Sunnys Deviled Eggs Recipes

SUNBURST DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place 4 in medium bowl. Refrigerate remaining yolks for other use. Add fat free cream cheese and dressing to yolks in bowl; mix well. Stir in carrots.
• Spoon into centers of egg whites.
• Refrigerate 30 min.

SOUTHERN DEVILED EGGS

Steps:

• Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.

SUNNY'S DEVILISH EGGS

Steps:

• Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
• In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.

EASY BUNNY DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
• Spoon yolk mixture into egg whites.
• Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears.
• Decorate eggs with radishes, olives and chives as shown in photo.

SUN-DRIED TOMATO DEVILED EGGS

Steps:

• Hard boil the eggs.
• Let cool, then peel and halve eggs lengthwise.
• Set aside white halves on a plate and transfer yolks to a medium mixing bowl.
• Mash yolks with mayonnaise, sour cream, tomato paste, shallots, mustard, hot pepper sauce, salt and pepper to taste.
• Spoon filling into egg halves evenly, mounding slightly.
• Store refrigerated in an airtight container.
• If you want, for a dinner party and a fancier presentation, use a pasty bag fitted with a star tip and pipe yolk mixture into the eggs decoratively.

JENNY'S DEVILED EGGS

Steps:

• Place eggs in a single layer in a large pot. Put just enough cold water in the pot to cover the eggs. Bring to a rapid boil. Remove from burner and cover and let sit in hot water for 20 minutes.
• Drain eggs and remove shell under cold water.
• Cut the boiled egg in half lengthwise and remove the yolks and place yolks in a mixing bowl.
• Reserve your egg halves on an egg tray or platter.
• Combine all ingredients EXCEPT dill relish with an electric mixer, blender or processor. Stir in the relish.
• Either spoon the mixture into the egg whites or pipe it in using a pastry bag or place in a ziploc baggie and snip a corner and squeeze into egg white. Garnish with Paprika, parsley or anything else you like.