Grandpacooleysangrydeviledeggs Recipes

CLASSIC DEVILED EGGS RECIPE BY TASTY

Classic Deviled Eggs Recipe by Tasty image

Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves

Provided by Vaughn Vreeland

Categories Appetizers

Time 30m

Yield 24 servings

Number Of Ingredients 8

Ingredients

12 eggs
½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon relish
1 teaspoon salt
1 teaspoon pepper
paprika
1 tablespoon fresh parsley leaves

Steps:

Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
Enjoy!

Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

GRANDPA COOLEY'S ANGRY DEVILED EGGS

Grandpa Cooley's Angry Deviled Eggs image

From America's Best Lost Recipes Cookbook, pg. 7. These deviled eggs are spicy & full of horseradish. A different taste for deviled eggs.

Provided by NELady

Categories < 60 Mins

Time 40m

Yield 24 Filled Egg Halves, 10-12 serving(s)

Number Of Ingredients 10

Ingredients

12 large eggs
1/4 cup mayonnaise
2 -3 tablespoons prepared horseradish
2 teaspoons yellow mustard
2 teaspoons sugar
1 teaspoon white vinegar
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon salt
paprika, for garnish

Steps:

Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Meanwhile, fill a medium bowl with 1 quart of water and a dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Using a slotted spoon, transfer the eggs to the ice water and let cool for 5 minutes.
Peel the eggs and slice them in half length-wise. Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl.
Add the remaining ingredients (except for the paprika), and mash the mixture against the sides of the bowl until smooth.
Arrange the whites on a serving platter and fill with the yolk mixture. Sprinkle with paprika and serve.

Nutrition Facts : Calories 114.6, Fat 7.8, SaturatedFat 2.2, Cholesterol 224.7, Sodium 264.1, Carbohydrate 3.1, Fiber 0.1, Sugar 1.7, Protein 7.7

GRANDMA'S DEVILED EGGS

Grandma's Deviled Eggs image

Everyone loves Grandma's eggs, but getting the recipe on paper can sometimes be quite a job. Well, here it is! Thanks Joanne Higgins-aka Grandma. Here's a hint-better make 2 dozen, 1 doesn't go to far in our family.

Provided by Tandy Higgins

Categories < 30 Mins

Time 25m

Yield 24 eggs

Number Of Ingredients 5

Ingredients

1 dozen egg, boiled
1 tablespoon mustard
2 tablespoons white vinegar
3 tablespoons sugar
1/3 cup Miracle Whip

Steps:

Hard boil eggs and peel. To make eggs peel easier I peel them while they are still hot under cold running water. Cut eggs in half lengthwise and remove egg yolks.
Combined rest of ingredients together. Add eggs to mixture and beat with mixer until smooth.
Stuff egg yolk mixture back into egg white halves. Sprinkle with paprika if desired.

Nutrition Facts : Calories 39.1, Fat 2.2, SaturatedFat 0.7, Cholesterol 93.1, Sodium 37.9, Carbohydrate 1.8, Sugar 1.8, Protein 2.8

THE PERFECT DEVILED EGGS

The Perfect Deviled Eggs image

Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!

Provided by NicoleMcmom

Time 15m

Yield 12

Number Of Ingredients 9

Ingredients

12 large hard-boiled eggs, peeled
⅓ cup mayonnaise
1 tablespoon pickle relish
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground paprika

Steps:

Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g

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