Best 6 Sunnys Deviled Eggs Recipes

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Within the realm of culinary art, few dishes have stood the test of time and elicited universal acclaim quite like the delectable "Sunny's Deviled Eggs." Their luscious, creamy filling, enveloped in a delicate, yet sturdy, egg white, has captivated the taste buds of countless individuals, solidifying their place as a quintessential party appetizer or delightful addition to any picnic spread. From their humble origins as a creative way to utilize leftover hard-boiled eggs to their transformation into a culinary masterpiece, Sunny's Deviled Eggs have undergone a remarkable journey, becoming an indispensable part of countless celebrations and gatherings. As we embark on this gastronomic adventure, let us delve into the secrets that赋予these delectable morsels their iconic status, exploring the perfect balance of ingredients, the techniques that elevate them beyond the ordinary, and the variations that cater to diverse palates.

Here are our top 6 tried and tested recipes!

SUNBURST DEVILED EGGS



Sunburst Deviled Eggs image

Shredded carrots give these deviled eggs a nice crunch and a bright, sunny color.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 24 servings

Number Of Ingredients 4

1 doz. hard-cooked eggs
1/2 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 Tbsp. MIRACLE WHIP Light Dressing
1 cup shredded carrots

Steps:

  • Cut eggs lengthwise in half. Remove yolks; place 4 in medium bowl. Refrigerate remaining yolks for other use. Add fat free cream cheese and dressing to yolks in bowl; mix well. Stir in carrots.
  • Spoon into centers of egg whites.
  • Refrigerate 30 min.

Nutrition Facts : Calories 25, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 30 mg, Sodium 75 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 3 g

SOUTHERN DEVILED EGGS



Southern Deviled Eggs image

A good combo of my mother's and my own deviled eggs over the years. I enjoy my deviled egg somewhat sweet but the condensed milk also gives the deviled egg mixture an unforgettable consistency with a nice shine!

Provided by Joy

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 25m

Yield 8

Number Of Ingredients 10

8 hard-cooked eggs, peeled and sliced in half lengthwise
2 tablespoons mayonnaise
1 teaspoon prepared yellow mustard
1 teaspoon spicy brown mustard
1 pinch ground black pepper
⅛ teaspoon distilled white vinegar
⅛ teaspoon white sugar
¼ teaspoon sweetened condensed milk, or more to taste
¼ teaspoon paprika for garnish
16 slices black olives

Steps:

  • Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.

Nutrition Facts : Calories 107 calories, Carbohydrate 1.2 g, Cholesterol 213.4 mg, Fat 8.4 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 114.8 mg, Sugar 0.8 g

SUNNY'S DEVILISH EGGS



Sunny's Devilish Eggs image

Provided by Sunny Anderson

Categories     appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 9

12 hard-boiled eggs
1/4 cup plus 2 teaspoons sour cream
2 teaspoons adobo sauce
8 pickled jalapenos, finely chopped, plus 1 tablespoon pickled jalapeno juice
Kosher salt
24 fresh cilantro leaves
1/2 teaspoon hot Hungarian paprika
2 tablespoons agave syrup
6 corn tortilla chips, crushed to bits

Steps:

  • Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
  • In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.

EASY BUNNY DEVILED EGGS



Easy Bunny Deviled Eggs image

Create these adorable Easy Bunny Deviled Eggs for your next Easter or spring-themed gathering! Enjoy decorating with radishes, olives and chives for the cutest Easy Bunny Deviled Eggs you've ever seen. Make these in only thirty minutes and enjoy to the max.

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 24 servings

Number Of Ingredients 8

1 doz. hard-cooked eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. HEINZ Yellow Mustard
1/8 tsp. onion powder
4 large radishes
3 pitted black olives, each cut into 16 small pieces
12 fresh chives, cut into 1-inch lengths

Steps:

  • Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
  • Spoon yolk mixture into egg whites.
  • Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears.
  • Decorate eggs with radishes, olives and chives as shown in photo.

Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

SUN-DRIED TOMATO DEVILED EGGS



Sun-Dried Tomato Deviled Eggs image

A lightly spicy variation of the classic deviled egg. An atkins website recipe, but you don't have to be a low-carber to enjoy these!

Provided by alijen

Categories     Very Low Carbs

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 dozen large egg
2 1/2 tablespoons mayonnaise
1 1/2 tablespoons sour cream
2 teaspoons sun-dried tomato paste or 2 teaspoons sun-dried tomatoes packed in oil, very finely minced
2 teaspoons shallots, minced
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce
salt & freshly ground black pepper, to taste

Steps:

  • Hard boil the eggs.
  • Let cool, then peel and halve eggs lengthwise.
  • Set aside white halves on a plate and transfer yolks to a medium mixing bowl.
  • Mash yolks with mayonnaise, sour cream, tomato paste, shallots, mustard, hot pepper sauce, salt and pepper to taste.
  • Spoon filling into egg halves evenly, mounding slightly.
  • Store refrigerated in an airtight container.
  • If you want, for a dinner party and a fancier presentation, use a pasty bag fitted with a star tip and pipe yolk mixture into the eggs decoratively.

JENNY'S DEVILED EGGS



Jenny's Deviled Eggs image

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

12 extra large eggs
1/2 cup real mayonnaise
1 tablespoon milk
1 tablespoon white vinegar
1 teaspoon instant chicken bouillon, Substitution of bouillon cubes is okay. Just break it up
1 teaspoon dry mustard
1 teaspoon sugar
1 -2 tablespoon dill relish
paprika (optional)
fresh parsley (optional)

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.

Tips:

  • Use the freshest eggs possible. Older eggs will have a less flavorful yolk and may not peel as easily.
  • Hard-boil the eggs properly. Overcooked eggs will have a chalky yolk and may be difficult to peel. Undercooked eggs may have a runny yolk, which is not safe to eat.
  • Cool the eggs immediately after boiling. This will help prevent the yolk from overcooking and make them easier to peel.
  • Peel the eggs under cold water. This will make them easier to peel and help prevent the whites from sticking to the shell.
  • Use a sharp knife to cut the eggs in half. This will help prevent the yolk from breaking.
  • Scoop out the yolks carefully. Use a small spoon to gently scoop out the yolks, being careful not to break them.
  • Mash the yolks with a fork. Use a fork to mash the yolks until they are smooth and creamy.
  • Add your desired fillings. You can add a variety of fillings to your deviled eggs, such as mayonnaise, mustard, relish, chopped onion, or crumbled bacon.
  • Season the deviled eggs to taste. Add salt, pepper, and other spices to taste.
  • Chill the deviled eggs before serving. This will help them to set and firm up.
  • Garnish the deviled eggs with paprika, chives, or other herbs. This will add a pop of color and flavor.

Conclusion:

Deviled eggs are a classic appetizer that is easy to make and always a crowd-pleaser. With a few simple tips, you can make the perfect deviled eggs that are sure to impress your guests. So next time you're looking for a quick and easy appetizer, give deviled eggs a try!

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