Thebestestdeviledeggsever Recipes

Steps:

• Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
• In a small bowl, mush yolks well with a fork, leaving no small lumps.
• Add next 10 ingredients (adjusting to suit taste) mix well to combine.
• Spoon or pipe egg yolk mixture evenly into the whites.
• Sprinkle with paprika.
• Cover tightly with plastic wrap.
• Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).

Steps:

• boil the eggs -- place eggs in enough cold water to cover completely. Bring to a rolling boil over high heat. Reduce heat to a lower medium boil and cook an additional 12 minutes.
• Promptly chill the eggs so that the yolks stay a bright yellow.
• While the eggs are cooling -- in a medium mixing bowl combine the mayo, Splenda, mustard vinegar, relish and salt and pepper.
• Once the eggs are cool, slice them lengthwise, placing the yolks in the bowl with the other ingredients.
• Place the white halves in a deviled egg dish or serving tray.
• Mash the yolks, then blend with the other ingredients with a mixer on a medium speed until mostly smooth.
• Spoon the yolk mixture into the egg white halves. (I use disposable cake icing bags, with no tip in the bag or a large star tip to make them 'pretty').
• Garnish the eggs with a light dusting of paprika with the parsley sprigs on the tray around the whites.You may also garnish the top of the eggs with olive slices too.

Steps:

• Peel eggs and slice in half, dipping knife into water before each cut so the egg yolk doesn't stick.
• Mix mayonnaise with the remaining ingredients except for the paprika.
• With the back of the spoon coat a not too thick layer of the spread on each egg yolk.
• Sprinkle paprika decoratively over the eggs taking care not to overdo it.
• Enjoy!

Steps:

• Place 12 eggs in single layer in pot and cover with 2 inches of cool water.
• Bring to boil, then remove from heat, cover and let stand for 12 minutes. After 12 minutes place eggs in ice water bath until cool.
• Once cool, peel eggs, cut in half and remove yolks.
• Mash yolks and add remaining ingredients. (Suggest starting with less pickle juice and salt then add more to taste.).
• Place mixture in quart bag, snip end and pipe mixture into egg halves. Sprinkle with paprika if using.
• Refrigerate and chill for at least two hours.
• Notes: I sometimes boil an extra egg or two to have more yolks and in case any of the whites tear.

Steps:

• Shell eggs and slice lengthwise.
• Put cooked yolks in a bowl and mash with a fork.
• Add mayo through pepper to yolks and mix.
• Re-stuff eggs, and sprinkle tops with paprika.

Steps:

• Pop out yolks into a bowl and mash with all the ingredients except the paprika.
• Spoon back into the white egg halves, sprinkle with paprika and chill.

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside.
• In a small bowl, mash yolks. Add the mayonnaise, vinegar, mustard, dill, garlic powder and salt.
• Spoon into egg whites. Garnish with dill sprigs if desired.
• Refrigerate until serving.

Steps:

• Cut egg in half the long way.
• Remove yolks and set whites aside.
• Mash yokes.
• Add rest of the ingredients, and blend well.
• Fill whites with mix, about a Tbs per egg.
• Dust eggs with paprika. (lightly).
• Chill at least one hour, to meld flavors.
• To fill eggs place mix in a ziplock bag , push mix into one corner, twist bag closed.
• Snip off a small part of bag corner and pipe mix into eggs.