Deviled Egg Recipes

DEVILED EGGS Ingredient:
  • 6 Eggs
  • 1 heaped tablespoon Mayo
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 heaped teaspoon mustard
  • 1 tablespoon paprika powder to garnish the eggs

Deviled Eggs


Author: Tiffanycala

This Is One Of My Favorite Side Dishes And Always My Favorite At Any Party! This Dish Is Super Quick Easy To Make And Tastes Delicious !

Time: 20m

Yield: Serves 12

Number Of Ingredients: 6

  • Boil the eggs.Bring water to a boil and add the eggs.Cook for 12 minutes( water should cover eggs)
  • Place the eggs in ice bath or simply cold water and let chill 5 minutes.
  • Peel the eggs and slice lengthwise. Scoop yolks in separate bowl and place the eggs whites on extra plate.
  • Add all the other ingredients (except paprika powder) to the yolks and mix until creamy.
  • Scoop mixture into the egg whites and sprinkle with paprika powder and enjoy ! - to make it look extra nice you can use a pastry bag to fill the eggs.
Nutrition Facts:

  • 12 hard-boiled large eggs
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup mayonnaise
  • 1 green onion, finely chopped
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped green pepper
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 dashes hot pepper sauce
  • 3 dashes Worcestershire sauce
  • Additional minced fresh parsley, optional

Crab Deviled Eggs


Author: Taste Of Home

My Family Loves Crab Salad And Deviled Eggs, So I Tried Combining The Two. The Crabmeat Adds A Lot Of Flavor. What A Hit! -kevon Shuler Chelsea, Mi

Time: 30m

Yield: 2 dozen.

Number Of Ingredients: 13

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients. , Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.
Nutrition Facts:

Calories 76 calories, Fat 6g fat (1g saturated fat), Cholesterol 100mg cholesterol, Sodium 160mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

  • 12 hard-boiled large eggs
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
  • 2/3 cup mayonnaise
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped slivered almonds
  • 2 tablespoons finely chopped green pepper
  • 1/2 teaspoon salt

Crab-stuffed Deviled Eggs

Kidney Friendly , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Egg , Wheat/Gluten-Free , Bon Appétit , Spring , Sugar Conscious , Dairy Free , appetizer , Appetizers , Appetizers and Snacks , Paleo , Crab , Tarragon , 100+ Deviled Egg Recipes

Author: Taste Of Home

For A Little Something Special, I Like To Include This Appealing Appetizer In Holiday Buffets. Guests Really Go For The Creamy Crab Filling With Almonds And Celery That Add A Fun Crunch.

Time: 20m

Yield: 2 dozen.

Number Of Ingredients: 7

  • Slice eggs in half lengthwise. Remove yolks and set whites aside. In a large bowl, mash yolks. Stir in the crab, mayonnaise, celery, almonds, green pepper and salt. Stuff or pipe into egg whites. Refrigerate until ready to serve.
Nutrition Facts:

Calories 208 calories, Fat 18g fat (3g saturated fat), Cholesterol 229mg cholesterol, Sodium 279mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

  • 12 eggs
  • ¼ cup mayonnaise
  • 1 teaspoon paprika
  • ½ teaspoon mustard powder
  • ½ teaspoon Old Bay Seasoning TM
  • 1 (6 ounce) can lump crabmeat, drained

Robey's Blue Crab Deviled Eggs

Appetizers and Snacks , 100+ Deviled Egg Recipes

Author: Cyndisinger

Any Robey Family Special Occasion Is Marked By The Must Have Blue Devils, Including All Weddings, Easter, Xmas & Summer Feasts. Were From Va. So It's A Custom By The Bay!!!

Time: 1h45m

Yield: 12

Number Of Ingredients: 6

  • Place eggs in a saucepan with enough water to cover. Bring water to a boil and remove saucepan from heat. Let eggs stand in hot water for 15 minutes. Drain, cool, and peel.
  • Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, paprika, mustard powder, and Old Bay seasoning. Fold in the crabmeat. Spoon the mixture evenly into the hollowed egg white halves. Chill at least 1 hour before serving.
Nutrition Facts:

Calories 119.9 calories, Carbohydrate 0.7 g, Cholesterol 200.2 mg, Fat 8.9 g, Fiber 0.1 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 184.9 mg, Sugar 0.5 g

  • 1/2 cup mayonnaise
  • 2 tablespoons 2% milk
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon minced chives
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 12 hard-boiled large eggs
  • Minced fresh parsley and additional paprika

Best Deviled Eggs


Author: Taste Of Home

Herbs Lend Amazing Flavor To These Deviled Eggs, Which Truly Are The Best You Can Make! The Recipe Includes Tasty Variations That Feature Bacon, Chipotle Peppers And Crab.-jesse & Anne Foust, Bluefield, West Virginia

Time: 15m

Yield: 2 dozen.

Number Of Ingredients: 12

  • In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Nutrition Facts:

Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

  • 12 large eggs (see Cook's Note)
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 to 2 dashes hot sauce, optional
  • Kosher salt and freshly ground black pepper
  • Finely chopped chives, for garnish
  • Smoked paprika, for sprinkling

The Best Deviled Eggs


Author: Food Network Kitchen

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.

Time: 40m

Yield: 24 deviled eggs

Number Of Ingredients: 7

  • 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.
Nutrition Facts:

  • 15 jumbo eggs
  • ¾ cup cooked and chopped bacon, divided
  • ⅓ cup minced onion
  • 3 tablespoons dill pickle relish
  • 3 tablespoons mayonnaise
  • 2 teaspoons prepared yellow mustard
  • 2 teaspoons bacon drippings
  • 1 pinch salt and ground black pepper
  • 1 teaspoon paprika

Simply The Best Deviled Eggs

Appetizers and Snacks , 100+ Deviled Egg Recipes , Bacon Deviled Egg Recipes

Author: Ctrit

This Is My Favorite Deviled Eggs Recipe. Its Simplicity Makes It So Good.

Time: 30m

Yield: 12

Number Of Ingredients: 9

  • Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water. Cool under cold running water; peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl.
  • Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork; keep the yolks chunky. Stir in salt and black pepper.
  • Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.
Nutrition Facts:

Calories 171.6 calories, Carbohydrate 1.5 g, Cholesterol 308.4 mg, Fat 13.2 g, Fiber 0.2 g, Protein 11.7 g, SaturatedFat 3.8 g, Sodium 275 mg, Sugar 0.9 g

  • 1 1/2 pounds fingerling potatoes, sliced crosswise 1/2-inch-thick (about 4 1/2 cups)
  • 4 large eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 tablespoon white wine vinegar
  • Pinch of smoked paprika
  • Coarse salt and freshly ground pepper
  • 1 celery, finely chopped (about 1/2 cup), plus more for serving
  • 3 tablespoons finely chopped red onion, plus more for serving

Deviled Egg Potato Salad

Food & Cooking , Appetizers , Deviled Egg Recipes

Author: Martha Stewart

Two Classics Come Together For A Salad That Combines The Tangy, Creamy Appeal Of Deviled Eggs With The Satisfying Heft Of Potato Salad.

Time: 40m

Yield: Makes 5 cups

Number Of Ingredients: 9

  • Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
  • Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
  • Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.
Nutrition Facts:

  • 8 eggs
  • 1 large potato, coarsely chopped
  • 2 teaspoons pickle relish
  • 2 teaspoons mustard
  • 4 teaspoons creamy salad dressing (such as Miracle Whip®)
  • salt to taste
  • ground black pepper to taste
  • paprika for garnish

Potato Salad Deviled Eggs

Appetizers and Snacks , 100+ Deviled Egg Recipes

Author: Sumrall Butler

Sliced Eggs Stuffed With Potato Salad. Makes A Great Appetizer Or Brunch.

Time: 1h

Yield: 16

Number Of Ingredients: 8

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
  • While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
  • In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Nutrition Facts:

Calories 58.4 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 52.1 mg, Sugar 0.7 g

  • 6 hard-cooked eggs
  • 2 tablespoons mayonnaise or salad dressing
  • 2 tablespoons mustard hot dog relish
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 olives, sliced, if desired
  • 3 cherry tomatoes, cut in half, if desired

Relish Deviled Eggs


Author: By Betty Crocker Kitchens

Use Relish And Mayonnaise To Turn Hard-cooked Eggs Into An Easy Appetizer.

Time: 2h15m

Yield: 12

Number Of Ingredients: 7

  • Peel eggs; cut lengthwise in half. Carefully remove yolks; place in small bowl. Reserve egg whites. Mix yolks, mayonnaise, relish, salt and pepper.
  • Carefully spoon yolk mixture into egg white halves. Cover and refrigerate at least 2 hours but no longer than 24 hours. Just before serving, top each with olive or tomato. Serve immediately.
Nutrition Facts:

Calories 60, Carbohydrate 0 g, Cholesterol 105 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 0 g, TransFat 0 g

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