Deviled eggs?

Question

I need some recipes? Anyone have some good ones??

Answer 1

after you boil and peel them. slice the egg in half pop the yolk into a bowl, {save the whites} mash them all up add 2 tablespoons miracle whip, 1 teaspoon mustard, 1 teaspoon pickle relish and 1 tablespoon sugar mix well. place mixture into zip lock baggie snip the corner off the bag. squeeze mixture into the whites

Answer 2

Deviled eggs can be as simple as slicing them the long way, setting aside the white cups and mash and mix with equal portions of mustard and mayo plus top the filler with cayenne pepper after loading the cups. However, you might want to try this: 1/3 mayo, 1/3 Dijon rather than conventional French's, and 1/3 Pace Picante Sauce, your thermometer from mild to piquant. To really please the devil in ya, chop up some jalapeno and add chopped black olives and a medium onion per dozen. With this mix you will more than likely have enough leftover mix from filling your white nests to make a sandwich or two and do it on rye or Russian Black bread, with or without lettuce.

Answer 3

I make deviled eggs by removing the yolks into a bowl (after boiling) and mix with salt pepper, a touch of onion powder and mayo or miracle whip which ever you prefer, then mix well and spoon into the eggshell halves. For a bit of color after filling I sprinkle (sparingly) paprika over the top, then chill at least 1 hr before serving
If you prefer you can add a tiny bit of mustard along with the mayo and salt and pepper

Answer 4

Get the boiled eggs ready.Take the yolks and mash them with a fork.Then add mayo,sweet pickle relish,dab of mustard,pinch of sugar,and salt.Get the mixture to be creamy by adding mayo a little at a time.Then take a teaspoon and put the mix into the yolks.Sit them on a plate and sprinkle paprika on them.

Answer 5

Boil the eggs stir them for the first few minutes its said to bring the yolk to the middle for a more "perfect" egg. Peel them slice the long way, remove yolk. Smash yolks.Add mayo, mustard, onion {if you prefer} horseradish {optional} or relish {again optional} season to taste w salt/pepper{and optionals} put the mixture back into the egg and top with paprika

Answer 6

In addition to all the variations from Answerers above, try adding a little garlic powder, and/or curry powder and/or finely chopped celery and/or finely chopped red or green sweet pepper (or hot pepper).

Also, refrigeration of the completed eggs for at least 6 hours will tend to mix and improve the flavours.

Answer 7

Hi !!!
Here is one of the recipes that I use...

A "Little Bit Devilish" Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
1 teaspoon dijon mustard
1 teaspoon chives, chopped very fine for filling
1 teaspoon chives, chopped fine for garnish
3 dashes of hot sauce, your choice of brand and heat
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish, or for extra kick, use a light sprinkle of chili powder

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika.

Cover lightly with plastic wrap and refridgerate for up to one day before serving.

-------AND...

SOUTHWESTERN DEVILED EGGS

6 eggs, hard-boiled
4 tablespoon ranch dressing
2 teaspoons mayonnaise
1/2 teaspoon mustard
1 tablespoon plus 1 teaspoon real bacon bits
1 tablespoon plus 1 teaspoon chopped onion
2 teaspoons chopped bell pepper
salt and pepper to taste
chili powder

Halve eggs lengthwise; remove yolks and mash with all remaining
ingredients
except chili powder. Refill egg whites.

Place on plate and sprinkle lightly with chili powder.

Answer 8

Nice recipes here. Also, try spicy gourmet mustards, minced onion and coarsely chopped green olives in the mixture.

Answer 9

here's a recipe i use, everyone always loves em
Crab-Stuffed Deviled Eggs
8 hard-cooked eggs
3 tablespoons fat-free mayonnaise
2 tablespoons lemon juice
4 teaspoons minced fresh tarragon
1 tablespoon chopped green onion
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
6 oz crabmeat
Cut eggs in half lengthwise. Remove yolks, set aside egg whites and four yolks In a bowl, mash reserved yolks. Stir in the mayonnaise, lemon juice, tarragon, onion, salt, hot pepper sauce and cayenne. Add crab, mix well. Stuff into egg whites. Refrigerate until serving.

Answer 10

12 boiled eggs cut in half, yolks removed..
1 tablespoon of dijon mustard
2 tablespoons of mayo
1 tablespoon dill relish
2 tablespoons of vinager
garlic powder to taste
pinch of salt
pepper
blend well, stick in a zip lock baggie, cut off corner, and squeeze in empty boiled egg hlaves, top with Paprika.

Answer 11

i don't know if you would like this, but mine is pretty simple. Mash the yolks with a fork, add mayo, enough to make it pretty moist. start with only a little mayo and add to make it moist. i also add about an 1/8 tsp of season salt or garlic salt for flavor. some people add pickle relish. that is not something i like, but, some do..
sprinkle with a little paprika for decoration!