A Bunch of Deviled Egg Recipes

[Guest guest]

o Yolk Deviled Eggs

Submitted by: Steven D. H.

 

 

 

 

 

 

"Deviled eggs without the yolks, using potato instead of yolks." Original recipe yield: 12 servings.

 

 

Cook Time: 15 Minutes Ready In: 15 Minutes Servings: 12 (change)

 

 

INGREDIENTS:

 

 

6 eggs 1 medium potato, peeled and diced 1 tablespoon sweet pickle relish 1 teaspoon sugar 1 tablespoon mayonnaise 1 teaspoon prepared yellow mustard, or to taste 1 pinch paprika, for garnish

 

 

DIRECTIONS:

 

 

Place the eggs in a pan of cold water and bring to a boil. Once they boil, remove from the heat, cover and let stand for 10 minutes. Drain, cool and peel. Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain. Cut the eggs in half lengthwise, and remove the yolks; reserve for other uses or discard. Place the potatoes in a medium bowl. Mash with a whisk until smooth, then mix in the relish, sugar, mayonnaise and mustard. Spoon into the egg whites, and dust with paprika. Refrigerate or serve.

 

 

I

Bacon Cheddar Deviled Eggs

Submitted by: UserEmily3260

 

 

 

 

 

 

 

Photo by: NEWFMOMTIFF

"These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs." Original recipe yield: 24 deviled eggs.

 

 

Prep Time: 30 Minutes Cook Time: 10 Minutes Ready In: 40 Minutes Servings: 12 (change)

 

 

 

 

INGREDIENTS:

 

 

12 eggs 1/2 cup mayonnaise 4 slices bacon 2 tablespoons finely shredded Cheddar cheese 1 tablespoon mustard

 

 

 

 

DIRECTIONS:

 

 

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

 

ngredients

 

 

 

6 - hard-cooked eggs

1/2 - cup Parmesan cheese

1 - teaspoon horseradish

1/2 - teaspoon salt

1/2 - teaspoon dry mustard

1/4 - teaspoon pepper

3 - tablespoons salad dressing or mayonnaise

1/2 - teaspoon paprika

1/4 - cup black olives, sliced

 

 

 

 

Directions

 

 

This is how I like to hard-boil or hard-cook my eggs. I put my eggs into a large pot and cover with cold water about an inch over the eggs. Set the temperature to medium-high and heat until water starts to rapidly boil. After the water begins to boil, I turn off the heat, cover, and let stand for 20 minutes. When the timer goes off, pour out the water and add cold water to stop the cooking. Crack the eggshell and remove the shell.

 

Take a knife and cut eggs lengthwise in half.

Next step is to remove yolk and put into a small mixing bowl.

With a fork, mesh egg yolks.

To the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing (or mayonnaise). Fill egg whites with yolk mixture and you want to have the mixture heaping. Garnish with paprika and add the olives to the top.

Picnicking & Tailgating

You may prepare Deviled Eggs ahead of time. When finished, take plastic wrap and cover eggs or place in a plastic container and seal. For the picnic, place eggs in a plastic container, seal, and place in ice chest. You may take out of ice chest, just before serving.

 

 

DEVILED EGGS WITH SMOKED SALMON AND GREEN ONIONS

Smoked salmon enhances this innovative version of a classic. Potato stands in for half of the yolks to cut fat and cholesterol.

 

1 8- to 9-ounce russet potato, peeled, cut into 1/2-inch pieces 6 large eggs1 tablespoon olive oil (preferably extra-virgin)1 tablespoon fresh lemon juice2 teaspoons whole-grain Dijon mustard4 tablespoons minced smoked salmon (about 1 ounce)3 tablespoons finely chopped green onions

 

 

Cook potato in pot of boiling salted water until very tender, about 10 minutes. Drain. Cool potato.

Meanwhile, place eggs in medium saucepan; cover with water. Bring to boil. Cover; remove from heat and let stand 15 minutes. Drain. Rinse eggs with cold water until cool. Peel off shells. Halve eggs lengthwise. Reserve 3 egg yolks for another use. Combine remaining 3 yolks, potato, oil, lemon juice and mustard in medium bowl. Mash with fork until well blended. Stir in 2 tablespoons salmon and 1 1/2 tablespoons green onions. Season to taste with salt and pepper.

Divide potato-and-yolk mixture among hard-boiled egg white halves, mounding slightly. (Eggs can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.) Garnish eggs with 2 tablespoons salmon and 1 1/2 tablespoons green onions. Per Egg half: calories, 66; total fat, 3g; saturated fat, 1g; cholesterol, 80mg.Makes 12.

 

Classic Deviled Eggs Serve for any occasion, whether it be a wedding feast, a picnic in the park, or for lunch or dinner!Items Needed: (for 12 Deviled Eggs)

6 hard boiled Eggs (large)

3 tablespoons mayonnaise or salad dressing

1 tablespoon sugar

1 teaspoon mustard (honey mustard is great!)

1 teaspoon vinegar

salt & pepper to taste

paprika (optional) To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes. Promptly chill eggs so yolks stay bright yellow.Remove shells from eggs, and halve lengthwise with a knife.Carefully remove the yolks, and place in a medium bowl. Mash yolks with a fork, and add remaining ingredients. Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional).