A Wholesome Deviled Eggs Recipe

Written by Kenneth Lee 2020-07-28

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The Secret Ingredient You Should Be Using In Your Deviled Eggs

Deviled eggs are one of summer’s favorite picnic and potluck foods — and they’re so tasty they frequently make an appearance at Thanksgiving as well. They also, surprisingly, have quite an ancient lineage, as they trace their origins back to a dish of spiced, boiled eggs that was popular back in the days of the Roman Empire. The name actually doesn’t refer to any occult practices — the term “deviled” dates back to the late 18th century, and simply referred to a dish that was highly spiced or seasoned..
While deviled eggs as we know them today may or may not be particularly spicy, they are deliciously versatile, and can be dressed up in a number of different ways. While there are numerous recipes for deviled eggs with special ingredients ranging from horseradish to Greek yogurt to avocado, there’s one ingredient which works its magic in stealthier ways. Not only does it add a delightfully rich and creamy texture, but it also corrects the main flaw with deviled eggs as a party food: No matter how pretty they look on the platter at first, the filling does tend to get a bit weepy after a while..
So what is that secret ingredient that can exorcise your deviled egg demons and cheer up their weepiness? Why, it’s our old friend butter! This deviled egg hack is endorsed by none other than super chef Julia Child, and also by domestic diva Martha Stewart. Both of these queens of cuisine use butter in their deviled eggs, so you know it’s the right move if you want to take this holiday favorite to the next level. But before you embrace this decadent food hack, you need to know the basics. Where to begin?
If you’re in need of a new deviled egg recipe, you can certainly use Julia Child’s original one, which is a great excuse to break out that jar of piccalilli you’ve surely got lurking at the back of a cabinet, right? Queen Julia adds this relish of chopped pickled vegetables and spices, which is typically more at home on a Chicago-style hot dog than a devilled egg, but, hey, it sounds delicious to us. And butter will only make it better..
If you’re more of a traditionalist, the Martha-endorsed recipe will do nicely, especially if you’ve got an ample supply of fresh-grown tarragon or chervil. Southern Chef Virginia Willis is the author of Martha’s go-to deviled eggs recipe, which calls for two tablespoons of unsalted butter, in addition to the usual mayo and Dijon mustard. Should you already have your own go-to deviled egg recipe, though, you can still improve upon its near-perfection with the addition of a little butter. The result? Your deviled egg filling will have a smoother, almost velvety texture, and it will also hold its shape longer than a filling made of mashed yolks and mayo alone..
Taste of Home agrees with Willis that two tablespoons of butter per dozen eggs is the way to go. And yes, it has to be real butter — no margarine or any other similar “can’t-believe-it’s-not” substitute. Flavor aside, no vegetable oil spread is going to have the necessary texture to help the filling hold up. What’s more, you really do need to let the butter soften before mixing it into the egg yolks, mayonnaise, and seasonings..
Once your butter is soft (but not melted), combine all the filling ingredients in a food processor until the mixture is light and creamy. You then spoon (or pipe, if you want to get all fancy) the filling into the egg whites. Garnish your eggs with paprika, parsley, pepper, pimentos, pickles, or perhaps even things that don’t start with the letter “p.”.
Deviled eggs are great at any time of year, of course — a fast-approaching Easter holiday is not required for you to make and enjoy deviled eggs. You’ll definitely want to whip up a batch on November 2nd, though, for your new favorite holiday — may we be the first to wish you a happy National Deviled Egg Day!
Watch the video to learn the secret ingredient you should be using in your deviled eggs!
#DeviledEggs #Eggs

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How to Make Healthy Deviled Eggs 5 Ways

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Pumped-up flavors and healthy swaps give these deviled egg recipes a modern edge. Our secret to creamy eggs with fewer calories? Swapping half the full-fat mayo for nonfat Greek yogurt. Try these healthy recipe makeovers—Classic Deviled Eggs, Parmesan-Caper Deviled Eggs, Kimchi Deviled Eggs, Buffalo Deviled Eggs and Spicy Southwestern Deviled Eggs—for a crowd-pleasing appetizer or healthy snack..
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Healthy Deviled Eggs

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When you need a quick energy boost or protein source, keep a batch of these deviled eggs around. To save you in the fat and calorie department, this particular recipe uses vegan mayonnaise instead of the regular stuff, but Greek yogurt is also a good option..
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Sriracha DEVILED Eggs Recipe (HEALTHY!)

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One of my FAVORITE recipes ever. These sriracha deviled eggs will not last long in your house!
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Here is the recipe:
12 Eggs (Hard boiled).
10 Tablespoons (which is 160grams) Fat Free Mayonnaise (or substitute).
1 Tablespoon Lime Juice.
80grams Sriracha Sauce.
1/2 Teaspoon Kosher Salt.
1/2 Teaspoon Ground Black Pepper.
1 Serving (which is 5g) Yellow or Dijon Mustard.
Hard boil 12 eggs. Peel and cut the eggs in half. Remove the yolks and mix all of the ingredients together in a bowl. Use a dessert decorator/spoon to put the mix into the egg white halves. Enjoy!
Tips: Get a lock and forget the combination in order to not eat all these right away!
Calories in the WHOLE recipe:
Calories: 944.
Fat: 54g.
Saturated Fat: 0g.
Sodium: 3700mg.
Carbs: 48g.
Fiber: 0g.
Sugar: 26g.
Protein 72g.
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DEVILED EGGS | how to make the best deviled eggs recipe (paleo, keto, whole30)

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Deviled eggs are a classic recipe and perfect for the holidays, Easter or parties. Learn how to make deviled eggs (so easy!) and you’ll always have a healthy appetizer and snack recipe ready for the masses..
My deviled eggs recipe is naturally gluten-free and also paleo, keto, low carb and whole30 friendly. It’s the classic recipe version though you can always spice it up with additional flavor variations like those on the full blog post below..
Deviled eggs are easy to make, have only have a handful of ingredients and most people love them. So I’m happy to share my best deviled egg recipe with you today! Enjoy!
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Deviled Eggs Recipe, Healthy Deviled Eggs

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Tuna Deviled Eggs 70 calories:
Ingredients.
• 4 hard-cooked eggs, peeled and halved.
• 1/4 cup low fat mayo.
• 1 tsp. Dijon Mustard.
• 1 can tuna.
• pepper to taste.
PREPARATION.
1. Separate egg yolks from egg whites..
2. Mash egg yolks in small bowl. Stir in remaining ingredients except egg white halves..
3. Spoon or pipe yolk filling into egg whites. Chill, if desired. Garnish, if desired, with parsley and sprinkle with paprika..
Did you know?
Tuna contains a lot of vitamin D and light tuna contains all the more Vitamin D. The oil-packed ones help to retain more omega-3 fatty acids. Tuna offers abundance of immune-boosting selenium along with good amount of proteins..
Eggs an organic egg will help you feel full all day. Eggs are a good source of protein and have 13 different vitamins and minerals, including iron and vitamin D. A study has found that folks who ate eggs were feeling less hungry through the day, eating about 330 fewer calories overall.

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Deviled Eggs 4 Ways

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Here is what you’ll need!
Classic Deviled Eggs.
Makes: 24.
INGREDIENTS.
12 eggs.
½ cup mayonnaise.
1 tablespoon mustard.
1 tablespoon relish.
1 teaspoon salt.
1 teaspoon pepper.
Paprika, for garnish.
Parsley, for garnish.
PREPARATION.
1. Place the eggs in a pot and fill with cold water until the eggs are just covered..
2. Bring the pot to a boil..
3. Once boiling, remove from the heat, cover, and let sit for about 12 minutes..
4. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel each egg..
5. Cut the eggs in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside..
6. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do)..
7. Pipe the mixture into the eggs, garnish with the paprika and parsley, and serve chilled..
Cajun Deviled Eggs.
Makes: 24.
INGREDIENTS.
12 eggs, hard-boiled.
½ cup mayonnaise.
1 tablespoon mustard.
1 tablespoon Cajun seasoning.
½ cup celery, finely chopped.
½ cup bell pepper, finely chopped.
1 teaspoon hot sauce (or more for desired spice).
Smoked paprika, for garnish.
Chopped green onion, for garnish.
PREPARATION.
1. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do)..
2. Pipe the mixture into the eggs, garnish with the smoked paprika and green onion, and serve chilled..
Loaded Deviled Eggs.
Makes: 24.
INGREDIENTS.
12 eggs, hard-boiled.
½ cup sour cream.
½ cup cooked bacon, chopped.
¼ cup chives, finely chopped.
½ cup shredded cheddar cheese.
Salt, to taste.
Pepper, to taste.
Chopped bacon, for garnish.
Chives, for garnish.
PREPARATION.
1. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do)..
2. Pipe the mixture into the eggs, garnish with the bacon and chives, and serve chilled..
Guacamole Deviled Eggs.
Makes: 24.
INGREDIENTS.
12 eggs, hard-boiled.
2 small avocados, diced.
¼ cup cilantro, chopped.
¼ cup jalapeno, seeds removed and diced.
½ cup red onion, finely chopped.
½ cup tomato, finely chopped.
2 cloves garlic, minced.
1 teaspoon cumin.
1 tablespoon lime juice.
1 teaspoon salt.
Chopped tortilla chips, for garnish.
Cilantro, for garnish.
PREPARATION.
1. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do)..
2. Pipe the mixture into the eggs, garnish with the cilantro and tortilla chip, and serve chilled..
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In a saucepan, bring water to a boil. Carefully lower the eggs into the water (I use a wire colander or a ladle). Lower the heat to a gentle simmer and cook for 10 to 12 minutes.

Drop the eggs into.Ingredients for healthier deviled eggs Healthier deviled eggs require just four main ingredients: Greek yogurt, dijon mustard, lemon juice, and of course eggs. Mixed with a dash of heat (hot sauce) and some spices, these eggs will taste absolutely irresistible.Fill a medium saucepan with 1-inch of water; fit with a steamer basket and bring to a boil over high heat. Add eggs, cover, and steam until hard-cooked, about 13 minutes.

Transfer eggs to an ice bath and let sit until chilled, about 6 minutes.Place the eggs in a pot, add just enough cold water so that they are fully covered, and put on high heat. Add a little salt to the pot, too — it’ll make them easier to peel.

Cover and bring them to a boil, then turn off the heat.Place 12 large eggs in a saucepan and cover with water by at least an inch. Bring the water to a boil and remove the pot immediately from the heat. To make the eggs easier to peel, add 1 tbsp of vinegar to the water now. Let the eggs sit in the hot water for 20 minutes.

Slice the eggs in half lengthwise, scoop out the yellow yolks, and place in a bowl. Arrange the egg white halves on a platter. Add the rest of the ingredients, except paprika, to the egg yolks and mash with a fork until smooth.

Spoon the egg yolk mixture into the center of the egg whites.Place the egg yolks in a small bowl and the egg whites on a serving plate. Use a fork to mash the egg yolks and then add the remaining ingredients.

Traditionally, deviled eggs are made with mayonnaise. For a healthier twist, you can use plain Greek yogurt in place of the mayo.For classic deviled eggs, yellow mustard is the way to go. It has the right acidity and saltiness that adds a special punch.

Dijon, or a blend of brown mustard and yellow mustard, also works well. But you don’t have to go super-traditional and put only mustard, mayo and paprika in your filling.Place eggs in saucepan and cover with water. Bring to boil.

Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot.Deviled Egg Recipes Find the best deviled egg recipes, from bacon deviled eggs to healthy deviled eggs. Try a recipe with a spicy twist, or stick with the classic version for an easy party treat.Use a fork to mash the egg yolks.

To the egg yolks, add Greek yogurt, Dijon mustard, sea salt, black pepper, smoked paprika and cayenne pepper. Mix wel.The traditional recipe typically consists of boiled eggs, mayonnaise, mustard, salt, pepper, and paprika, but you’ll find lots of variations on that basic formula. Below is our twist on dish, which ultimately makes it a healthier deviled eggs recipe. 5 from 1 vote.

Make filling as directed. Curry: Stir in 2 tablespoons hummus, 3/4 teaspoon curry powder and dash cayenne pepper.Garnish with garbanzo beans. Crab Cake: Stir in 2 tablespoons crabmeat, 1 tablespoon finely chopped red pepper, 2 teaspoons sweet pickle relish, 1/2 teaspoon reduced-sodium seafood seasoning and 1/8 teaspoon celery seed.Garnish with additional chopped red pepper.Deviled eggsare a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings.

My best deviled eggs recipeis a combination of.The best deviled eggs will make any meal that much better! Easy Deviled Eggs the Kids Will Love.

I think these Loaded Deviled Eggs are so cute, tasty, and fun. Kids can help decorate them and feel a part of the process and they might just like them as well! I know my niece and nephew were big fans of this easy Deviled Eggs Recipe.

List of related literature:

In this flavorful version of deviled eggs, I’ve slashed the calories by replacing the mayonnaise-yolk center with heart-healthy hummus.
from From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better by Joy Bauer Hay House, 2016
WHY THIS RECIPE WORKS: Deviled eggs often fall to the extremes, with fillings that are either pasty and monotonous or reminiscent of chunky egg salad.
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes by America’s Test Kitchen America’s Test Kitchen, 2014
Break the eggs into a bowl and add a pinch of salt and pepper and the remaining 1 tablespoon of olive oil.
from Brunetti’s Cookbook by Roberta Pianaro, Donna Leon Grove Atlantic, 2010
1-2 tsp minced parsley is optional 4 hard-boiled eggs 1/4 cup vinegar (white wine, cider, or malt) 1/2 tsp salt 1/8-1/4 tsp ground ginger optional: pepper, galingale, cloves, and/or cinnamon Separate yolks and whites of boiled eggs.
from Pleyn Delit: Medieval Cookery for Modern Cooks by Constance B. Hieatt, Brenda Hosington, Sharon Butler University of Toronto Press, 1996
Like the other deviled egg recipes in this book, you can also chop the egg whites and serve this dish as an egg salad.
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes by Kristie Sullivan, Andreas Eenfeldt MD Victory Belt Publishing, 2018
To the yolks, add the mayonnaise, 2 teaspoons of vinegar, avocado, and salt; stir to combine.
from The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health by Jimmy Moore, Adam Nally Victory Belt Publishing, 2018
Low-fat mayonnaise works with deviled eggs and as a sauce because it holds up well and doesn’t change color.
from Food Styling: The Art of Preparing Food for the Camera by Delores Custer Wiley, 2010
Beat the eggs with the sugar; add a tablespoon of vinegar and the baking soda dissolved in a little lemon juice, vanilla and lemon peel, 3 tablespoon of oil and mix everything well.
from Romanian Cookbook by Community Center Romanian, Romanian Community Center of Sacramento Reflection Pub., 2010
If you’ve fried your eggs in ½ tablespoon of butter (a half serving) and tossed your coleslaw with a tablespoon of mayonnaise (one serving), include the one and a half servings in your daily tally.
from What to Expect When You’re Expecting 4th Edition by Heidi Murkoff, Sharon Mazel Simon & Schuster UK, 2010
This classic version uses egg yolk and olive oil flavored with lemon juice, vinegar, Dijon mustard, and salt.
from The Quiet Gut Cookbook: 135 Easy Low-FODMAP Recipes to Soothe Symptoms of IBS, IBD, and Celiac Disease by Sonoma Press Arcas Publishing, 2015

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

How you can Do Knee to Ankle Pose (Agnistambhasana)

24 comments

Kulalbine 2020-07-28 - 12:29

Same here! Love sriracha on almost everything (pending dessert). You’ll love these

Alsaath 2020-07-28 - 18:28

Sabra makes these single cup (2oz) guacamole. I’ve been taking some mixing it with the yolk of 1 egg for a guac deviled egg and using the remainder to spread on toast. It’s a nice filling healthy breakfast.
yeah i’ve been making 1-deviled egg in mornings. It’s fun and I got time. ��

Jushicage 2020-07-29 - 01:21

eggs have no taste & the whites are yuk. maybe adding real chips of bacon or ham would be a good add on.

Kemi 2020-07-30 - 01:10

Amazing how many different ways they can be made! Well done!:-)

Fonn 2020-07-30 - 09:45

Currently boiling some eggs right now as we speak! I’m going to be adding some bits of bacon on my eggs when finished! ❤��

Kedal 2020-07-30 - 20:53

Wow, this looks so good!! I recently made my version of Deviled Eggs with Peri Peri on it, would love for you or anyone to check it out and would love to know what you think, thanks.

Thonrad 2020-07-31 - 05:37

Gramma used to make these every christmas dinner, R.I.P grandma

Goktilar 2020-07-31 - 21:22

Add a tbl spoon of softened real butter… Makes it silky and the filling wont become wattery after sitting awhile

Whiteray 2020-08-01 - 11:02

Im working on a Deep Fried Deviled Egg for the next county Fair coming up in the spring

Zulusida 2020-08-02 - 04:13

I always thought devised eggs were supposed to be burnt to the crisp��

Thetagamand 2020-08-02 - 09:01

I tried it and didn’t care for it… Left a buttery coating on my teeth it was ewww yuck..

Ianbandis 2020-08-03 - 05:51

Amazing! I’m currently on quarantine and I was so hungry!!!!! This helped alot��

Fojurus 2020-08-03 - 14:00

I’m planning on making this recipe for Easter dinner I’d really appreciate some advice ��

Iannin 2020-08-03 - 15:50

Tasty:12 eggs

Mom: get more than two I’ll kill you
Me: so mean
Mom: 1 egg

Fonn 2020-08-04 - 07:26

For easy peeling just crack the eggs at 9 minutes in and lower heat most eggs will peel in one.

Grilore 2020-08-04 - 18:01

I’d like to put a slice of Jalapeno in the egg before I add the filling it’s a nice surprise

Mauhn 2020-08-05 - 18:50

theys ure look tasty haha like your channel name haha i’m so happy i could die from a heart attack ily guys pls cxome to my house ok

Tok 2020-08-06 - 03:28

I thought deviled eggs were just boiled eggs with ground peppers sprinkled on top lmao

Larus 2020-08-06 - 21:46

Deviled eggs are pretty easy to make! The only problem is… I don’t have mustard, Apple cider vinegar, and pepper-

Tekora 2020-08-07 - 10:32

Amazing will try the Guac mix hopefully soon! Thanks mates!!!!

Anahuginn 2020-08-07 - 18:09

I made the eggs the way you did.. the shells were like glued to the egg, lost a lot of egg just peeling the shell which was also a pain…how do you make it flawless? I put the eggs in cold water after with ice but only for about 5 mins after letting them come to boil and then sitting covered for about 12 minutes

Cerekus 2020-08-08 - 02:35

Her yolks where green she cooked eggs too long. Her eggs look nasty sorry not following her recipes

Gobar 2020-08-08 - 09:11

Why do I keep on watching these kinda videos knowing that all of these ingredients aren’t even easily available in my country..

Fesius 2020-08-09 - 08:53

I like how the last guy searched for the last egg, as if he couldn’t see it.

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