Momdaddeviledeggs Recipes

MAMA'S DEVILED EGGS

Steps:

• 1. Boil eggs, cool and peel. Split eggs lengthwise and put egg yolks in a large separate bowl. Place egg whites on serving dish and set aside.
• 2. Mash egg yolks with a fork in large bowl. Mince onions so they are very small pieces. Fry bacon so it is extra crispy, drain off excess grease and set aside to cool. Crush bacon.
• 3. Add onions and bacon to egg yolks and stir well. Add wet and dry ingredients to egg mixture and mix well. Taste to see if enough salt - easier to add some than to take away.
• 4. Two ways to stuff the egg whites: straight from the bowl with a spoon or you can transfer the egg mixture to a zip lock bag, cut off the tip and pipe it into the egg whites. Either way, once filled, place into the refrigerator for 30 minutes to chill before serving.

MOM & DAD DEVILED EGGS

Steps:

• Cut hard-boiled eggs in half length wise.
• Gently scoop yolks out into a mixing bowl. Set aside egg whites.
• Add whatever to yolks and mix thoroughly. (I use a hand mixer).
• Place mixture in a piping bag and fill the egg whites where the yolk was removed.
• Sprinkle cayenne pepper on top of egg yolk mixture. Enjoy!

DAD'S FAVORITE DEVILED EGGS

Steps:

• Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over mediun-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel. (for easy peeling, place the cool egg in a pan of cold water for 10 minutes before cracking.)
• Slice the eggs in half lengthwise. Carefully remove the yolks from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt and pepper. Using a fork, mix until well blended.
• Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.
• FOR DEVILED EGGS RANCHERO: In a bowl, combine the yolks with 1/2 cup mayonnaise, 1/4 drained chunky hot salsa, 1/4 cup finely shredded Monterey Jack pepper or sharp Cheddar cheese, 2 Tbps. finely chopped fresh cilantro and salt and ground black pepper to taste. Refill the egg whites. Garnish each with a dolop of guacamole and a sprinkling of finely minced fresh chives.
• FOR DEVILED CAVIAR EGGS: For this adult version, in a bowl, combine the yolks with 1/4 cup mayonnaise, 1 teaspoons Dijon mustard, 2 teaspoons fresh lemon juice, 1 tablespoons finely minced fresh parsley, 2 tsp, minced fresh chives, 1/8 teaspoons hot pepper sauce, and 2 oz. caviar. Mix until blended. Season to taste with salt and ground black pepper. Refill the egg whites. Garnish each with a tiny dollop of sour cream and a dab of caviar, serve with champagne.

MOM'S DEVILED EGGS

Steps:

• After eggs are boiled and shelled, cut in half lengthwise.
• Place the yolks in a small mixing bowl.
• Place the whites in an egg holder.
• Smash the yolks with a fork.
• Mix the mayo, vinegar and mustard with the yolks until smooth.
• Fill pastry press with yolk mixture and fill each egg white with mixture.
• Sprinkle with paprika (optional).
• Refrigerate until serving.

MY MOM'S DEVILED EGGS

Steps:

• Boil eggs to hard-boiled stage.
• Rinse in cold water, cool and peel.
• While eggs are boiling, make sauce.
• Combine mayo, sugar and mustard and stir until smooth.
• Refrigerate, and don't be worried if sauce still has sugar crystals.
• When ready to assemble, slice eggs in half, scoop out yolks and mash.
• Take sauce out of fridge and stir again.
• Now it should be smooth.
• Mix sauce with mashed egg yolks.
• But don't use all at once.
• May have to add a little more until the right consistency.
• Start with 1/2 of the sauce and add more a little at a time as needed.
• Spoon into egg whites and sprinkle with paprika for garnish.