Deviled Eggs Tried And True Recipes
CLASSIC DEVILED EGG RECIPE
This recipe also works great for making Egg Salad Sandwich filling. Perfect way to use up all those dyed Easter eggs.
Provided by Maria's Mom or who knows......
Categories Deviled Egg
Yield 24
Number Of Ingredients 11
Steps:
- Put the eggs in a medium-sized pot, cover them with water, and add baking soda to the water.
- Bring to a boil and boil eggs for 10 minutes.
- Remove from heat, drain hot water from the pot, and then fill with cold water.
- Let eggs cool completely before cutting in half and making the filling.
- When eggs are completely cooled, remove shells, rinse any residual shell residue off the eggs. Pat dry.
- Using a sharp knife, carefully cut eggs in half and softly remove the yolks. Place the yolks in a small mixing bowl. Repeat until all eggs are halved and all yolks are in the mixing bowl.
- Add the mayonnaise, parsley, vinegar, mustard, salt, pepper, and onion powder to the egg yolks. Mix with a fork until everything is well combined.
- Using a small spoon or piping bag, fill the egg whites with the yolk mixture.
- Sprinkle with paprika and additional parsley flakes, if desired.
- Place deviled eggs on your handy-dandy homemade deviled egg carrier, cover, and refrigerate until ready to serve.
- Enjoy!
DEVILED EGGS- TRIED AND TRUE
I am ALWAYS asked to bring the Deviled Eggs, these are the easiest to make, and truly taste the best. These are always the first to go at pot lucks, when others bring their version of DEs.
Provided by kchambers
Categories Brunch
Time 5m
Yield 12 halves
Number Of Ingredients 4
Steps:
- Cut eggs in 1/2.
- Remove yolks and mash.
- Blend with yolks the following: Thousand Island and mustard.
- (+/- the Thousand Island depending on preference - drier or wetter).
- top with paprika.
- chill and then serve.
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