DEVILED EGGS WITH SHRIMP RECIPE RECIPES

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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

6 large eggs
2 tablespoons mayonnaise
1?½ tablespoons sweet pickle relish
1 teaspoon prepared mustard
? 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 - NYT COOKING



Classic Deviled Eggs Recipe - NYT Cooking image

This recipe is adapted from "U.S.A. Cookbook," written by Sheila Lukins, an author of the Silver Palate cookbooks that were popular in the 1980s and '90s. If you're looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.

Provided by Alex Witchel

Total Time 45 minutes

Yield 12 halves

Number Of Ingredients 9

6 large eggs
1 teaspoon Dijon mustard
1 to 2 dashes Tabasco sauce, to taste
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
3 tablespoons mayonnaise
Paprika, for garnish
Whole fresh chives, for garnish

Steps:

  • Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
  • Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
  • Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Nutrition Facts : @context http//schema.org, Calories 61, UnsaturatedFatContent 4 grams, CarbohydrateContent 0 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 69 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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