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.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
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.
You need Flash player to view videos
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
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1709
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
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.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!