PERFECT DEVILED EGGS RECIPE - PILLSBURY.COM
With a jump start from ranch dressing, these deviled eggs are a heavenly treat!
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 25 minutes
Yield 12
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, place eggs in single layer; add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.
- Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
- Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Mash yolks with fork until smooth. Stir in remaining ingredients except paprika until well blended.
- Spoon yolk mixture into egg white halves. Sprinkle with paprika.
Nutrition Facts : Calories 60 , CarbohydrateContent 0 g, CholesterolContent 105 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Deviled Egg, SodiumContent 90 mg, SugarContent 0 g, TransFatContent 0 g
HOW TO MAKE PERFECT DEVILED EGGS - INSPIRED TASTE
Since we’ve been making these deviled eggs for some time now, we usually make them by eye. The only thing we measure is the acid (vinegar or lemon juice) since that can make or break things. We also like a little less mustard than most, so you might find you want to add more than we suggest below. Other than that, add what you like — we’ve shared a long list of optional toppings below, but we’re sure you can come up with lots more.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes 12 deviled egg halves
Number Of Ingredients 5
Steps:
- Place the eggs in a single layer in a saucepan and cover with cold water by 1 1/2 inches. Heat over high heat until the water comes to a rolling boil, cover the saucepan with a lid, cook for 30 seconds then remove completely from the heat and let stand for 12 minutes. (This can range from 12 to 14 minutes, depending on the size of your eggs).
- Prepare a bowl of ice water. Transfer eggs with a slotted spoon to the ice water and leave for 5 minutes. Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.
- Gently dry eggs then slice in half, lengthwise. Remove the yolks and add to a medium bowl then arrange the whites on a serving platter.
- Mash the yolks into a fine, powdery paste. Stir in the mayonnaise, vinegar, and mustard. Season with salt and a few grinds of black pepper. Stir vigorously until smooth.
- Use a small cookie scoop or spoon to evenly distribute the egg yolk filling into the egg whites. (You can also cut a corner from a resealable plastic bag, add the egg yolk filling then use it to pipe into the egg white halves).
- Finish with a sprinkle of paprika (classic) or with your favorite toppings (see below for suggestions). We personally like a sprinkle of flaky sea salt or a squirt of Sriracha.
Nutrition Facts : ServingSize 1 deviled egg half, Calories 67, ProteinContent 3 g, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 94 mg, SodiumContent 91 mg
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PERFECT DEVILED EGGS RECIPE - PILLSBURY.COM
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- Spoon yolk mixture into egg white halves. Sprinkle with paprika.
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- Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel. Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper. Spoon mixture into each egg. Garnish with chives and paprika and serve.
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