Best 4 Lyndas Deviled Eggs Recipes
Lynda's deviled eggs are a classic party appetizer that are always a hit. Made with hard-boiled eggs, mayonnaise, mustard, and spices, they are creamy, tangy, and delicious. There are many variations on the basic recipe, so you can easily customize them to your own taste. For example, you can add chopped bacon, chives, or pickle relish. You can also use different types of mayonnaise, such as flavored mayonnaise or low-fat mayonnaise. No matter how you make them, Lynda's deviled eggs are sure to be a hit at your next party.
Here are our top 4 tried and tested recipes!
DEVILED EGGS
Provided by Trisha Yearwood
Categories appetizer
Time 1h25m
Yield 12 deviled eggs
Number Of Ingredients 6
Steps:
- Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour.
- Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.
LYNDA'S DEVILED EGGS
My deviled eggs are the result of fine-tuning and experimenting through the years. I especially like the spices (turmeric, dill weed) used in this recipe.
Provided by Lynda Markwell
Categories Potluck
Time 25m
Yield 12-14 stuffed eggs, 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice eggs lengthwise, slipping yolks into a separate bowl.
- (I set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.) Add onion, turmeric, dill weed, salt/pepper, about half of the paprika.
- Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture.
- This helps avoid those lumps of unmixed yolk you sometimes find.
- Add gherkins and juice.
- Add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well.
- (I operate on the principle that you can always make a mix more moist, but taking it out is very hard!).
- Taste.
- Adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed.
- Scoop into egg white halves, top with paprika, chill before serving.
LYNDA'S DEVILED EGGS
Number Of Ingredients 8
Steps:
- Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.
- Peel eggs; halve lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons mustard, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more mustard if desired. DO AHEAD Can be made 1 day ahead. Cover whites and filling separately and chill. Transfer filling into cavities of egg whites. Garnish with parsley and Paprika.
DEVILED EGGS
This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.
Provided by Nurslinda
Categories < 60 Mins
Time 35m
Yield 12 egg halves, 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
- Remove yolks from whites and place in a small round bowl.
- Mash yolks with a fork into fine pieces.
- Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
- Stir mixture until creamy.
- Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
- Squeeze mixture out of corner of bag into egg white halves.
- Sprinkle tops of filled deviled eggs with paprika.
- Chill in refrigerator 1 to 2 hours or until cold before serving.
Nutrition Facts : Calories 81.3, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 261.1, Carbohydrate 1.3, Fiber 0.3, Sugar 0.9, Protein 6.5
Tips:
- Use fresh eggs. Older eggs may have a stronger flavor that can overpower the other ingredients in your deviled eggs.
- Hard-boil your eggs perfectly. Overcooked eggs will be dry and crumbly, while undercooked eggs will be runny. For the perfect hard-boiled egg, place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a 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.
- Use a variety of fillings. The classic deviled egg filling is made with mayonnaise, mustard, and paprika, but there are endless possibilities for variations. Try adding crumbled bacon, chopped ham, diced celery, or grated cheese. You can also use different types of mayonnaise, such as flavored mayonnaise or sour cream-based mayonnaise.
- Pipe the filling into the eggs. This will give your deviled eggs a more professional look and make them easier to eat. To pipe the filling, use a pastry bag fitted with a star tip. If you don't have a pastry bag, you can use a spoon or a zip-top bag with the corner snipped off.
- Garnish your deviled eggs. A simple garnish can add a pop of color and flavor to your deviled eggs. Try sprinkling them with chopped chives, parsley, or paprika. You can also add a dollop of caviar or a wedge of lemon.
Conclusion:
Deviled eggs are a classic party appetizer that is always a crowd-pleaser. They are easy to make and can be customized to your liking. With a little creativity, you can create deviled eggs that are both delicious and visually appealing.
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