Deviled eggs and deviled egg recipes

My recipe for the deviled egg; place more eggs than you think your company will eat into a pan of water. Heat water and forget about the eggs until someone says the water is gone. Rush into the kitchen and pray that you haven't burned the shells. Pour cold water and ice into a pan, cooling them enough to handle. Don't wait long enough for the eggs to cool, burn self while attempting to pull shells away from the whites, and allowing egg yolk to show. Next figure out how to cut the egg in a way that hides the big chunks of egg white that's missing. Throw spoon full of mayo into a bowl with slightly green yolk, squirt in mustard, a dash of too much salt and pepper. Place eggs on festive tray, and serve. Watch eggs disappear before you get any, and not hear a single thank you from the guests.

Does any of that sound familiar? After years of practice I can make deviled eggs with little trouble. Many of the mistakes that we make are due to impatience and egg selection. I do not mean the grade of the egg, but the age of the egg. Too fresh and the whites stick to the shell, causing the hacked up look. Ideally you want to buy your eggs a week before you want to make the deviled eggs, keep them refrigerated. If you don't have time for that, don't relay on the salt water test to age an egg. That is a myth. You just have to take your chances. One thing that does help is to place the boiled eggs into a bowl of ice water and allow them to rest for a while. If they are too fresh, you will just have to cut creatively.

I do not like green eggs, Sam! Sometimes the yolks of your eggs turn green. It will do that because of iron and sulfur that are in the eggs reacting at the surface of the yolk. It can also be caused when the eggs are overcooked, or your cooking water contains high amounts of iron. It might not look appealing, yet the taste will not be any different, and it still contains all the same nutrition. You may avoid the green egg by cooking the egg in the proper time and cooling rapidly.

A good way to cut the time it takes to peel the egg is to allow it to cool. Once it has cooled, crack the egg against the counter gently. Then place it between your hands, and with a little pressure roll the egg around. The air bubble that is usually at the top will split the shell. Now it will be simple to undress the egg.  The shell will come off as one, or two, pieces. That only works with week old eggs.

Now that you have mastered the boiled egg, and the basic recipe of mayo, mustard, salt and pepper, we can get a little more creative, and possible hear some of those thank yous that should come along with cooking for guests.

For those that love vegetables on just about everything there is the Crunchy Garden Vegetable Deviled Eggs.

I haven't forgotten the meat lovers, for you, we have Dilled Ham Deviled Eggs and Deviled eggs with Crab Meat.

Want the best of both worlds? Go with a Lite Spinach-Bacon Deviled Eggs. Add a little POW to your eggs with Spicy Deviled Eggs, Curried Deviled Eggs, or just plain Hot. Be a little devil, and try them for Breakfast. Or add something Sweet and a little horsy.

Need it to not be so much of a devil? Make Low Calorie Deviled Eggs.

The adventurous type? You could always go the route of a casserole. Yes, how odd! Make a Deviled Egg and Mushroom casserole, or surprise your guests with a deviled egg and Shrimp casserole. And… why not Baked Deviled Eggs and Asparagus? Your guest will be pleased with your creativity, and applaud your genius with the art of the Deviled egg when you use any of these recipes.

Deviled egg recipes

Crunchy garden vegetable deviled eggs

6 hard-boiled eggs, peeled
3 Tbs fat-free mayonnaise or salad dressing
1 Tbs finely chopped red bell pepper,
1 Tbs finely chopped green onion
1 tsp mustard
1/4 tsp salt

Cut in half. Pop out egg yolks into a bowl, and mash with a fork. Stir in ingredients. Fill egg whites with the egg yolk mix.

Spicy deviled eggs

12 hard-boiled eggs
2/3 cup mayonnaise OR 2/3 cup salad dressing
1/3 cup finely shredded smoked Cheddar cheese
1 tsp lemon juice
1/4 tsp seasoned salt
1/4 tsp ground cumin
1/8 tsp ground cayenne pepper
Pimiento strips

After shelling, cut eggs in half. Place yolks in bowl and mash. Beat in the remaining ingredients, except the pimento strips, until fluffy. Scoop yolk mix back into the whites, chill and garnish with pimento strips before serving.

Curried deviled eggs

8 large hard-boiled eggs
1/3 cup mayonnaise
2 Tbs minced scallions
1 tsp curry powder
Salt
Freshly ground black pepper

Peel and cut eggs in half. Place the yolks in a bowl and mash. Add Mayo and stir until smooth (it will be pasty). Mix in the curry powder, scallions, salt and pepper. Spoon the mixture into the egg whites. Chill.

Dilled ham deviled eggs

6 hard-boiled eggs
3 Tbs mayonnaise or salad dressing
1/4 tsp dried dill weed, crumbled
1 1/2 oz cooked ham, finely chopped

Peel and cut eggs in half, remove and mash yolk. Mix mayo and dill until smooth, then stir in the ham. Place yolk mix back into whites, and refrigerate for at least 2 hours.

Deviled eggs with crab meat

6 hard cooked eggs, peeled
3 1/3 Tbs mayonnaise or salad dressing
1 1/3 Tbs finely chopped celery
2 tsp. Dijon mustard
1 tsp oregano
1 tsp onion powder
a few drops Worcestershire sauce
salt and pepper to taste
1 can (6 oz) salad crab meat, drained

Cut eggs in half and remove and mash yolks in a bowl. Mix in all ingredients, except crab meat, until well blended. Add crab, stir well. Place yolk mix back into egg white.

Lite spinach-bacon deviled eggs

1 dozen eggs, hard cooked and peeled
1/2 cup frozen chopped spinach, thawed and drained, squeezed dry.
1/4 cup mayo
1/4 cup bacon bits
2 1/2 tbsp cider vinegar
1 tbsp sugar
2 tsp black pepper
1/4 tsp salt

Peel and cut eggs in half, remove and mash yolk. Mix in the reaming ingredients, put yolk mix back in egg white, refrigerate at least 2 hours.

Hot deviled eggs

6 hard-boiled eggs, peeled and cut lengthwise
1/4 cup Light Mayonnaise or Salad Dressing
1 tsp Dijon mustard
1 tsp chives, chopped very fine for filling
1 tsp chives, chopped fine for garnish
3 dashes of hot sauce, your choice of brand and heat
1/8 tsp salt
1/4 tsp ground black pepper
paprika for garnish, or a light sprinkle of chili powder

Remove the egg yolks and mash with a fork. Add mustard, mayo, hot sauce, 1 tsp of the chives, salt and pepper, combine. Place yolk mix in egg white and sprinkle with chives and paprika. Chill for up to one day.

Breakfast deviled eggs

12 hard-boiled eggs, peeled
1/2 cup fat free plain yogurt
1/4 tsp salt
1/8 tsp pepper
1/3 cup cooked, crumbled bacon
1/4 cup parsley, chopped

Cut in eggs in half remove and mash yolk. Mix in the salt and pepper and yogurt. Put yolk mix back into the egg whites, garnish with the bacon and parsley. Chill.

Sweet pickle and horseradish deviled eggs

6 hard-boiled eggs, peeled and cut lengthwise
3 Tbs Light Mayonnaise or Salad Dressing
1 1/2 Tbs finely chopped onion
2 Tbs sweet pickle relish
1-2 tsp horseradish, well drained
1 tsp Dijon mustard
1/8 tsp salt
1/4 tsp ground black pepper
paprika for garnish

Peel and cut eggs in half. Remove and mash yolk.  Add the mayo, relish, onion, Dijon, horseradish, mustard, salt and pepper and combine thoroughly. Place yolk mix back into the egg whites, garnish and chill.

Low calorie deviled eggs

12 hard cooked eggs
1 medium cucumber
6 radishes
4 Tbs minced onion
1/4 cup imitation mayonnaise
1 tsp dill weed
2 Tbs chopped dill pickle

Peel and cut eggs, remove yolk and set aside. Peel cucumber, cut it in half, remove seeds and discard; dice up the cucumber flesh.

Trim and dice radishes Mix cucumber, onion, radishes, dill weed, mayo, and chopped pickle together. You can add hot sauce or curry powder. Place mix into egg whites, chill and serve.

Deviled egg casserole

12 hard boiled eggs, peeled
1 lb mushrooms, sliced and sautéed
1 tsp salt
1/4 tsp pepper
1/4 cup grated Cheddar cheese
1 small can deviled ham
3 cup white sauce
1 cup buttered crumbs

Cut eggs in half. Remove and mash yolks, add ham and a few finely chopped mushrooms, and just enough white sauce to hold mix together. Place yolk mix back into egg whites. Place eggs, filled side up, in buttered 13 x 9 inch casserole, and cover with sauce and mushrooms. Add a layer of cheese and top with the buttered crumbs. Bake at 325°F for 20 minutes or until lightly brown and heated through.

Deviled egg & shrimp casserole

12 hard-boiled eggs
1/4 to 1/2 cup mayonnaise
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
3/4 tsp paprika
2 Tbs butter
2 Tbs flour
1 can cream of shrimp soup
1 can milk
1/2 cup shredded sharp Cheddar cheese
1 small can shrimp
buttered bread crumbs
1 can canned onion rings

Prepare eggs, mayonnaise, and spices for deviled eggs, sprinkle with paprika. Place in a casserole dish. Melt butter in a sauce pan, adding the flour, shrimp soup, milk, cheese, and shrimp. Heat and pour over the top of the eggs. Sprinkle the buttered bread crumbs over the eggs, and then top with onion rings. Bake 30 minutes in 350°F oven.

Baked deviled eggs and asparagus

10 hard boiled eggs
3 cans asparagus
2 cans deviled ham
1/2 tsp Worcestershire sauce
1 tsp dry mustard
2 tsp grated onion
1 Tbs cream
2 tsp salt
1/2 tsp pepper
6 Tbs butter
6 Tbs flour
3 cup milk
3 cup grated cheese
1 cup crushed corn flakes

Peel and cut eggs. Blend yolks with 3/4 tsp mustard, pepper, cream salt, Worcestershire, ham, and onion. Replace yolk mix into egg whites. In a sauce pan melt butter then add the flour and milk to make white sauce. Cook until thick {5 minutes}. Add cheese to the white sauce along with1/4 tsp dry mustard, 1 1/2 tsp salt, and pepper. Place asparagus in 9 x 13 inch casserole dish. Arrange the eggs on top and pour the sauce over them. Mix corn flakes with 2 Tbs butter and cover the asparagus and eggs with it... Bake at 400°F for 20 minutes.