Best 4 Grandmas Old Fashioned Deviled Eggs Recipes
**Grandma's Old-Fashioned Deviled Eggs: A Timeless Classic for Any Occasion**
A delightful and versatile appetizer or side dish, deviled eggs have been a staple of gatherings and celebrations for generations. These classic treats are made with hard-boiled eggs, mashed yolks, and a variety of fillings, offering endless possibilities for customization and creativity.
This article presents a collection of Grandma's time-honored deviled egg recipes, each with its own unique flavor profile. From the classic filling of mayonnaise, mustard, and paprika to the tangy relish-based version and the creamy avocado-bacon combination, these recipes cater to a range of tastes and preferences.
Whether you're hosting a brunch, potluck, or holiday party, these deviled eggs are sure to be a hit. Their delightful combination of textures and flavors, along with their elegant presentation, makes them a perfect addition to any menu.
So gather your ingredients, put on your apron, and embark on a culinary journey through time with Grandma's old-fashioned deviled eggs.
DEVILED EGGS
Provided by Trisha Yearwood
Categories appetizer
Time 1h25m
Yield 12 deviled eggs
Number Of Ingredients 6
Steps:
- Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour.
- Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.
GRANDMA'S DEVILED EGGS
Everyone loves Grandma's eggs, but getting the recipe on paper can sometimes be quite a job. Well, here it is! Thanks Joanne Higgins-aka Grandma. Here's a hint-better make 2 dozen, 1 doesn't go to far in our family.
Provided by Tandy Higgins
Categories < 30 Mins
Time 25m
Yield 24 eggs
Number Of Ingredients 5
Steps:
- Hard boil eggs and peel. To make eggs peel easier I peel them while they are still hot under cold running water. Cut eggs in half lengthwise and remove egg yolks.
- Combined rest of ingredients together. Add eggs to mixture and beat with mixer until smooth.
- Stuff egg yolk mixture back into egg white halves. Sprinkle with paprika if desired.
Nutrition Facts : Calories 39.1, Fat 2.2, SaturatedFat 0.7, Cholesterol 93.1, Sodium 37.9, Carbohydrate 1.8, Sugar 1.8, Protein 2.8
CLASSIC DEVILED EGGS
Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Cut eggs lengthwise in half. Slip out yolks and mash with fork.
- Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.
Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g
OLD FASHION DEVILED EGGS
Make and share this Old Fashion Deviled Eggs recipe from Food.com.
Provided by drhousespcatcher
Categories Potluck
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place eggs in single layer in saucepan and cover with 3 inches water. Bring to boil, cover and remove from heat.
- Let stand 15 minutes. Drain and fill pan with cold water. Peel eggs under cold, running water.
- Halve eggs lengthwise and scoop yolks into mixing bowl.
- Add mayonnaise, pickle relish, mustard, salt and pepper. Mash thoroughly.
- Use spoon or pastry bag to fill egg halves with yolk mixture.
- Garnish with paprika. Chill.
Tips:
- For easier peeling, place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard-boiled you want them. Drain the hot water and immediately run cold water over the eggs until they are cool enough to handle.
- To make the deviled egg filling extra smooth, use a food processor or blender to blend the egg yolks, mayonnaise, mustard, and seasonings until smooth.
- If you don't have a piping bag, you can use a spoon to fill the egg white halves with the deviled egg filling.
- To garnish the deviled eggs, you can use a variety of toppings, such as paprika, chopped chives, grated cheese, or bacon bits.
- Deviled eggs can be made ahead of time and stored in the refrigerator for up to 2 days.
Conclusion:
Grandma's Old Fashioned Deviled Eggs are a classic appetizer that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make the perfect deviled eggs that will be a hit at your next party or gathering.
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