Does anyone have a good recipe for "deviled eggs"?

Answer 1

Deviled Eggs Marzetti Style
AWARD WINNING NO FOOLING!

12 eggs, hard-boiled and shelled

1/2 cup Marzetti Original Slaw Dressing

3 tbsp. Classic Yellow Mustard

Salt and Pepper to taste

Paprika, parsley or ground pepper



Cool eggs and slice in half. Remove yolks and put in a bowl; set whites aside. Add the remaining ingredients to the yolks. Mix until smooth. Salt and pepper to taste. Fill the egg white halves with the yolk mixture. Sprinkle with paprika, parsley or ground pepper.



Prep Time: 20 min Cook Time 15 min.

Makes 6 servings.

BBQGuides notes: Don't make the mixture runny by following this recipe EXACTLY. Start with a lesser amount of Slaw and Mustard. Of course you can do it all to taste but there is nothing like Marzetti's Slaw Dressing.

ANOTHER VARIATION would be to use LITE Marzetti's with SOME salt, about a tablespoon of SUGAR and a LITTLE Vinegar. Start and go slow adding liquid!

Answer 2

I've always had rave reviews for my eggs, and they're usually the first thing gone at a get-together. I always use the same ingredients, but never exact measurements -- I just season to taste!

Boil your eggs in your usual way; be sure not let the shells crack while boiling. Cool the eggs in the pot under cool running water until they're ready to peel. Peel under cool running water and be careful to not let the broken shells damage the cooked egg whites. Carefully slice your eggs in half, lengthwise with a straight blade knife -- a serrated blade will make unwanted designs in your eggs whites.

Toss the yolk in a large mixing bowl. Add garlic salt to taste, a light sprinkle of Cajun seasoning (I use Tony Chachere's) and enough (or a little) dill pickle relish to make it interesting. After well seasoned, add enough Hellman's Light Mayo for the perfect consistency. (I'm not going for less calories; I thik this brand has the best flavor.) Once mixed, I place the yolk mixture in a pastry bag with a very large star tip (the shape of a #32 tip, but much larger) and squeeze back into the egg white shells. (Be sure and clean the shells before piping the mixture back into it.)

If you're feeling fancy, you can sprinkle a dash of paprika over the deviled eggs to give them a special touch. Once completed, your eggs will not only taste great, but look like a professional made them!

Answer 3

Most of the recipes given make good deviled eggs. I suggest a different serving method. After making the yolk filling, don't place it back in the white. Pipe or place a small scoop on a leaf of endive, cut the white into strips and place a strip in an 'S' shape on top. Garnish with a sprinkle of paprika.

Answer 4

They are really simple. Boil a dozen eggs until hard boiled. Let the eggs cool, then slice in half lengthwise. Take the cooked yolks out of all of them and put in a bowl. Then add enough mayonnaise to your taste and about a teaspoon of mustard, salt and pepper to your liking and mash. Place the mixture back into your egg halves and Viola!! Deviled Eggs.

Answer 5

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 6

Boil your eggs for 15 mins. Then remove the shells & make sure there aren't any bits left on the egg. Slice the egg in half. Push on the back of the cut egg to pop out the cooked yolk. (put it in a bowl) Put the empty egg white on a plate.
You have all of your yolks in the bowl, mix in mayo , enough to mash up yolks & make it look creamy. Squirt in a little mustard & mix that in. If you like , you can add relish to sweeten. Use a teaspoon to put a scoop of the mixed yolks back in the egg whites.
Dash Paprika on the tops of the eggs when your done.

Answer 7

when I make my devilled eggs, I boil the eggs as normal, then I mix the yolks with enough mustard to almost cover the top and then mix in miracle whip until you reach the desired texture. Then top it off with paprika. I get a lot of likes with them. Enjoy!

Answer 8

I love deviled eggs

Answer 9

Does anyone not? You cook an egg, in water--boil it. Then, no wait, "How does one cook an egg right?" Well, you first get the water boiling, then you drop in the egg(s). I say 5 min, but I live at 3500 ft. so I guess it depends on your altitude. So experiment, you want the eggs, not hard, but with jelled yoke--this is the best for mixing. Then add mayo, and mix the yoke. Little tiny bits of green onions are best--not too many--and then after restuffing the egg halfs--did i forget to say cut them in half lenght-ways to get the yokes out--spicle not paprica, but cayan pepper, for color. And there you are.

Answer 10

Lobster Deviled Eggs Recipe Courtesy of Tyler Florence



Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 48 pieces
User Rating:




2 dozen eggs
2 (1 1/4 pound) lobsters, steamed, shelled, and chopped
1 tablespoon of mustard
3 shallots
2 tablespoons of mayonnaise
2 tablespoons of capers
1 bunch of minced chives

Simmer eggs in lightly salted water for 12 to 15 minutes. Run under cold water until eggs are cool, then crack and peel cleanly. Split eggs neatly and remove yolks. In a large mixing bowl blend lobster, mustard, shallots, mayonnaise, capers and chives. Season with salt and pepper. Fill eggs with lobster salad and garnish with chives.


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Deviled Eggs Two Ways
Ingredients:
Cajun:

6 jumbo eggs, hard cooked, peeled
1/2 C mayonnaise
1 t Spice Hut Cajun Rub
1 t Coleman`s Dry Mustard
salt and pepper to taste
8 slices bacon, diced, cooked, drained, divided
1 1/2 T minced chives, divided




Preparation:

Cut the eggs in half lengthwise. Remove yolks and mash with a fork in mixing bowl. Stir in mayonnaise, cajun rub, dry mustard, salt, pepper, all but 2 T bacon and 1 T chives. Mix well. Spoon into egg whites. Sprinkle remaining bacon and chives over.

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6 hard-cooked extra large eggs
¼ cup plus 1 tablespoon mayonnaise
½ teaspoon Dijon mustard
1 ½ tightly packed teaspoons freshly grated or prepared horseradish (add more or less horseradish according to your taste)
salt and pepper to taste
chopped chives
radish sticks (cut radish into thin slices, then cut the slices into sticks with red skin at either end)
Cut eggs lengthwise and remove yolks into small bowl, keeping egg white halves intact. Discard four of the egg white halves. Mash yolks with a fork or a whisk until very fine. Add mayonnaise, mustard and horseradish, and salt and pepper to taste. Blend with a rubber spatula until creamy.
Using two spoons as if dropping cookie dough, divide filling among the eight remaining egg white halves. Top with chives and radish sticks. Refrigerate until ready to serve.

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I live on the Chesapeake Bay and my favorite hint to share about deviled eggs is to sprinkle a little crab seasoning (Old Bay) on top of the eggs instead of paprika. Everyone loves it!