Best 4 Elegant Deviled Eggs Recipes

ELEGANT DEVILED EGGS

Steps:

• Slice eggs in half and remove yolks. Mash yolks with fork in medium bowl. Add mayonnaise, salt and pepper. Blend well.
• Fill egg whites with yolk mixture. Top half the eggs with Pepper and Onion Relish and half with Cranberry Relish. Chill before serving. Garnish with cilantro, if desired.

CLASSIC DEVILED EGGS RECIPE BY TASTY

Steps:

• Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
• Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
• Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
• Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
• Enjoy!

GOURMET DEVILED EGGS

Steps:

• Cook potatoes in small pot of boiling salted water until tender, about 10 mins.
• Drain Peel and halve cooked eggs lengthwise.
• Place 4 yolk halves in bowl.
• Discard remaining yolks.
• Add potatoes, sour cream, lemon juice, red onion, 2 teaspoons dill, and mustard to yolks.
• Mash with fork until smooth.
• Season to taste with salt and pepper.
• Fill egg white halves with seasoned yok mixture.
• Garnish each egg with salmon strip.
• Top with pinch of remaining dill.

BEST DEVILED EGGS

Steps:

• Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
• Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.