besides the traditional, whats a good recipe for deviled eggs?

Question

since its the only thing im supposed to take tomorrow i want it to be good.

Answer 1

libby l sure knows deviled eggs. i boil some eggs up, cut them in half, take the yolks out and mash them with mayo and mustard until it looks right, and then put some back into the eggs and sprinkle paprika over them. then sit back and let the festivities begin.

Answer 2

1

Answer 3

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 4

I make deviled eggs my own way and my family loves them. I personally dont like mayonaise so there is none in my recipe but you can really do what ever you want with them. Here is the recipe:

Once the eggs are boiled, split, and separated, mash the egg yolks with a fork until they are fluffy. This makes everything mix together easier. Then add 1/4 cup of pepper rings juice. Banana peppers add a much tangier bite than pickles. You can just add juice or you can add juice and diced peppers. Then I add mustard, salt, pepper, and ranch dressing. Thats right, Ranch dressing(Hidden Valley full fat version, the fat free is just gross). It makes them so creamy and you end up with very flavorful eggs. Then stuff the whites and garnish with a little paprika. Yumm!!!

Answer 5

Mix the egg yolks with mayonnaise, india relish or sweet pickle relish and Tabasco sauce. Add a little sugar and some ground (not flaked) cayenne pepper for a truly devilish delight. The result should be firm, not loose and should taste fine but definitely have a hot afterbite.

Answer 6

this is a good one!

Delicious Deviled Eggs

12 eggs
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon white vinegar
Salt and ground black pepper to taste


Directions:
1.Place eggs in a single layer in large (4-quart) saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.
2.Cut eggs in half lengthwise. Carefully remove yolks to large bowl. Finely chop yolks with pastry blender or mash with fork. Stir in mayonnaise, mustard and vinegar until well blended. Season to taste with salt and black pepper.
3.Place yolk mixture in Easy Accent® Decorator fitted with open star tip. Pipe mixture into whites. Fill Chillzanne® Rectangle Server with deviled eggs. Refrigerate at least 30 minutes to allow flavors to blend.
Yield: 24 appetizers

Cook’s Tips: Variations: Curried Deviled Eggs: Stir in 3/4 teaspoon ground curry powder to egg yolk mixture; mix well. Proceed as recipe directs.

Southwest Deviled Eggs: Stir in 3/4 teaspoon ground cumin to egg yolk mixture; mix well. Proceed as recipe directs.

Answer 7

Egg yolks
Majo
tea spoon of Horse Radish (taste for spicy results)
paprica powder (to top)

This has been a killer recipe an everyone LOVES it. Simple too

Answer 8

Try adding curry to the traditional recipe. It gives it an extra zing.