Bettys Deviled Eggs Recipes

CLASSIC DEVILED EGGS

Classic Deviled Eggs image

Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 12

Number Of Ingredients 6

Ingredients

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired

Steps:

Cut eggs lengthwise in half. Slip out yolks and mash with fork.
Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g

TRADITIONAL SOUTHERN DEVILED EGGS

Traditional Southern Deviled Eggs image

A delicious Southern appetizer for your next meal.

Provided by Paula Deen

Time 12m

Yield 12

Number Of Ingredients 8

Ingredients

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

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. Makes 14 half eggs.

BETTY'S DEVILED EGGS

Betty's Deviled Eggs image

I can't believe no one has posted this original, oh-so-simple recipe. Although I have tried many deviled egg recipes that I loved, and have awarded 5 stars to at least one here, my husband always demands at least one batch of "the old way." This is from Betty Crocker's New Cookbook. Although I nearly always use mayonnaise, Miracle Whip and half-and-half are acceptable substitutes in a pinch.

Provided by evewitch

Categories Lunch/Snacks

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

6 hard-boiled eggs, peeled
3 tablespoons mayonnaise
1/2 teaspoon ground mustard (dry)
1/8 teaspoon salt
1/4 teaspoon pepper

Steps:

Cut eggs lengthwise in half, gently remove yolks, and place whites on a serving platter.
Mash yolks well with a fork.
Stir in mayonnaise, mustard, salt, and pepper.
Fill whites with egg yolk mixture.
Can be refrigerated up to 24 hours.

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