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Chinese chile paste, Spicy Szechuan peppercorns, soy sauce and Dijon hot mustard add heat to this flavorful deviled eggs recipe. *Chile paste with garlic and Szechuan peppercorn are both available at Chinese and Asian markets.
I'm often asked to bring these to potlucks and family get-to-gethers. I always have to make extra, because my kids (even the biggest kid - DH) sneak them before I can get out the door with them. Three of the top U.S. egg producing states are in the midwest. No wonder these little jewels are so popular at those church potlucks in the Midwestern U.S. region.
Yvonne Button of Jacksonville, Florida, writes, "I know it seems ridiculous that I am writing to Gourmet to request a recipe for something as unexotic as deviled eggs, but all I want is a very good, basic recipe. At many gatherings, I've noticed that the deviled eggs disappear much more quickly than the fancy hors d'oeuvres." Your choice of paprika will determine this hors d'oeuvre's depth of flavor. You can garnish with any kind (hot or sweet Hungarian, hot or sweet smoked, or regular), but the better the quality, the more complex the flavor will be.
Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.
Top these tasty devilled eggs with half an olive.
Perfect party food, make them hot as the devil with spicy paprika and hot mustard, or keep them mellow with milder condiments. Good with rounds of buttered toast and a few salad leaves.
The creamy filling in this deviled egg recipe couldn't be easier to prepare. And it's a good way to use up all those leftover Easter eggs.
This recipe comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana
Whip up these Deviled Eggs in a flash with only 5 ingredients. They make a pretty presentation for a party and a great appetizer that your guests will enjoy.
Top these tasty deviled eggs with half an olive. Delicious deviled eggs.
Make-ahead tip: Prepare the eggs up to 24 hours in advance, then store covered in the refrigerator or cooler until ready to serve.
If you don’t have a deviled egg serving platter, cut very thin slices off of the bottoms so that the eggs stay put.
Make these eggs in the morning, and then cover and refrigerate until the afternoon.
This is such an easy recipe for deviled eggs. I make them and they are always gone in like five minutes. They are overflowing, have great taste, and take like 20 minutes. The trick to hard boiling eggs is to put them in before the water is boiling. After the water comes to a boil, time them ten minutes. They are always easier to peel when they are warm, and under running water. They will be without pitts and smooth.:)
No African-American summer picnic, North or South, would be complete without deviled eggs wrapped in wax paper. I remember that, as a child, part of the fun was unwrapping the eggs and seeing if some of the savory yellow insides had managed to squeeze out onto the paper, in which case I was allowed to lick it off. Years later, I was very surprised to learn that deviled eggs are also a part of the general culinary history of the South. There are even plates especially designed for serving this delicacy. To me they'll always be part of summer fun-hard-cooked eggs taken to the nth power.
Deviled eggs are not thought of as a particularly brilliant appetizer, but I say that’s because most people have never eaten them with New Orleans-style red rémoulade sauce. That combination was a specialty at the historic, lost Creole cafe called Maylie’s. Arnaud’s revived the idea some years ago with its superb rémoulade sauce, and it still holds up. Add some sliced ripe avocado, lettuce, and tomatoes to the plate, and you have a fine little salad. For an extra touch, garnish each serving with a couple of boiled, peeled shrimp.
People say, 'Wow!' when they taste these flavorful tangy deviled eggs," confirms Ruth Roth of Linville, North Carolina. "The bold combination of ground mustard, dill and horseradish is so appealing...the plate is always emptied whenever I serve these eggs.
Deviled eggs are always popular, but add bacon and Cheddar cheese, along with some tangy Dijon mustard and lemon juice, and they'll be the first appetizer to disappear.
A classic deviled egg is the best finger food for a casual picnic, potluck or tailgate. Garnished with chopped chives, these are the prettiest of party food.
This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly well with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights!
These are so good and easy. I am always requested to make these for the holidays and for barbeques. I have to make a double batch because DH sneaks them when I'm not looking!:)
This comes from Paula Deen's show Paula's Home Cooking, Episode: Southern Favorites ya'll! This is how I grew up eating deviled eggs. Simple, and delicious!
aunt's famous recipe
I got this great alternative to Deviled Eggs from my brother Mark. I've taken this recipe to the office and family gatherings and they ask for me to bring to every occasion.
I take these eggs to our monthly retirement potluck...and if I don't bring them, I get told about it," writes Marbeth Balensiefer of Sun City, California. "A few splashes of hot sauce liven up these eggs, which are so easy to make.
Weight Watchers POINTS ® value of 3 per serving (2 deviled egg halves)
Best I've EVER had!!
These are a must-have at all of our family get-togethers. They have a little added kick! Quick and easy recipe that will have them asking for more! My little nephew loves these so, I've re-named them after him.:)
Wait until you are ready to serve the eggs before topping with the chips.
These deviled eggs are nicely flavored with a tang of mustard and a spark of sweetness from pickle relish. We served them at the wedding reception of my daughter, Katherine Beth, and Patrick Althouse.
Tarragon and capers provide the perfect foil for the silky, rich yolks in these deviled eggs.
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