DEVILED EGGS WITH GREEK YOGURT RECIPES

Name: Best Deviled Eggs Recipe
Cook time: 15 min
Total time: 40 min
Yield: Makes 6 hors d'oeuvre servings
Ingredients: 6 large eggs; 1/4 cup mayonnaise; 1 teaspoon Dijon mustard; 1/8 teaspoon cayenne; Garnishes: paprika and chopped fresh chives; Pastry bag fitted with 1/2-inch star tip (optional)

BEST DEVILED EGGS RECIPE RECIPE | EPICURIOUS

Best Deviled Eggs Recipe Recipe | Epicurious image

This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.

Provided by EPICURIOUS.COM

Total Time 40 minutes

Cook Time 15 minutes

Yield Makes 6 hors d'oeuvre servings

Number Of Ingredients 6

Ingredients

6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon cayenne
Garnishes: paprika and chopped fresh chives
Pastry bag fitted with 1/2-inch star tip (optional)

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.

CREAMY DEVILED EGGS RECIPE | MARTHA STEWART

Creamy Deviled Eggs Recipe | Martha Stewart image

Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to start a casual evening. Make this creamy deviled egg recipe and get your party started in 30 minutes or less!

Provided by Martha Stewart

Categories Deviled Egg Recipes

Total Time 25 minutes

Prep Time 25 minutes

Number Of Ingredients 8

Ingredients

8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon hot sauce, such as Tabasco
Coarse salt and ground pepper
Paprika, for garnish

Steps:

Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Nutrition Facts : Calories 108 g, FatContent 8 g, ProteinContent 6 g

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