DEVILLED EGG RECIPES RECIPES

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DEVILLED EGGS RECIPE - BBC FOOD



Devilled eggs recipe - BBC Food image

While devilled eggs had their moment in the UK – at about the same time the hostess trolley held sway – they are an essential part of the American entertaining tradition. There’s not much that can get me squeezing a fancy-nozzled piping bag, but this recipe – even if mine diverges somewhat – compelled me to. Although they are a bit fiddly to make, they’re not difficult, and they are always a major hit. And I’m talking about genuine enjoyment not ironic amusement. As many as I make, I never have a single one left over. Equipment: You will need a piping bag fitted with a star nozzle.

Provided by Nigella Lawson

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 18

Number Of Ingredients 9

12 large free-range eggs, at room temperature (see recipe tip below)
4 tbsp mayonnaise
1–2 tsp English mustard
1 tsp sea salt flakes
¼ paprika, plus extra for sprinkling
few drops Tabasco
2 tbsp extra virgin olive oil
2–3 tbsp water from a freshly boiled kettle
2 tsp finely chopped chives

Steps:

  • Bring some water to the boil in a large saucepan and, once it’s boiling, add the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes.
  • While you’re waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them into the cold water and leave for 15 minutes – no longer – before peeling patiently and carefully.
  • Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two.
  • Add the mayonnaise, a teaspoon of English mustard, the salt and paprika to the egg yolks, and shake a few drops of Tabasco on top. Stir and mash with a fork, then blend with a stick blender or in a food processor. Add the oil and blend again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter. I generally go up to 2 teaspoons of mustard and quite a bit more Tabasco, but it’s best to proceed slowly. Now, by hand, stir in as much of the water as you need to help form a piping consistency.
  • Spoon the golden mixture into a piping bag with a star icing nozzle, making sure it is densely packed at the bottom of the bag. Then pipe away, filling the hollowed-out whites with golden rosettes. Or you can mound the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives and serve with a flourish.

CLASSIC DEVILED EGGS RECIPE - BETTYCROCKER.COM



Classic Deviled Eggs Recipe - BettyCrocker.com image

Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 6

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired

Steps:

  • Cut eggs lengthwise in half. Slip out yolks and mash with fork.
  • Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 60 , CarbohydrateContent 0 g, CholesterolContent 95 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 75 mg, SugarContent 0 g, TransFatContent 0 g

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