Mama Vis Deviled Eggs Recipes

EASY DEVILED EGGS

Easy Deviled Eggs image

This classic and easy deviled egg recipe is great potlucks, parties, and holiday dinners.

Provided by Dana

Time 15m

Number Of Ingredients 8

Ingredients

6 eggs
2 tablespoons mayonnaise
1 1/2 teaspoon mustard
1 3/4 teaspoon sugar
1 teaspoon apple cider vinegar
1/8 teaspoon salt
Dash of pepper
Paprika for garnish, optional

Steps:

After boiling eggs for 10 minutes, place them in ice cold water until cool to the touch.
Carefully take shells off of the eggs.
Slice eggs lengthwise and then spoon out yolks.
In a small bowl, mash yolks then add mayonnaise and mustard. Mix well.
Add in remaining ingredients one at a time, making sure to blend well.
Either spoon filling back into eggs or use a piping bag and tip to fill eggs.

Nutrition Facts : Calories 55 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 78 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

MAMA'S DEVILED EGGS

Mama's Deviled Eggs image

The bacon in this recipe really makes these creamy deviled eggs stand out. We couldn't stop going back for more!

Provided by Eva Marion

Categories Other Appetizers

Time 40m

Number Of Ingredients 10

Ingredients

12 large eggs
1/2 c mayonnaise
2 Tbsp yellow mustard
6 slice bacon
1 small onion
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 tsp apple cider vinegar
1/4 tsp smoked paprika

Steps:

1. Boil eggs, cool and peel. Split eggs lengthwise and put egg yolks in a large separate bowl. Place egg whites on serving dish and set aside.
2. Mash egg yolks with a fork in large bowl. Mince onions so they are very small pieces. Fry bacon so it is extra crispy, drain off excess grease and set aside to cool. Crush bacon.
3. Add onions and bacon to egg yolks and stir well. Add wet and dry ingredients to egg mixture and mix well. Taste to see if enough salt - easier to add some than to take away.
4. Two ways to stuff the egg whites: straight from the bowl with a spoon or you can transfer the egg mixture to a zip lock bag, cut off the tip and pipe it into the egg whites. Either way, once filled, place into the refrigerator for 30 minutes to chill before serving.

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