Best 6 Bobs Baked Deviled Eggs Recipes

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Welcome to the world of culinary delights, where flavors dance and taste buds rejoice. Embark on a journey to discover the secrets behind the legendary dish, Bob's Baked Deviled Eggs. This tantalizing appetizer, a symphony of textures and flavors, has captivated hearts and taste buds for generations. Prepare to be amazed as we unveil the secrets behind this classic recipe, guiding you step-by-step to create the perfect batch of Bob's Baked Deviled Eggs. Get ready to impress your guests, elevate your culinary skills, and savor the irresistible charm of this timeless dish.

Let's cook with our recipes!

SQUARE DEVILED EGGS



Square Deviled Eggs image

Forget about peeling shells the next time you make deviled eggs! In this fun, square version, whites and yolks are separated, cooked individually and then brought back together to taste just like the original.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield about 4 dozen

Number Of Ingredients 7

Cooking spray
12 large eggs
1/3 cup mayonnaise
1 tablespoon white vinegar
2 teaspoons yellow mustard
Kosher salt and freshly ground black pepper
Paprika and sliced chives, for garnish, optional

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
  • Separate the egg whites and yolks into 2 small bowls; set aside the yolks. Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes. Let cool completely in the baking dish.
  • While the whites are baking, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.
  • Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip.
  • Turn the egg whites out of the baking dish onto a cutting board. Cut into even 1-inch squares. Pipe swirly dollops of the egg yolk onto each square. Sprinkle each with paprika and chives if using.

KEN'S PERFECT HARD BOILED EGG (AND I MEAN PERFECT)



Ken's Perfect Hard Boiled Egg (And I Mean Perfect) image

Couldn't sleep one night so I researched several ways to hard boil eggs and developed this process. While you do not taste the vinegar or salt, they both pull the skin from the eggshell so it peels easily without tearing or sticking. Family members call them 'Ken's Eggs'. Enjoy!

Provided by Ken

Categories     Appetizers and Snacks

Time 40m

Yield 8

Number Of Ingredients 4

1 tablespoon salt
¼ cup distilled white vinegar
6 cups water
8 eggs

Steps:

  • Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
  • Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.

Nutrition Facts : Calories 71.7 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 947.4 mg, Sugar 0.4 g

THE PERFECT DEVILED EGGS



The Perfect Deviled Eggs image

Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!

Provided by NicoleMcmom

Time 15m

Yield 12

Number Of Ingredients 9

12 large hard-boiled eggs, peeled
⅓ cup mayonnaise
1 tablespoon pickle relish
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground paprika

Steps:

  • Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
  • Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
  • Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g

MUFFIN TIN DEVILED EGGS RECIPE BY TASTY



Muffin Tin Deviled Eggs Recipe by Tasty image

Here's what you need: eggs, nonfat greek yogurt, relish, mustard, hot sauce, salt, pepper, paprika, fresh parsley, nonstick vegetable oil cooking spray, aluminum foil

Provided by Matthew Johnson

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 11

12 eggs
3 tablespoons nonfat greek yogurt
2 tablespoons relish
1 tablespoon mustard
1 tablespoon hot sauce
salt, to taste
pepper, to taste
paprika, to serve
fresh parsley, chopped, to serve
nonstick vegetable oil cooking spray
aluminum foil

Steps:

  • Crack twelve eggs, and separate the yolks and egg whites into separate bowls.
  • Preheat oven to 300°F (150°C).
  • Spray a mini muffin tin with nonstick spray. Pour each yolk and egg white into its own mini muffin tin hole.
  • Place the tin into a baking dish with a tinfoil ring, wire wrack, or a towel to keep the muffin tin from touching the bottom of the baking dish directly (so the eggs steam gently in the oven and don't turn brown).
  • Cover the eggs and the baking dish tightly with aluminum foil. Make sure the foil tents up so it doesn't touch any of the eggs.
  • Lift one edge of the foil and pour in boiling water ⅓ way up the muffin tin and re-cover with foil.
  • Place the eggs in the oven for 13 minutes. Check to make sure the egg whites and yolks are both fully cooked.
  • Remove foil and muffin tin from baking dish and let cool.
  • With a thin knife, remove the egg yolks and egg whites from the tin. Set the egg whites aside.
  • In a bowl, combine the cooked egg yolks, Greek yogurt, relish, mustard, hot sauce, salt, and pepper. Mix with a fork until well combined.
  • Place the mixture in a piping bag with a desirable tip and pipe the yolk mixture onto the cooked egg whites. Sprinkle with paprika and chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 97 calories, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 8 grams, Sugar 1 gram

BUFFALO DEVILED EGGS



Buffalo Deviled Eggs image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 1 dozen buffalo deviled eggs

Number Of Ingredients 0

Steps:

  • Hard-boil a dozen eggs, let cool, then peel and halve lengthwise. Scoop out the yolks; mash with 1/4 cup each mayonnaise and finely chopped celery and 2 tablespoons Buffalo sauce. Spoon into the egg whites and top with crumbled blue cheese and chopped celery leaves.

DEVILED EGGS - (DONE BOBBY'S WAY)



Deviled Eggs - (Done Bobby's Way) image

Deviled Eggs, my brother would always make the deviled eggs for all the holidays. They were always the best. Although he ate more then he made, the treat of having him there was PRICELESS.

Provided by litldarlin

Categories     < 30 Mins

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 6

6 large hard-boiled eggs
2 1/2 tablespoons Miracle Whip
1 teaspoon prepared yellow mustard
2 tablespoons sweet pickle relish
salt & pepper
paprika

Steps:

  • Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
  • Remove yolks from whites and set aside in a small round bowl and mash with a fork into fine pieces.
  • Add 2½ tablespoons Miracle Whip, 1 teaspoon prepared yellow mustard, 2 tablespoons sweet pickle relish, salt and pepper to taste.
  • Stir mixture until creamy.
  • Spoon mixture into a zip-locked sandwich bag, snip off one corner of bag.
  • Squeeze mixture out of corner of bag into each white egg half.
  • Sprinkle tops of filled deviled eggs with paprika.
  • Chill in refrigerator 1-2 hours or until cold before serving.

Tips:

  • For a smoother filling, blend the egg yolks in a food processor until light and fluffy.
  • Use a piping bag fitted with a star tip to create decorative swirls on top of the deviled eggs.
  • Garnish the deviled eggs with fresh herbs, such as chives, dill, or parsley, for a pop of color and flavor.
  • For a smoky flavor, add a dash of smoked paprika to the filling.
  • For a spicy kick, add a pinch of cayenne pepper to the filling.
  • To make the deviled eggs ahead of time, store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Bob's baked deviled eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. With a creamy and flavorful filling, a crispy breadcrumb topping, and a variety of possible garnishes, these deviled eggs are sure to be a hit. Whether you are serving them at a party, a potluck, or a family gathering, these deviled eggs are sure to be a crowd-pleaser. So next time you are looking for a delicious and easy appetizer, give Bob's baked deviled eggs a try.

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