Home Forums Forum Recipes Appetizer Recipes DEVILED EGGS Variations

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    Cut eggs in half lengthwise. Remove yolks and set whites aside. In
    small bowl, mash yolks with fork. Stir in yogurt, onion, parsley, juice,
    mustard, salt, if desired, Worcestershire, pepper and paprika until well
    blended. With spoon or pastry bag, refill whites using about 1
    tablespoon yolk mixture for each egg half.
    OR, place yolks in food−storage bag. Add remaining ingredients, except
    egg white halves, to the bag. Close bag. Knead the bag until everything
    is well blended & smooth. Push the contents toward the corner. Snip

    reserved whites with the yolk mixture. Chill to blend flavors.


    Deviled Eggs Lisa
    12 hard boiled eggs
    3 tbsp. dijon mustard
    2 scallions, finely chopped
    6 tbsp. mayonnaise
    2 tsp. parsley
    2 tsp. lemon juice

    1. Cut eggs in half lengthwise and take out yolks and reserve in
    2. Mash yolks and mix in all ingredients except Paprika.
    3. Spoon mixture into eggs and sprinkle with Paprika.
    4. Serve 3 each for first course or can be used as an appetizer.
    Deviled Eggs Lisa 35


    HURRICANES ( A Different Deviled Egg)

    12 Hard-boiled Eggs
    2 Tbs. KC masterpiece Sauce…
    1/3 Cup Mayonnaise
    2 TBL Sweet Pickle Relish.

    1/2 tsp. Salt (optional)
    1/4 tsp. cracked Black Pepper
    Pinch crushed Red pepper flakes ( To Taste)

    Peel and halve eggs lengthwise.
    Remove yolks and set one yolk aside. Put 11 yolks in a bowl
    Coarsely mash yolks in bowl…
    Add mayonnaise,,,,,BBQ Sauce,,,, Salt,,Pepper,,,Red
    Pepper,,,Sweet Relish,,, Black Pepper…Stir well to Combine…
    Fill hollow in egg whites,,,Divide evenly…
    Press other egg yolk through strainer..
    Sprinkle on filled eggs……
    Lay sprigs of Parsley on top



    6 hard boiled eggs
    3 tablesp. mayo or salad dressing
    2 teasp. lemon juice
    1 teasp. Worcestershire sauce
    1/4 teasp. dry mustard
    1/8 teasp. salt
    1/8 tsp. pepper
    1/8 tsp. cayenne
    parsley sprigs(optional)
    Slice eggs in lengthwise, and carefully remove yolks. Mash yolks; add next 7 ingredients, mixing well. Stuff egg whites with yolk mixture. Garnish with paprika and parsley sprigs.
    yield: 6 to 8 serving


    Easy Deviled Eggs

    1 dozen Eggs
    1/2 cup Mayonnaise
    1 tablespoon Mustard
    1 to 2 teaspoons of Onion Powder or 1/4 cup of dehydrated
    Boil the eggs and let cool. After the eggs are cool, peel the eggs
    and slice in half, put the whites on an deviled egg tray and the yokes
    in a bowl. Mash the yolks with a fork until fine. Add mayonnaise,
    mustard, and onion to the yolks and mix well. Spoon yolk mixture
    into the egg whites and sprinkle paprika on top.


    Chicken Deviled Eggs
    Yield: 12 servings
    6 hard boiled eggs
    1/2 cup chicken breast, cooked and chopped fine
    3 tablespoons mayonnaise
    1 tablespoon grated onion
    1 teaspoon Dijon mustard
    1/2 teaspoon dry mustard
    1/4 teaspoon hot pepper sauce
    1 tablespoon parsley, minced (for garnish)
    Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
    Mash yolks with a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce, and
    parsley. Blend well. Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish. Cover
    and refrigerate until serving time.
    Per Serving: 81 Cal (72% from Fat, 25% from Protein, 3% from Carb); 5 g Protein; 6 g Tot Fat; 1 g
    Carb; 0 g Fiber; 15 mg Calcium; 0 mg Iron; 111 mg Sodium; 113 mg Cholesterol


    1 1/2 doz. eggs, hard boiled
    1 can tuna
    Dash of salt
    Dash of pepper
    3 tbsp. salad dressing
    2 tsp. yellow mustard
    Chopped onion to taste

    Boil eggs with a little salt. Cut eggs in half and take out the yolks. Mash yolks with a fork, adding salt, pepper, salad dressing, tuna, mustard and chopped onion. Fill egg whites with the mixture.


    Penny’s Deviled Deviled Eggs

    12 eggs
    1 (4.5 ounce) can deviled ham
    1 tablespoon spicy brown mustard
    1/4 cup mayonnaise
    1 pinch black pepper
    24 slices black olives
    Paprika for sprinkling
    Place egg 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 eggs in half lengthwise, place the yolks into a mixing bowl, and set the whites aside. Mash the yolks with the deviled ham, mustard, mayonnaise, and black pepper. Spoon or pipe filling into egg white halves. Garnish each deviled egg with an olive slice, then sprinkle with paprika.



    Hard boil 1 dozen eggs, cool and cut in half lengthwise.
    Remove and Mash yolks
    add to yolks;
    1/2 tsp. salt
    2 tsp. pickle relish
    1 tsp. pickle juice
    1/4 tsp. onion powder
    1/3 c. mayonnaise
    1 tsp. yellow mustard
    1 tsp. lemon juice

    Mix well and fill egg whites. Place in well greased 9″x13″ dish. Cover with white sauce (recipe below). Top with potato chips or sprinkle with paprika, 3 teaspoons snipped parsley and 1/3 cup Parmesan cheese. Bake 20 to 25 minutes or until hot and bubbly. Cool 5 minutes. Serves 10 to 12.


    4 tbsp. margarine
    4 tbsp. flour
    2 c. + 2 tbsp. milk
    1/2 tsp. salt

    Melt margarine in saucepan over medium heat. Stir in flour until mixture is smooth and bubbly. Add milk slowly, cook and stir until sauce is smooth and bubbles. Season with salt.


    Fiesta Deviled Eggs

    Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using one heaping tablespoon yolk mixture for each egg half. Chill to blend flavors. Garnish with green onions, red pepper strips, or parsley, if desired. Yields 12 (1/2 egg) servings


    Yolkless Deviled Eggs

    serves: 12

    12 hard boiled eggs (discard yolks)
    1 cup non-fat cottage cheese
    1 tablespoon minced green onion
    1 tablespoon Dijon mustard
    2 teaspoon minced garlic
    1/4 teaspoon curry powder
    Paprika and ground pepper to taste
    Parsley for decoration

    Shell eggs and cut in half lengthwise. Remove the yolks and discard or
    save for future use. Place the egg white halves on a plate and set aside.
    Blend the cheese, mustard, onion and spices in a blender or food
    processor. Spoon the mixture into the egg white halves and sprinkle with
    paprika and pepper. Decorate with parsley sprigs if desired.


    Great collection of devil egg recipe! I will try these soon.

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