Deviledeggsbymarlborocountrycookbook Recipes

DEVILED EGGS BY MARLBORO COUNTRY COOKBOOK

Deviled Eggs by Marlboro Country Cookbook image

This recipe is taken from the Marlboro Country Cookbook and is absolutely fantastic. I'm usually the "Deviled Egg" girl for the holidays.

Provided by msdoolittle

Categories Christmas

Time 1h

Yield 24 Deviled Eggs

Number Of Ingredients 8

Ingredients

12 large hard-cooked eggs
1/2 cup mayonnaise (I use Miracle Whip)
2 teaspoons sweet pickle juice (Dill can be used)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne

Steps:

Peel Eggs.
Cut in half lengthwise.
Remove yolks and put into small bowl and mash (I put them in a gallon sized zip lock and squish).
Add remaining ingredients and mix (squish) well.
Spoon (or cut corner off zip lock and pipe) filling into the whites.
Refrigerate until serving.

THE BEST DEVILED EGGS

The Best Deviled Eggs image

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 7

Ingredients

12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling

Steps:

Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

SIMPLY THE BEST DEVILED EGGS

Simply the Best Deviled Eggs image

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

Ingredients

15 jumbo eggs
¾ cup cooked and chopped bacon, divided
⅓ cup minced onion
3 tablespoons dill pickle relish
3 tablespoons mayonnaise
2 teaspoons prepared yellow mustard
2 teaspoons bacon drippings
1 pinch salt and ground black pepper
1 teaspoon paprika

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

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