SEAFOOD DEVILED EGGS RECIPE RECIPES

CLASSIC SAVORY DEVILED EGGS RECIPE | ALLRECIPES

Classic Savory Deviled Eggs Recipe | Allrecipes image

Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.

Provided by Jeff Sikes

Categories Deviled Eggs

Total Time 10 minutes

Prep Time 10 minutes

Yield 12 deviled egg halves

Number Of Ingredients 8

Ingredients

6 hard-cooked eggs, halved
¼ cup mayonnaise
1 teaspoon rice wine vinegar
½ teaspoon chopped fresh dill
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
⅛ teaspoon salt
12 sprigs fresh dill

Steps:

Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

Nutrition Facts : Calories 138.8 calories, CarbohydrateContent 1 g, CholesterolContent 189.5 mg, FatContent 12.3 g, ProteinContent 6.4 g, SaturatedFatContent 2.6 g, SodiumContent 191.7 mg, SugarContent 0.5 g

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

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