Mama Vis Deviled Eggs Recipes

Steps:

• 1. Boil eggs, cool and peel. Split eggs lengthwise and put egg yolks in a large separate bowl. Place egg whites on serving dish and set aside.
• 2. Mash egg yolks with a fork in large bowl. Mince onions so they are very small pieces. Fry bacon so it is extra crispy, drain off excess grease and set aside to cool. Crush bacon.
• 3. Add onions and bacon to egg yolks and stir well. Add wet and dry ingredients to egg mixture and mix well. Taste to see if enough salt - easier to add some than to take away.
• 4. Two ways to stuff the egg whites: straight from the bowl with a spoon or you can transfer the egg mixture to a zip lock bag, cut off the tip and pipe it into the egg whites. Either way, once filled, place into the refrigerator for 30 minutes to chill before serving.

Steps:

• Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

Steps:

• Boil eggs to get them ready for peeling. A good technique that makes them easier to peel is to 'twice boil' them.
• Bring eggs to boil and let boil a minute or so.
• Then turn off heat and cover the pan.
• Let eggs sit in the hot water for 10 minutes or so.
• Remove eggs from water, and place into cold ice water and let rest there for 3-5 minutes.
• In the meantime, bring the water in the pan back to a boil and when it is boiling, take eggs out of ice water and put back into the boiling water.
• Let the eggs heat for a minute or so in the boiling water.
• Then remove eggs and put back into ice water to stop them from overcooking.
• This 'twice boiling" helps you peel them.
• Let eggs cool down before peeling them.
• Peel eggs and cut in half.
• Remove yolks from each half and put yolks into a mixing bowl.
• Mash yolks fine with a fork.
• Add the pickle juice, the mustard, the salt, the pepper and the mayonnaise.
• But with the mayonnaise, add it a little at a time and stop adding before the yolks become too soupy.
• In summary, put in just enough mayonnaise to bind the egg yolk together but not so much that the yolk mixture gets soupy.
• Taste test the yolk mixture for desired taste and consistency.
• Note: These amount indicated are approximate guides. Use more or less to your taste.
• Re-fill halved egg whites with the egg yolk mixture.
• When halved egg whites have been filled, garnish deviled eggs by sprinkling sweet paprika over the top of the egg halves.
• This contributes both to the flavor and to color, making eggs more attractive.

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Steps:

• Halve eggs and arrange egg whites on a serving platter.
• In a bowl, mash yolks well with a fork.
• Add remaining ingredients except paprika; mix well.
• Spoon mixture into a plastic zipping bag and squeeze down into the corner of the bag. Snip off the corner and pipe mixture into whites; sprinkle with paprika.