deviled eggs: 5 different kinds

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Try this deviled eggs: 5 different kinds recipe, or contribute your own.


6 hard-cooked eggs
2 tbsp mayonnaise
1 tsp sugar
1 tsp white vinegar
1 tsp prepared mustard
1/2 tsp salt

Original recipe makes 12 Servings



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.

Yield: 1 dozen.


Bacon-cheddar deviled eggs:

To mash yolks, add 1/4 cup mayonnaise, 2 cooked and crumbled bacon strips, 1 tbsp finely shredded cheddar cheese, 1-1/2 tsp honey mustard and 1/8 tsp pepper. Stuff as directed.


Picnic stuffed eggs:

To mash yolks, add 1/4 cup mayonnaise, 2 tbsp drained sweet pickle relish, 1-1/2 tsp honey mustard, 1/2 tsp garlic salt, 1/4 tsp Worcestershire sauce and 1/8 tsp pepper. Stuffed as directed.


Santa Fe deviled eggs:

To mash yolks, add 3 tbsp each mayonnaise and canned chopped green chilies, 1-1/2 tsp chipotle pepper in adobo sauce and 1/4 tsp garlic salt. Stuffed as directed. Garnish each with 1 tsp salsa and a sliver of ripe olive.


Crab-stuffed deviled eggs:

Make 12 hard-cooked eggs. To mash yolks, add 1 can (6 oz.) crabmeat (drained, flacked and cartilage removed), 2/3 cup mayonnaise, 1/2 cup finely chopped celery, 1/2 cup slivered almonds, 2 tbsp finely chopped green pepper and 1/2 tsp salt. Stuff as directed.

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Calories Per Serving: 57 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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