Discussion in 'Cooking' started by Terry36, Mar 30, 2010.
I would like to make deviled eggs for Easter. Can you guys share your yummy recipes?
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After I boil and split the eggs I mash the yolks with a bit of spicy mustard, salt, pepper and sweet pickle relish (make sure you get a bit of juice in there) then fill the whites and sprinkle with a bit of paprika. My SIL accidentally sprinkled chili powder on them once and that was really good!
I make mine using the same ingredients as for egg salad - just don't add as much "sauce" to the egg so it's drier/firmer. I use mayo (well Miracle Whip for us) and some brown mustard & celery powder. (celery salt w/o the salt LOL) Then I thin it with equal parts red wine vinegar and sugar. (When I use Splenda I use WAY less of that than sugar.) Add that "sauce" to the egg yolks so you don't make it too wet. I know a lot of people like the pickle relish in theirs, but I've never been fond of it that way. (But it definitely belongs in tuna salad & ham salad! LOL)
Oh I love deviled eggs-it should be called heavenly eggs tho!!
I put a twist on mine,it goes like this:
2-tlbs of spicey mustered (I prefer Goldens)
1/8 cup of sour cream or less
1/8 cup of ranch dressing or less
2-slices of smoked bacon cooked of coarse
1/4 cup of miracle whip or less
Boil eggs till done,around 12min.Drain water and place them in the fridge for 2hours.After eggs have cooled crack shell and deshell them under cold running water.Cut eggs in half and put the yolks in a bowl.
In the bowl add the mustered,sour cream,ranch dressing,bacon cut finely,miracle whip,dash of cayenne powder,and couple dashes of celery salt.
Mash with fork till creamy.Now watch for creamyness,thats why I say or less on the ingredients list.Arrage halfed egg whites on platter.Take a ziplock type plastic bag and put the yolk mixture in it and slice the bottom corner off the bag.Sqeeze yolk mixture into egg halfes.Dash with paprika for looks.
Thats my version and there is never any left overs!
My family likes it simple. Miracle whip, mustard, salt and pepper. No pickles!
I LOVE deviled eggs. I never really cared for them much until recently.
I made them for the first time for easter and I used:
spicy french dressing
I didn't follow a set measurement though, I just used as much or as little as I thought taste good
Mayo, Dijon mustard, Salt & Pepper, and a little oinion powder. Mash the yoks really well, add all of the ingredients and mix well. When stuffed, sprinkle paprika over tops for decoration!
I eat many times deviled eggs but I never prepare at home , now I will try .Above discussion and recipe help me to prepare it .Interesting changes suggested here . Hope I will success to prepare deviled eggs with eatable taste .
Its like all my food I make-trial and error.The 1'st couple of times will be a error.Every once and a while I'll hit a homerun the 1'st time.
For the love of God people, deviled eggs are not supposed to have sugar in them!
Not in any southern kitchen thats for sure!!!
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