Select Page


Deviled Eggs

 Two fantastic egg dishes fast and easy with basically one recipe. This Deviled Eggs recipe is a creamy egg mix, perfect for an appetizer or sandwich.

Print

Deviled Eggs

Deviled eggs, also known as stuffed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks and more. The mix makes a fantastic sandwich.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings
Calories 119 kcal

Ingredients

Deviled Eggs

  • 6 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup yogurt
  • 1 tsp dijon mustard
  • salt and pepper to taste
  • paprika
  • 1 tsp white vinegar
  • A few drops of Tabasco or other hot sauce

Deviled Eggs Sandwich

  • 1 stalk celery minced
  • 2 Tbsp green onions minced
  • 2 Tbsp red bell pepper minced
  • 8 bread slices of your favorite
  • lettuce
  • tomato slices

Instructions

Deviled Eggs

  1. To hard boil eggs, place them in a saucepan and cover with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.
  2. Remove shells from eggs and cut lengthwise. Carefully remove yolk and place in small bowl. Mash yolk with a fork and add remaining ingredients. Mix well.
  3. Spoon mixture back into egg white halves. You can do this with a spoon or fill a ziplock bag or a pastry bag with the eggs mixture, cut the tip of the bag and fill the egg by pressing mixture out. Dust with paprika.
  4. Makes 12 deviled eggs. Cover lightly with plastic wrap and refrigerate for up to one day before serving.
  5. Variation: Make as above but cut the top 1/3 of each egg carefully removing the yolk. Mix other ingredients then refill the egg with the mix. Decorate with raisins and carrots. Add some finely grated sharp cheddar cheese.

Deviled Eggs Sandwich

  1. Chop the egg whites and mash the yolks. Mix with the delivered egg mixture and the "extras" for the sandwich. Top the bread with optional mayonnaise and mustard plus lettuce and tomato.

Recipe Notes

How Cooked Eggs Turns From Liquid to Solid?

[nutrition-label]

These are just a few of the items in the Cooking Today Store. Please check it out. Click on the images below to get more information.

La Chamba Black Clay Soup Pot, Large (6 Qt)          The Pioneer Woman Flea Market 4-Piece Ceramic Decorated Measuring BowlsCookie Cutters, MCIRCO Round Cookie Cutter Set Multi-size Fondant Cutter Two-sided Biscuit Fruit Cutter Multi-color Plastic Durable Sandwich Cutter with Plastic Storage Box DIY Baking Tools(Round)BLACK+DECKER JE2200B 400-Watt Fruit and Vegetable Juice Extractor with Custom Juice Cup, Black (Certified Refurbished)Norpro 9.5 Inch Nonstick Egg Poacher Skillet Set with Removable 4 Egg Poacher

%d bloggers like this: