Dees Plain Old Deviled Eggs Recipes

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OLD FASHION DEVILED EGGS



Old Fashion Deviled Eggs image

Make and share this Old Fashion Deviled Eggs recipe from Food.com.

Provided by drhousespcatcher

Categories     Potluck

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

6 large eggs
2 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
1 dash pepper
paprika

Steps:

  • Place eggs in single layer in saucepan and cover with 3 inches water. Bring to boil, cover and remove from heat.
  • Let stand 15 minutes. Drain and fill pan with cold water. Peel eggs under cold, running water.
  • Halve eggs lengthwise and scoop yolks into mixing bowl.
  • Add mayonnaise, pickle relish, mustard, salt and pepper. Mash thoroughly.
  • Use spoon or pastry bag to fill egg halves with yolk mixture.
  • Garnish with paprika. Chill.

DELICIOUS DEVILED EGGS



Delicious Deviled Eggs image

From holiday parties to warm weather barbeques and potluck suppers, these classic deviled eggs will spice up any occasion.

Provided by Food Network

Categories     appetizer

Time 10m

Yield Makes 6 (2 halves) servings

Number Of Ingredients 6

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon seasoned salt
McCormick® Paprika

Steps:

  • 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  • 2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
  • 3. Refrigerate 1 hour or until ready to serve.
  • Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

SIMPLE DEVILED EGGS



Simple Deviled Eggs image

The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.

Provided by Suzanne EE

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 9

6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon white sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
½ teaspoon salt
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1 pinch paprika, or to taste
Calories327.5 calories
Carbohydrate4.7 g
Cholesterol563.2 mg
Fat26 g
Fiber0.4 g
Protein19.3 g
SaturatedFat6.3 g
Sodium902.3 mg
Sugar3.7 g

Steps:

  • Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 12

Number Of Ingredients 6

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired
Calories60
Carbohydrate0 g
Cholesterol95 mg
Fat1/2
Fiber0 g
Protein3 g
SaturatedFat1 g
ServingSize1 Serving
Sodium75 mg
Sugar0 g
TransFat0 g

Steps:

  • Cut eggs lengthwise in half. Slip out yolks and mash with fork.
  • Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

DEVILED EGGS



Deviled Eggs image

These deviled eggs are made with Miracle Whip® instead of mayo.

Provided by Barbara

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Yield 8

Number Of Ingredients 5

8 eggs
½ teaspoon prepared mustard
1 tablespoon creamy salad dressing (such as Miracle Whip®), or as needed
salt and pepper to taste
1 pinch paprika
Calories77.3 calories
Carbohydrate0.7 g
Cholesterol186.6 mg
Fat5.5 g
Fiber0.1 g
Protein6.3 g
SaturatedFat1.6 g
Sodium88.3 mg
Sugar0.6 g

Steps:

  • Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool in ice water.
  • Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
  • Refill each egg half with the yolk mixture and sprinkle with paprika.

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