Best 4 My Moms Deviled Eggs Recipes
In the realm of classic appetizers and party favorites, deviled eggs reign supreme. These delectable treats are a delightful blend of hard-boiled eggs, creamy fillings, and a dash of paprika. Originating in ancient Rome, deviled eggs have evolved into a beloved culinary creation enjoyed worldwide. With countless variations existing, each recipe holds its unique charm. This article presents a collection of deviled egg recipes, ranging from traditional to modern, to cater to diverse tastes and preferences. From the classic mayonnaise-based filling to innovative avocado and bacon variations, these recipes promise to tantalize your taste buds and elevate any gathering. Whether you're a seasoned chef or a novice cook, let these recipes guide you in crafting the perfect deviled eggs that will steal the show at your next event.
Here are our top 4 tried and tested recipes!
MOM'S CLASSIC SOUTHERN DEVILED EGGS
My mom's classic Southern deviled eggs are simple to make, deliciously creamy and perfect for holidays, family gatherings and special occasions!
Provided by Kathryn Doherty
Categories Side dishes
Time 30m
Number Of Ingredients 7
Steps:
- Place eggs in the bottom of a large pot and cover with cold water.
- Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
- Drain the eggs and rinse them with cold water. (Alternatively you can do baked hard boiled eggs in the oven or make Instant Pot hard boiled eggs if you prefer.)
- Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.
- Use a fork to mash the egg yolks. Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.
- Fill each egg half with the yolk mixture, mounding it up a little. Sprinkle with any desired toppings and serve.
Nutrition Facts : Calories 56 calories, Cholesterol 94 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 deviled egg, Sodium 66 milligrams sodium, Sugar 0 grams sugar
CLASSIC DEVILED EGGS
Steps:
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
MY MOM'S DEVILED EGGS
My Mom taught me how to make these, her secret was the sauce. She used it for these as well as coleslaw and potato salad. I think it is the sugar that makes the eggs slightly sweet. This last Easter, my sister-in-law and I both made deviled eggs and I have to say, that mine won! I don't think I ever have had sweet ones anywhere else. And here is my secret....I eat 2 eggs worth of the whites, while I am making them that makes the other eggs really full.
Provided by chilepepper1231
Categories < 30 Mins
Time 30m
Yield 36 eggs
Number Of Ingredients 5
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.
MY MOM'S DEVILED EGGS
I got this recipe from my mom. I don't know where she got it from. The key is the celery salt. The amounts are approximate as Mom always "eye-balled" everything.
Provided by NebraskaGirl
Categories Lunch/Snacks
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 5
Steps:
- Cut hard boiled eggs in half lengthwise and remove yolks.
- In a separate bowl mix yolks, mustard, Miracle Whip and celery salt into a fine paste.
- Fill egg whites with yolk mixture.
- Sprinkle with paprika.
- Chill at least 2 hours.
Tips:
- Use fresh, hard-boiled eggs. Older eggs will have a chalky yolk and won't be as flavorful.
- Peel the eggs carefully. Don't peel the eggs under running water, as this can make the shells more difficult to remove.
- Use a sharp knife to cut the eggs in half. This will help to prevent the yolks from breaking.
- Remove the yolks carefully. Use a spoon or melon baller to scoop out the yolks, being careful not to break them.
- Mash the yolks with a fork. Use a fork to mash the yolks until they are smooth and creamy.
- Add your desired fillings. You can add a variety of fillings to your deviled eggs, such as mayonnaise, mustard, celery, onion, pickles, and herbs.
- Chill the deviled eggs before serving. This will help them to firm up and make them easier to eat.
Conclusion:
Deviled eggs are a classic party appetizer that is easy to make and always a crowd-pleaser. With a few simple ingredients and a little bit of time, you can create a delicious and elegant dish that will be the star of your next party. So next time you're looking for a quick and easy appetizer, give deviled eggs a try. You won't be disappointed!
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