Best Favorite Deviled Eggs Recipes

FAVORITE TOPPED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; place in medium bowl. Add Neufchatel cheese, mayo, mustard, vinegar and sugar; mix until well blended.
• Spoon mixture into large resealable plastic bag. Cut small corner from bag and pipe filling into egg white halves. Sprinkle with paprika.
• Add, if desired, your choice of Toppings (see Tips) just before serving.

FAVORITE DEVILED EGGS

Steps:

• In a large bowl, combine the first seven ingredients until blended. Shape into 1-in. balls. Roll cheese. Cover and refrigerate until serving.

DAD'S FAVORITE DEVILED EGGS

Steps:

• Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over mediun-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel. (for easy peeling, place the cool egg in a pan of cold water for 10 minutes before cracking.)
• Slice the eggs in half lengthwise. Carefully remove the yolks from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt and pepper. Using a fork, mix until well blended.
• Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.
• FOR DEVILED EGGS RANCHERO: In a bowl, combine the yolks with 1/2 cup mayonnaise, 1/4 drained chunky hot salsa, 1/4 cup finely shredded Monterey Jack pepper or sharp Cheddar cheese, 2 Tbps. finely chopped fresh cilantro and salt and ground black pepper to taste. Refill the egg whites. Garnish each with a dolop of guacamole and a sprinkling of finely minced fresh chives.
• FOR DEVILED CAVIAR EGGS: For this adult version, in a bowl, combine the yolks with 1/4 cup mayonnaise, 1 teaspoons Dijon mustard, 2 teaspoons fresh lemon juice, 1 tablespoons finely minced fresh parsley, 2 tsp, minced fresh chives, 1/8 teaspoons hot pepper sauce, and 2 oz. caviar. Mix until blended. Season to taste with salt and ground black pepper. Refill the egg whites. Garnish each with a tiny dollop of sour cream and a dab of caviar, serve with champagne.

FAVORITE TOPPED DEVILED EGGS

Steps:

• 1. cut eggs in half,lengthwise
• 2. Remove yolks;place in a medium bowl
• 3. Add all remaining ingrediants,except the Paprika
• 4. MIX WELL>
• 5. Spoon into a resealable plastic bag/cut small slit in corner from bottom of bag;use to pipe filling into the egg halves.
• 6. sprinkle with paprika {I like Sweet SMOKED Paprika}
• 7. Add your favorite topping:Crispy bacon bits,cilantro,finely chopped green onions,1/2 cup drained canned baby shrimp and 2 tbsp. chopped fresh dill,or whatever you like on top.

FAVORITE TOPPED DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients except paprika; mix well.
• Spoon into resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves. Sprinkle with paprika.
• Add your choice of toppings (see tips) before serving. (Nutrition information DOES NOT include toppings.)

FAVORITE DEVILED EGGS

Steps:

• 1. Combine the first seven ingrdients in a bowl until they are creamy. Shape into 1-inch balls. Roll in cheese. Cover and refrigerate.

FAVORITE DEVILED EGGS

Steps:

• 1. Put the eggs in cold water in a pan and bring to a boil. Let it boil for 5 minutes. Turn off heat and cover and let sit until water has cooled just enough that it is still hot but you can pull the eggs out one at a time.
• 2. in a separate bowl add ice cubes and cold water. Take an egg from the hot water and crack the wide end and roll the egg on the counter. Drop the egg into the cold water bowl for a minute or so. Take the egg out of the cold bath and begin peeling from the large end under running cold water. This ensures a "clean" peel for pristine eggs.
• 3. Slice the eggs in two lengthwise. Drop the yolks into a separate bowl. Leave the whites on the deviled egg tray. Cook 5 slices of bacon in the oven until crisp.
• 4. Crush the bacon and add it and all the remaining ingredients except the olives and paprika. Blend until smooth. Spoon the mixture into a piping bag or a zip lock bag.
• 5. If using a zip log bag, cut a corner off to create a piping bag. Squeeze the mixture from the bag into each egg white in the deviled egg tray.
• 6. Once you have filled all the egg halves, dust each with a little paprika. Slice each olive into three slices and place one slice on each egg halve.
• 7. Serve and enjoy!

FAVORITE DEVILED EGGS

Steps:

• 1. I rarely actually "measure" any of cooking ingredients, especially on dishes I often make, it just comes as second nature. So I would add as much mayo as you usually do for deviled eggs, and it's easy to tell just by looking at it, or tasting it :)
• 2. Set aside the hollow eggs, then combine all the other ingredients. (chop the pickles into a relish form)Spoon into the eggs, top off with a few extra sprinkles of paprika.

DEVILED EGGS- ALWAYS A CROWD FAVORITE

Steps:

• Hint: If you store your egg carton on its side in the fridge overnight, the yolks will be more centered when you cut into them... Boil Your eggs--- I prefer to peel them when they are still very warm as it is easier in my opinion---- For a dozen deviled eggs, I boil seven to have an extra yolk and also --at least one always has a hard time letting go of its shell ( haha, but true)
• Set the white shells aside.. Place the yolks in a container. Use either a fork or potato masher to "squish" the yolks and break them apart. Add the mayo. Eggs vary in size, but I use approximately one teaspoon for egg egg yolk. Mash and whip yolks and mayo together til it reaches the desired consistency. I like to to be smooth and creamy( not dry, but not soppy wet) . If it is too dry, add more mayo, but only a teaspoon full at a time.
• Add the worcestershire and the dry spices . Mix well. Whip it! Drizzle a bit of juice from the sweet relish. ( If you like a kick, or your guests do...add a bit of creamy horseradish at this point.) Adjust to your personal taste for the "heat".
• Fold in the chunky items: relish, and the optional peppers/pimentos if you choose.
• Stuff the white shells. Either use a teaspoon and your CLEAN finger to push the filling into the shell, or you can put it in a baggie, cut the corner of the bag, and squeeze the filling into the shells. I rarely do this as it wastes the filling. For a fancy party, I might use a special tool to pipe the filling... but that is VERY RARE. Sprinkle the deviled eggs with paprika. You can also top lightly with minced parsley if you like. You are now officially done, though I like to CHILL the eggs before serving.