How do you Make Deviled EGGS?

Answer 1

Ingredients
12 eggs
Hellmann's mayonnaise
Lawry's seasoned salt
red wine vinegar
sweet paprika, for garnish

Method
Place the eggs in a sauce pan large enough for all of the eggs to sit on the bottom. Cover the eggs with fresh cold water. Put a lid on the pan and set over high heat. When the water begins to boil and steam starts to escape from the pan, remove the pan from the heat and let it sit, covered, for 14 minutes.

Drain the eggs and then plunge them into a large bowl of ice water. Refrigerate for 1 hour.

Crack and carefully peel the eggs and pat dry. Slice each egg in half lengthwise and remove the yolk to a medium bowl. Reserve the hard-cooked egg whites while you prepare the filling.

Mash the yolks to a fine crumb with a fork. Make sure there are no lumps. The best deviled eggs have a mousse-like filling. Use two forks to facilitate crumbing. Add enough mayonnaise to make a smooth paste. Season with the seasoned salt and red wine vinegar to taste. The filling should be tart, but not too tart. Use a small teaspoon to fill the halved egg whites with the egg yolk mousse. Garnish the mousse mixture with paprika.

Cover and refrigerate 1 hour.

Answer 2

Jenny's Deviled Eggs:

8 - 12 eggs
Good Mayonaise
Curry Powder
Sweet pickle relish
Hot Hungarian Paprika

Boil the eggs and let cool. Cut in half and scoop hardened yolks into bowl. Add at least 1/2 -3/4 cup good mayonaise (like Best Foods) and 1/2 tsp of Curry Powder. Add 1 tsp sweet pickle relish and mix well. Season with salt and pepper to taste and add more mayo if necessary. Put spoonfuls into cooked egg white shells and sprinkle with paprika. YUM

Answer 3

Cover eggs in water and boil for 15-20 minutes. Run under cold water until eggs are cool enough to handle. After removing the shells, Cut them in half. Place on a plate. Remove the yolks and put in a bowl. Mix with mayo, miracle whip, what ever mayonaisse you want. Also sprinkle in some paprika, not too much. I don't know the measurements, but you can taste it to see if there is enough. Also if it sticks together well enough to be placed back in the eggs. Just sppon mixture back into egss, or if you want to impress, fill a pastry bag with the mixture and use a large star tip and pipe into eggs. Finish with a small sprinkling of paprika on top.

Answer 4

INGREDIENTS

* 12 eggs
* 1 (4.5 ounce) can deviled ham
* 1 tablespoon spicy brown mustard
* 1/4 cup mayonnaise
* 1 pinch black pepper
* 24 slices black olives
* Paprika for sprinkling

DIRECTIONS

1. Place egg 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.
2. Cut eggs in half lengthwise, place the yolks into a mixing bowl, and set the whites aside. Mash the yolks with the deviled ham, mustard, mayonnaise, and black pepper. Spoon or pipe filling into egg white halves. Garnish each deviled egg with an olive slice, then sprinkle with paprika.

Answer 5

Easy Deviled Eggs:

15 min 5 min prep
3 servings
6 deviled eggs

3 large eggs, hard-cooked
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1 dash pepper

1. Cut eggs lengthwise into halves.
2. Slip out yolks and mash well with a fork.
3. Mix in remaining ingredients.
4. Fill whites with yolk mixture, heaping it up lightly.

Answer 6

this is the recipe my sister uses:

INGREDIENTS
6 eggs
1 teaspoon white vinegar
1 tablespoon mayonnaise
1/4 teaspoon prepared mustard
salt and pepper to taste
1 teaspoon paprika
2 leaves of lettuce
DIRECTIONS
Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

Answer 7

Put a dozen eggs in a large pot and cover them with water to about an inch above the eggs. Turn on high heat and bring them to a boil. As soon as they start to boil, immediately remove them from the heat, put on a tight fitting lid, and set your timer for 10 minutes. Don't disturb them at all.

When they're finished sitting, drain them and rinse with cold water until they're cool enough to handle. Peel them and cut into halves lengthwise. Take the yolks out (carefully) and put them in a bowl. Mash with a fork until very few lumps remain. Add enough mayonnaise and mustard to make them the right consistency. Mix in a tablespoon or so of sweet pickle relish and add salt and pepper to taste. Take a spoon and fill the eggs with the yolk mixture, really piling it on thick. Garnish with a sprinkle of paprika if desired.

Answer 8

First, you gather some eggs, some goat's blood, candles, and a dark cloak. Then, you go to the crossroads at midnight, put the eggs in the middle of the road, make a pentagram of the blood and pour some on the eggs, light the candles at the ends of the pentagram and mumble Hail, Satan! under your breath until the Devil appears... He may look like George Bush, but don't be scared.

Answer 9

Are you kidding? all you do is boil the eggs for 10 min. so they will have hard yokes let them get cold then peel the egg's take a sharp knife and cut in half get the yoke's out put them in a bowl and mix some mild muster and salad dressing or mayo together when it is well mixed put a spoonful in the cut egg were you took it from and cover them and refridge until you want them.

Answer 10

boil the eggs, when cool, peel and cut in half. scoop out all the egg yolk. mix the yolk with mayo, salt, pepper, paprika and any other spice you might want. i have heard of people using relish, mustard is good also. mix together and put back in halved eggs.