Best Red Deviled Eggs Recipes

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RED-HOT BUFFALO DEVILED EGGS



Red-Hot Buffalo Deviled Eggs image

Look out! These game-time snacks are ready to play. Serve them up on Super Bowl Sunday for a winning alternative to wings and dip...chances are, they're a little tidier! To really pump up the blue cheese flavor, add a few crumbles on top of each egg.

Provided by Kathy Casey

Yield Makes 24

Number Of Ingredients 12

1 dozen hard-cooked eggs
Filling
3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon Frank's Red-Hot Buffalo Wings sauce
2 tablespoons crumbled blue cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon celery salt (or substitute table salt)
Topping
2 tablespoons Frank's Red-Hot Buffalo Wings sauce
1/3 cup very tiny-diced celery
24 tiny celery leaves

Steps:

  • Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
  • With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
  • Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
  • To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.

RED, WHITE AND BLUE DEVILED EGGS



Red, White and Blue Deviled Eggs image

These are a great Fourth of July appetizer! They're a bit fussy to make, but the colorful presentation is so fun, it's worth it. Spicy horseradish and smoked Spanish paprika give these deviled eggs a bit of a kick. This recipe scales easily; just be sure to go easy on the salt amount and season to your tastes.

Provided by Gremolata

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 1h

Yield 16

Number Of Ingredients 12

3 drops red gel food coloring
⅔ cup water, or as needed
2 drops blue gel food coloring
toothpicks
8 hard-cooked eggs, peeled
2 ½ tablespoons mayonnaise
1 tablespoon hot prepared horseradish
1 teaspoon rice vinegar
⅛ teaspoon salt, or to taste
1 pinch fresh-ground black pepper
¼ teaspoon smoked hot paprika
1 teaspoon snipped fresh chives

Steps:

  • Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
  • Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
  • Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
  • Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
  • Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.

Nutrition Facts : Calories 55 calories, Carbohydrate 0.5 g, Cholesterol 106.8 mg, Fat 4.4 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 64.7 mg, Sugar 0.4 g

DEVILED GREEN EGGS WITH ROASTED RED PEPPER AND CAPERS



Deviled Green Eggs With Roasted Red Pepper and Capers image

Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.

Provided by Drew Ramsey, M.D.

Categories     HarperCollins     Appetizer     Egg     Healthy     Mustard Greens     Bell Pepper     Capers     Hors D'Oeuvre     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 8

8 pasture-­raised eggs
1 teaspoon white vinegar
1 cup trimmed mustard greens
1/2 cup olive oil-based mayonnaise
1/4 teaspoon freshly ground black pepper
1/4 cup diced roasted red peppers
2 tablespoons capers, rinsed and chopped
1 jalapeño, seeded and minced (optional)

Steps:

  • Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
  • Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.

RED BEET SPREAD AND DEVILED EGGS



Red Beet Spread and Deviled Eggs image

My dad's mom used to make this with beets from the garden. This is also a recipe for red beet deviled eggs.

Provided by Pat Duran

Categories     Spreads

Time 10m

Number Of Ingredients 9

FOR THE SPREAD:
8 oz cream cheese, softened cut in pieces
1 Tbsp horseradish
1 1/2 c cooked -cut up red beet (1 cooked medium beet) or 1 can plain beets,drained
1 Tbsp lemon juice, fresh
1 tsp balsamic vinegar,adjust to your taste
2 tsp granulated sugar, adjust to your taste
dash of black pepper
2 tsp chives,optional

Steps:

  • 1. Place cut up beet in blender with the cream cheese and blend and pulse until smooth and blended. add remaining ingredients into blender except chives. Blend all and Pulse a few times. Pour into serving bowl and top with chopped chives. --- Great spread on roast beef sandwiches, or French bread or as a dip for veggies, on crackers.....
  • 2. For Red Beet Deviled Eggs: 12 eggs, hard boiled Enough beet spread to make a dark pink color 12 egg yolks, mashed Place the eggs in boiling water and boil for 10 minutes. Remove from heat and test egg for doneness.(take egg from water and spin on flat surface if spins -it's done- if it wobbles it's not) When eggs are done remove shells by peeling off carefully- starting at wide end. Cut eggs in half lengthwise and remove yolk. Place eggs on platter. Place yolks in small bowl with enough beet spread to make a smooth dark pink color and pipe mixture into eggs on platter. Trim with a parsley sprig, if desired. SEE PHOTO ABOVE.
  • 3. Here's a cute bunny to put in the center ;instead of the olives for your Easter buffet.

RED-HOT BUFFALO DEVILED EGGS RECIPE - (4/5)



Red-Hot Buffalo Deviled Eggs Recipe - (4/5) image

Provided by Dr_Mom

Number Of Ingredients 10

1 dozen hard-cooked eggs
3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon Frank’s Red-Hot Buffalo Wings sauce
2 tablespoons crumbled blue cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon celery salt (or substitute table salt)
2 tablespoons Frank’s Red-Hot Buffalo Wings sauce
1/3 cup very tiny-diced celery
24 tiny celery leaves

Steps:

  • Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly. To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.

RED DEVILED EGGS



Red Deviled Eggs image

Make and share this Red Deviled Eggs recipe from Food.com.

Provided by threeovens

Categories     < 30 Mins

Time 21m

Yield 24 eggs, 12 serving(s)

Number Of Ingredients 8

12 large eggs
1 garlic clove, minced
1/4 teaspoon kosher salt, more to taste
1/2 cup mayonnaise
2 tablespoons tomato paste
2 teaspoons red wine vinegar, more to taste
1/4 teaspoon fresh ground black pepper
1/4 teaspoon hot smoked paprika, more to taste and for garnish

Steps:

  • In a medium saucepan, cover eggs with cold water and heat to boiling; boil one minute, turn off heat, cover saucepan, and let sit 15 minutes.
  • Once eggs are cool enough to handle, peel and cut in half lengthwise.
  • Scoop out yolks and place in a bowl; set whites on serving platter.
  • Using the side of a knife or a mortar and pestle, smash garlic with salt to form a paste.
  • Combine garlic paste with yolks, smashing both with a fork.
  • Add mayonnaise, tomato paste, vinegar, pepper, and paprika and mash with form until smooth.
  • Taste and adjust seasonings, if desired.
  • Spoon yolk mixture back into whites and dust with additional paprika.

RED WHITE & BLUE DEVILED EGGS



Red White & Blue Deviled Eggs image

I kicked up my usual deviled egg recipe with delicious beets. These Red White & Blue Deviled Eggs are tasty and fun for your Fourth of July!

Provided by @MakeItYours

Number Of Ingredients 9

6 large eggs
2 tablespoons white vinegar, divided
1/4 teaspoon red gel food coloring
1/4 teaspoon blue gel food coloring
3 cups water, divided
2 tablespoons sweet pickle relish
1/4 cup mayonnaise
1/4 cup chopped beats
1 teaspoon garlic salt

Steps:

  • View complete recipe here: http://www.akitchenhoorsadventures.com/red-white-blue-deviled-eggs/

WW DEVILED EGGS WITH ROASTED RED PEPPER (2 POINTS)



Ww Deviled Eggs With Roasted Red Pepper (2 Points) image

Make and share this Ww Deviled Eggs With Roasted Red Pepper (2 Points) recipe from Food.com.

Provided by jenpalombi

Categories     Potluck

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

4 large eggs, hard-cooked
2 tablespoons fat-free mayonnaise
1 ounce roasted red pepper, minced
1 teaspoon Dijon mustard
1/8 teaspoon hot pepper sauce
1 teaspoon chives, minced

Steps:

  • Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.
  • Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving.

Nutrition Facts : Calories 79.3, Fat 5, SaturatedFat 1.6, Cholesterol 186.8, Sodium 246.1, Carbohydrate 1.7, Fiber 0.3, Sugar 0.8, Protein 6.4

ROASTED RED PEPPER & CHIVES DEVILED EGGS RECIPE - (4.5/5)



Roasted Red Pepper & Chives Deviled Eggs Recipe - (4.5/5) image

Provided by HotDishHomemaker

Number Of Ingredients 5

5 large eggs, hard boiled
1/4 cup roasted red pepper, diced
1 teaspoon roasted garlic seasoning
1/3 cup mayonnaise
1/4 cup chives, chopped

Steps:

  • Slice eggs in half lengthwise and remove the yolk. Place the yolks in a medium size mixing bowl. Add the mayonnaise and roasted garlic seasoning to the bowl and blend the ingredients together with a hand mixer to create a creamy texture. Add in the diced roasted red peppers, and mix well. Stir in the chives. Place about 1 tablespoon of the mixture in each egg. You may need a little more or less depending on the size of your eggs. Eggs labeled as "Large" merely means that the size is determined by the average weight per dozen so the size of your eggs can vary. Refrigerate the eggs for 30-40 minutes before serving. Store any leftovers in the refrigerator, not that you will have any leftovers! Enjoy! Recipe by: Hot Dish Homemaker

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