DEVILED EGGS WITH PICKLE JUICE RECIPES

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DEVILED EGGS RECIPE | REE DRUMMOND | FOOD NETWORK



Deviled Eggs Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 25 minutes

Cook Time 25 minutes

Yield 24 halves

Number Of Ingredients 10

1 dozen eggs
1/4 cup mayo
1 teaspoon yellow mustard
2 teaspoons chopped pickles
1 teaspoon pickle juice
1 teaspoon sugar
1 teaspoon white vinegar
Hot sauce, such as Tabasco
Salt and black pepper
Paprika, for sprinkling

Steps:

  • Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
  • Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
  • Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish. 

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

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.

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