Mine is just mashing the yolks with mayo, Dijon, dill pickle relish, a touch of white vinegar, dill weed, and a touch of salt and pepper. Pipe back into the egg white halves, put a green olive on it and sprinkle with paprika.
chefgrille | Nov 22, 2009
add bacon bits to it/ them.
Mr.Pants! | Nov 22, 2009
http://www.recipezaar.com has many many recipes for deviled eggs and other holiday goodies and for everyday this is a very good site to browse and drool all over your keyboard!
Ask for a copy of Better Homes and Gardens New Cook Book for your Christmas or Hanuka gift! It is one of the best cookbooks for novice to seasoned cooks available! It will be a lifelong companion for you in the kitchen. Mine is 50 yrs old and very very used! I need a new one for myself!
Miz Lamb | Nov 22, 2009
Favorite Deviled Eggs
Ingredients:
12 hard boiled eggs
1/4 cup grated carrot - finely mince the grated carrot
2 tablespoons dried parsley
4 minced green onion stalks
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon pepper and a dash of salt
Paprika for garnish
Preparation:
Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and carrot, parsley, green onion, mayonnaise, dijon, cider vinegar, salt and pepper. Mix well.
Spoon or pipe the filling back into egg white and sprinkle tops with paprika. Cover and refrigerate at least one hour before serving.
Bacon Cheddar Deviled Eggs
Bacon & Cheddar Deviled Eggs what more could you ask for? This recipe is always popular and goes quickly.
Ingredients:
12 hard boiled eggs
1/2 cup mayonnaise
4 slices of cooked crumbled bacon
2 tablespoons finely shredded cheddar cheese
1 tablespoon Dijon mustard
1/2 teaspoon dried parsley
Salt & Pepper - to taste
paprika for garnish (optional)
Preparation:
Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, crumbled bacon, cheddar, dijon and parsley. Salt and pepper to taste.
Spoon or pipe the filling back into egg white and sprinkle with paprika.
Pecan Deviled Eggs
Ingredients:
12 hard boiled eggs
1/2 cup mayonnaise
3/4 cup chopped pecans
3 green onion stalks - minced
1 teaspoon apple cider vinegar
1 teaspoon dijon mustard
salt & pepper to taste
Paprika for garnish
Preparation:
Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, pecans, green onion, apple cider vinegar, dijon mustard, salt and pepper. Mix well.
Spoon or pipe the filling back into egg white and sprinkle tops with paprika.
Cover and refrigerate at least one hour before serving.
MissMary | Nov 22, 2009
I’ve collected a whole bunch of varities of deviled egg recipes. I haven’t tried them all but the ones I have done are good. First some tips;
When selecting eggs for hard boiling choose eggs that are not fresh. Fresh eggs tend to have their shell stick to the hard cooked egg when trying to peel them.
Steaming Method: Place the eggs in a cold steamer, steam the eggs 15 min. The eggs won’t crack as often as when boiling.
Boiling Method: Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10-15 minutes.
Cool the eggs: After cooking, place the eggs in a bowl of ice water until cool. This will help the egg shell remove easier when peeling.
Basic Deviled Eggs with several variations to choose from
6 eggs
3 Tbls mayonnaise
1 Tbls mustard
? tsp garlic powder
? tsp onion powder
? tsp each, salt & pepper
1 pinch paprika, for garnish
Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a bowl. Place the white on a plate and mix the mayo, mustard, and seasonings with the yolks. Scoop the mixture into the yolk hollow. Garnish with paprika. Keep refrigerated until serving time.
Cajun Version - very good if you like Cajun
Basic Deviled Egg recipe with the following changes. Use Dijon mustard. No garlic or onion powder. For seasoning use ? tsp ground black pepper and ? tsp Cajun seasoning. Garnish with Cayenne Pepper.
Tabasco Version
Basic Deviled Egg recipe with the following changes. No mustard. Add 2 Tbls diced celery and 2 Tbls dices onion. Increase Mayo to 5 Tbls. No garlic or onion powder. For seasoning use 1 dash hot pepper sauce. Garnish with paprika.
Horseradish Version
Basic Deviled Egg recipe with the following changes. Add 2 Tbls diced onion, 2 Tbls sweet pickle relish and 1 Tbls horseradish. Garnish with paprika.
Ham and Devils - very good
Basic Deviled Egg recipe with the following changes. Add 3 Tbls minced ham, 2 Tbls soft cream cheese, ? tsp each dill weed. Decrease the mayo to 2 Tbls and the mustard to 1 tsp. Garnish with caraway seeds.
Latin Devils
Basic Deviled Egg recipe with the following changes. No mayo, mustard, garlic or onion powder. Add 2 Tbls corn kernels, 2 Tbls diced green onion, 2 Tbls taco sauce. Garnish with shredded Jack cheese and olive slices.
French Onion Version
Basic Deviled Egg recipe with the following changes. No mayo, mustard, garlic or onion powder. Add 4 Tbls French Onion chip dip. Garnish with diced chives.
Ranch Version
Basic Deviled Egg recipe with the following changes. No mayo, mustard, garlic or onion powder. Add 3 Tbls French Onion chip dip, 1 Tbls soft cream cheese and 1 Tbls diced onion. Garnish with diced dill pickle.
BBQ Version - very good
Basic Deviled Egg recipe with the following changes. No garlic or onion powder. Use Dijon mustard. Decrease mayo to 2 Tbls. Add 1 ? tsp BBQ sauce, 1 Tbls lemon juice and 1 dash ground black pepper. Garnish with sliced green olives.
amiboo | Nov 22, 2009
Bacon gets soggy. Get a small packet of pastrami and mince it very fine. Another good one is to mix a standard recipe with a small can of crab meat.
Oldwhiteguy2earth | Nov 22, 2009
Well Deviled eggs read directions:
6 eggs
1/4 tsp prepared mustard
1/8 tsp dill
3 tbsp mayonnaise
1/8 tsp white pepper
1/8 tsp paprika
1/8 tsp salt
1-2 tsp milk
Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.
Remove from heat and place in ice water. Let cool down to room temperature.
Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.
Mash egg yolks with a fork and add all ingredients except for paprika.
If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you’ll end up boiling another egg or two.. lol..)
Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours.
Makes about 6 servings. Be creative, top with bay shrimp, anchovies, or add some of your favorite spices.
Or you can do spicy Deviled eggs read please:
6 hard cooked eggs
1 tbsp. fresh parsley
1 tbsp. scallions, minced
1 small jalapeno pepper
1/4 cup Miracle Whip
1/4 cup shredded cheddar cheese
1 tsp. Dijon mustard
1/2 teaspoon cilantro (optional)
pinch cayenne pepper
pinch chili powder
1/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon horseradish, grated
1/4 teaspoon celery seed
Slice each egg in half crosswise. Scrape out yolks saving contents in a bowl. Add mayonnaise, mustard and blend together. Add remaining ingredients to combine.
Spoon approximately 1 tbsp. of the yolk mixture into each egg half. Sprinkle lightly with chili powder and paprika. Garnish with a sprig of parsley.
Or you can do Deviled eggs with crab meat:
6 hard cooked eggs, peeled
3 1/3 tbsp. mayonnaise or salad dressing
1 1/3 tbsp. finely chopped celery
2 tsp. dijon mustard
1 tsp. oregano
1 tsp. onion powder
few drops Worcestershire sauce
salt and pepper to taste
1 can (6 oz) salad crab meat, drained
Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt and pepper.
Add crab meat, mix well. Refill whites with yolk mixture and garnish as desired.
Serve immediately or store covered in refrigerator. Use within 3 days.
Or you can do Light Spinach- Bacon:
1 dozen eggs, hard cooked and peeled
1/2 cup frozen chopped spinach, thawed and drained, squeezed dry.
1/4 cup mayo
1/4 cup bacon bits
2 1/2 tbsp cider vinegar
1 tbsp sugar
2 tsp black pepper
1/4 tsp salt
Cut eggs in half lengthwise, scoop out yolk and mash with a fork. Add remaining ingredients and mix well. Spoon yolk mixture into egg halves. Chill until ready to serve (should chill 2 hours to overnight to let the flavors blend.)
Vic!! | Nov 22, 2009
