Best 3 Big Game Deviled Eggs Recipes

CHILI DEVILED EGGS

Steps:

• For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
• When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
• For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

BIG GAME DEVILED EGGS

Steps:

• Bring water to a boil over high heat and stir in the vinegar. Carefully lower the eggs into the boiling water.
• Return eggs to a boil over medium heat and boil for 15 minutes.
• Transfer the eggs to a colander set in the sink, and run cold water over the eggs for about 5 minutes to chill.
• Peel the eggs under a light stream of cold water and set aside in cold water to finish chilling, about 10 minutes.
• Slice the eggs lengthwise; scoop the egg yolks into a bowl.
• Mash the egg yolks with a fork, then stir in the mayonnaise, 1 tablespoon at a time, until smooth; stir in the Dijon mustard.
• Mix in sweet pickle relish juice, onion powder, and bacon bits; stir with the fork until the yolk mixture is thoroughly combined.
• Fill each egg white half with the yolk mixture using a spoon.
• Dust the deviled eggs with paprika and transfer to a platter.
• Cover the platter with plastic wrap and refrigerate until cold and the flavors have blended, at least 1 hour.

BIG GAME DEVILED EGGS

Steps:

• Bring water to a boil over high heat and stir in the vinegar. Carefully lower the eggs into the boiling water.
• Return eggs to a boil over medium heat and boil for 15 minutes.
• Transfer the eggs to a colander set in the sink, and run cold water over the eggs for about 5 minutes to chill.
• Peel the eggs under a light stream of cold water and set aside in cold water to finish chilling, about 10 minutes.
• Slice the eggs lengthwise; scoop the egg yolks into a bowl.
• Mash the egg yolks with a fork, then stir in the mayonnaise, 1 tablespoon at a time, until smooth; stir in the Dijon mustard.
• Mix in sweet pickle relish juice, onion powder, and bacon bits; stir with the fork until the yolk mixture is thoroughly combined.
• Fill each egg white half with the yolk mixture using a spoon.
• Dust the deviled eggs with paprika and transfer to a platter.
• Cover the platter with plastic wrap and refrigerate until cold and the flavors have blended, at least 1 hour.