Recipes for "deviled eggs"

(See how to steam hard boiled eggs.) Fill a saucepan with an inch of water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer basket. (If you don't have a steamer basket, you can just place the eggs directly in about 3/4 inch of water.)

Cover the pan and let the eggs steam from the boiling water for 17 minutes for 12 large eggs, or 15 minutes for 6 large eggs. Reduce cooking time by a couple minutes if using regular size (not large) eggs. Then shock with cold water and peel.

Have a pressure cooker? You can also make easy to peel hard cooked eggs in a pressure cooker.

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.

Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.

Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika.

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Place the eggs in a large saucepan and cover with water. Bring to a boil over high heat, then turn off the heat and set a timer for 10 minutes. Fill a bowl with water and ice and set aside. When the timer goes off, use a slotted spoon to transfer the eggs to the ice bath and set a timer for 3 minutes. Once cooled, peel the eggs.

Combine the cream cheese, mayonnaise, cornichons, Dijon mustard, apple cider vinegar, hot sauce, salt, and pepper in a food processor and blend until smooth. Add the eggs and either blend until smooth or, if you prefer a chunkier texture, pulse until mostly smooth with some chunks remaining. If you have the time, chill in the fridge for an hour before serving.

Garnish with your choice of paprika, finely chopped chives, and/or bacon. Serve with potato chips, crackers, or crudites.

Store in an airtight container in the refrigerator for up to 5 days.

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Place eggs in a saucepan and cover with cold salted water. Bring to a boil, then reduce heat and simmer until hard-cooked, 10 to 12 minutes. Drain and cool in an ice bath. Once cool, peel hard boiled eggs. Slice eggs in half lengthwise and scoop out yolks.

Mash yolks with vinegar, mayonnaise, mustard, salt, and pepper until smooth. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.

Carefully put egg yolk mixture back into egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Refrigerate until ready to serve.

Gather all ingredients.

Heat 1 1/2 inches of oil in a large Dutch oven or heavy-bottomed pot to 360 degrees F (180 degrees C) over medium-high.

While oil is heating, cut hard-cooked eggs in half lengthwise, carefully remove yolks, and place in a small bowl. Using a fork, mash together yolks, mayonnaise, relish, Dijon, black pepper, and 1/2 teaspoon of the salt until smooth and combined. Transfer to a piping bag or zip-top plastic bag. Set aside until ready to use.

Place flour in a small bowl. In another bowl, place beaten eggs. In a third bowl, mix together panko bread crumbs, Parmesan cheese, garlic powder, cayenne, and remaining 1/4 teaspoon salt. Dredge each egg white half in flour, gently shaking to remove excess flour before dipping it in the beaten eggs. Lift egg white half from beaten egg and allow it to drip until excess liquid has fallen off. Finally, dredge in panko bread crumb mixture. Set aside on a clean plate.

Working in 2 batches, fry coated egg whites in hot oil until golden brown, about 30 seconds to 1 minute, adjusting heat as needed to maintain at least 360 degrees F (180 degrees C). Transfer to a paper towel-lined plate.

Pipe egg yolk mixture evenly (about 1 tablespoon each) into center divet in fried eggs. Garnish with chives and paprika. Serve warm with hot sauce.

Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot, and let sit for 17 minutes.

Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.

Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.

Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.

Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.

Pipe filling into the egg white halves.

Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes.

Remove eggs from the hot water and rinse under cold running water to cool.

While the eggs are standing in hot water, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble.

Peel cooled eggs and cut in half lengthwise. Transfer yolks to a bowl.

Add mayonnaise, bacon, Cheddar, and mustard to yolks, then mash to combine. Spoon egg yolk mixture into egg white halves. Serve immediately or cover and refrigerate until ready to serve.

Place eggs in a saucepan and cover with water. Bring to a boil, then remove from then heat and let stand in hot water for 15 minutes. Transfer eggs to a bowl of ice water and let stand for 5 to 10 minutes.

Peel eggs, then slice in half lengthwise; set whites aside. Place yolks into a bowl and mash with a fork or pastry blender until powdery. Stir in mayonnaise, sugar, honey mustard, vinegar, salt, and pepper until well combined.

Spoon or pipe yolk mixture into halved egg whites. Arrange on a plate and lightly sprinkle with paprika. Chill for 20 to 30 minutes before serving.

Place eggs in a large saucepan and cover with cold water. Bring to a boil; immediately remove from heat. Cover and let eggs stand in hot water, 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Slice eggs in half lengthwise; transfer yolks to a medium bowl. Mash yolks with dressing; fold in cream cheese. Stir in onion and pickle.

Generously fill hollowed egg whites with egg yolk mixture. Chill until ready to serve.

Place eggs in a large pot in a single layer and cover with water by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let eggs stand in the hot water for 15 minutes. Drain. Cool eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl. Arrange the egg whites with the rounded side down onto a serving platter.

While eggs are cooking, place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.

Mash yolks with a fork. Add bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.)

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

Using a fork, mash up the yolks and add mayonnaise, horseradish, shallots, and salt. Add more mayonnaise as necessary to get to the creamy consistency you want. Taste for seasoning, adding more salt if needed.

Use a spoon to transfer the egg yolk mixture into the egg white halves, or pipe the mixture through a piping bag with a star tip.

Sprinkle the deviled eggs with paprika, and top each one with a small piece of dill.

Fill a pot with 1 to 1 1/2 inches of water. Place a steamer basket inside and bring water to a boil. Once the water boils, turn off the heat. Carefully place 6 eggs into the steamer basket. Cover the pot and return the heat to medium-high. Let the eggs steam for 15 minutes.

Using a slotted spoon, remove the eggs and place them in a bowl of ice cold water. Repeat with steaming the remaining 6 eggs. (Get the step-by-step tutorial for making steam-cooked eggs here.)

You may need to add more ice cubes if the heat from the first batch of cooked eggs melts the ice cubes and warms the water.

Scoop out the egg yolks and place them in a bowl.

Using a fork, smash the yolks into small pieces. Add the sour cream, mustard, salt and granulated garlic and mix until you get a smooth mixture. Taste the filling and adjust the seasonings to your liking. Set the filling aside as you cook the bacon.

Heat a frying pan over medium heat and cook the bacon to your desired level of crispiness. I usually cook mine for 5 to 6 minutes, until I see some browning on the bacon strips.

Use tongs to remove the bacon from pan and onto a plate lined with paper towels. Let the bacon cool for a few minutes. Once the bacon is cool enough to handle, chop or crumble bacon strips into small pieces.

Fill a zip-top sandwich bag with the egg yolk mixture. Snip off one of the bottom corners and pipe the egg yolk mixture into the egg white halves. If you don’t have a sandwich or piping bag on hand, you can also just spoon in the egg yolk mixture into the egg white halves.

Serve immediately. Deviled eggs can also be refrigerated for a few hours before serving, but are best served the day they are made.

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Soften the butter by placing it in a medium microwave-safe bowl. Cook in the microwave for 10 to 15 seconds to soften the butter. Don’t worry if the butter starts to melt a little.

Peel and cut the hard-cooked eggs in half lengthwise with a sharp knife.

Add the egg yolks to the butter and mash the yolks well with a fork to fully incorporate the butter. You can use a hand mixer and beat the mixture for a smoother finish.

Mix in the mayonnaise, mustard, hot sauce, and pickle brine (if using) into the mashed egg yolks. Taste the filling and add salt and pepper to taste.

Add the egg whites to a platter.

Spoon the filling into a piping bag fitted with a star or plain tip or a heavy-duty Ziploc bag. If using the Ziploc bag, cut a small hole in the corner. Pipe the filling into the egg whites. Alternatively, you can spoon the filling into each egg white using two small spoons.

Sprinkle the top with paprika and garnish with chives, if using, and serve.

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The easiest way to make hard boiled eggs that are easy to peel for deviled eggs is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.)

Bring the water to a boil, gently place 6 eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in icy cold water to cool.

Once they've cooled, carefully peel the hard boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.

Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in a bowl. (See How to Cut and Peel an Avocado.)

Roughly mash with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado. (Reserve the remaining egg yolks for another use.) Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro, serrano or jalapeño chile pepper, and chives.

Scoop a generous spoonful of the avocado mixture into each well of the hard boiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.

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Carefully peel the hard-boiled eggs and cut them in half lengthwise. Scoop out the yolks and transfer to a bowl.

Mash together the yolks, Dijon mustard, the buffalo sauce, mayonnaise, blue cheese and celery with a fork.

Place a generous scoop of the filling into the hollowed-out white, or place the mixture into a piping bag lined with a wide star tip and pipe the filling. Garnish with the celery leaves (if using) and serve.

Deviled eggs are best served the day they’re made, but can sit in an airtight container in the fridge or covered in plastic wrap for half a day or so.

You can mash up any leftovers with a little extra mayo and mustard and use it for egg salad sandwiches the next day. (This assumes there will be leftovers, which there probably won't be.)

Gather all ingredients.

Scoop egg yolks into a bowl and set egg whites aside.

Add mayonnaise, vinegar, mustard, 1/2 teaspoon chopped dill, garlic powder, and salt to the egg yolks; mash well until smooth.

Spoon or pipe yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

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.

Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.

Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Gather all ingredients.

Place eggs in a saucepan and cover with water. Bring to a boil, cover and remove from heat; let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool in ice water.

Peel eggs and cut in half lengthwise, remove and reserve yolks in a bowl.

Add mustard, salad dressing, salt, and pepper to egg yolks; mix until smooth.

Refill each egg half with the yolk mixture and sprinkle with paprika.

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 each egg in half lengthwise and remove yolks; set aside egg white halves and place yolks in a medium bowl. Use a fork to mash yolks, then mix in mayonnaise, relish, onion, horseradish, and mustard until well combined.

Use a spoon or pastry bag to fill egg white halves with yolk mixture. Garnish with paprika, salt, and pepper. Chill in the refrigerator until serving.

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.

Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes.

Drain boiling water and fill the pot with cold water. Let eggs sit in cold water for 2 minutes, then pour off water and replace with more cold water. Repeat until eggs are thoroughly chilled, 10 to 15 minutes. Peel eggs; set aside.

Heat vegetable oil in a small skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool.

Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate.

Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sautéed onions, bacon bits, and Cheddar cheese.

Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in water for 15 minutes. Remove eggs from water, cool under cold running water, and peel.

Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble when cool.

Remove seeds and stems from jalapeños; mince 1 pepper and slice remaining 2 peppers into 24 very thin strips; set aside.

Cut eggs in half lengthwise; place yolks in a bowl. Mash with a fork; stir in minced jalapeño, Cheddar cheese, mayonnaise, red onion, and mustard.

Place egg whites, cut side up, on a serving platter. Spoon yolk mixture into egg white halves; insert pepper strip into each yolk; sprinkle with crumbled bacon and paprika.

Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.

Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.

Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

Peel hard-cooked eggs and then slice half lengthwise; remove yolks into a small mixing bowl.

Gently mash yolks with a fork into a paste and then add your kewpie mayonnaise, sweet Thai chili sauce, sriracha, and rice vinegar; mix well to combine.

Spoon or pipe mixture into egg whites.

Garnish eggs with paprika and chopped green onions. Refrigerate until ready to serve.

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.

Arrange egg white halves, cut-sides up on a serving platter. Spoon yolk mixture into whites; garnish with pea shoots and pickled ginger.

Slice through the top third of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.

Mix egg yolks with mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper. Fill a piping bag or a plastic bag with the egg yolk mixture. Snip off one corner if using a plastic bag. Pipe yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling exposed at the top to add eyes and a beak.

Slice small wedges out of carrot rounds to create 12 beaks. Add a beak to each chick.

Slice olive pieces into small squares to be used as eyes. Add 2 eyes to each chick. Place the egg tops onto each chick so it looks like the chicks are peeking out of the eggs.

The easiest way to make hard boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.)

Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in an ice water bath to cool.

Peel and chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.

In a small bowl, mix together the mayo, mustard, vinegar, and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add the paprika and salt and black pepper. Adjust the seasonings to taste.

Best served chilled. The salad will keep for 3 to 5 days in the fridge.

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Peel the eggs and place in the bottom of a clean, quart-sized glass jar.

In a medium saucepan, add the vinegar, water (or beet juice, if using), the onion (and jalapeño and/or garlic if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

Instead of cooking a raw beet to get the water for beet pickled eggs, you can use the liquid from a can of beets.

Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well). Seal the jar.

Refrigerate up to 1 month. The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

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Gather all ingredients. Peel hard-boiled eggs.

Slice eggs in half lengthwise and remove yolks; set whites aside.

Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, onion, and celery; mix well and season with salt to taste.

Stuff or pipe egg yolk mixture into egg whites.

Sprinkle with paprika. Refrigerate eggs until serving.