DEVILED EGGS WITH SWEET RELISH RECIPES

DEVILED EGGS II RECIPE | ALLRECIPES

Deviled Eggs II Recipe | Allrecipes image

This recipe is the result of years of trial and error. It is an Easter tradition in our house. CAUTION: Very slippery. If carrying over carpet they will always land yolk-side down. Adjust the vinegar to taste.

Provided by Mary Brotherton

Categories Deviled Eggs

Total Time 35 minutes

Prep Time 35 minutes

Yield 12 deviled eggs

Number Of Ingredients 7

Ingredients

6 eggs
1 teaspoon white vinegar
1 tablespoon mayonnaise
¼ teaspoon prepared mustard
salt and pepper to taste
1 teaspoon paprika
2 leaves of lettuce

Steps:

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

Nutrition Facts : Calories 90 calories, CarbohydrateContent 0.8 g, CholesterolContent 186.9 mg, FatContent 6.9 g, FiberContent 0.2 g, ProteinContent 6.4 g, SaturatedFatContent 1.8 g, SodiumContent 86.1 mg, SugarContent 0.5 g

BASIC DEVILED EGGS RECIPE | MYRECIPES

Basic Deviled Eggs Recipe | MyRecipes image

The filling for Southern-style basic deviled eggs is nothing more than egg yolks, mayonnaise, mustard and sweet pickle relish. These deviled eggs are perfect for potlucks, tailgates, and summer suppers. Now, if you have trouble peeling hard boiled eggs, here's a trick: Once cool, crack the eggs and place in cold water for 10 minutes, then try peeling them. The peels almost always come off much easier. You can also place the filling into a piping bag for a pretty, swirled finished look.

Provided by MyRecipes

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 large eggs
2 tablespoons mayonnaise
1 ½ tablespoons sweet pickle relish
1 teaspoon prepared mustard
⅛ teaspoon salt
Dash of pepper
Garnish: paprika

Steps:

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

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Reviews 4
Total Time 37 minutes
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Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.

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There is no occasion that cannot be improved upon by a deviled egg. If you're looking for a classic, no-frills recipe for deviled eggs, this is it. If you have trouble peeling hard boiled eggs, here's a trick: Once the eggs are done cooking, drain the saucepan immediately and fill it with water and ice. Lightly crack each egg and place them back in the saucepan for 10 minutes, then remove and discard the shells under cold running water. The shells almost always come off more easily. The filling for Southern-style deviled eggs is nothing more than egg yolks, mayonnaise (Duke's if you can find it), mustard, and sweet pickle relish. Use a fork to mash these ingredients together until the filling is completely smooth. You can spoon the filling into the halved egg whites or use a piping bag (or small ziplock storage bag with one corner snipped off) for a pretty, swirled topping. A sprinkle of paprika is the traditional topping, but you can use smoked paprika for a deep, smoky flavor, or cayenne powder to add a spicy kick. If you are tasked with bringing deviled eggs to a party, transport the unfilled egg white halves and egg yolk filling separately and fill the eggs just before serving.
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Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired.

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1. Place the eggs in a large pot and cover them with cool water.2. Place the pot over high heat and boil for 20 mins.3. Place the eggs in a bowl, cover them with cool water, then remove the shells once they chill.4. Slice the eggs lengthwise, scoop out the yolks, then add them to a small bowl.5. Smash the egg yolks with a fork until all the lumps are removed.6. Stir in the seasonings and condiments.7. Add the filling to the eggs, garnish with paprika and parsley flakes, then place in the refrigerator to chill.

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