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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. Slice eggs in half, and remove yolks to a mixing bowl.
In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well and fill empty egg white halves. Chill until serving. Sprinkle with paprika just before serving.
Source: My Kitchen
By JohnLuse from Columbus, GA
Deliciously, seasoned deviled eggs make a wonderful appetizer for your holiday gatherings.
I originally developed this recipe for a Cinco de Mayo's BBQ for last year, and have had friends ask for the recipe. It's yummy, and I hope you enjoy these eggs as we do.This recipe can be made to serve as many as required, but is to serve two with this recipe.
Can top also with a slice of olive, if desired. 2 servings.
By Connie from Cotter, AR
I thank my friend, Aric, for this recipe! You can also switch up this recipe using albacore tuna and Greek Yyogurt (not fat free) in place of the sour cream, if you wish :-)
Stir together sour cream, Dijon, garlic, lemon juice, cayenne, paprika, green onion, and smoked salmon in a medium bowl and season with salt and pepper.
Scoop out egg yolks, place in a separate bowl and mash yolks with a fork. Stir into the sour cream mixture.
Spoon yolk mixture into egg white halves, sprinkle with chives, and serve.
By Deeli from Richland, WA
To make easy deviled eggs, put the cooked egg yolk in a zip lock bag. Then mash until they are all broken up. Add the remainder of the ingredients, reseal, and keep mashing until it is thoroughly mixed. Cut the tip off of the baggy and squeeze the mixture into the eggs. Then throw away the baggy. Easy clean-up!
Source: Talking with girlfriends.
By atinap from Drummondville, Quebec
Cut tops off of hard-cooked eggs about 1/3 from the top. Gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. Set aside tops for another use. Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with salt and black pepper. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne.
*To cook eggs: Place 12 eggs in a single layer in a large Dutch oven. Add enough cold water to just cover the eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.
To peel eggs, gently tap each egg on the countertop. >Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
Test Kitchen Tip: Hard-cooked eggs made with eggs that have been refrigerated 1 week to 10 days after purchase are easier to peel.
Source: My Kitchen
By JohnLuse from Columbus, GA
Just a variation on deviled eggs for a Graduation Party. With a few little additions it will get the crowd smiling!
Boil 6 eggs to hard-boiled stage. Cool completely, peel and slice in half. Mash egg yolk and add above ingredients. Fill egg white cups.
Simple is great when it comes to deviled eggs. Try these with a little minced onion.
Slice hard-boiled eggs in half lengthwise, remove yolks and set yolks aside. Mash yolks; add bacon and dressing, paprika, salt, pepper.
This is the run of the mill deviled eggs until you add the bacon. Mmmmm. It really adds flavor.
Split eggs and remove yellow yolks. Put in small mixing bowl. Add sugar, salad dressing, vinegar and mix in bacon bits. Put mixture in small Ziplock bag.
Slice eggs in half lengthwise and remove yolks. Mash yolks, add mayonnaise and mustard; mix well. Add salt and pepper to taste. Mix well. Place yolk stuffing into egg white halves.
Boil a dozen eggs. When cooled, peel and then slice eggs long way. Take out yolk, add one can of deviled ham, a couple dashes of hot sauce (more if you like it hot), sweet pickle relish ...
Cut peeled eggs lengthwise into halves. Slip out yolks; mash two with fork. (Save remaining yolks for another purpose). Mix in remaining ingredients.
Take 6 hard boiled eggs, cut length wise and put the yolks in a bowl, mash the yolks. Dip the egg halves in Easter egg coloring and let dry, put into egg plate and fill with the yolk mixture, top with paprika.
Perfect for St. Patrick's Day or a great way to use up some of your Easter eggs.
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This is a guide about making Halloween deviled eggs. Deviled eggs are a tasty snack anytime of year, but Halloween deviled eggs are even more fun. Make extra because these will get eaten quickly!
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I am not looking for just any old deviled egg recipe, I want to be able to make the best deviled eggs in the world. If you believe your recipe is the best, please post it here. Thanks.
By Amuck from Fairview Heights, IL
My mother can't eat the yolks, so she saves those to put in the dogs supper, and fills the eggs with tuna or chicken salad, made with ingredients that are low fat, low sodium, lower cholesterol. They are actually pretty good, even the ones with tuna salad in them. (05/11/2009)
Bacon and deviled eggs. Scoop out the yolks and mix with Miracle Whip, not mayo, and a little spicy brown mustard. Fry up some bacon till crisp and crumble. Add some bacon to the yolk mixture, fill egg halves and sprinkle some bacon on top. Everyone loves bacon! (05/11/2009)
Hi, Everyone raves about my deviled eggs. I use just a litle mustard, mayonnaise to make it creamy, salt, pepper, and some paprika for the topping. I also use a baggie and clip the corner and squeeze the filling into the white. Sooo much easier. (05/12/2009)
Now you know I have to say that my spiced up recipe is simply the best in the world ;-) LOL! Have never, ever put these out to serve and not be gobbled down by all in no time flat ;-) Actually have to hide a few in the back of my fridge if I want leftovers :-)
Deeli's Deviled Eggs
I guess I have been doing it wrong all the time judging from other responses - still what I do is really yummy.
Scoop out yolk and mix curry powder (to taste), mayonnaise and a splash of tomato sauce.Replace mixture to cases and sprinkle with paprika. (05/15/2009)
Take 6 hard Boiled eggs, cut in half scoop the yellow out into a bowl. Add 1/2 tsp dry mustard, 1/4 tsp pepper (give or take what you like), 3 Tbsp. of Miracle Whip, Hellmans, vinegar, or half and half.( I use Miracle Whip). Mix together, do not worry if lumpy.
Believe me it will taste great.
If taking someplace special, double the recipe. It does go fast!
Darlene from Fairview Pa (05/17/2009)
These are delicious deviled eggs. After boiling and removing yolks, mix with the yolks, mustard, miracle whip, pickle relish, finely chopped dill pickles with a little juice, poultry seasoning, and a little sugar. Fill each egg half, sprinkle with paprika and slice green olives with pimentos and top each egg half with an olive slice. Very yummy and very pretty! (05/18/2009)
When making deviled eggs and you want them to be more yellow, add a few drops of yellow food coloring when mixing the filling. It really makes them look more appealing.
You can add a dash of turmeric to the filling to make it more yellow and adds nutrition (turmeric is a wonderful anti-inflammatory). Also, add a bit of cheese to the mixture for a great rich taste. And you can sprinkle the tops with Parmesan cheese.
When boiling the eggs, place a little salt in the water and the shells will come off very easily.
When peeling the eggs, put them in ice cold water and the shells come off easier.
If you push the yolks through a small mesh strainer before blending, it makes them fluffier. Also adding just a bit of sweet pickle relish is tasty.
Substitute pickle juice for vinegar in your deviled eggs. It has a tangy flavor, and the juice usually gets poured down the drain, anyway. Use it and save on vinegar.
Plastic Bag: When filling deviled eggs with the filling, put the mixture in a plastic bag and cut one corner off and then squeeze some into each half of egg. It comes out smooth and even and they look more presentable.
Cake Decorator Bag: I put the yolk mixture in my cake decorator bag with a star tip and use this to fill the egg cavity, then sprinkle with paprika. Very pretty.
Melon Baller: When I make deviled eggs, I use the small end of a melon baller spoon. The small spoon on the end of the melon baller is perfect for putting the deviled egg filling in the egg shell.
By Betty Boop
I use horseradish in my deviled eggs to give them the zip! They get raves, never any leftovers!
To slice the eggs: tie a long thread to the kitchen tap. Hold the peeled egg in your right hand and hold the thread taut in you left hand. Bring the egg up through the thread and you have a perfect cut every time.
If we're going to a family function, etc. and I'm responsible for the deviled eggs this is what I do: The day before, after I boil the eggs and cut them in half, I put the white halves into a gallon zip lock bag. Then I fix my yolk mixture and put it into a separate zip lock bag.
The next day when we arrive at our destination, I simply place the whites on paper plates, tear a tiny hole in the corner of the bag holding the yolk mixture, fill the eggs as if using a cake decorating bag and throw the bags into the trash. Wa lah, no muss, no fuss!
When the meal is over, simply throw away the paper plates. You won't even have to worry about keeping track of your dishes when going home.
I add a dash of Cholula hot sauce which gives it a great kick and not too spicy hot. I also use dry mustard and mix with water, it seems to have more flavor. I get requests for these all the time.
I usually put a little crabmeat in with the yolk mixture or ground up shrimp meat. Yum!
Press egg yolks through sieve for creamy filling. Mix all together. Cover and refrigerate. For curried eggs: Add 1/4 tsp. curry powder. For dilled eggs: Add 1 Tbsp. chopped fresh dill.
By Robin from Washington, IA
This is my deviled egg recipe that I've been making for 30 years!
Halve eggs lengthwise; remove yolks and mash with fork. Blend in remaining ingredients. Refill egg whites. Sprinkle with a little paprika. Serves 6