Best Deviled Eggs Got A Secret Recipes

Deviled Egg's Got a Secret image

Provided by Kimberly Biegacki

Time 25m

Number Of Ingredients 7

6 medium hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1 Tbsp plus 2 teaspoons salad dressing, such as miracle whip
2 Tbsp plus 2 teaspoons mayonnaise
2 tsp prepared yellow mustard
1/2 tsp hot chili powder (i used ancho chili pepper)
salt and pepper to taste
12 pimento-stuffed green olives, drained well

Steps:

1. Combine the thoroughly mashed yolks with the salad dressing, mayonnaise, mustard, and chili powder. Taste, then season with salt and pepper.
2. Dab the olives with paper towel to remove excess juice. Place one whole olive in each egg white half, then cover with the filling mixture.
3. ----Two things I added was black olives & I dusted the top with ancho chili pepper powder.

The Best Deviled Eggs image

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 7

12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling

Steps:

Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.