Best Deviled Egg Spread Recipes

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DEVILED EGG SPREAD



Deviled Egg Spread image

I tried this egg salad at a luncheon and had to have it. I punched it up with pickled banana peppers. It's a hit with my kids and picky mother. -Lisa Easley, Longview, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 16 servings.

Number Of Ingredients 9

10 hard-boiled large eggs
1 cup Miracle Whip
1 cup finely shredded cheddar cheese
1/2 pound bacon strips, cooked and crumbled
1/4 cup finely chopped pickled banana peppers
2 teaspoons juice from pickled banana peppers
1/4 teaspoon salt
1/4 teaspoon pepper
Ritz crackers and assorted fresh vegetables

Steps:

  • Place eggs in a large bowl; mash with a fork. Stir in Miracle Whip, cheese, bacon, banana peppers, juice from peppers, salt and pepper., Refrigerate until serving. Serve with crackers and vegetables.

Nutrition Facts : Calories 149 calories, Fat 12g fat (4g saturated fat), Cholesterol 134mg cholesterol, Sodium 383mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.

DEVILED EGG SALAD SPREAD



Deviled Egg Salad Spread image

This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.

Provided by Rhoda Boone

Categories     Egg     Salad     Lunch     Easter     Spring     Quick & Easy     Graduation     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 9

1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika, plus more for serving
6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces
1 tablespoon sliced chives, plus more for serving
Sliced bread, preferably pumpernickel or rye, cut into triangles, toasted (for serving)

Steps:

  • Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
  • Spread on toasts, then garnish with chives and a sprinkle of paprika.
  • Do Ahead
  • Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.

DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS



Deviled Egg Spread Toasts With Chicken Hearts image

Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.

Provided by Todd Richards

Categories     Egg     Chicken     Lunch     Appetizer     snack     Condiment/Spread     Peanut Free     Soy Free     Tree Nut Free     Onion     Garlic     Stock     Rosemary     Radish     Jalapeño

Yield 4 servings

Number Of Ingredients 17

3 tablespoons blended olive oil
1 pound chicken hearts
½ cup Seasoned Flour
1 small white onion, thinly sliced (about 1 ½ cups)
2 garlic cloves, minced
4 cups (32 ounces) chicken stock
1 cup (8 ounces) dry white wine
4 bay leaves
1 rosemary sprig
Pinch of red pepper flakes
1 ounce (2 tablespoons) salted butter, softened
4 (1 ½-ounce) sourdough bread slices, toasted
¾ cup Deviled Egg Spread, plus chopped egg whites
¼ cup thinly sliced radish (from 2 radishes)
16 thin jalapeño chile slices (from 1 small jalapeño)
¼ teaspoon freshly ground black pepper
Pinch of gray sea salt

Steps:

  • Heat the oil in a deep skillet over medium-high.
  • Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
  • Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
  • Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
  • Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
  • Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
  • Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
  • Serve with: Grits, tomato, or rice dishes; green salads, soups.

HAM AND DEVILED EGG SALAD SPREAD



Ham and Deviled Egg Salad Spread image

Deviled eggs and ham salad .what a natural combo! This gussied up egg salad is awesome -and u can also use it to fill traditional deviled eggs to boot! Enjoy!

Provided by chris elizondo

Categories     Other Salads

Time 10m

Number Of Ingredients 12

1 dozen hardboiled eggs
1 c finely chopped cooked ham
1/4 c finely chopped celery
3/4 c mayonnaise
2 Tbsp mustard (u can use prepared, stoneground or even dijon)
1 Tbsp minced green onion
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp ground thyme
1/2 tsp onion powder
1/2 tsp paprika , ground

Steps:

  • 1. Mash eggs til they are chunked small. Stir in spices, celery, green onion and ham. Stir in mustard and mayonnaise til well mixed.

DEVILED HAM & EGG SPREAD/DIP



Deviled Ham & Egg Spread/Dip image

Make and share this Deviled Ham & Egg Spread/Dip recipe from Food.com.

Provided by OceanIvy

Categories     Spreads

Time 7m

Yield 6 serving(s)

Number Of Ingredients 5

2 (3 ounce) cans deviled ham
2 hard-boiled eggs
1 teaspoon horseradish
1 tablespoon milk
2 tablespoons chopped pickles

Steps:

  • Combine all ingredients in blender.
  • Blend mixture until smooth.
  • You may use as a dip, with tortillas or on sandwich or toast!

DEVILED EGG SPREAD



Deviled Egg Spread image

Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients-boiled egg yolks, mayo, and Dijon mustard-for a smooth spread that's perfect for slathering onto toast.

Provided by Todd Richards

Categories     Egg     snack     Lunch     Appetizer     Quick & Easy     Mustard     Celery     Boil     Vegetarian     Soy Free     Tree Nut Free     Summer     Dairy Free     Condiment/Spread

Yield Makes about 1 ½ cups

Number Of Ingredients 11

6 cups (48 ounces) water
2 tablespoons plus ½ teaspoon kosher salt
1 celery stalk
½ cup (4 ounces) white vinegar
4 large eggs
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon aged red wine vinegar
1 teaspoon hot sauce
1 teaspoon sliced fresh chives
½ teaspoon coarsely ground black pepper

Steps:

  • Fill a large bowl with ice and water.
  • Bring 6 cups water and 2 tablespoons salt to a boil in a deep saucepan over high heat. Add the peeled celery stalk to the boiled water, and cook for 2 minutes. Remove from the pan, and plunge in the ice bath.
  • Remove the outer stringy layer of the celery with a vegetable peeler and discard.
  • Add the vinegar to the water, and return to a boil. Add the eggs to the pan, and cook for 8 minutes. Remove the eggs from the pan, and plunge in the ice bath.
  • When the eggs are cool enough to handle, peel them and separate the whites from the yolks. Chop the egg whites to equal ½ cup, and reserve for Smoked Oysters on Toast if desired. Reserve the remaining whites for another use.
  • Combine the egg yolks, mayonnaise, Dijon, red wine vinegar, and hot sauce in a medium bowl.
  • Dice the celery and fold half into the egg yolk mixture. (Reserve the remaining celery for Smoked Oysters on Toast if desired.) Stir in the chives, black pepper, and remaining ½ teaspoon salt.

DEVILED EGG SPREAD



Deviled Egg Spread image

I love deviled eggs but I don't like the tedious part - peeling them perfectly, cutting them in half ... and then those eggs with the way off-center yolks - ack! Here's a cheater's version, from Food & Wine.

Provided by Pinay0618

Categories     Spreads

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

1 dozen large egg
2 tablespoons white vinegar
1/2 lb sliced white bread
1 cup mayonnaise
1 tablespoon yellow mustard
kosher salt & freshly ground black pepper
paprika, for dusting

Steps:

  • Preheat the oven to 450°. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
  • Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in the oven for about 6 minutes, turning once, until barely browned.
  • Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with the chopped egg whites. Season with salt and pepper.
  • Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.

Nutrition Facts : Calories 230.7, Fat 13.9, SaturatedFat 3, Cholesterol 229.4, Sodium 401.6, Carbohydrate 17.6, Fiber 0.6, Sugar 2.9, Protein 8.6

DEVILED EGG SPREAD ON TOAST



Deviled Egg Spread on Toast image

This egg spread can also be made into little tea sandwiches. Either way, they are delicious.Unknown source

Provided by Lynnda Cloutier

Categories     Other Appetizers

Number Of Ingredients 10

1 loaf hard crusted french baguette 2 to 3 inches round, thinly sliced and toasted dark. you can also use any whole rain bread cu tint strips and toasted or even melba toast
6 hard boiled eggs, shelled and chopped
3 tbsp. sour cream
1 1/2 tbsp. mayonnaise
1 tsp. spicy mustard
1/2 tsp. lemon juice
salt and coarse black pepper to taste
handful of sliced green or black olives for garnish, optional
finely chopped parsley or thyme for garnish
for a unique twist, try adding crumbled bacon, chopped green onions, fresh tarragon or chopped green chilies.

Steps:

  • 1. Mix the first 6 ingredients til well blended. The more coarse you leave the mixture the better.
  • 2. Put about one tablespoon of mixture on a slice of toasted bread and spread around. Sprinkle with a little parsley or thyme. Put 2 to 3 sliced olives down the center of the toast. Arrange on long narrow platter or small individual tasting plates and serve.

DEVILED EGG SPREAD



Deviled Egg Spread image

Number Of Ingredients 12

6 eggs hard-cooked, finely chopped
1/2 cup celery minced
3 tablespoons mayonnaise real
1 1/2 teaspoons mustard prepared
3/4 teaspoon onion salt
1/4 teaspoon black pepper freshly ground
1/4 teaspoon oregano
1 (3-ounce) package cream cheese softened
1 1/2 tablespoons milk
olives Pimiento-stuffed, sliced
Paprika
Cocktail bread or Melba toast

Steps:

  • In a small bowl, mix eggs, celery, mayonnaise, mustard, onion salt, pepper and oregano until well blended. Mound on a serving dish and shape as desired. Smooth with a spatula. Cover and chill for 2 hours.In a small bowl, beat cream cheese and milk until smooth. Spread mixture on top and sides of egg mixture. Garnish with olives and a sprinkling of paprika. Serve with bread or toast.

Nutrition Facts : Nutritional Facts Serves

DEVILED EGG SPREAD



Deviled Egg Spread image

Enjoy a delicious Deviled Egg Spread for your favorite appetizer dippers. Try this unique twist on a classic starter at Easter or your next event.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 28 servings, 2 Tbsp. each

Number Of Ingredients 7

1 doz. hard-cooked eggs, divided
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed, softened
2 Tbsp. HEINZ Distilled White Vinegar
1 Tbsp. GREY POUPON Dijon Mustard
3 green onions, sliced, divided
1/8 tsp. paprika

Steps:

  • Reserve 1 egg for garnish. Cut remaining eggs lengthwise in half. Remove yolks; place in food processor. Add mayo, Neufchatel, vinegar, mustard and 12 egg white halves; process until blended. Spoon into medium bowl.
  • Chop remaining egg white halves coarsely. Add to Neufchatel mixture with 2/3 of the onions; mix lightly.
  • Chop reserved egg finely; sprinkle over egg mixture in bowl along with remaining onions. Garnish with paprika.

Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

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