Best 3 Jeannes Deviled Eggs Recipes
Deviled eggs, also known as stuffed eggs or dressed eggs, are a classic party appetizer that can be prepared in various ways, offering a delightful combination of flavors and textures. One notable variation is Jeanne's Deviled Eggs, a recipe that has gained popularity for its unique blend of ingredients and distinctive taste. This recipe elevates the traditional deviled egg by incorporating a combination of mayonnaise, mustard, sweet pickle relish, and a dash of cayenne pepper, resulting in a creamy, tangy filling that perfectly complements the hard-boiled egg whites.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.
JENNY'S DEVILED EGGS
Through many trial and errors I created this recipe. Other recipes always seemed to miss the mark for me. Sorry Maw Maw no offense meant. :D Obviously, taste is subjective. I hope you enjoy. :) Recipe is okay to double.
Provided by Jencathen
Categories Weeknight
Time 30m
Yield 24 Deviled Eggs, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place eggs in a single layer in a large pot. Put just enough cold water in the pot to cover the eggs. Bring to a rapid boil. Remove from burner and cover and let sit in hot water for 20 minutes.
- Drain eggs and remove shell under cold water.
- Cut the boiled egg in half lengthwise and remove the yolks and place yolks in a mixing bowl.
- Reserve your egg halves on an egg tray or platter.
- Combine all ingredients EXCEPT dill relish with an electric mixer, blender or processor. Stir in the relish.
- Either spoon the mixture into the egg whites or pipe it in using a pastry bag or place in a ziploc baggie and snip a corner and squeeze into egg white. Garnish with Paprika, parsley or anything else you like.
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
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.
Tips:
- Hard-boil your eggs perfectly: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a rapid boil, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to an ice bath to stop the cooking process.
- Make a smooth filling: Use a food processor or blender to blend the egg yolks, mayonnaise, mustard, and seasonings until smooth. Be sure to remove any lumps.
- Pipe the filling into the egg white halves: Use a piping bag or a zip-top bag with the corner snipped off to pipe the filling into the egg white halves. This will help you create a neat and professional-looking presentation.
- Garnish with your favorite toppings: Some popular garnishes for deviled eggs include paprika, chives, bacon bits, and caviar. Get creative and have fun with it!
Conclusion:
Deviled eggs are a classic appetizer that is perfect for any occasion. They are easy to make, delicious, and always a crowd-pleaser. With a few simple tips, you can make the perfect deviled eggs every time. So next time you are looking for a quick and easy appetizer, give deviled eggs a try. You won't be disappointed!
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