Moms Deviled Eggs Recipes
MOM'S DEVILED EGGS
Make and share this Mom's Deviled Eggs recipe from Food.com.
Provided by tcourto
Categories Kid Friendly
Time 20m
Yield 1/2 egg, 16 serving(s)
Number Of Ingredients 5
Steps:
- After eggs are boiled and shelled, cut in half lengthwise.
- Place the yolks in a small mixing bowl.
- Place the whites in an egg holder.
- Smash the yolks with a fork.
- Mix the mayo, vinegar and mustard with the yolks until smooth.
- Fill pastry press with yolk mixture and fill each egg white with mixture.
- Sprinkle with paprika (optional).
- Refrigerate until serving.
MY MOM'S DEVILED EGGS
My Mom taught me how to make these, her secret was the sauce. She used it for these as well as coleslaw and potato salad. I think it is the sugar that makes the eggs slightly sweet. This last Easter, my sister-in-law and I both made deviled eggs and I have to say, that mine won! I don't think I ever have had sweet ones anywhere else. And here is my secret....I eat 2 eggs worth of the whites, while I am making them that makes the other eggs really full.
Provided by chilepepper1231
Categories < 30 Mins
Time 30m
Yield 36 eggs
Number Of Ingredients 5
Steps:
- Boil eggs to hard-boiled stage.
- Rinse in cold water, cool and peel.
- While eggs are boiling, make sauce.
- Combine mayo, sugar and mustard and stir until smooth.
- Refrigerate, and don't be worried if sauce still has sugar crystals.
- When ready to assemble, slice eggs in half, scoop out yolks and mash.
- Take sauce out of fridge and stir again.
- Now it should be smooth.
- Mix sauce with mashed egg yolks.
- But don't use all at once.
- May have to add a little more until the right consistency.
- Start with 1/2 of the sauce and add more a little at a time as needed.
- Spoon into egg whites and sprinkle with paprika for garnish.
MOM'S DEVILED EGGS
Deviled eggs are a staple for any holiday or Sunday meal in the south. You might wonder why 7 eggs when most egg plates have 12 slots......well 1 for the cook to eat.
Provided by Douglas Poe
Categories Weeknight
Time 42m
Yield 14 halves, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place eggs in a saucepan and cover with cold water.
- Bring water to a boil and immediately remove from heat.
- Cover and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water, cool and peel.
- Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
- Mash the yolks with the mayonnaise, mustard and onion.
- Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika, chives or bacon bits.
Nutrition Facts : Calories 168.4, Fat 12, SaturatedFat 3.3, Cholesterol 328.4, Sodium 202.7, Carbohydrate 3.3, Sugar 1, Protein 11.1
MOM'S DEVILED EGGS
A staple of every 4th of July picnic from 1957 until the late 1990s ... I have no idea where Mom got the receipt; I can't believe I couldn't find this recipe here. The secret is the dried onion flakes. (Some recipes shouldn't be made too complicated; for me, potato salad and deviled eggs need to be kept simple, or "classic." This recipe does that.)
Provided by KLHquilts
Categories Potluck
Time 30m
Yield 12 HALVES, 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut eggs in half, removing yolks to a mixing bowl.
- Mix together egg yolks, Miracle Whip, mustard, salt, and dehydrated onion.
- Spoon back into egg whites and chill.
Nutrition Facts : Calories 99.6, Fat 6.8, SaturatedFat 1.9, Cholesterol 188.8, Sodium 265.1, Carbohydrate 2.6, Fiber 0.1, Sugar 1.6, Protein 6.5
MY MOM'S DEVILED EGGS
I got this recipe from my mom. I don't know where she got it from. The key is the celery salt. The amounts are approximate as Mom always "eye-balled" everything.
Provided by NebraskaGirl
Categories Lunch/Snacks
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 5
Steps:
- Cut hard boiled eggs in half lengthwise and remove yolks.
- In a separate bowl mix yolks, mustard, Miracle Whip and celery salt into a fine paste.
- Fill egg whites with yolk mixture.
- Sprinkle with paprika.
- Chill at least 2 hours.
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