Dees Plain Old Deviled Eggs

DEES PLAIN OLD DEVILED EGGS



Dees Plain Old Deviled Eggs image

James loves these. I just put a bunch of this and a little of that, and yes, I make more than 4, lol, but the recipe tells you about how much of each you put in.

Recipe From food.com

Provided by Dienia B.

Categories     < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients: 8

4 hard-boiled eggs
1/4 teaspoon salt
1/2 teaspoon mustard
1/8 teaspoon pepper
4 tablespoons mayonnaise
2 teaspoons pickle relish
1/2 teaspoon paprika
1/2 teaspoon paprika (to garnish)

Steps:


OLD FASHION DEVILED EGGS



Old Fashion Deviled Eggs image

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

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.


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.

Recipe From bettycrocker.com

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.


CLASSIC DEVILED EGGS



Classic Deviled Eggs image

These classic deviled eggs from Food Network are perfect for your next party.

Recipe From foodnetwork.com

Provided by Mary Nolan

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients: 7

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Steps:

  • Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  • Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.


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.

Recipe From allrecipes.com

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.


DEVILED EGGS



Deviled Eggs image

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

Recipe From allrecipes.com

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.


CLASSIC SAVORY DEVILED EGGS



Classic Savory Deviled Eggs image

Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.

Recipe From allrecipes.com

Provided by Jeff Sikes

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 10m

Yield 6

Number Of Ingredients: 8

6 hard-cooked eggs, halved
¼ cup mayonnaise
1 teaspoon rice wine vinegar
½ teaspoon chopped fresh dill
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
⅛ teaspoon salt
12 sprigs fresh dill
Calories138.8 calories
Carbohydrate1 g
Cholesterol189.5 mg
Fat12.3 g
Protein6.4 g
SaturatedFat2.6 g
Sodium191.7 mg
Sugar0.5 g

Steps:

  • Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.


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.

Recipe From foodnetwork.com

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.


CLASSIC DEVILED EGGS



Classic Deviled Eggs image

An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.

Recipe From allrecipes.com

Provided by Kristina

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 12

Number Of Ingredients: 8

6 large eggs
1 cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped red onion
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon white vinegar
1 pinch paprika, or to taste
Calories171.5 calories
Carbohydrate1.6 g
Cholesterol100 mg
Fat17.1 g
Fiber0.1 g
Protein3.4 g
SaturatedFat3 g
Sodium172.6 mg
Sugar0.6 g

Steps:

  • Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
  • Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
  • Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.




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  1. Boil, steam or pressure cook your eggs. I made my eggs in my pressure cooker, this is my favorite way to make hard boiled eggs as they peel so easily. To make them add 1 cup of water to your pressure cooker, place your eggs in a steaming basket and cook on low pressure for 12 minutes. NPR (natural pressure release) for 6 minutes and then let out the remaining steam. Place in an ice water bath for 5 minutes before peeling.
  2. Boil, steam or pressure cook your eggs. I made my eggs in my pressure cooker, this is my favorite way to make hard boiled eggs as they peel so easily. To make them add 1 cup of water to your pressure cooker, place your eggs in a steaming basket and cook on low pressure for 12 minutes. NPR (natural pressure release) for 6 minutes and then let out the remaining steam. Place in an ice water bath for 5 minutes before peeling.
  3. Slice your eggs in half lengthwise and remove the yolks carefully. Place yolks into small mixing bowl and add the remaining ingredients, except the paprika. Smash everything together and then mix until well blended.
  4. Place mixture into a piping bag or a sandwich baggie with a corner cut off and pipe into the egg whites. Garnish with the McCormick® paprika and enjoy!
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