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Deviled Eggs


Ingredients:

  • 6large hard-boiled eggs
  • salt and black pepper
  • 2tablespoons real mayonnaise
  • 1teaspoon prepared yellow mustard
  • 2diced gherkins
  • 1sliced jalapeno
  • paprika

Directions:

  • Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
  • Remove yolks from whites and place in a small round bowl.
  • Mash yolks with a fork into fine pieces.
  • Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
  • Stir mixture until creamy.
  • Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
  • Squeeze mixture out of corner of bag into egg white halves.
  • Sprinkle tops of filled deviled eggs with paprika.
  • Chill in refrigerator 1 to 2 hours or until cold before serving.

Reviews:

  • BerrySweet

    Made these with eggs from our backyard chickens and they were good. Next time I’ll use mayo instead of Miracle Whip. I haven’t had Miracle Whip in over a decade and now I remember why… I don’t care for the flavor. This is a good, basic deviled egg recipe and is familiar tasting but not my all-time favorite.

  • grannyhoff

    These are great. The taste can’t be beat. Very easy. May try using it as a base for deviled egg sandwiches, adding a little chopped celery and using the whites too. Have made this a lot in the last month. Hubbie really likes them.

  • captbill98

    House Rule: There shall be NO Miracle Whip in my house. The Miraculous thing about Miracle Whip is that anyone buys it. For vile taste, it is unsurpassed.<br/>I made Deviled Eggs last night, just winging it. Did the egg thing and took the yolks to a bowl. Mashed them. Added Hellman's Mayonaisse, just a bit. Added celery salt, McCormick's Salt-Free Spices, Herbs de Provence, a bit of Paprika and some dark Chili Powder. Also Cayenne to taste and a good helping of Turmeric powder. Mixed thoroughly. Added some more mayonaisse to moisten. Mixed. Took a spoon and scooped the yolk mix into the whites' cavities. Patted down with finger to remove spaces. This is necessary to get the maximum amount of this mix back into the whites. The reason is that it is so delicious that you don't want to waste any space on air. Sprinkled a bit of dark chili powder (my paprika was so old it was black and tasteless) on top and served. Also, with the Turmeric added, these were also healthy and allegedly will prevent cancer. Best of all possible worlds!

  • Heidi T.

    This was only the second time I’ve made deviled eggs, and they turned out perfect! It’s such an easy recipe, and the ingredients are so cheap. I may just make this for all family gatherings! Only thing I added was about a tablespoon or so of very finely chopped onion and garlic for extra flavor.

  • Darlene Summers

    I forgot to give Nrslinda her stars.

  • CountryLady

    I never knew the amounts but this includes all the ingredients my mother used in her devilled eggs. The only change I made was using Hellman’s – but thats just my preference. Thanx Linda!!

  • Andi of Longmeadow Farm

    Great, basic recipe for eggs! I followed this exactly, although next time, I might use some celery salt to give it a little more bite. Speaking of bites, these were gone in two bites. People were mumbling around, because they were devouring. Good stuff!

  • Distant Goddess

    When I first saw this recipe I was a bit turned off because of the relish, and my family had never had Deviled Eggs made that way. I decided to give it a try though, as it was my first time making Deviled Eggs. I upped the recipe for 32 eggs, because I was making them for a family get together. I was so pleased to see that everyone had finished all of my Deviled Eggs and my Aunt’s were not even a fourth gone! They are really sweet and have a great zing to them, that’s not too strong. I myself added a bit more mustard, because I couldn’t taste it enough for my preference. I will definatly be making these again. Thanks so much for the recipe!

  • Zignus

    Very good base to start from. We prefer mayo. I also add a splash of Worchestershire. It adds just that little bit of tang, perhaps similar to what Miracle Whip gives from others, but this is more to our liking.

  • Ann Cecile

    I made these for a neighborhood get together and they were gone in 60 seconds! Not really, but almost. I used Victoria’s Louisiana seasoning (www.igourmet.com) in them and sprinkled them with celery salt just before sprinkling the paprika. These were delish!

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