Can i get a good recipe for deviled eggs?

Answer 1

12 large eggs
1/2 cup mayonnaise
1 1/2 tablespoons mustard
Salt and pepper
Paprika


Place eggs in a saucepan with water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes. Peel under cold running water, also.

Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add mayonnaise and mustard, salt and pepper to taste. Mix well. Spoon the mixture into the egg-white halves. Garnish each with a sprinkle of paprika, a parsley sprig, or as desired and voila! The Deviled Eggs Recipe come to life. Makes 24 appetizers.

Answer 2

Prep Time: 20 Minutes
Ready In: 20 Minutes
Yields: 6 servings

"Deviled eggs are a classic for good reason: This easy recipe -with the requisite mayo, mustard and paprika -keeps up the tasty tradition."
INGREDIENTS:
6 eggs
1/2 teaspoon paprika 2 tablespoons mayonnaise
1/2 teaspoon mustard powder

DIRECTIONS:
1. Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
2. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve.

Answer 3

Deviled Eggs

Prep Time: 10 minutes
Cook Time: 0 minutes
Makes 6 (2 halves) servings

Ingredients:
6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon McCormick® Parsley Flakes
1/2 teaspoon McCormick® Ground Mustard
1/4 teaspoon McCormick® Season-All® Seasoned Salt
McCormick® Paprika

Possible Changes:

1. yellow mustard & worcestershire sauce, granulated sugar & honey, garnish with a slice of spanish olive

2. use horseradish sauce instead of mayonnaise

3. add a little horesradish and can crabmeat.

4. worcestershire sauce, and a little creamy horesradish sauce.

5. cayenne pepper instead of paprika

6. a touch of vinegar for tanginess, along with salt and pepper.

7. Add a couple of drops of Tabasco

Directions:

1. Carefully slice eggs in half lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork; add mayonnaise, parsley, mustard and Season-All®, mixing until smooth and creamy.

2. Spoon yolk mixture into egg halves. Sprinkle with paprika.

To hard cook eggs:

Gently place eggs in a single layer in a saucepan. Add enough cold water to cover eggs with 1 inch of water. Cover pan and bring just to a boil, over high heat. Remove from heat and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

Answer 4

6 eggs, hard boiled, cooled, and peeled
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon finely chopped chives
Hot pepper sauce
Paprika
Salt and pepper
Variation: add 1 teaspoon chopped canned jalapeno peppers
4 radicchio leaves, for garnish
3 parsley sprigs, for garnish

Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, add the jalapenos and season with Hot pepper sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika. Place on a platter on the radicchio leaves, and parsley sprigs.

Answer 5

Boil 6 Eggs. Cool, peel and Slice in Half. Spoon out the yokes into a bowl. Mash the yokes together with Miracle Whip and Mustard (usually use a couple tablespoons of Whip and a good squeeze of mustard). Spoon the yoke mixture back into the eggs halves and sprinkle with Paprika. Chill for 2-3 hours and serve.

Answer 6

I make Cajun Deviled eggs...
hardboil your eggs as usual and scoop out the centers (yolks) and mix with mayo, Cajun seasonings, some good spicy mustard and put back into the egg whites. Sprinkle with paprikia and let set for 30 mins.

Try looking on About.com for some good deviled egg recipes too.

Answer 7

For all the combinations you get, do not use relish - too runny.
For One Dozen Eggs
Use Preferred Helmans Mayo - 1/4 Cup
Garlic Salt - 1/4 teaspoon
Real Onion Minced a small onion
Dijon Mustard - 1 teaspoon
Two strips Bacon fully cooked and fine chop/crumbled
Salt and Pepper to taste
Paprika over the finished product for color.

Taste and add as your taste buds tell you. I always like more garlic. LOL

Answer 8

Number of eggs needed for number of diners... 6=12 etc...

mix egg yolk, miracle whip, finely chopped onion, sweet relish, and a squeeze of fresh lemon, add to this about 1/2 teaspoon of Ranch Dip mix. blend well... place in a zip lock bag and cut about 1/4 in. off of one of the bottom corners of the bag and pipe into egg halves. Garnish with parsley flakes or paprika... they have little different kick, I have always had good luck with recipe.

Answer 9

I use the "usual" recipe, but eliminate the onion. Instead I use about a teaspoon of either spicy brown or honey mustard. It gives my deviled eggs a delightful kick.

Answer 10

INGREDIENTS:
12 eggs
2 teaspoons mustard powder
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 teaspoon celery salt
1/2 cup butter, softened

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DIRECTIONS:
Place eggs in a large pot of cool water. Bring water to a boil. Let water boil for 10 to 15 minutes.
Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well.
Mix mustard, Worcestershire sauce, hot sauce, celery salt, and softened butter into the mixing bowl with the yolks. Blend mixture until smooth. Scoop mixture into the hollowed portion of the eggs. Refrigerate one hour and serve.