How can i make devil eggs??

Question

Hey i wanna know the steps on making a good batch of devil eggs!!! and i just put to much of mustard.how much should i use of everything tell me and im only a pre-teen.

Answer 1

I love Deviled Eggs! Here are a couple of recipes for you...

"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 the yolks; stir in mayonnaise, dip, milk and mustard. Pipe or stuff into egg whites; sprinkle with paprika, if desired. Refrigerate until serving time.
(Note: I usually sprinkle half with paprika, the other half with parsley - for those who prefer either.)


"Herbed Deviled Eggs" - 1 dozen

6 hard-cooked eggs
2 tbsp. minced chives
2 tbsp. plain yogurt
2 tbsp. mayonnaise
1 tbsp. chopped fresh tarragon
1 tbsp. minced fresh parsley
2 1/2 tsp. prepared mustard
1 tsp. snipped fresh dill
Salt and pepper to taste

Cut eggs in half lengthwise; remove yolks and set whites aside. In small bowl, mash the yolks; stir in remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving time.

Answer 2

Deviled Eggs with Bacon

6 large eggs, hard boiled
1 tbsp. mayonnaise or more if needed
1/2 tsp. white vinegar
1 tsp. prepared horseradish
1/2 tsp. dry mustard
Dash of Tabasco
Salt and pepper to taste
4 slices bacon, cut into small pieces and cooked crisp
Fresh parsley for garnish

Preparation:

Halve the eggs and carefully scoop out the yolks and put them into a mixing bowl. Add mayonnaise, vinegar, horseradish, mustard and Tabasco and blend well.

Season to taste and place the eggs on a decorative dish. Can be made to this point a day ahead and stored in the refrigerator covered with plastic wrap.

Sprinkle with bacon bits and chopped parsley before serving.

Answer 3

I boil 12 eggs since one always breaks during boiling. Boil for 15 minutes, drain, shake the pan to crack the shells, let them sit in cold water for another 15 minutes. Peel, halve them, scoop the yolks out into a bowl and mash with a fork. Add some mayo (I like Miracle Whip though) by the spoonful until the consistency is looking good. Put in a spoonful or two of dill or sweet pickle relish, a squeeze (about 1 - 1.5 tsp.) of yellow mustard, and a tsp. or so of white vinegar.

Whip all that vigorously to blend together. Put that in a ziplock, cut off one corner, and pipe into the egg whites. Garnish with paprika and green or black olive slices. (I like green olives.)

Answer 4

Hard boil a dozen eggs. Cut them in half when cool. Place the hardened yolks in a bowl with three tablespoons of mayonaise, one tablespoon of spicy brown mustard. Add a dash of salt. Mix so mixture is combined. Scoop into egg halves and sprinkle with paprika.

Answer 5

Barbecue Deviled Eggs:

Prep: 30 min., Cook: 6 min., Stand: 15 min. If you want to omit the chopped pork, Madelaine suggests adding a drop of liquid smoke to provide a barbecue-like flavor.

12 large eggs
1/4 cup mayonnaise
1/3 cup finely chopped smoked pork
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot sauce
Garnish: paprika

Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.

Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

Yield: Makes 12 servings

Answer 6

after boiling your eggs, rinse them in cool water. Shell them and cut the egg in half, scoop the yolks in to a bowl. mix in some mayo, salt and pepper, soem mustard powder and mix it up yum yum yum. Then put it back into the egss and sprinkle with a little paprika! Hope this helps!