Best Tart Deviled Eggs Recipes

THE BEST DEVILED EGGS

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.

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

DEVILED EGGS

Steps:

• Steam the 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 .
• Prep the eggs: 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.
• Make the filling: 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 or spoon mixture into egg white halves: 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.

PIONEER WOMAN DEVILED EGGS

Steps:

• Bring a large pot of water to a boil. Carefully drop the eggs with a slotted spoon into the boiling water. Secure the lid and reduce heat to low. Let the eggs simmer for 10 minutes.
• Remove from the heat and drain the eggs. Fill the pot with cold water with ice and let the eggs cool for about 5 minutes.
• Peel the eggs and slice them in half, lengthwise. Scoop out the yolks and place them in a bowl.
• Add the mayonnaise, mustard, pickles, pickle juice, sugar, vinegar, hot sauce, salt, and pepper. Mash with a fork until creamy and well-combined.
• Using a small spoon or a piping bag, fill the hollowed-out egg whites with the egg yolk filling. Sprinkle with paprika. Serve and enjoy!

EGG TARTS

Steps:

• For the tart crust: Combine the flour and salt in a medium mixing bowl and whisk together. Add the butter and coconut oil and rub between your fingers until nickel-size flakes of fat are evenly dispersed into the flour. Add the cold water and gently mix into a shaggy mass. Turn out onto a piece of plastic wrap, press together into a disc, wrap tightly and refrigerate for at least 1 hour.
• Spray a muffin tin with 2 1/2-inch-diameter cavities with cooking spray. On a lightly floured countertop, roll out the dough to 1/8 inch thick. Cut rounds with a 3 1/2-inch cutter or bowl. Press the rounds into the greased muffin tin and refrigerate until firm, 30 minutes to 1 hour.
• For the filling: Preheat the oven to 400 degrees F.
• While the crust is chilling, bring the sugar, salt and 1/3 cup water to a boil in a small saucepan. Let cool to warmish. In a measuring cup (or something with a spout), beat together the whole eggs and yolk. Add the warm sugar syrup and whisk to combine. Add the cream and almond extract and whisk to combine. Strain the filling through a mesh sieve.
• Pour the filling into the prepared shells (they should be about 85% filled). Bake until the filling has puffed up and set and the crust is golden, 30 to 35 minutes. Let cool slightly before removing from the muffin tin and eating. The egg puff will fall, but it's ok. These will keep in the refrigerator for a couple of days.

TART DEVILED EGGS

Steps:

• 1. In a large stock pot, add water and cider vinegar, and 1 dozen eggs. Bring to a boil, and boil for 10 minutes. Turn off heat, and drain water. Cover the eggs with cold water, then peel. In a medium bowl, cut the eggs in half, set egg whites on a separate platter, and add the yolks to the bowl. Using a fork crumble the egg yolks, then add one at a time, 1/2 of the paprika, salt, pepper mixing into the egg well. Then adding one at a time, the dill pickle -juice mixing, horseradish- mixing, salad mustard- mixing, mayonnaise- mixing, and then the sour cream- mixing until all is very creamy. If there are still little lumps, use a mixer on low for 2 minutes. Put in the refridgerator covered to chill for about 20 minutes. After chilling, fill each egg white with about 2 to 3 teaspoons of egg yolk mix. After they are all filled, sprinkle the tops with the remaining paprika. More paprika can be added to taste. Cover the platter and chill in fridge for at least 1/2 hours. Serve.
• 2. Sometimes I like to add a black olive on top of the egg, or even green olives, or even a bit of shredded cheese.

SIMPLE DEVILED EGGS

Steps:

• 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, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

BEST DEVILED EGGS

Steps:

• Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
• Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

CLASSIC DEVILED EGGS RECIPE BY TASTY

Steps:

• Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
• Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
• Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
• Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
• Enjoy!