Deviled Eggs

Deviled Eggs

Ready in 45 minutes

This recipe is based on the classic formulation for deviled eggs. Just a nice, quick recipe that is easy to make and tastes great. The filling of this recipe is on the firm side. Add a tad more mayo if you would like it a bit softer. Also, I add a touch of Cayenne Pepper sprinkled over top to spice a few up and another variation is a tiny amount of fresh dill chopped fine and added to egg yolk mixture.

"This was very easy and good. I added extra mayo though, just because I like it creamier."

- mirandasimpson

Tip: Another recipe with the exact-same name "Deviled Eggs" ranks higher.

4 avg, 1 review(s) 100% would make again

Ingredients

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6 Each Eggs; hard-boiled
1/4 Cup Mayonnaise
1/2 tsp Dry mustard; Ground
1/2 tsp Vinegar; White
1/8 tsp Salt
1/4 tsp Pepper
Dash Paprika

Original recipe makes 6 Servings

Servings  

Preparation

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Notes

Make Perfect Hard Boiled Eggs - Place Eggs into sauce pan. Add enough cold water to have 1" on top of eggs. Bring to boil using high heat. When water begins to boils, turn off heat and allow to stand 12 minutes. Run cold water to cool eggs off at end of 12 minutes.

Credits

Added on Award Medal
Verified by stevemur

Deviled Eggs for Christmas Dinner 2011 photo by 4myfun 4myfun

Calories Per Serving: 437 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was very easy and good. I added extra mayo though, just because I like it creamier.
mirandasimpson 1 year ago
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