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Devilled eggs for kiddies recipe

Devilled eggs for kiddies recipe

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Children will absolutely love these eggs. They are the perfect Easter treat to be enjoyed anytime of the year.

1 person made this

IngredientsMakes: 10 devilled eggs

  • 1/4 red pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely chopped onion
  • 10 eggs
  • 100ml mayonnaise
  • 3 stuffed olives
  • 45g grated Gruyere cheese
  • 1 pinch paprika
  • pepper to taste

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Cook eggs in boiling water for 10 minutes. Cool under a cold running tap, then peel.
  2. Slice a thin layer off each egg on the bottom (so the egg can stand up). About 2/3 up on the egg, cut egg in half using a zigzag pattern (to imitate a broken shell).
  3. Carefully remove the yolks. Transfer yolks to a bowl and mash with a fork. Stir in mayonnaise, grated cheese, onion, paprika, mustard and pepper. Mix well.
  4. Fill the egg with this mixture and then put the hats on top, Add enough yolk mixture so that it looks like that there is a little chick coming out of the shell.
  5. Cut olives into 20 small rings for the eyes. Cut 10 small triangles from the red pepper for the beaks. Gently press the eyes and beaks in the egg yolk mixture. Serve chilled.

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Devilled Kidneys

Devilled kidneys are a traditional British breakfast, prepared with lamb kidneys served with various sauces and spices and served on a slice of buttered bread.

They are less popular today just like most offal-based dishes. However, a few British TV celebrities such as Jamie Oliver, Marco White, Gordon Ramsey or Rick Stein are trying to revive them by bringing them back to life with modern variations. The combination of sauces (mustard, tomato sauce, Worcestershire sauce) and spices (cayenne and sometimes curry) brings a lot of flavor to the kidneys and makes them less strong to the smell and taste, which is a good way to appreciate them for the uninitiated.

How to prepare devilled kidneys?

The kidneys must be very fresh and perfectly cleaned. They are cut in half to remove the fat and nerve and then cut into large pieces. It is then necessary to season and flour them before frying them in foaming butter. Tomato coulis, hot pepper, mustard, Worcestershire sauce, salt and pepper are then used to perfume them as well as form an extremely tasty orange and dense sauce. As soon as the kidneys are cooked, golden brown outside and pink inside, they are served on buttered toasts and sprinkled with hot sauce and fresh finely chopped parsley.

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What is the origin of devilled kidneys?

The origin of the devilled kidneys dates back to the Victorian era (1837-1901). The word devilled obviously refers to the devil, because the idea of a ​​spicy cuisine is associated with that of the devil. The color of the sauce is also red-orange like his dress. This à la diable preparation is inspired by French cuisine. The devil sauce (sauce diable) differs from the sauce Robert by adding tomato coulis to mustard. In French cuisine, the sauce diable often accompanies offal.

According to James Boswell, biographer of the famous Samuel Johnson, the devilled kidneys are rather from the eighteenth century. However, they only gained popularity in the nineteenth and twentieth centuries. They eventually became a staple of the Gentlemen’s clubs where men of British high society gather on weekends for brunch.

The devilled kidneys were just appreciated in these conditions, and before being considered a daily breakfast, they were eaten for Sunday lunch. They are served with smoked fish preparations such as kedgeree (curry rice and haddock), kippers (salted and smoked fish) and black tea.

In Europe, offal is often associated with the so-called canaille and popular cuisine. This results from the fact that the clergy and nobles kept the beautiful and expensive meat cuts, leaving the less “noble” parts to the small people, who had to find many ways to accommodate them. Yet in England, devilled kidneys have long been associated with the bourgeois and aristocrats because of the presence of this breakfast in the clubs.

From the Second World War, the workers seized this dish and it is with this last generation that they have also fallen into oblivion. They are today considered a rich, fatty and old-fashioned dish. However, kidneys are very healthy and low in calories.

What are the other versions of devilled kidneys?

The devilled kidneys can be embellished with fried wild mushrooms as proposed by chef Rick Stein, to be served as a delicious starter.

In French cuisine, offal is often cooked à la diable, so sweetbreads, kidneys or veal or lamb liver can be cooked this way. There is also the langue à l’écarlate (beef tongue). Spices and hot pepper generally go very well with giblets.

You may replace lamb kidneys with rabbit liver and kidney for a more delicate version.

Some people add curry sauce or mustard seeds.

In some bistros in the British capital, chefs are incorporating devilled kidneys into fresh salads prepared with lettuce and beet pickles. It is a modern and inventive way to accommodate them while respecting the English tradition of these famous kidneys.

9 In-Your-Face Deviled Egg Variations

It's that third I'd like to focus on today. The very best deviled egg I've ever had happened to also involve a Sazerac and some empty bar stools. It was at The Spotted Pig on a rainy Sunday afternoon, one of those rare moments in which all events in the space–time continuum conspire to leave not one, not two, but three empty seats at the Pig during service hours. This may have been the only time in the history of the universe that this has occurred.

It was early on in my relationship with The Spotted Pig, and I already knew of the glories of its burger and its ricotta gnudi, but I'd never tasted the deviled eggs. The first bite was an epiphany. They don't mix fancy ingredients or oddly textured garnishes into their eggs they're a decidedly simple affair. The key? Plenty of acid and mustard, and a ton of flavorful extra-virgin olive oil. It all conspires to make these eggs brighter and tastier than any I've had before. After perfecting my own recipe for them, I've had them many times since.

Today, we're going with variations on that theme. All of these flavored deviled eggs have the same bright, fresh, acidic bite of the original, but we've amped them up with other ingredients, ranging from subtle to in-your-face.

Add This Adorable Hatching Chick Deviled Eggs Recipe to Your Easter Menu

What’s Easter without eggs? They’re the center of every Easter display, kids color them in all sorts of ways, we fill them with goodies and hide them in the yard and of course, we boil them and serve them up as deviled eggs at meal time. This year, skip the boring, plain-ole deviled eggs and really make your Easter food spread pop &mdash with an adorable hatching chick deviled eggs recipe.

Kids and grown-ups alike will get a kick out of these adorable, cute-as-a-button deviled eggs. Plus, they’re easy to make and even easier to eat.

Ready to impress your guests? Below, we’ve laid out the process step-by-step accompanied by photos to help you along the way. And be sure to click onto the next page for the entire recipe.

To start, make perfect hard-boiled eggs. To make the cooked eggs easy to peel, I let them sit in an ice bath for a whole hour.

Image: Diana Johnson/SheKnows

While the eggs are cooling, you can prep your beaks and feet. I like to use a julienne peeler, which makes things go much faster, but you can also use a knife. Julienne part of a carrot into matchsticks, and then use a knife to slice the matchsticks into 1/2-inch pieces. You will need seven pieces per chick.

Image: Diana Johnson/SheKnows

When you’re ready to make your chicks, crack the egg all over with a spoon. I like to use a spoon with a slightly pointed tip, which is really helpful in the next step.

Image: Diana Johnson/SheKnows

Use the tip of your spoon to start peeling the egg. Just slide it under the shell, and carefully work your way around the egg, discarding shell as you go.

Image: Diana Johnson/SheKnows

Once your eggs are peeled, it’s time to shape them. Lay the egg on its side, and cut a small slice off the bottom (flatter) end. This gives it a base to stand on. You can eat that little slice now, since you won’t need it. Then cut about 1/2 &ndash 3/4 inch off the top (pointy) end. This end piece is going to be the top of your chick.

Image: Diana Johnson/SheKnows

Scoop all the yolks out of the eggs (don’t forget the tops, too), and mix them with the filling ingredients. Put your filling into a plastic bag with a corner end snipped off, and pipe it into your eggs.

Image: Diana Johnson/SheKnows

Place a top slice of egg white on each chick, and add two peppercorns and a piece of carrot to make the face. You may find it easier to use tweezers for these tiny pieces.

Image: Diana Johnson/SheKnows

Arrange the eggs however you would like to serve them, then add feet by slipping the remaining slices of carrot under their bodies. Again, tweezers can help with this step. Place three pieces together on each side to make the feet.

Refrigerate until ready to serve, but try to serve them within a couple of hours to keep the yolks looking fresh.

Next: Get the recipe

A version of this article was originally published in April 2014.


Step 1

Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water let sit until cool enough to handle. Peel.

Step 2

Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl season with salt and pepper.

Step 3

Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.

Step 4

Top eggs with pepper and more parsley and serve with hot sauce.

Step 5

Do Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately fill just before serving.

How would you rate “The Greatest” Deviled Eggs?

This is almost the exact recipe (Mom's) I have used for years minus the celery.

to Anonymous in Minneapolis -- YOU THREW AWAY PERFECTLY GOOD HARD-BOILED EGGS BECAUSE YOU WERE MAD AT THE RECIPE? are you NUTS? they weren't *broken*, were they? we are too comfortably fed, if we throw away good food for bad reasons.

Had I thought about the ingredient list a bit more, I would have probably realized that these eggs would basically taste like grocery store potato salad, which is exactly what they taste like. They are the first thing I have ever cooked from a BA recipe that I didn't like at all. I ended up throwing a ton of them away because I just couldn't eat them. I would definitely would not recommend them.

Reviews ( 7 )

These are just amazing. I have made them several times, typically as written, and they were excellent. This time, I mixed it up a bit with a sun-dried tomato/pepper mix and using the kalamata olives out of an herbed Mediterranean olive/pepper mix. I did not add the salt because the olives had quite a bit. My husband took a taste of the mix and declared he would eat it out of the bowl with a spoon!

Excellent! The herb-y taste is nice. I had to be careful not to add too much salt since the olives & capers are salty as well. It was easy to mix yolks/mustard/mayo in the food processor, then stir in everything else.

I hardly believe that this dish could possibly be 41 calories per serving considering the fact that one hard boiled egg by itself is around 72 calories. Not to mention the ingredients added to make them deviled. How was the number determined? Not ok for the ones who take calorie counting seriously.

Bar none, this is the best deviled egg recipe you will ever make. Minor quibble with the use of only 8 of 12 yolks. Uh, you should get your fingers messy when eating deviled eggs, so just let the filling overflow. Also, for a different look, I cut the ends flat and cut crossways through the middle of the egg (rather than along the length) and stand them up like Weebles. They just look upright and not so lazy and can go on a regular plate without sliding around like passengers on a sinking Titanic.

Really good recipe. Made for a cook out and it was a hit! Deviled eggs are always a hit and this is a nice way to change them up and get a tiny bit of veggies in the process. Making again for a BBQ today.

I am very squeamish about hard-boiled eggs in all their incarnations, including deviled eggs. I made these for my husband one day when I was looking to use up some capers, and I decided to try one. Oh my God, they are delicious! Waaay better than regular deviled eggs. The capers, olives, herbes of Provence, and sun-dried tomatoes all bring a special something. This recipe is the only deviled eggs I will eat, and they're just as easy to make as regular deviled eggs. Don't skip out on any ingredients. I've made this twice, once reconstituting the sun-dried tomatoes and another time without reconstituting. Both turned out fine. I also only eyeballed the ingredients both times.

50 Deviled Egg Recipes

And now to the recipes! Here are 50 deviled egg recipes, some from here at Taste and Tell, and some from around the web. This is some great inspiration – especially to try something new!

The Best Deviled Egg Recipe

Deviled Eggs with Bacon

Green Olive Deviled Eggs

Asian Deviled Eggs

Caesar Deviled Eggs

Spicy Southwestern Deviled Eggs

Deviled Ham and Eggs

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

Deviled Eggs

Stuffed eggs date back to before the 1700's. The term "Deviled" refers to the spices used to dress up the yolks before mounding back into the cooked whites. While not all the recipes below are hot and spicy as the name would imply, they are sure to be full of flavor! Deviled eggs are great party food as they are easy to serve and eat and always a favorite

Back to the basics: the classic deviled egg. There are a lot of variations available for deviled eggs but this version is always the most loved.

These deviled eggs are spiced up with jalapenos, cumin, and cayenne. They have a tasty bite to them without being overpowering.

Two Southern favorites come together in this recipe: pimento cheese and deviled eggs.

Made with paprika, hot pepper sauce, hard-boiled eggs, capers, onion, tuna, curry powder, mayonnaise

Made with paprika, salt and cayenne pepper, fresh parsley, hard-boiled eggs, mustard, mayonnaise, white wine vinegar, hot sauce, capers

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Hard boiled eggs are stuffed with a mixture of egg yolk, blue cheese, mayo, and hot sauce, and garnished with minced celery

Method: stovetop
Time: under 30 minutes

These get their Greek flavor from the combination of mayo, feta cheese, black olives, and a little fresh mint.

Tired of plain old eggs for breakfast? Try these bacon-and-eggs deviled eggs for a change. They are also a huge hit at parties.

Method: stovetop
Time: 30-60 minutes

Don't beet yourself up over making decorative colored eggs. It's super easy with dark red beet juice, and these creamy deviled eggs are so much better than plain hard-boiled ones.

Made with paprika, salt and freshly ground pepper, prepared mustard, mayonnaise, hard-boiled eggs, black olives, white onion, pecans, pickles, pimiento

This basic recipe for deviled eggs gets a little extra flavor from the addition of bacon to the filling. Bacon makes everything better.

Eggs mimosa is the French name for deviled eggs. This recipe changes things up a bit by adding mashed avocado to the egg filling.

It was time someone put the devil back into deviled eggs. This version adds some heat to a classic deviled egg mixture. Hot sauce may vary depending on how devilish you're.

Breakfast burritos with scrambled eggs are great, so why not Tex-Mex deviled eggs? They're great served as a party appetizer or on the side of a taco salad.

Avocados are mashed with lime juice, garlic, and cilantro to make a guacamole-like filling for these deviled eggs.

Made with paprika, eggs, black pepper, potato, pickle relish, mustard, mayonnaise or salad dressing, salt

Method: stovetop
Time: 1-2 hours

Made with parsley, cayenne pepper, hard-boiled eggs, mayonnaise, vinegar, dry mustard, Worcestershire sauce, Parmesan cheese, salt, white pepper

Made with sour cream, ground beef, taco seasoning mix, water, eggs, cheddar cheese, black olives, salsa

Method: stovetop
Time: 30-60 minutes

Made with parsley, eggs, cottage cheese, green onion, garlic, Dijon mustard, curry powder, paprika, ground pepper

Made with capers, salt and pepper, hard-boiled eggs, mayonnaise, anchovies, dijon mustard, lemon juice, parsley

Made with onion, hard boiled eggs, tuna, salt, black pepper, salad dressing, mustard

Method: stovetop
Time: under 30 minutes

Made with paprika, salt, black pepper, eggs, deviled ham, pickle relish, cider vinegar, sugar, prepared yellow mustard, Tabasco sauce

Method: stovetop
Time: 30-60 minutes

Made with salt and pepper, hard-boiled eggs, mayonnaise, dill pickle relish, ham

Made with eggs, mayonnaise, mushroom sauce, soy sauce, paprika, ginger

Made with paprika, Dijon mustard, hard boiled eggs, ranch salad dressing mix, mayonnaise

Made with flour, egg yolks, hard boiled eggs, Worcestershire sauce, dry mustard, salt, white pepper, Tabasco sauce, sweet relish, mayonnaise

Recipe Summary

  • 12 large eggs
  • ¼ cup mayonnaise
  • 6 tablespoons Olive Salad
  • 3 ounces very thinly sliced salami

Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil. Cover, remove from heat, and let stand 15 minutes. Tap each egg on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise remove yolks. Mash yolks with a fork in a bowl. Stir in mayonnaise until smooth. Fold in Olive Salad. Spoon mixture into egg white halves. Heat a small skillet over low heat 1 to 2 minutes or until hot. Add salami, and cook, stirring often, 2 to 3 minutes or until lightly browned and crisp. Remove from skillet, and drain on paper towels. Top eggs with salami. Serve immediately, or cover and chill up to 24 hours.

Best-Ever Deviled Eggs

Nothing says cocktail party like some classic deviled eggs! They're a holiday staple, especially for Easter brunch, but we love making them year-round.

Got questions about these little party starters? We've got answers! Check 'em out below.

What's the best way to boil eggs for deviled eggs?

We have a whole page dedicated to this very question! Head over to our article on how to cook perfectly hard-boiled eggs if you want the whole spiel.

Long story short: Use old eggs, bring water to a boil with eggs already in the pot, and shock 'em in ice water before peeling. It may take a couple tries to get it right, but once you have our method down-pat, we promise you can have flawless eggs every time.

Can you make deviled eggs in advance?

Absolutely! If you like, you can start by boiling your eggs up to a week in advance. Keep them unpeeled in a resealable plastic bag until you're ready to start prepping the fillings. Be sure to let them cool to room temperature before putting them in the bag. Otherwise, smells could get real funky.

Two days before you intend to serve your deviled eggs, start to prep. Halve the eggs and separate the yolks and the whites. Wrap the egg whites on the serving dish tightly with plastic wrap and return to your refrigerator. Mix yolks with the rest of your mix-ins (but leave off the toppings!) and scoop into a resealable plastic bag. Squeeze any excess air out of bag and seal, then transfer to your refrigerator. When you're ready to serve, simply snip off the corner of your resealable bag and pipe directly into your egg whites. It could not be more simple. If you're not into the piped look, you could also use a cookie scoop or plain ol' spoon to fill your eggs.

How long do deviled eggs last before they go bad?

You can keep prepared deviled eggs covered in an airtight container for three to four days&mdashany longer is pushing it. Our favorite way to use up any leftovers? Chop them up and make egg salad sandwiches! They have essentially all the same ingredients, just add some toasted bread and a leaf of romaine, and you're good to go. 😎

Why are they called deviled eggs?

Way back in the day (like, 1800s) the term "deviled" was used to describe foods that were spicy. The more you know!

What can I do to make my deviled eggs special?

SO MUCH! We have tons of fun variations: guacamole deviled eggs, dill pickle deviled eggs, shrimp cocktail deviled eggs. the list goes on and on. Check out a full list of our favorite deviled egg recipes, or go rogue and create your own! The possibilities are truly endless.

Can't get enough of these deviled eggs? Let us know by leaving a comment and rating below!

Watch the video: Deviled prawn spicy prawn recipeprawn develsrilankan prawn devilled (July 2022).


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