Recipe for deviled eggs.?!
Answers: i have 13 eggs cooked and ready to be deviled. i have mayonaise, mustard, relish, and paprika...maybe some red onion. what is a recipe I can use to put these together.
Just double this amount for the eggs you have ...............delicious
6 Eggs, hard boiled and shelled
4 tbsp Mayonnaise
1 tsp Dijon Mustard
Salt and Freshly Ground Pepper
Fresh Parsley
Slice the eggs in half lengthwise.
Remove the yolks and mash them with the mayonnaise, mustard, until smooth and velvety.
Add salt and pepper to taste.
Place equal amounts into hollows of each egg half.
Garnish with chopped parsley
My moms classic deviled eggs are a squeeze of mayo to taste, same with mustard, which she uses a squirt of both yellow and dijon, salt and pepper, and a tsp of vinegar. Paprika on top and there you have it. I just made them yesterday and they can't be beat.
I would also use a bit of mustard and some cider vinegar. Dried parsley adds eye appeal. Use the paprika as a garnish. Sorry, no recipe, but you can't go wrong as long as you don't over moisten the yolks.
slice the eggs long ways take out the yoke..place yoes in a bowl..add mayo till moist..ad 1/2 teaspoon of mustard..a dash or 2 of onion powder or a tablespoon of finley choped onion..mix all of this till smooth..fill halfs of egg..then sprinkle
with paprika
Use the egg filling with mayo, a little mustard to taste, and salt and pepper. If you like vinegar you could add a dash but I prefer it without.
Deviled Eggs
6 hard cooked eggs
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3 tablespoons mayonnaise
Cut peeled eggs lengthwise into halves. Slip out of yolks; mash with a fork. Mix in salt, mustard, pepper, and mayonnaise. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate no longer that 24 hours.
6 servings
I have done this same recipe with a dozen eggs and it has worked out great.
Good luck. I don't have any small children anymore, so I am envious of you for this.
Skip the relish, makes the yoke runny - also skip onion. Add a little sugar. Sprinkle top of filled egg whites with paprika.
Refridgerate - put several tooth picks in eggs and cover with saran wrap to keep chilled. The toothpicks will hold saran wrap up - also can put yoke mixture in cake decorating tube with star tip to make a design.
Happy Easter!
Deviled Eggs
INGREDIENTS
8 eggs
1/2 teaspoon prepared mustard
1 tablespoon creamy salad dressing
salt and pepper to taste
1 pinch paprika
DIRECTIONS
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool.
Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
Refill each egg half with the yolk mixture and sprinkle with paprika
Creamy Deviled Eggs
INGREDIENTS
12 eggs
1/3 cup Ranch-style salad dressing
1/2 (8 ounce) package cream cheese, softened
1/2 cup chopped onion
1 dill pickle, finely chopped
DIRECTIONS
Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.
Cajun Deviled Eggs
INGREDIENTS
6 eggs
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
DIRECTIONS
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.
Bacon-Cheddar Deviled Eggs
INGREDIENTS
12 hard-cooked eggs
1/2 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded Cheddar cheese
1 tablespoon honey mustard*
1/4 teaspoon pepper
DIRECTIONS
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff into egg whites. Refrigerate until serving.
As a substitute for honey mustard, combine ? tablespoons Dijon mustard and ? tablespoons honey.
April's Deviled Eggs
INGREDIENTS
4 eggs
1 tablespoon prepared mustard
1 tablespoon mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 pinch paprika, for garnish
DIRECTIONS
Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.