Dads Favorite Deviled Eggs Recipes
FAVORITE DEVILED EGGS
I found this recipe in a church cookbook many years ago. A colorful platter of deviled eggs is always well received at get-togethers or other special occasions. I delight in sharing this recipe because it's easy to make, delicious and different!
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 25 appetizers.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients until blended. Shape into 1-in. balls. Roll cheese. Cover and refrigerate until serving.
Nutrition Facts : Calories 177 calories, Fat 15g fat (6g saturated fat), Cholesterol 180mg cholesterol, Sodium 216mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.
MOM & DAD DEVILED EGGS
My Mom & Dad have been making deviled eggs like this for as long as I can remember! I recommend using recipe #385136 to cook the eggs to begin with. If you don't like Miracle Whip use mayonnaise, but then it won't be my Mom & Dad's recipe. This was posted merely for our family to achieve the same deviled egg taste we grew up with, and everyone in our family loves.
Provided by AcadiaTwo
Categories Very Low Carbs
Time 20m
Yield 6 half eggs, 3 serving(s)
Number Of Ingredients 3
Steps:
- Cut hard-boiled eggs in half length wise.
- Gently scoop yolks out into a mixing bowl. Set aside egg whites.
- Add whatever to yolks and mix thoroughly. (I use a hand mixer).
- Place mixture in a piping bag and fill the egg whites where the yolk was removed.
- Sprinkle cayenne pepper on top of egg yolk mixture. Enjoy!
SIMPLY THE BEST DEVILED EGGS
This is my favorite deviled eggs recipe. Its simplicity makes it so good.
Provided by ctrit
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water. Cool under cold running water; peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl.
- Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork; keep the yolks chunky. Stir in salt and black pepper.
- Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 1.5 g, Cholesterol 308.4 mg, Fat 13.2 g, Fiber 0.2 g, Protein 11.7 g, SaturatedFat 3.8 g, Sodium 275 mg, Sugar 0.9 g
DAD'S FAVORITE DEVILED EGGS
I can't remember a summer picnic or party without deviled eggs made with Miracle Whip salad dressing. These are an all-time favorite for everyone, they are sure to enjoy them!!
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over mediun-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel. (for easy peeling, place the cool egg in a pan of cold water for 10 minutes before cracking.)
- Slice the eggs in half lengthwise. Carefully remove the yolks from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt and pepper. Using a fork, mix until well blended.
- Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.
- FOR DEVILED EGGS RANCHERO: In a bowl, combine the yolks with 1/2 cup mayonnaise, 1/4 drained chunky hot salsa, 1/4 cup finely shredded Monterey Jack pepper or sharp Cheddar cheese, 2 Tbps. finely chopped fresh cilantro and salt and ground black pepper to taste. Refill the egg whites. Garnish each with a dolop of guacamole and a sprinkling of finely minced fresh chives.
- FOR DEVILED CAVIAR EGGS: For this adult version, in a bowl, combine the yolks with 1/4 cup mayonnaise, 1 teaspoons Dijon mustard, 2 teaspoons fresh lemon juice, 1 tablespoons finely minced fresh parsley, 2 tsp, minced fresh chives, 1/8 teaspoons hot pepper sauce, and 2 oz. caviar. Mix until blended. Season to taste with salt and ground black pepper. Refill the egg whites. Garnish each with a tiny dollop of sour cream and a dab of caviar, serve with champagne.
Nutrition Facts : Calories 99.9, Fat 6.5, SaturatedFat 2, Cholesterol 220.6, Sodium 242, Carbohydrate 3, Fiber 0.1, Sugar 1.9, Protein 7
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