Deviled Egg Day 2024 is on Saturday, November 2, 2024: egg recipe
Saturday, November 2, 2024 is Deviled Egg Day 2024. How to Make Deviled Eggs It's Easier Than You Think. Find Helpful Recipes From the Egg Board!
You will find many different ways to organize eggs, but probably the most scrumptious is to ensure they are into deviled eggs. Should you haven’t attempted this process before, the right day to begin is Deviled Egg Day.Begin with a tough boiled egg, and slice it in two. Scoop the yolk and mash it with mayonnaise and mustard. Fundamental essentials two most standard elements for deviled eggs, but you may be as adventurous as you desire. Lots of people add various seasonings too, especially hot spices or herbs like cayenne or chipotle. You can include anything towards the mix, so when you’re finished fill the eggs halves support.By consuming deviled eggs, you're transporting on the culinary tradition that began using the Ancient Romans. The term ‘deviled’ wasn’t used before the 18th century though, if this found signify something spicy or zesty. Enjoy!
DEVILED EGGS
12 eggs, hard-boiled
1 cup mayonnaise
1 teaspoon prepared mustard, optional
1/4 cup sweet pickle relish
1 teaspoon salt
Cut eggs in half and remove the yolks. Mash with a fork then add the rest of the ingredients. Mix should be slightly moist. Spoon about 1-2 tablespoons of the filling into the egg whites or use a pastry bag to pipe the filling into the whites. Sprinkle with paprika, if desired. Cover and chill for at least one hour.
Serving Size: 24.
DEVILED EGGS WITH CRAB MEAT
6 hard cooked eggs, peeled
3 1/3 tbsp. mayonnaise or salad dressing
1 1/3 tbsp. finely chopped celery
2 tsp. dijon mustard
1 tsp. oregano
1 tsp. onion powder
few drops Worcestershire sauce
salt and pepper to taste
1 can (6 oz) salad crab meat, drained
Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt and pepper.
Add crab meat, mix well. Refill whites with yolk mixture and garnish as desired.
Serve immediately or store covered in refrigerator. Use within 3 days.
Boiled Eggs
You should start timing the eggs from the moment the water first boils.
Soft-boiled (soft whites, soft yolks):
Large size: 3 minutes 20 seconds.
Medium size: 3 minutes.
Small size: 2 minutes 40 seconds.
Medium-boiled (hard whites, soft yolks):
Large size: 4 minutes 15 seconds.
Medium size: 3 minutes 50 seconds.
Small size: 3 minutes 20 seconds.
Hard-boiled (hard whites, hard yolks):
Large size: 10 minutes.
Medium size: 8 minutes.
Small size: 7 minutes.
BAKED SAUSAGE, CHEESE, AND EGG
CASSEROLE
1 doz. eggs
12 tbsp. water
1/3 c. low fat milk
1 lb. bulk sausage meat
6 oz. grated, sharp Cheddar cheese
Spray Pyrex oblong pan with Pam. Brown sausage in fry pan. Break sausage up into small pieces. Drain sausage of all fat. Spread sausage in bottom of pan. Beat eggs in large bowl. Add water and milk. Grate cheese and put over sausage. Pour eggs over cheese and sausage. Bake at 350 degrees for 1/2 hour Done when eggs are firmly set.
Can be made the day before and refrigerated overnight. Good for breakfast or brunch. Enjoy!
BAKED EGG CUSTARD
4 eggs
2 1/2 c. milk
1-2 c. sugar
Vanilla
Nutmeg
Place all ingredients in a saucepan. Beat together. (The secret of this custard is to beat gently until everything is just thoroughly mixed). Heat the mixture until hot, but not boiling. Place in baking dish, sprinkle more nutmeg over the top if desired and bake in a 325 degree oven for 40 minutes.
3 ALARM EGGS
2 lg. can jalapeno peppers
2 tbsp. garlic powder
1 lg. onion
1 bottle vinegar
3 tbsp. crushed red pepper
2 tsp. black pepper
2 tbsp. cayenne pepper
18 eggs
Hard-boil eggs. Slice jalapeno peppers and onions. In 2 cups of water, boil crushed red pepper, garlic powder and cayenne pepper. Then simmer 10 minutes. Shell eggs and place in jar. Add boiled ingredients, onions and jalapeno peppers. Fill the jar with vinegar, so eggs are covered. Cover jar and let stand 2-3 weeks.
WARNING: The longer the eggs stand, the hotter they get.
BASIC OMELET
*add any fillings that you like, (onion, ham, cheese, cooked sausage, sliced green onions, greenpepper etc.)
3 eggs
3 tbsp. milk
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
Mix all ingredients except butter until well blended. Pour into hot skillet in which butter has been melted. Cook over low flame. Raise side of the omelet spatula and let the uncooked portion run into pan. Repeat until all cooked. Fold and serve.
EASY EASY EASY deviled egg recipe (Really easy)?
Deviled Eggs with Parmesan Cheese :
6 hard-cooked eggs
1/2 cup Parmesan cheese
1 tsp horseradish
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
3 Tbs salad dressing or mayonnaise
1/2 tsp paprika
1/4 cup black olives, sliced
- Take a knife and cut eggs lengthwise in half.
- Next step is to remove yolk and put into a small mixing bowl.
- With a fork, mesh egg yolks.
- To the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing (or mayonnaise).
- Fill egg whites with yolk mixture and have the mixture heaping.
- Garnish with paprika and add the olives to the top.
** or with parsley leaf or dill leaf and rounds of sweet pearl onion... ;))
~~
Deviled Eggs with Celery :
6 hard-boiled eggs
1/2 cup mayonnaise or salad dressing
1/4 cup onion, minced
1/4 cup ham, minced
1/4 cup celery, minced
1/4 cup bread crumbs
1/4 tsp salt
1/8 tsp paprika
- Take a sharp knife and slice the hard-boiled eggs lengthwise.
- Remove the yolks and put into a small bowl.
- Into the yolks, mix the mayonnaise or (salad dressing), onion, ham, celery, breadcrumbs, and salt.
- Using a teaspoon, stuff egg whites with mixture and garnish with the paprika.
~~
Basic Deviled Eggs :
6 hard-cooked eggs, peeled
3 Tbs mayonnaise or salad dressing
1/2 tsp ground mustard
1/8 tsp salt
1/8 tsp pepper
- Cut eggs lengthwise in half.
- Slip out yolks and mash with fork.
- Stir in mayonnaise, mustard, salt and pepper.
- Fill whites with egg yolk mixture, heaping it lightly.
- Cover and refrigerate up to 24 hours.
** Garnish deviled eggs with red caviar and Italian parsley, or top with thin slices of red pearl onions....
~~
btw... have you ever tried pickled eggs??!!!?? -- i've had them at a friend's the other day; they're.... hmm... really.... good :)
Pickled (Red Beet) Eggs :
1 cup beet juice
1 Tbsp sugar
1 cup vinegar
3/4 tsp salt
1/2 tsp cloves
1/4 tsp allspice
1/4 tsp mace
2 small cooked beets
12 hard-boiled eggs, shelled
- In a medium saucepan, add the beet juice, sugar, vinegar, salt, cloves, allspice, and mace and mix.
- Set at medium temperature and simmer for 10 minutes.
- Pour beet juice mixture into a large wide-mouthed jar.
- Add to the jar 1 beet, then the eggs, and finish with the second beet.
- Cover, put into refrigerator and let stand until the eggs become a deep red color.
I find it best to let stand overnight.
- To keep from continuing to color, remove eggs from beet juice mixture and in an egg container.
- Slice the eggs lengthwise and serve on lettuce or eat as an appetizer.
~~
Any great recipes for deviled eggs???
:D Yeah
Deviled Eggs with Bacon
6 large eggs, hard boiled
1 tablespoon mayonnaise or more if needed
1/2 teaspoon white vinegar
1 teaspoon prepared horseradish
1/2 teaspoon dry mustard
dash of Tabasco
salt and pepper to taste
4 slices bacon, cut into small pieces and cooked crisp
fresh parsley for garnish
Halve the eggs and carefully scoop out the yolks and put them into a mixing bowl. Add mayonnaise, vinegar, horseradish, mustard and Tabasco and blend well. Season to taste and place the eggs on a decorative dish. Can be made to this point a day ahead and stored in the refrigerator covered with plastic wrap. Sprinkle with bacon bits and chopped parsley before serving. Makes 12 halves.
Deviled Eggs with Pimentos and Parsley
5 hard cooked eggs, peeled and halved lengthwise
salt and pepper to taste
1 1/2 tablespoons drained chopped pimentos
1/4 teaspoon onion powder
2 teaspoons finely chopped fresh parsley, plus a little more for garnish
1/2 teaspoon Dijon mustard
2 tablespoons mayonnaise
Remove egg yolks from white and place in small bowl. Mash with back of fork. Add the remaining ingredients and stir until well combined. Taste for seasoning. Fill egg whites with yolk mixture using a spoon or piping bag. Garnish each with chopped parsley. Makes 10.
Boil half a dozen eggs until hard. Remove shells, cut in halves, mash
the yolks to a smooth paste with about 1/2 teaspoon mixed mustard, 1
teaspoon softened butter, pepper and salt to taste. Some like a small
quantity of cold boiled minced ham added. When ingredients are well
mixed, press enough of this mixture into the cup-shaped whites of eggs
to form a rounding top. Serve on a platter of parsley. To boil eggs
uniformly, they should be placed in a wire basket and plunged into
boiling water and boiled not longer than 15 to 20 minutes from time
water commences to boil, then pour cold water over and shell them
INGREDIENTS
6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1 pinch Paprika
DIRECTIONS
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
