Devil Egg Recipes

Grab your copy Betty Crocker's Cookbook
Zippy Deviled Eggs
  • 12 hard cooked eggs
  • 1/4 cup mayonnaise
  • 3 tablespoons chili sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon hot pepper sauce
  • Paprika

Slice eggs in half lengthwise; remove yolks and set whites aside.  In a small bowl mash yolks; stir in the mayonnaise, chili sauce, mustard and hot pepper sauce.   Pipe or stuff into egg whites.  Sprinkle with paprika.   Refrigerate until surgery.   Yield 1 dozen.

 

Bacon Cheddar Deviled Eggs

  • 12 hard cooked eggs
  • 1/2 cup mayonnaise
  • 4 bacon strips cook and crumbled
  • 1 tablespoon honey mustard
  • 1/4 teaspoon pepper

Slice eggs in half lengthwise; remove yolks and set aside.   In a small bowl mash yolks.  S tir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff and egg whites.  Refrigerate until serving.  Yield 1 dozen.

 

Deviled eggs

  • 6 hard cooked eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 3 tablespoons mayonnaise

Cut peeled eggs lengthwise into halves.  Slip out yolks; mash with fork.   Mix in salt, mustard, pepper and mayonnaise.   fill whites with yolk mixture; heaping it lightly.   Arrange eggs on large serving plate; cover and refrigerate no longer than 24 hours.  Yield 6 servings.

 

Catsup deviled eggs

  • 6 hard cooked eggs
  • 1/8 teaspoon salt
  • 1/4  teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1/4 C + 1 tbsp Catsup

Cut peeled eggs lengthwise into halves.  Slip out yolks; mash with fork.   Mix in salt, mustard, pepper and Catsup   fill whites with yolk mixture; heaping it lightly.   Arrange eggs on large serving plate; cover and refrigerate no longer than 24 hours.  Yield 6 servings.

 

Deviled eggs with Olives

  • 6 hard cooked eggs
  • 1/8 teaspoon salt
  • 1/4 cup finely chopped ripe olives
  • 1/4 teaspoon pepper
  • 1/8 teaspoon curry powder
  • 3 tablespoons mayonnaise

Cut peeled eggs lengthwise into halves.  Slip out yolks; mash with fork.   Mix in salt, olives, curry powder, pepper and mayonnaise.   fill whites with yolk mixture; heaping it lightly.   Arrange eggs on large serving plate; cover and refrigerate no longer than 24 hours.  Yield 6 servings.

 

Party deviled eggs

  • 6 hard cooked eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 3 tablespoons mayonnaise
  • cooked shrimp, rolled anchovy fillet or sliced pimiento-stuffed olive

Cut peeled eggs lengthwise into halves.  Slip out yolks; mash with fork.   Mix in salt, mustard, pepper and mayonnaise.   fill whites with yolk mixture; heaping it lightly.   Garnish top with shrimp, anchovy or olive.  Arrange eggs on large serving plate; cover and refrigerate no longer than 24 hours.  Yield 6 servings.

 

Zesty Deviled egg

  • 6 hard cooked eggs
  • 1/8 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 cup shredded cheese
  • 2 tablespoons snipped parsley
  • 1 teaspoon horseradish
  • 1/4 teaspoon pepper
  • 3 tablespoons mayonnaise

Cut peeled eggs lengthwise into halves.  Slip out yolks; mash with fork.   Stir in ingredients.   fill whites with yolk mixture; heaping it lightly.   Arrange eggs on large serving plate; cover and refrigerate no longer than 24 hours.  Yield 6 servings.

Cute egg chicks

  • 12 hard cooked eggs
  • 1/2 cup mayonnaise 
  • 1/2 cup shredded parmesan cheese
  • 2 teaspoons finely chopped onion
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon pepper
  • 3 stuffed olives
  • 1 small sweet red pepper

   Cut a thin slice from the bottom of each page so it sits flat.  Cut and zigzag pattern a third down from the top of each egg.  Carefully remove yolks and place in a small bowl; Mash with a fork.  Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; Stir until well blended.  Spoon yolk mixture into the egg white bottoms; Replace tops.

   Cut olives into slices for eyes.  Cut 12 triangles from red peppers for beaks.  Gently press the eyes and beaks into egg yolk filling.  Refrigerate until serving.  Yield: 1 dozen

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