Question:
Does anyone have a good recipe for deviled eggs?
I couldn't believe how much I loved deviled eggs at the various holiday get-togethers! Although I'm a darn good cook I have never made deviled eggs (hubby doesn't like them). I'd like a recipe for maybe 4 or 6 at a time. How long will they stay good after making? Thanks much! - Anna LAP RNY 7/3/02 -100lbs. — Anna L. (posted on December 29, 2002)
December 29, 2002
Boil your eggs, then peel them. Cut in half, remove the yellow yolk to a
bowl. Mix the yolks with a fork, add a little Low Fat Mayonnaise (Kraft,
Hellmann's) and dab of Mustard to it, a dash of salt if you prefer, pepper.
Mix all that up, and then spoon to the inside of the egg. The salt,
pepper, mustard , mayonnaise are for your discretion on how much you want
to have...ENJOY!
— april-michele D.
December 29, 2002
We've had deviled eggs at every holiday dinner..MMMM...good to me too :)
...
Boil the eggs for 7 mins hard...put in ice water. Crack and peel the eggs.
Slice in two with a sharp knife. Scoop out the hardened yolk. Mash in a
bowl with a fork. Add about a 1/2 tsp of regular yellow mustard for 6/8
whole eggs and about 3 tablespoons of Kraft's real mayonaise with a dash of
salt. Mix until smooth with your fork. Add more or less mustard or mayo
depending on your taste and how thick you want the mixture. Spoon back into
the halves and sprinkle with Paprika. Variations are to add some bacon
pieces and/or sweet pickle relish to the filling.
— mbradley35
December 29, 2002
Hard boil eggs, peel and slice, remove yolks. Mash yolks with a fork, add
couple T. fat free mayo or Miracle Whip, salt, pepper. I made some
yesterday and added 1T. honey dijon salad dressing. If you like it sweet,
add 2 tsp. sweet pickle juice or 1-2 packs of Splenda. Yummy!!
— Dana S.
December 29, 2002
I am famous for my deviled eggs.
Okay, after boiling, peeling etc. Smash yolk in bowl with a fork. Add
real mayo, little mustard, worchestershire sauce (a bit), salt and pepper.
After filling back into the egg halves, sprinkle with chili powder or curry
powder YUMMY!
— Michele B.
December 29, 2002
I am famous for my deviled eggs.
Okay, after boiling, peeling etc. Smash yolk in bowl with a fork. Add
real mayo, little mustard, worchestershire sauce (a bit), salt and pepper.
After filling back into the egg halves, sprinkle with chili powder or curry
powder YUMMY!
— Michele B.
December 29, 2002
Okay...what's wrong with this picture??? Everybody is forgetting the SUGAR
and the VINEGAR! Just about a teaspoon of sugar for a dozen added to the
mustard/mayo mixture with a splash of white vinegar (I use a capful). I
wish that I still liked eggs now!
— Trisha A.
December 29, 2002
YES DO NOT FORGERT THE VINEGER IT MAKES THEM MMMMMM....ALSO I USE A BIT OF
PAPRIKA ON TOP...
— bekka K.
December 29, 2002
— Jon S.
December 29, 2002
I really love deviled eggs, and I use the basic recipe, especially since
surgery and that would be the first 2 respondants with mustard and mayo,
salt and pepper add more or less to taste, I put it in a zip lock bag, cut
a small piece of the corner out, and then squeeze it into the egg, then the
rest gets squeezed into my mouth since that is my favorite part lol. You
can add a dash of paprika to the top, be careful adding other ingredients
like the sugar, and vinegar, bacon and stuff, I would try it plain first,
and then if you want to spruce it up try adding other things to it. Have
fun. ~Ang~
— angel_wls
December 29, 2002
Ok, here's another variation! I put spicy brown mustard in mine with Best
Foods mayo....then I put in a couple Tbl spoons of dill pickle juice out of
the pickle jar ...Yummmmmmy! and of course salt and pepper. I always get
lots of compliments on my eggs. You can put paprika, on top to make them
pretty but it has no taste. Good luck and I'm going to try some of these
others I've seen on here!
— Sharon B.
December 29, 2002
Boil 2 eggs, split & remove yolk. I use a beater, & beat gently
til they're crumbly. Then add mayo, regulr good mayo, until creamy. Add
about 1/2 t mustard. Taste? Adjust. Fill eggs, sprinkle with paprika.
VERY simple. You will be busy for DAYS with all these recipes!
— vitalady
December 29, 2002
I simply mix my egg yolks with Marzetti's slaw dressing a little at a time
until I get the right consistancy.
— becky47
December 29, 2002
My sister in law makes the best I've ever had. I don't know her recipe but
of course it has some fine onions in it AND ALSO fine cut
"CELERY" with a green olive on top. Garrrrr... I'm not much on
eggs but these are just fantastic!
— Danmark
December 29, 2002
Boil as many eggs as you want. Then, just use enough of the other
ingredients to taste...I love the chemistry of cooking, that and because I
get to play with knives and fire. But that aside, after you hardboil the
eggs, cool them down in cold water. It is best to work with cold
hardboiled eggs. Peel and cut them in half the long way and scoop the
yolks into a bowl. For 6 eggs, add 1 tsp of finely minced onion, 3
Tablespoons of mustard (using sweet and spicy or hot and spicy adds a great
flavor!), 2 Tablespoons of apple cider vinegar and 1 Tablespoon of
mayonaisse (optional, actually, but it adds a creamy texture. Using light
mayo is just fine). Mix all that into a paste and spoon it into the egg
white halves. Sprinkle with paprika, a powdered curry OR chili powder,
depening on the tastes of your guests. Optionally, mixing in some dried
parsley or sprinkling same will add another flavor and some more iron to
the eggs. These are a real hit on Superbowl Sunday. I don't know of a guy
alive who can't eat 6 or more. Beware the deviled egg farts later, though!
— merri B.
December 30, 2002
I was just trying to remember a recipe I saw on TV. They used a little
smoked salmon in it and onion. I think I'll take some of the suggestions on
here and add a little salmon (hey, it's protein, right?). I 'specially like
the suggestion to squeeze the extra right in the old piehole. Sounds like a
plan to me! LOL
— ctyst
December 30, 2002
Anyone ever try horseradish along with mayo and spicy brown mustard? I made
a dozen and a half for Christmas day and my husband and son ate them all.
And don't forget the paprika.
— gramof3
December 30, 2002
Oh my goodness! I should have known all you AMOS folks would come through
in spades! I tried a recipe before with vinegar, my ex-husband's grandma
used to make the best deviled eggs and gave me her recipe with vinegar but
I always used too much, couldn't get it right (you know the old recipe from
a great old cook -- no measurements, a dash of this, a sprinkle of that).
Thank you all for the great ideas! You're right -- I will be busy for days
playing with these recipes! What a way to spend a boring post-holiday
season!
— Anna L.
December 30, 2002
MMMMM.....I have read all the wonderful recipes suggested and am so excited
to try some of them. I have deviled eggs at least once a week. I
especially love them with Miracle Whip salt and pepper and that is all it
takes for me. Good luck with some of these tasty creations. I think I
will try the green olive one first.
— DRutherford
December 30, 2002
These are great suggestions... just one more thing you should know
though... you probably won't want to put the filling into your egg whites
until right before you serve - they'll become waterlogged if you make them
the night before.
— lindajenkins
December 30, 2002
Put a single layer of eggs into a pot and add enough water to cover the
eggs by 1 inch. Bring water to a boil, then cover the pot and turn heat
off. Let the eggs sit in the hot water for 10 minutes. Then dump the eggs
into ICE WATER (this keeps the yolks from turning that icky green/gray
color). Peel the eggs and slice them lengthwise. Put all of the yolks into
a bowl and crumble them with a fork (although I liked the idea of using the
electric mixer that one poster had---I'll have to try that!) Add to the
yolks: salt and pepper to taste, mayo (a couple of tablespoons), and sweet
pickle relish. Mix well and spoon the mixture into the eggs. Top with
paprika. Eat, enjoy, and don your oxygen mask!!
— asumamma1
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