DEVILED EGGS WITHOUT MUSTARD RECIPES

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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

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

6 large eggs
2 tablespoons mayonnaise
1?½ tablespoons sweet pickle relish
1 teaspoon prepared mustard
? 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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