Best 3 Deviled Eggs Done Bobbys Way Recipes

Deviled Eggs - (Done Bobby's Way) image

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.

Deviled Eggs, Three Ways image

Provided by Valerie Bertinelli

Categories appetizer

Time 40m

Yield 24 deviled eggs (12 servings)

Number Of Ingredients 20

12 large eggs, in their shells
Greens, for lining the serving platter
2 tablespoons mayonnaise
1 tablespoon capers, chopped, plus more for garnish
2 teaspoons spicy brown mustard
2 sweet gherkins, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1 teaspoon prepared wasabi
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Pickled ginger, for garnish
3 cucumber slices, cut into quarters, for garnish
2 tablespoons mayonnaise
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, plus more for garnish
1/2 small carrot, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

For the hard-boiled eggs: Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water. Place the eggs in it and bring to a boil over medium-high heat. Immediately turn off the heat and cover with the lid. Let sit for 12 minutes. Transfer to a colander and rinse under cold water.
Once cooled, peel the eggs and slice in half lengthwise. Scoop out the yolks and place 4 yolks in each of 3 bowls. Mash well with a fork.
Line a large serving platter with the greens.
For the pickles and capers: Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with some capers and place on the platter.
For the wasabi and ginger: Add the mayonnaise and wasabi to the second bowl of yolks and mash together. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter.
For the sesame carrot: Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together. Season with salt and pepper. Divide the filling among the remaining 8 egg halves. Top each with more sesame seeds and place on the platter.

Lemon Caper Deviled Eggs image

Provided by Katie Lee Biegel

Categories appetizer

Time 55m

Yield 24 deviled eggs

Number Of Ingredients 10

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small clove garlic, grated
Zest of 1 lemon
Paprika, for garnish
Chopped parsley, for garnish

Steps:

Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.