Amish Style Deviled Eggs Recipes

SWEET DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water and place in a bowl of ice water. Peel.
• Slice eggs in half lengthwise. Remove yolks and transfer to a bowl; mash with a fork or pastry blender until yolks resemble powder. Stir mayonnaise, sugar, honey mustard, vinegar, salt, and pepper into yolks until smooth. Spoon yolk mixture into the egg whites and lightly sprinkle with paprika. Chill before serving.

AMISH POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

DEVILED EGGS

Steps:

• In a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs.
• Bring the pot to a boil, stirring occasionally to balance the yolks, cover, and remove from the heat. Let sit for 14 minutes.
• While the eggs are cooking, prepare an ice-water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes.
• Peel the eggs under water and pat dry with a paper towel. Using a sharp knife, halve the eggs and gently remove the cooked yolks to a medium bowl using a small spoon. Set the egg whites aside.
• To the yolks, add the mayonnaise, mustard, apple cider vinegar, and salt. Mash the yolks with a fork. Whisk to combine (or use a handheld mixer).
• Spoon or pipe the yolk mixture into each of the egg white wells. Sprinkle paprika and chives over eggs and serve immediately. If making ahead, keep refrigerated until ready to serve.

AMISH-STYLE DEVILED EGGS

Steps:

• 1. Boil water in a large pan, then turn off heat. Carefully prick end of each eggshell and lower into hot water. Cover pan and let stand for 20 minutes.
• 2. Pour out water, then rinse eggs is very cold water. Roll eggs on counter and peel.
• 3. Cut eggs in half and take out yolks. Mash yolks together with a fork. Add mayonnaise, mustard, olives, salt and pepper. Adjust seasonings to taste. Fill egg whites with yolk mixture.