SIMPLE DEVILED EGGS RECIPE | ALLRECIPES
The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.
Provided by Suzanne EE
Categories Deviled Eggs
Total Time 15 minutes
Prep Time 15 minutes
Yield 2 servings
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 327.5 calories, CarbohydrateContent 4.7 g, CholesterolContent 563.2 mg, FatContent 26 g, FiberContent 0.4 g, ProteinContent 19.3 g, SaturatedFatContent 6.3 g, SodiumContent 902.3 mg, SugarContent 3.7 g
THE BEST DEVILED EGGS RECIPE - FOOD NETWORK
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor – it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
Provided by Food Network Kitchen
Categories appetizer
Total Time 40 minutes
Cook Time 20 minutes
Yield 24 deviled eggs
Number Of Ingredients 7
Steps:
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
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