Deviled eggs are always a favorite, whether served as an appetizer, a snack or anytime.
Cut eggs in half lengthwise. Remove egg yolks; place yolks into small bowl. Place egg whites into low rimmed bowl; set aside.
Mash yolks with fork; stir in mayonnaise and mustard until well mixed.
Spoon egg yolk mixture evenly into egg white shells; sprinkle with paprika. Cover; store refrigerated.
Variation: Ham Salad Deviled Eggs. Omit mustard, paprika and 1 tablespoon mayonnaise. Cut eggs and break up egg yolks as described above. Add 1/3 cup finely chopped cooked ham, 2 tablespoons mayonnaise and 1 tablespoon sweet pickle relish; mix well. Spoon egg yolk mixture evenly into egg white shells. Cover; refrigerate up to 8 hours. Just before serving, garnish with chopped parsley, if desired. 12 servings
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Dietary Fiber: 0g
I like the devilled eggs recipe.
This is exactly how I make Deviled Eggs, in my humble opinion they don't need anything else.
love them this way. yummy
Our family makes deviled eggs at least once a week. We pull out the 24 cup plate for the holidays.Each of us has a favorite recipe, but all share one concept: Deviled means heat so all have some form of hot pepper. Even a dash of tabasco would improve these recipes. And, don't forget to use Mexican paprika because it opens the pores on the roof of the mouth. You might enjoy our St. Patty Day version: We add bits of diced ham, muenster cheese, and green food coloring for our "Green Eggs and Ham, Sam". We created it for Sam when was four, twenty years ago. Your recipe says "spoon" in the filling, but your picture does it the right way by using a fluted frosting bag. I always prefer Land O' Lakes so will look for your eggs, but I haven't seen them in my local Giant.
As previous rater said, I usually add some pickle relish and some of the liquid from the relish. But for really fantastic deviled eggs, add 4 pieces of crumbled bacon per 1 doz. eggs...de-e-e-e-licious!
This is nothing more than egg salad. A true deviled egg has many more ingredients in it than this and has a spicy quality to them.My recipe includes the following:Sugar or Sugar SubstituteWhite VinegarWorcestershire SauceBrown MustardDry MustardSalt & PepperHorseradish SauceGarlicPaprika on TopIt is the amount of dry mustard that you use that decides how "HOT" they are.
Easy and fast to do, tastes very good.
It needs a little zip to it like some sweet pickle juice and a tab of white vinegar. I added the above to mine and WOW all gone, Try it. I am a big fan of Land O Lales products as I am a farm girl. Love your recipes
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1709
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