DEVILED EGG TIPS RECIPES

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PERFECT DEVILED EGGS - TIPS, TRICKS, AND RECIPES FOR ...



Perfect Deviled Eggs - tips, tricks, and recipes for ... image

Provided by Nellie

Number Of Ingredients 7

6 hard boiled eggs
1/4 cup mayo
2 tsp prepared yellow mustard
1 tsp vinegar (we prefer white)
1/4 tsp salt
pepper to taste
paprika to sprinkle on top

Steps:

  • Cut the hard-boiled eggs in half length-wise.
  • Remove the cooked yolks and place in medium bowl. Mash well.
  • Add mayonnaise, mustard, vinegar, salt, and pepper to bowl.
  • Mix the ingredients well.
  • Spoon mixture into empty eggs.
  • Sprinkle with paprika.
  • Chill until served.

CLASSIC DEVILED EGGS RECIPE - BETTYCROCKER.COM



Classic Deviled Eggs Recipe - BettyCrocker.com image

Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 6

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired

Steps:

  • Cut eggs lengthwise in half. Slip out yolks and mash with fork.
  • Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 60 , CarbohydrateContent 0 g, CholesterolContent 95 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 75 mg, SugarContent 0 g, TransFatContent 0 g

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