 teaspoons each chopped parsley, chives and Dijon mustard, and 1 teaspoon lemon juice. Stir in 8 ounces diced lobster meat. Season with salt and pepper. Spoon into the egg whites top with celery leaves.

10. Chicken Salad Pulse the yolks with 1 cup shredded cooked chicken, 1 each chopped celery stalk and carrot, and 2 tablespoons chopped mixed herbs in a food processor until combined. Add 1/3 cup mayonnaise, season with salt and pepper and pulse. Spoon into the egg whites.

11. Chicken Club Make Chicken Salad Deviled Eggs (No. 10) place each on a toasted baguette slice and top with 1/2 slice cooked bacon and a halved cherry tomato. Secure with a toothpick.

12. Tuna Salad Mash the yolks with 1/2 cup mayonnaise and 1 teaspoon Dijon mustard. Season with salt and pepper. Stir in 1 drained 5-ounce can water-packed tuna and 1/4 cup each finely chopped celery, dill pickles and parsley. Spoon into the egg whites top with celery leaves.

13. Ham Salad Pulse the yolks with 1 cup diced ham and 1 chopped celery stalk in a food processor until combined. Add 1/4 cup mayonnaise, 2 tablespoons chopped chives and 1 teaspoon Dijon mustard. Season with salt and pepper and pulse until incorporated. Spoon into the egg whites top with thinly sliced cornichons and small cubes of ham.

14. Beef-Horseradish Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon creamy horseradish and 1 teaspoon Dijon mustard. Season with salt and pepper. Spoon into the egg whites top with more creamy horseradish, strips of deli-sliced roast beef and chopped chives.

15. Reuben Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon each sweet chili sauce and relish, and 1 teaspoon Dijon mustard. Add 1/4 cup chopped sauerkraut. Season with salt and pepper. Spoon into the egg whites top with shredded Swiss cheese, chopped corned beef and caraway seeds.

16. Caesar Salad Mash the yolks with 1/2 cup mayonnaise, 2 tablespoons olive oil, 2 minced anchovies and 1 grated garlic clove. Spoon into the egg whites top with croutons, shredded romaine and Parmesan.

17. Greek Mash the yolks with 1/2 cup Greek yogurt, 1 tablespoon relish, 2 teaspoons chopped dill, 1 teaspoon Dijon mustard and a dash of hot sauce. Season with salt and pepper. Spoon into the egg whites.

18. Green Goddess Mash the yolks with 1 avocado, 1/4 cup mayonnaise, 2 tablespoons each chopped parsley, tarragon and chives, and 1 teaspoon Dijon mustard. Season with salt and pepper. Spoon into the egg whites top with more chopped parsley.

19 . Martini Mash the yolks with1/2 cup mayonnaise, 1 tablespoon vodka, 1 teaspoon each green olive brine and Dijon mustard, and 1/4 teaspoon dry vermouth. Season with salt. Spoon into the egg whites top with halved pimiento-stuffed olives and chopped cocktail onions.

20. Truffle Mash the yolks with 1/2 cup mayonnaise, 1 to 2 tablespoons truffle oil and 1 teaspoon each minced parsley, chervil, chives and tarragon. Season with salt and pepper. Spoon into the egg whites.

21. Caviar Mash the yolks with 1/3 cup mayonnaise, 2 tablespoons lemon juice and 1 tablespoon olive oil. Gently stir in 2 tablespoons carp roe caviar (tarama). Season with salt and pepper. Spoon into the egg whites top with chopped parsley.

22. Bagna Cauda Mash 6 chopped anchovies with 1 chopped garlic clove mash with the yolks and 1/3 cup each mayonnaise and chopped parsley. Spoon into the egg whites.

23. Blue-Cheese Walnut Mash the yolks with 1/3 cup mayonnaise and 3 tablespoons crumbled blue cheese. Season with salt and pepper. Spoon into the egg whites top with candied walnuts.

24. Broiled Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Season with salt and pepper. Spoon into the egg whites brush with mayonnaise and sprinkle with breadcrumbs and cayenne. Broil until browned.

25. All-White Finely chop 8 egg white halves and mix with 1/4 cup mayonnaise, 1 tablespoon finely chopped celery and 2 teaspoons relish. Season with salt. Spoon into the remaining 16 egg whites top with sliced scallion whites.

26. Triple Onion Mash the yolks with 1/2 cup prepared french onion dip and 3 tablespoons chopped scallions. Spoon into the egg whites top with canned French-fried onions.

27. Hummus Mash the yolks with1/2 cup hummus, 1/4 cup plain yogurt and the juice of 1/2 lemon. Season with salt and pepper. Spoon into the egg whites. Heat 2 tablespoons olive oil with 1 tablespoon chopped kalamata olives and 1/4 teaspoon each dried mint and red pepper flakes in a small skillet over medium-high heat drizzle over the eggs.

28. Piquillo Pepper Pulse the yolks, 1/2 cup mayonnaise, 3 chopped jarred piquillo peppers, and 1 teaspoon each Dijon mustard, smoked paprika and lemon juice in a food processor until combined. Season with salt. Spoon into the egg whites top with chopped parsley and more paprika.

29. Moroccan Heat 2 tablespoons olive oil with 1 teaspoon each ground cumin, coriander and grated garlic in a skillet over medium heat, 2 minutes. Let cool mash with the yolks, 1/4 cup each Greek yogurt and mayonnaise, and 1 to 2 tablespoons harissa (or other hot chile sauce). Season with salt and pepper. Spoon into the egg whites top with chopped cilantro.

30. Buffalo Mash the yolks with 1/4 cup each mayonnaise and finely chopped celery, and 2 tablespoons Buffalo hot sauce. Spoon into the egg whites top with crumbled blue cheese and chopped celery leaves.

31. Cajun Saute 1/4 cup each finely chopped andouille sausage and green bell pepper in vegetable oil with 1 teaspoon each Cajun seasoning and cayenne. Let cool mash with the yolks. Spoon into the egg whites sprinkle with more cayenne.

32. Spicy Jerk Mash the yolks with 1/3 cup mayonnaise, 1 tablespoon each mango chutney, chopped cilantro and red onion, 1 teaspoon jerk seasoning and 1/2 diced jalapeño pepper. Season with salt. Spoon into the egg whites sprinkle with cayenne.

33. Curry Mash the yolks with 1/2 cup mayonnaise, 2 teaspoons chopped cilantro and 1 teaspoon each curry powder and lime juice. Spoon into the egg whites top with mango chutney and more chopped cilantro.

34. Wasabi Mash the yolks with 1/2 cup mayonnaise and 4 teaspoons wasabi paste. Spoon into the egg whites top with chopped pickled ginger and more wasabi paste.

35. Toasted Sesame Mash the yolks with 1/2 cup mayonnaise and 1 tablespoon toasted sesame oil. Season with salt. Spoon into the egg whites top with toasted sesame seeds.

36. Miso-Sesame Mash the yolks with 1/2 cup mayonnaise, 1 to 2 tablespoons miso paste, 2 teaspoons lemon juice, 1 teaspoon Sriracha and 1/2 teaspoon toasted sesame oil. Spoon into the egg whites top with toasted sesame seeds, sliced scallions and more Sriracha.

37. California Roll Mash the yolks with 1/3 cup each mayonnaise and finely diced peeled cucumber, and 1 teaspoon each soy sauce, rice vinegar and wasabi paste. Spoon into the egg whites top with small cubes of avocado, crabmeat and nori (dried seaweed) flakes.

38. Korean Lettuce Cups Mash the yolks with 1/3 cup mayonnaise and 1/2 cup finely chopped kimchi. Season with salt. Spoon into the egg whites and set each in a Bibb lettuce leaf top with more chopped kimchi and sliced scallions.

39. Pickled Beet Place the egg whites in a shallow dish with 1 cup beet juice (from a can of beets) cover and refrigerate until pink, 1 hour. Mash the yolks with 1/4 cup mayonnaise and 3 tablespoons each horseradish and sour cream. Season with salt and pepper. Remove the egg whites from the beet juice and pat dry with paper towels. Spoon the yolk mixture into the egg whites top with thinly sliced cooked beets.

40. Veggie Medley Mash the yolks with 1/4 cup each cream cheese and mayonnaise, and 1 teaspoon Dijon mustard. Stir in 2 tablespoons each finely chopped red bell pepper, broccoli, celery, carrot, scallion and parsley. Season with salt and pepper. Spoon into the egg whites top with diced cucumber.

41. Cucumber-Dill Mash the yolks with 1/4 cup each mayonnaise and sour cream, and 2 teaspoons dijon mustard. Season with salt and pepper. Stir in1/2 cup finely chopped cucumber and2 tablespoons chopped dill. Spoon into the egg whites top with dill sprigs.

42. Guacamole Mash the yolks with 1/2 avocado, 2 tablespoons sour cream and the juice of 1 lime. Season with salt. Stir in 1/2 cup chopped tomato and 1/4 cup chopped cilantro. Spoon into the egg whites top with more chopped tomato and avocado.

43. Black Bean Mash the yolks with1/2 cup prepared black bean dip and 1/4 cup mayonnaise. Season with salt and pepper. Spoon into the egg whites top with shredded cheddar and chopped cilantro.

44. Nacho Mash the yolks with 1/3 cup mayonnaise, 3/4 cup shredded cheddar and 2 tablespoons minced pickled jalapeños. Spoon into the egg whites top with salsa.

45. Frito Pie Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon Dijon mustard. Season with salt and pepper. Add 1/2 cup crushed Fritos (or other corn chips) and 1 chopped scallion. Spoon into the egg whites top with warm chili, shredded cheddar and sliced scallions.

46. Pimento Cheese Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Season with salt and pepper. Add 1/2 cup shredded cheddar and 1/4 cup chopped pimentos. Spoon into the egg whites top with chopped chives.

47. Salsa Verde Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon Dijon mustard. Add 1/2 cup chopped parsley, 2 chopped anchovies and 1 tablespoon chopped capers. Season with salt and pepper. Spoon into the egg whites top with more chopped parsley.

48. Pico de Gallo Pulse the yolks, 1/4 cup mayonnaise, 2 tablespoons pico de gallo (or other fresh salsa) and 2 teaspoons chipotle hot sauce in a food processor until smooth. Season with salt. Spoon into the egg whites top with more pico de gallo.

49. Ranch Mash the yolks with 1/3 cup prepared ranch dip. Spoon into the egg whites top with sliced scallions, shredded Parmesan and ranch-flavored chips.

50. Light Discard the yolks from 8 egg white halves and grate the whites. Mash the grated whites with the remaining egg yolks, 1/4 cup mayonnaise, 1 tablespoon relish and 2 teaspoons each buttermilk and Dijon mustard. Season with salt and pepper. Spoon the mixture into the remaining 16 egg whites top with chopped parsley.


Deviled Eggs Recipe

When it comes to deviled eggs I like mine pretty classic. I’ve tried them all the ways, with Dijon mustard, apple cider vinegar, bacon, avocado, and hot sauce. But I always come back to this version.

HOW TO MAKE DEVILED EGGS

  1. Hard boil eggs and let cool.
  2. Cut each egg in half lengthwise. Remove the yolks and put them in a bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, and vinegar. Add salt and pepper to taste.
  3. Spoon the filling into the egg white shells. Sprinkle with paprika. Chill until serving.

HOW TO BOIL EGGS FOR DEVILED EGGS

  1. Start off with placing your eggs in a pot in a single layer and covering them with cold water about an inch above the eggs.
  2. Turn the heat up to medium high and once water starts to bubble add some salt to the pot.
  3. Bring water to a rolling boil. If your heat is too high, you will get some violent boiling and end up with egg casualties.
  4. Once water comes to a rolling boil, place the lid on and turn off the heat.
  5. Let eggs sit for 12-13 minutes making sure to not open the lid or all of the heat will escape. Make sure not to start your timer until right when you turn off the heat.
  6. When the time is up remove eggs from pot and rinse in cold water or place in an ice bath to stop the eggs from continuing to cook.

Here are more tips and tricks on how to hard boil eggs.

HOW FAR AHEAD CAN I MAKE DEVILED EGGS

You can make them up to 2 days in advanced. Keep the filling and egg whites separate until the day of.

WHY VINEGAR?

The filling of the eggs is dense and rich. Adding a little bit of vinegar adds a bit of acidity to brighten up the dish.


Classic Devilled Eggs

Devilled eggs are a guaranteed crowd-pleaser. Stick with the classic filling or spice things up with our fantastic variation.

Ingredients

Filling:
  • 1/4 cup mayonnaise
  • 3 tablespoons sour cream
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Garnish:

Nutritional facts Per piece: about

  • Sodium 68 mg
  • Protein 3 g
  • Calories 56.0
  • Cholesterol 95 mg
  • Saturated fat 1 g
  • Total carbohydrate trace

Method

Arrange eggs in single layer in large deep saucepan pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat let stand, covered, for 20 minutes. Drain and chill under cold water. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Peel off shells. Cut eggs in half lengthwise scoop yolks into bowl. Set whites on serving platter cover and set aside.

Filling: Using fork, mash together egg yolks, mayonnaise, sour cream, mustard, salt and pepper. Spoon into pastry bag fitted with 1-inch (2.5 cm) star tip pipe into egg whites. (Alternatively, spoon filling into egg whites.)


The addition of turmeric spices up these deviled eggs with a healthy dose of gut-boosting nutrients. To keep things completely clean, make sure to use Paleo-compliant mayo and mustard (you can easily pre-prep with this homemade condiment guide).

Recipe: The Natural Nurturer | Turmeric Deviled Eggs


The Surefire Crowd-Pleasing App Ina Garten Makes For Her Oscars Party

The Barefoot Contessa's devilled eggs recipe is dead-simple.

Dress up a simple devilled egg for Oscar night entertaining. Photo, Erik Putz.

Barefoot Contessa Ina Garten has a bevy of celebrity friends — from Taylor Swift to Oscar-winner Gwyneth Paltrow — so it’s no surprise this star in her own right is excited for the 90th annual Academy Awards this Sunday.

While the Food Network star and best-selling cookbook author will likely be watching from her cozy home in the Hamptons (or her luxe Manhattan abode), she shared her go-to nibble for Hollywood’s biggest night — devilled eggs. But these aren’t your ordinary old-school eggies.

“I’ve taken simple deviled eggs and dressed them up for an Academy Awards Party with smoked salmon and caviar. How bad could that be??” writes Garten in her newsletter. “No matter who takes home an Oscar, this one’s sure to be a winner!”

The recipe is fairly simple, but you’ll have to splurge on salmon roe. To complete your spread, pair these devilled eggs with other nostalgic party foods, such as a cheese ball (that’s almost too easy to make), broccoli tots and spinach dip fondue.

If you’re inspired by Ina, but want a more low-key, though equally delicious devilled eggs recipe, the Chatelaine Kitchen has you covered — see our recipes below.


Deviled Eggs Recipe

Directions
If using the bacon, preheat the oven to 375° and line a rimmed baking sheet with foil.

Spread the brown sugar on a plate. Press both sides of each bacon slice in the brown sugar to coat and arrange the slices on the lined baking sheet. Bake until crispy, 14 to 16 minutes. Let cool on the baking sheet.

Meanwhile, place the eggs in a single layer in a large saucepan and cover with water by 2 inches. Add the vinegar (this makes it easier to peel the eggs) and a pinch of salt. Bring the water to a boil, cover the pan and turn off the heat. Let stand for 10 minutes. Meanwhile, prepare a large bowl of ice water. Drain the eggs and immediately transfer them to the ice water. Let stand until completely cool.

Peel the eggs, then rinse and dry them. Slice them in half lengthwise. Gently scoop out the yolks into a large bowl. Set the whites aside.

Add the mayonnaise, relish, dill, chives, mustard powder and ¼ teaspoon salt to the egg yolks. Mix well, mashing the yolks with the back side of a fork. Use a spoon to gently fill the whites with the filling. (Alternatively, transfer the filling to a zip-top plastic bag, snip ½ inch off one corner and pipe the filling into the egg whites.)

Chop the reserved bacon (if using) and generously top the eggs with it. If desired, sprinkle dill and/or chives on top or dust with paprika.

Arrange the deviled eggs on a platter, cover lightly and chill in the refrigerator for at least 1 hour and up to 24 hours before serving.

From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.


Devilled Eggs

I cannot begin to tell you how good these are. There’s not much that can get me squeezing a fancy-nozzled icing bag, but I can’t get enough of these - and nor can those I make them for. Yes, they are retro, but they are no culinary exercise in irony. And while they are a bit fiddly to make, they’re not hard, and they are immensely rewarding.

In order to help the yolk keep centred as they cook, I leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight out of the fridge before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference.

For US cup measures, use the toggle at the top of the ingredients list.

I cannot begin to tell you how good these are. There’s not much that can get me squeezing a fancy-nozzled icing bag, but I can’t get enough of these - and nor can those I make them for. Yes, they are retro, but they are no culinary exercise in irony. And while they are a bit fiddly to make, they’re not hard, and they are immensely rewarding.

In order to help the yolk keep centred as they cook, I leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight out of the fridge before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

Photo by David Ellis
  • Author: Sandra
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12

Description

A classic family-favourite Devilled Eggs recipe. You will love how quick and easy this recipe is to put together. Dry mustard gives this recipe the punch it needs. Enjoy!

Ingredients

¼ tsp . freshly ground pepper

Instructions

1. Cut hard-boiled eggs in half lengthwise.

2. Carefully remove the yolks into a small mixing bowl.

3. Mash the yolks with a fork and blend in mayonnaise, salt, pepper and dry mustard and mix well.

4. Using an extra large piping tip, place the egg yolk mixture into a decorator icing bag and pipe it directly into the cavity on the egg white. Alternatively, you can spoon it in carefully with a teaspoon. Another easy option is to put the yolk mixture into a ziplock bag and cut the corner and pipe it in that way for less mess. Either of the three methods will work.

Optional garnishes

Sprinkle with chopped chives

Notes

For directions on how to make hard-boiled eggs, see Creamy Potato Salad Recipe

Did you make this recipe?

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