Deviled egg recipes???

Answer 1

Bacon Deviled Eggs:

An experiment involving bacon on egg-salad sandwiches at the deli where she used to work led Tracy Keenan to come up with these simple deviled eggs.

3 slices bacon (3 oz.)
8 hard-cooked large eggs
1/3 cup mayonnaise
2 tablespoons thinly sliced green onions
1 teaspoon prepared mustard
Salt and pepper

1. In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.

2. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.

3. Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.

Yield: Makes 16 deviled eggs; 8 servings

Answer 2

Marbled Eggs
(good served whole. can also be made as deviled eggs with any of the other recipes submitted)

Six large eggs
1/2 teaspoon salt
Three tea bags of your favorite tea
Water

Set the eggs in saucepan and cover with water. Add salt. Heat to boil. Let boil for 10 minutes. Remove eggs from heat and run them under water until cool enough to handle. Crack eggs against a the counter, giving them several cracks but do not remove the shell from the egg. Return the eggs to the saucepan and cover them with water again. Add the teabags to the water with the tea strings and labels removed. Boil medium for an hour. remove from heat and let the eggs sit in the tea for an hour and a half.
Remove the shells. The eggs will have a marbled look to them with a slight hint of the taste of tea. It beautifies a Thanksgiving table.

Answer 3

Hard Boil eggs thoroughly.
Cool in cold tap water.

When completely cool, peel all eggs. Cut all eggs in half.

CAREFULLY remove yolks to separate bowl. Add just enough Miracle Whip to make a EXTREMELY thick and chunky paste. Add ketchup to taste. Add mustard to taste. Add either sweet or dill pickle relish to taste. Mix thoroughly until dough-like.

Scoop yolk paste into egg-white halves leaving them a bit 'mounded'. Top with Paprika and Parsley to taste.

Plan on at least two halves per serving. Cover lightly with plastic or wax paper and keep refrigerated until served.

NOTE: Actually, you can include just about anything you LIKE in the egg yolk mixture. I just use Miracle Whip, ketchup, sweet pickle relish and a very tiny bit of mustard topped with Paprika and Parsley for mine.

ENJOY!!!!

Answer 4

Deviled Eggs

mayo
miracle whip
mustard
Dill pickle juice
boiled eggs

Boil around 6-8 eggs. Peel eggs. Cut in 1/2 (Long ways) Take yokes out and put in mixing bowl. Add 1 tbl. mayo, 1 tbl. miracle whip, 1 tsp mustard, and just alittle bit of dill pickle juice. Mix well. Fill egg hole and place on plate. Refrigerate.

Answer 5

Originial Deviled Eggs-
Take at least 12 eggs hard boil them.
Split boiled eggs in half carefully.
Take yolks and place in seperate bowl.
Add a little of mayo and Djon mustard to yolks mash until creamy smooth, take scoops of yolk mixture and place a little of mix into empty egg albumen and put on tray sprinkle Paprika over finished product.
Enjoy......

Answer 6

"Deviled Eggs" - 1 dozen

6 hard-cooked eggs
1/4 cup mayonnaise
2 tsp. french onion dip
1 tsp. evaporated milk
1/2 tsp. prepared mustard
Paprika (optional)

Slice eggs in half lengthwise; remove yolks and set whites aside. In small bowl, mash yolks. Stir in the mayonnaise, onion dip, milk and mustard. Pipe or spoon into whites. Sprinkle with paprika, if desired. Refrigerate until serving.
(I always sprinkled half of them with paprika, and the other half with parsley - for those who liked one or the other.)

Answer 7

where did deviled eggs originate from

Answer 8

mix your egg yolks with mayo, mustard,sweet relish, and serendipity seasoning. I swear by this seasoning, been using it ten years and wont cook without it. It's Jess Hall's serendipity made in Texas and it is wonderful!!!

Answer 9

Guacamole Deviled Eggs

INGREDIENTS
4 whole eggs in the shell
2 avocados - peeled, pitted, and mashed
1 tablespoon chopped cilantro
1 tablespoon minced green onion
2 teaspoons minced seeded jalapeno pepper
2 teaspoons fresh lime juice
1/2 teaspoon salt, or to taste
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire sauce, or to taste
1 teaspoon Dijon-style prepared mustard
1 pinch paprika

DIRECTIONS
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.
In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg white halves. Chill until serving. Sprinkle with paprika just before serving.

Or how about this one? ---

Shrimp and Dill Deviled Eggs

INGREDIENTS
6 eggs
1/4 cup mayonnaise
1 (4.5 ounce) can shrimp, rinsed and drained
2 tablespoons chopped green onions
1 tablespoon chopped fresh dill weed
1 tablespoon lime juice
2 teaspoons prepared Dijon-style mustard
1/4 teaspoon hot pepper sauce
1 pinch ground black pepper
fresh dill weed

DIRECTIONS
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Slice eggs in half lengthwise. Remove yolks. Set aside whites.
In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

NOTE: One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed.

Answer 10

Mayo or Miracle Whip
Dried mustard
sprinkle with paparika