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Advice Needed: Deviled Eggs

What strange dreams I must have had last night for I do not recall them… I woke up craving Deviled Eggs.

I don’t ever remember making them. I know I could go to TastyKitchen.com or FoodNetwork.com or AllRecipes.com, but I thought I’d let my readers help me.

What is your favorite Deviled Egg recipe? Leave a link in your comments please and thank you!! :D
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7 comments to Advice Needed: Deviled Eggs

  • mjbw

    OH – MY! You obviously were not raised right!!! Your mother should be ashamed of herself. One of her own father’s favorite foods, and one that disappears fastest even at current family gatherings. If we knew the truth, we would know that – as she read this blog – she would be chilling freshly boiled eggs for deviled eggs!

    Boiling ‘peelable’ eggs without over cooking to rubber whites and green lined yolks is the first trick. There are several techniques and you will get a lot of advice about that. The next thing she consistently did in making deviled was NEVER use a recipe. :-D She would just mix any combination of mayo/salad drsng, vinegar/pickle juice, mustard, maybe sugar, salt, pepper and top with whatever was handy – paprika, pepper, dill seed, parsley… as the mood fit.

    OK, once she did. Turned out great and very popular. That time it was actually a suitable picnic entree for her last offspring’s university graduation celebration. It was sort of the last egg in the nest so to speak.

    Since she has no other recipe recorded for deviled eggs, here is that one:

    Crabmeat-Stuffed Eggs

    1 cup crab meat
    1 onion
    12 hard-boiled eggs
    1 stalk celery — minced
    2 Tbsp fat-free mayonnaise
    1 tsp chopped fresh garlic
    1/2 tsp chopped fresh parsley
    Pepper — to taste
    1 tsp dry mustard
    Tabasco sauce — to taste

    -Mince crabmeat and set aside.
    -Peel eggs and cut in half lengthwise.
    -Remove yolks and mash well in a bowl.
    -Add celery, mayonnaise, seasonings, Tabasco and crabmeat.
    -Mix well.
    -Stuff eggs and chill before serving. (squeeze filling into arranged whites through small cut in corner of zip lock bag)

    If your mom knew what you were suffering, I am certain she would cook something else for your dreams.

  • I’ve never tried these, however this gal does weight watchers, so they must be a little lower fat/calories and good for you, no?
    http://pieceofcakerecipes.blogspot.com/2011/04/deviled-eggs.html

  • Kate

    Alas, I also have never used a recipe, it is a combo of mixing whatever sounds good at the time, usually mayo, mustard, salt, pepper and a paprika sprinkle. We added bits of bacon to them before as well and that was a hit! All I know is that they don’t last long, Brent can eat a whole plate of them himself within a day! lol!

  • Stef, I don’t have a link, but I have been wanting to make some myself, for the simple reason that my family visited Avery Island, La. where they make Tabasco sauce. In the gift shop they sold all things Tabasco and I bought some Tabasco mayo, because the lady told me she makes her deviled eggs and potato salad with it and it’s amazing! Of course, this does you no good if you don’t have a jar handy, but you could use a little red pepper in your mayo and see what that does. Happy eating:)

  • So you know, kind of like a year later… I finally made Deviled eggs. We saw them on Trisha Yearwood’s foodnetwork show. Mark wanted them so I made them for his dad’s party. I don’t really eat them so not sure how they turned out but I had 24 and Mark ate the last one b/c he said we couldn’t just put 1 away.

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