Moms Deviled Eggs Recipes

MY MOM'S DEVILED EGGS

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

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.

MAMA'S DEVILED EGGS

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.

CLASSIC DEVILED EGGS

Steps:

• Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
• Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
• Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

MOM'S DEVILED EGGS

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.

MOM'S DEVILED EGGS

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.