Aunt Abbies Deviled Eggs Recipes

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NEWBORN BABIES DEVILED EGGS (BABY SHOWER) RECIPE - (3.8/5)



Newborn Babies Deviled Eggs (Baby Shower) Recipe - (3.8/5) image

Provided by msippigrl

Number Of Ingredients 13

6 hard-boiled eggs
1/3 cup mayonnaise
1 tablespoon dijon mustard
1 teaspoon white wine vinegar
1 tablespoon minced onion
1/4 teaspoon hot sauce, like Tabasco
Salt and pepper, to taste
2 baby carrots, sliced crosswise into about 1/4" thick rounds
2 sweet midget pickles, also thinly sliced crosswise
12 toothpicks
6 canned Vienna sausages
4 black olives
24 chocolate sprinkles, for eyes

Steps:

  • Cut hardboiled egg into two pieces, lengthwise, so that one half is slightly larger than the other. Remove egg yolk from both halves and set aside. On the larger half, cut out a little extra space on the inside to make your egg white "carriage" slightly more spacious. Cut the smaller half of the egg in half crosswise. Skewer a carrot slice onto the end of a toothpick, then do the same with a pickle slice so that the pickle slice is on the outside edge of the carrot. Stick the other end of the toothpick through the "carriage" section of the egg where you want one set of wheels to be. Once through, secure on the other end with another carrot slice, followed by another pickle slice. Repeat this step to create one more set of wheels at the other end of your carriage. With the egg yolks you set aside earlier, make a deviled egg filling mixing the egg yolks with the mayonnaise, mustard, vinegar, onion, hot sauce and salt and pepper. Scoop this filling into your carriage. With the top piece you cut from the smaller egg half earlier, create a dome on one end of your carriage by gently pressing the egg into the deviled egg filling. The ends of this piece should rest inside the carriage structure and you may have to squeeze the ends together slightly to accomplish this. Cut a slice crosswise from a sausage--it should be about 1/4" thick and then trim a bit from the outside to create a slightly smaller circle that fits more easily inside the dome of the carriage. Stick two chocolate sprinkles side-by side into the sausage so that they look like eyes. Cut a curved sliver from a black olive and press onto the sausage so that it looks like the baby's mouth. Press the baby's head into the deviled egg filling just inside the dome section of the carriage. For the body, cut another slice from the sausage and trim off two sides so that you have a more rectangular shape. Trim off a little but from one of the remaining curved edges so that only one edge and you still have a slightly oblong shape. Press the body into the deviled egg filling with the curved edge facing away from the baby's head. Use some of the sausage pieces you cut off earlier to create arms and legs--these should be roughly rectangle-shaped. Press the arms and legs into the deviled egg mixture.

AUNT ABBIE'S DEVILED EGGS



Aunt Abbie's Deviled Eggs image

My aunt Abbie made these deviled eggs for family dinners. The melted butter makes them extra creamy. If you like them with a little kick, you may add a little hot sauce or some prepared horseradish, but our family likes them as is.

Provided by Julie in TX

Categories     < 60 Mins

Time 40m

Yield 24 serving(s)

Number Of Ingredients 6

12 hard-boiled eggs
1 (8 ounce) jar kraft tartar sauce
2 -3 teaspoons prepared mustard
3 tablespoons butter, melted
pepper
paprika

Steps:

  • Cut eggs in half.
  • Mash yolks with melted better and pepper.
  • Add tartar sauce and mustard and mix well.
  • Stuff eggs with yolk mixture.
  • Sprinkle tops lightly with paprika.
  • Chill until ready to serve.

POLLY'S DEVILED EGGS



Polly's Deviled Eggs image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 24 eggs

Number Of Ingredients 9

1 dozen eggs
2/3 cup mayonnaise-style salad dressing or mayonnaise
1/2 cup sweet pickle relish, squeezed of excess liquid
2 tablespoons prepared yellow mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 to 1/2 teaspoon white pepper
6 drops hot pepper sauce
Paprika, for garnish

Steps:

  • Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes. Gently crack the eggs and peel under cold running water, starting from the large end. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients, except paprika. If the filling is too thick, add a little more pickle juice or salad dressing. Spoon the filling into the hollowed-out whites. Sprinkle with paprika.

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