Susan Spungens Deviled Eggs Recipes

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SUNNY'S DEVILISH EGGS



Sunny's Devilish Eggs image

Provided by Sunny Anderson

Categories     appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 9

12 hard-boiled eggs
1/4 cup plus 2 teaspoons sour cream
2 teaspoons adobo sauce
8 pickled jalapenos, finely chopped, plus 1 tablespoon pickled jalapeno juice
Kosher salt
24 fresh cilantro leaves
1/2 teaspoon hot Hungarian paprika
2 tablespoons agave syrup
6 corn tortilla chips, crushed to bits

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.

SOUTHERN DEVILED EGGS



Southern Deviled Eggs image

A good combo of my mother's and my own deviled eggs over the years. I enjoy my deviled egg somewhat sweet but the condensed milk also gives the deviled egg mixture an unforgettable consistency with a nice shine!

Provided by Joy

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 25m

Yield 8

Number Of Ingredients 10

8 hard-cooked eggs, peeled and sliced in half lengthwise
2 tablespoons mayonnaise
1 teaspoon prepared yellow mustard
1 teaspoon spicy brown mustard
1 pinch ground black pepper
⅛ teaspoon distilled white vinegar
⅛ teaspoon white sugar
¼ teaspoon sweetened condensed milk, or more to taste
¼ teaspoon paprika for garnish
16 slices black olives

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.

Nutrition Facts : Calories 107 calories, Carbohydrate 1.2 g, Cholesterol 213.4 mg, Fat 8.4 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 114.8 mg, Sugar 0.8 g

TRADITIONAL SOUTHERN DEVILED EGGS



Traditional Southern Deviled Eggs image

This comes from Paula Deen's show Paula's Home Cooking, Episode: Southern Favorites ya'll! This is how I grew up eating deviled eggs. Simple, and delicious!

Provided by Sharon123

Categories     Potluck

Time 25m

Yield 14 deviled eggs

Number Of Ingredients 9

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
salt, to taste
pepper, to taste
paprika, for garnishing
sweet gherkin, sliced for garnishing
pimiento, for garnishing

Steps:

  • Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
  • Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper to taste.
  • Fill egg whites evenly with yolk mixture.
  • Garnish with paprika, pickles and pimentos.
  • Store covered in refrigerator. Enjoy!

Nutrition Facts : Calories 38.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 52.6, Carbohydrate 0.8, Sugar 0.6, Protein 3.2

SUSAN SPUNGEN'S DEVILED EGGS



Susan Spungen's Deviled Eggs image

Use medium-size eggs to make these picnic and party favorites so they are small enough to serve as hors d'oeuvres.

Provided by Martha Stewart

Categories     Deviled Egg Recipes

Number Of Ingredients 7

8 medium eggs
1 tablespoon Dijon mustard
1/4 cup mayonnaise
Coarse salt and freshly ground pepper
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon smoked paprika
1 tablespoon poppy seeds

Steps:

  • Place eggs in a saucepan; cover with cold water. Bring to a boil; cook 1 minute. Remove from heat, and cover; let stand 13 minutes. Drain, and place in cold water until cool. Peel eggs, and slice in half lengthwise; separate the yolks from the whites. Trim curve off whites so they won't wobble. Set aside.
  • Place yolks in a sieve set over a medium bowl; press through with a spoon. Mix in mustard and mayonnaise; season with salt and pepper. Fill egg-white halves with yolk mixture. Cover with plastic wrap; refrigerate up to 4 hours. Before serving, garnish each with either parsley, paprika, or poppy seeds.

SUNNY'S DEVILED EGGS



Sunny's Deviled Eggs image

Provided by Sunny Anderson

Time 30m

Yield 6 servings

Number Of Ingredients 8

6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 lemon, zested
2 teaspoons chopped pickled jalapenos
Kosher salt and freshly ground black pepper
1/4 cup chopped french-fried onions (recommended: French's)
Smoked paprika, for garnish

Steps:

  • Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat. Turn off the heat, cover and let sit in the hot water for 15 minutes. Immediately, drain and rinse under cold water. Peel the eggs, slice in half lengthwise and remove yolks to a bowl. Add the mayonnaise, mustard, lemon zest and pickled jalapenos to the yolks, using a fork to mash together and incorporate. Season with salt and pepper, to taste. Scoop the filling into the egg white pockets of each egg and sprinkle with onions and smoked paprika. Arrange on a serving platter and serve.

SOUTHERN DEVILED EGGS



Southern Deviled Eggs image

Make and share this Southern Deviled Eggs recipe from Food.com.

Provided by Leta8076

Categories     < 15 Mins

Time 10m

Yield 12 serving(s)

Number Of Ingredients 7

6 hard-boiled eggs, peeled and sliced in half,lengthwise
1/4 cup mayonnaise
1 teaspoon vinegar
3/4 teaspoon prepared mustard
1/8 teaspoon salt
1 dash white pepper
1/8 teaspoon Worcestershire sauce

Steps:

  • Carefully remove the egg yolks.
  • Mash with the back of a fork.
  • Add the mayonnaise, vinegar, mustard, salt, white pepper and Worcestershire sauce.
  • Stir until well blended.
  • Fill the egg halves with the yolk mixture.
  • Keep refrigerated until served.
  • Sprinkle with paprika for color if desired.

Nutrition Facts : Calories 39.1, Fat 2.7, SaturatedFat 0.8, Cholesterol 93.2, Sodium 59.4, Carbohydrate 0.3, Sugar 0.3, Protein 3.2

CLASSIC SOUTHERN DEVILED EGGS



Classic Southern Deviled Eggs image

This classic Southern recipe has been a favorite in my family for years. It combines the simplest ingredients, including sweet pickle relish, perfectly for a picnic, cookout, or family dinner.

Provided by FoodJunkie

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 15m

Yield 12

Number Of Ingredients 8

12 hard-boiled eggs, peeled and halved
¼ cup mayonnaise
3 tablespoons rice wine vinegar
3 tablespoons sweet pickle relish
3 tablespoons yellow mustard, or more to taste
1 tablespoon white sugar
¼ teaspoon cayenne pepper, divided
¼ teaspoon ground black pepper, divided

Steps:

  • Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork.
  • Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 3.3 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 162.2 mg, Sugar 2.8 g

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