Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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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 bowl. Place egg whites aside.
Mash yolks with fork. Add mayonnaise and mustard; mix well.
Place egg yolk mixture into pastry bag fitted with metal tip.
Pipe mixture evenly into egg whites; sprinkle with paprika. Cover; refrigerate until serving time or up to 24 hours.
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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
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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