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Perfect & Easy Deviled Eggs Simple Recipe

12 eggs

½ cup mayonnaise

1 tablespoon yellow mustard

1 tablespoon relish

1 teaspoon salt

1 teaspoon black pepper

FOR SERVING

Paprika

Fresh parsley leaves

  1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  3. Mix all the remaining ingredients with the yolks and transfer to a piping bag. (Alternatively, use a zipper-lock bag with a corner cut off.)
  4. Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.

GUACAMOLE DEVILED EGGS

12 eggs

2 small avocados, diced

¼ cup fresh cilantro, chopped

1 jalapeño, seeds removed and diced

½ red onion, finely chopped

1 tomato, finely chopped

2 garlic cloves, minced

1 teaspoon cumin

1 tablespoon fresh lime juice

1 teaspoon salt

FOR SERVING

Fresh cilantro leaves

Tortilla chips, crushed

  1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  3. Mix all the remaining ingredients with the yolks and transfer to a piping bag. (Alternatively, use a zipper-lock bag with a corner cut off.)
  4. Pipe the mixture into the egg whites, garnish with cilantro and crushed tortilla chips, and serve chilled.

LOADED DEVILED EGGS

12 eggs

½ cup sour cream

3 strips of bacon, cooked and chopped

¼ cup fresh chives, finely chopped

½ cup shredded cheddar cheese

Salt and pepper, to taste

FOR SERVING

Bacon, cooked and chopped

Fresh chives, finely chopped

  1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  3. Mix all the remaining ingredients with the yolks and transfer to a piping bag. (Alternatively, use a zipper-lock bag with a corner cut off.)
  4. Pipe the mixture into the egg whites, garnish with the bacon and chives, and serve chilled.

CAJUN DEVILED EGGS

12 eggs

½ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Cajun seasoning

½ stalk celery, finely chopped

½ bell pepper, finely chopped

1 teaspoon hot sauce, or more to taste

FOR SERVING

Smoked paprika

Green onions, sliced

  1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  3. Mix all the remaining ingredients with the yolks and transfer to a piping bag. (Alternatively, use a zipper-lock bag with a corner cut off.)
  4. Pipe the mixture into the egg whites, garnish with the smoked paprika and green onion, and serve chilled.

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