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Deviled Eggs Tips and Recipes

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Date: 05/10/2009 Topics: Food Tips & Info > Eggs | Recipes > Eggs  
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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

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By kmtpaints (1) Contact
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 paparika and slice green olives with pimentos and top each egg half with an olive slice. Very yummy and very pretty!

Posted on 05/18/2009 | Report Spam or Abuse

By aziriel (8) Contact
Deviled Egg's and these are really great as well as easy to make.I sent this recipe in quite a while ago.

Deviled Eggs

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 takeing someplace special double the recipe
it does go fast!

Darlene from Fairview Pa

Posted on 05/17/2009 | Report Spam or Abuse

By salpop1 (3) Contact
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.

Posted on 05/15/2009 | Report Spam or Abuse

By Deeli (1578) Profile Contact
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
Makes 24

1 dozen jumbo eggs
8 tbls mayonnaise
1 tbls Dijon mustard
2/3 cup stuffed Manzanilla olives, chopped
salt and pepper to taste
dashes of Tabasco sauce to taste
garnish of choice (caper, sprig of chive, sliver of bell pepper, sprinkle of fresh herbs, etc)

Pierce large end of eggs with a needle to release cooking pressure. Place in large pan and cover with cold water. Bring to boil, simmer 12 minutes. Pour off hot water and shake vigorously in pan to break shells. Immediately give eggs an ice bath and allow to rest. Shell eggs and slice in half lengthwise. Carefully remove yolks with a small condiment spoon. Place yolks in a bowl and mash. Add mayo, mustard and olives, stir well. Add the salt, pepper and Tabasco, stir. Pipe the yolk mixture into the egg whites. Garnish and serve.

Posted on 05/12/2009 | Report Spam or Abuse

By cats21dog (13) Contact
My Receipe
1 stalk of celery, very finely chopped
1/2 small onion, very finely chopped
mayonnaise
mustard just a dot or 2
1/2 tsp. of sweet pickles (optional)
mix together with egg yolks
salt and pepper to taste
I usually devil 2 to 3 dozen eggs

Posted on 05/12/2009 | Report Spam or Abuse

By busdrivr (15) Contact
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.

Posted on 05/12/2009 | Report Spam or Abuse

By jabsgram (23) Profile Contact
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!

Posted on 05/11/2009 | Report Spam or Abuse

By fatboyslimsmom (310) Profile Contact
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.

Posted on 05/11/2009 | Report Spam or Abuse

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Request: Deviled Eggs Tips and Recipes

Archived on 05/10/2009

Deviled Eggs Tips and Recipes

Making Deviled Eggs More Yellow

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.

By Leanne

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.

Salt Water For Easy Shell Removal

When boiling the eggs, place a little salt in the water and the shells will come off very easily.

By Sandy

Ice Water For Easy Peeling

When peeling the eggs, put them in ice cold water and the shells come off easier.

By C.L.

Press Yolks Through Mesh

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.

By Ceil

Pickle Juice Instead Of Vinegar

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.

By Zballoongirl

Filling Deviled Eggs

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.

By Leanne

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.

By Harlean from Arkansas

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

Add Horseradish

I use horseradish in my deviled eggs to give them the zip! They get raves, never any leftovers!

By Kathy

Slicing Eggs

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.

By Annie

Deviled Eggs For Potlucks

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.

By Kountry_kraftin

Hot Sauce and Dry Mustard

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.

By Meoowmom

Add Crab Or Shrimp

I usually put a little crabmeat in with the yolk mixture or ground up shrimp meat. Yum!

By Jan

Deviled Eggs Recipe

Ingredients

  • 6 large eggs, hard-boiled
  • 3 Tbsp. mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1/8 tsp. pepper

Directions

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

Deviled Eggs Recipe II

This is my deviled egg recipe that I've been making for 30 years!

Ingredients

  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise or salad dressing
  • 1 teaspoon vinegar
  • 1 teaspoon prepared mustard
  • 1/8 teaspoon salt
  • Dash pepper

Directions

Halve eggs lengthwise; remove yolks and mash with fork. Blend in remaining ingredients. Refill egg whites. Sprinkle with a little paprika. Serves 6

By Debbie52

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