Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Deviled Eggs

Add new taste sensations to a popular potluck food by jazzing up standard deviled eggs.

4.0 by 30 people
15K views
Rate me!
  • Makes: 12 servings
  • Yields: 12 servings
  • Prep: 25 mins

Deviled Eggs

Ingredients

Directions

  1. Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with paprika or parsley. Makes 12 servings.

From the Test Kitchen

Italian-Style Deviled Eggs:

Prepare as above, except omit mayonnaise or salad dressing, mustard, and vinegar. Stir 1/4 cup creamy Italian salad dressing and 2 tablespoons grated Parmesan cheese into mashed yolks; mix well.

Greek-Style Deviled Eggs:

Prepare as above, except fold 2 tablespoons crumbled feta cheese, 1 tablespoon finely chopped pitted kalamata olives or other pitted ripe olives, and 2 teaspoons snipped fresh oregano into yolk mixture. If desired, season with black pepper.

Curry and Crab Deviled Eggs:

Prepare as above, except omit mustard and vinegar. Stir the mayonnaise, 2 teaspoons Dijon-style mustard, 1 teaspoon snipped fresh chives, and 1/2 teaspoon curry powder into mashed yolks; mix well. Fold in 1/4 cup drained, flaked canned crabmeat.

Chipotle Deviled Eggs:

Prepare as above, except omit mayonnaise, mustard and vinegar. Stir 1/4 cup dairy sour cream, 1 tablespoon finely chopped green onion, and 1 teaspoon finely chopped canned chipotle peppers in adobo sauce into yolk mixture.

Nutrition Facts (Deviled Eggs)

    Per serving:
  • 72 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 109 mg chol.,
  • 62 mg sodium,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...