Who has the best deviled egg recipe?? Help!!!!?!
scoop out yolks
mash yolks w/mayo not too much
1t of good Dijon mustard
sweet pickle relish
Lawry's and lemon pepper and fresh cracked pepper to taste
fill quart size plastic baggie w/ mixture and cut off one tip
squeeze into dry half's of eggs
sprinkle w/paprika
Answers: hard boiled eggs
scoop out yolks
mash yolks w/mayo not too much
1t of good Dijon mustard
sweet pickle relish
Lawry's and lemon pepper and fresh cracked pepper to taste
fill quart size plastic baggie w/ mixture and cut off one tip
squeeze into dry half's of eggs
sprinkle w/paprika
ma home brotha $Godd$
hard boiled eggs
scoop out yolks
mix yolks with yellow mustard, mayonaise, and pickle relish
replace yolks in egg white halves
sprinkle with paprika...and maybe a little salt.
Hope this helps.
i love my grandma's deviled egg recipe.
you boil the eggs and cut them in half.
you take the yolks out and put them in a bowl.
you mash up the yolks until they are very crumby.
then you add miracle whip. (you have to judge on this by how many eggs you are using. we just judge, so i can't really give you an exact amount).
then you cut up little pieces of celery, and add those (again, you have to judge by how much celery you want in).
then you just fill the eggs with the new filling you made.
we also usually sprinkle it with a little paprika on top.
hellmanns mainaise-paprica-celerysalt-pepper- a dash of viniger-and a pinch of oregono
Well ours I love.
hard boil eggs..
cut in half long ways...
scoop out yolks, put all in a bowl.
set white halves aside.
take a fork and smush up all of the yolks.
then use mayo or miracle whip and mustard to taste.
take a spoon and fill the white halves so they are a little over.
Sprinkle paprika on top. Then put in fridge until you are ready to serve.
This is the recipe that my mom has always used. I'm sorry that we don't have measures on the mayo and mustard, but it's just one of those things.
Whatever recipe you find, I hope its great.
this is the one ive always used its very basic but i always get the best compliments.
eggs of course
mayo
celery
shrimp (if you like)
paprika
i just mix the mayo and mustard in a bowl with a litle paprika and celeryfinely diced with the hardened egg yolks and a little salt and pepper. you can also subsitute adobo for the salt if you like for an extra kick of flavor. if you like srimp you can also add that. personally my family did not like it when i tried it. i ten scoop the mix back into the halved eggs and sprinkle a little more paprika for garnish. yo can also garnis with small pieces of fresh dilll. sorry i dont do measurements everything is always to tastein this italian family. good luck hope you like it.
This is the recipe my grandmother used to make, and I still make it and get 'rave reviews' for my deviled eggs ... and I am a grandmother, now, myself:
Hard boil one dozen eggs. Let them cool before peeling. Once the eggs are peeled, pick out the BEST eight eggs, and cut them in half lengthwise. Cut the others but you will not be using the whites, only the yolks. Carefully remove the yolks of all 12 eggs and put into a large bowl and mush them with a 'potato masher' ... when they are all well mushed, add 1 tablespoon of mustard and 1/4 cup of mayonnaise, and mix thoroughly. With a teaspoon, fill each of the 16 good halves to 'overflowing' but do not let the filling 'spill' out too much. Let them chill for an hour and the put paprika on the top before serving. My grandmother used to put freshly picked pieces of parsley on the plate to make them look nicer, and they were always the first thing to go at any event she took them to. Same with me, unless I tell my kids they can't have any, they're for the others ... then they last about ten minutes longer!
i just hard boil the eggs, cut them in half scoop the yolks all into a boil mash them up good, add mayo, a little mustard more for colour, salt and pepper you can also add some scallions or finely chopped celery, scoop the mixture into the egg halves and sprinkle paprika on the top
The really sweet thing about deviled eggs is that once you get past boiling peeling slicing & mashing the yolks-There ain't no receipe!!!! Just go with what tastes good. My personal fav is mustard, sweet pickle relish, mayo & hot sauce. My mother made sweet ones, added honey or maple syrup. My gramma made them with chopped tomatos, celery, & bell peppers, all chopped very fine of course. I've also had them with smoked salmon or lox (I've never understood the difference) My Ca. relatives mix in avacodo & sea salt.
This is what I like to put in mine after you boil, peel the eggs and cut them in half: Mixture of the yolks, Best Foods Mayonnaise, spicy brown mustard, Lawry's coarse ground garlic salt with parsley, lemon juice, and paprika or curry powder sprinkled on top. Sorry, I don't have measurements either. This is the one recipe that I throw in ingredients "that looks good". It is to your own taste.
My co-workers always ask me to make them whenever we have a potluck. I always have to make 2 platters!