Momdaddeviledeggs Recipes

MY MOM'S DEVILED EGGS

My Mom's Deviled Eggs image

I got this recipe from my mom. I don't know where she got it from. The key is the celery salt. The amounts are approximate as Mom always "eye-balled" everything.

Provided by NebraskaGirl

Categories Lunch/Snacks

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 5

Ingredients

12 hard-boiled eggs, peeled
2 tablespoons prepared mustard
1/4 cup Miracle Whip
1/8 teaspoon celery salt, to taste
paprika

Steps:

Cut hard boiled eggs in half lengthwise and remove yolks.
In a separate bowl mix yolks, mustard, Miracle Whip and celery salt into a fine paste.
Fill egg whites with yolk mixture.
Sprinkle with paprika.
Chill at least 2 hours.

MOM & DAD DEVILED EGGS

Mom & Dad Deviled Eggs image

My Mom & Dad have been making deviled eggs like this for as long as I can remember! I recommend using recipe #385136 to cook the eggs to begin with. If you don't like Miracle Whip use mayonnaise, but then it won't be my Mom & Dad's recipe. This was posted merely for our family to achieve the same deviled egg taste we grew up with, and everyone in our family loves.

Provided by AcadiaTwo

Categories Very Low Carbs

Time 20m

Yield 6 half eggs, 3 serving(s)

Number Of Ingredients 3

Ingredients

3 large eggs (hard boiled)
3 teaspoons Miracle Whip (optional)
cayenne pepper (optional)

Steps:

Cut hard-boiled eggs in half length wise.
Gently scoop yolks out into a mixing bowl. Set aside egg whites.
Add whatever to yolks and mix thoroughly. (I use a hand mixer).
Place mixture in a piping bag and fill the egg whites where the yolk was removed.
Sprinkle cayenne pepper on top of egg yolk mixture. Enjoy!

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.

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

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