Granny Eldas Deviled Eggs Recipes

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GRANNY ELDA'S DEVILED EGGS



Granny Elda's Deviled Eggs image

I have tried several of the highly rated recipes here at Recipezaar but so far nothing has beaten the taste and texture of my late grandmother's recipe for deviled eggs. I hope you'll try these and see if you don't love them as much as I do. *Be sure to boil your eggs for a full 15 minutes in rapidly boiling water (no salt added) and the shells will slide right off after they cool.

Provided by The Big Cheese

Categories     < 30 Mins

Time 30m

Yield 24 halves

Number Of Ingredients 7

1 dozen egg
4 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons sweet pickle relish
2 teaspoons minced onions
paprika, if desired (to garnish)

Steps:

  • Hard boil the eggs for 15 minutes in boiling water. Remove water and allow eggs to cool completely before peeling shells. Slice lengthwise and remove yolks into a small bowl. Mash yolks with a fork.
  • Add remaining ingredients, blending well. Put mixture into a pastry bag with a large decorative tip and pipe into egg whites. Sprinkle with paprika if desired.
  • Refrigerate until ready to serve.

ULTIMATE DEVILED EGGS



Ultimate Deviled Eggs image

Provided by Nancy Fuller

Categories     side-dish

Time 1h55m

Yield 12 servings

Number Of Ingredients 17

12 large eggs
1/3 cup mayonnaise
1/4 cup Pickled Shallots, chopped, recipe follows, plus more for garnish
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
3 gherkins, finely chopped
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
4 slices bacon, cooked and chopped, plus more for garnish
1 scallion, white part finely minced and green part thinly sliced
Kosher salt and freshly ground black pepper
1/2 teaspoon paprika
1/2 cup rice wine vinegar
1/4 cup sugar
2 teaspoons salt
1/2 teaspoon coriander seeds
5 small shallots, peeled and thinly sliced into rings

Steps:

  • Place the eggs in a large saucepan and cover completely with cool water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath.
  • Peel the eggs, then halve lengthwise. Remove the yolks and place them in a bowl. Add the mayonnaise, Pickled Shallots, gherkins, mustard and vinegar, and use a fork to mash the ingredients together until smooth. Alternatively, use a food processor. Add the chives, parsley, bacon, scallion whites and some salt and pepper.
  • Transfer the filling to a piping bag fitted with a medium round tip or a resealable plastic bag with one corner of the bag snipped off. Pipe the filling into the egg whites, then top each with scallion greens, pickled shallots, some paprika and a sprinkle of bacon.
  • Place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil.
  • Place the shallots in a medium heatproof bowl and pour the hot liquid over the top. Cool to room temperature, and then cover and refrigerate for 1 hour.

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

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

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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