Tres Deviled Delightful Eggs Recipes
EASY DEVILED EGGS
After wondering how to make deviled eggs for years, I stumbled across this recipe. It comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 114 calories, Fat 9g fat (2g saturated fat), Cholesterol 214mg cholesterol, Sodium 293mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
TRE'S DEVILED & DELIGHTFUL EGGS
This is an all time favorite recipe I follow when preparing deviled eggs. Thought I'd post it here for all my friends and family.
Provided by Chief Teer
Categories < 60 Mins
Time 1h
Yield 18 eggs, 18 serving(s)
Number Of Ingredients 9
Steps:
- Split hard boiled eggs length wise and put yokes into a separate bowl and plate the whites.
- Mix all remaining ingredients with the yokes then spoon back into whites.
- Sprinkle with parsley or basil and refrigerate for 30 minutes covered then serve.
- Note: cook time is refrigerated time.
Nutrition Facts : Calories 95.4, Fat 6.4, SaturatedFat 1.8, Cholesterol 187.3, Sodium 177.2, Carbohydrate 2.7, Fiber 0.1, Sugar 1.2, Protein 6.3
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DEVILED EGGS RECIPE - EATS DELIGHTFUL
From eatsdelightful.com
5/5 (1)Estimated Reading Time 4 minsServings 4
- Cook the eggs: Place 6 large eggs in the bottom of a large saucepan. Fill with cold water, covering the eggs with about 1 inch of water. Place over high heat and bring to a boil. Reduce heat slightly to medium-high so the water is still boiling, but not too vigorously (to prevent cracked eggs). Boil for about 10 minutes. Transfer the eggs to an ice bath or run under cold water to cool enough to handle.
- Peel the eggs, and split them even down the center lengthwise. Carefully remove the egg yolks and set them aside in a small bowl. Give the egg yolks a light mash to break them up slightly.
- Add mayonnaise, mustard, vinegar, and salt to the egg yolks. Using a fork, stir and mash the mix until the egg yolks are fully broken up and you're left with a smooth, creamy mixture.
- Using a spoon or piping bag with the tip sniped off, scoop / pipe the egg yolk mixture back into the space in the egg whites. Serve as is, top with paprika, or add your own favorite toppings!
OUR 15 BEST DEVILED EGGS TASTE SIMPLY DIVINE - ALLRECIPES
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- Japanese Deviled Eggs. View Recipe. If you love the kick of horseradish deviled eggs, you've got to try this recipe made with wasabi paste. "I often make deviled eggs with unique fillings as appetizers," says JoH.
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