DEVILED EGG RECIPE FOR 4 EGGS RECIPES

BASIC DEVILED EGGS RECIPE | MYRECIPES

Basic Deviled Eggs Recipe | MyRecipes image

The filling for Southern-style basic deviled eggs is nothing more than egg yolks, mayonnaise, mustard and sweet pickle relish. These deviled eggs are perfect for potlucks, tailgates, and summer suppers. Now, if you have trouble peeling hard boiled eggs, here's a trick: Once cool, crack the eggs and place in cold water for 10 minutes, then try peeling them. The peels almost always come off much easier. You can also place the filling into a piping bag for a pretty, swirled finished look.

Provided by MyRecipes

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 large eggs
2 tablespoons mayonnaise
1 ½ tablespoons sweet pickle relish
1 teaspoon prepared mustard
⅛ teaspoon salt
Dash of pepper
Garnish: paprika

Steps:

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

CLASSIC DEVILED EGGS RECIPE | MARY NOLAN | FOOD NETWORK

Classic Deviled Eggs Recipe | Mary Nolan | Food Network image

These classic deviled eggs from Food Network are perfect for your next party.

Provided by Mary Nolan

Categories appetizer

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

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.

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