Best Amazing Deviled Eggs Recipes

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AMAZING DEVILED EGGS



Amazing Deviled Eggs image

I made this recipe up myself and have perfected it over the years. I've taken these to church potlucks and have beaten out sweet grandmas with the hushed compliments I've received. They always go fast! It's the addition of the sour cream that sets them apart. (Also, I bought an egg cooker, such a great investment.)

Provided by Scotland

Categories     < 60 Mins

Time 40m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 8

6 hard-boiled eggs
2 tablespoons mayonnaise (or 1 of each) or 2 tablespoons Miracle Whip (or 1 of each)
2 tablespoons sour cream
1 teaspoon prepared yellow mustard
1 scant silverware teaspoon sweet pickle relish
1 dash garlic powder
salt and pepper
paprika, for dusting

Steps:

  • Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
  • Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
  • Add next 5 ingredients. Try not to add too much vinegar from the relish.
  • Stir mixture until creamy.
  • Spoon mixture into egg white halves or pipe.
  • Dust the tops of the filled eggs with paprika.
  • Chill in fridge for at least 1-2 hours before serving.

AMAZING DEVILED EGGS



Amazing Deviled Eggs image

I love deviled eggs and I have had many over the years and to be honest, most aren't that good and kind of boring. I created this recipe and I have had wonderful reviews from family and friends. They are a winner and are a different spin on the norm that you can surprise your guests with. Enjoy!

Provided by Denise McShea

Categories     Other Appetizers

Time 35m

Number Of Ingredients 9

1 carton small eggs (12 eggs)
1/2 c mayonnaise
1 tsp yellow mustard (gives the right amount of tang)
4 Tbsp mango chutney (cut up any chunks)
1 Tbsp worcestershire sauce
3 dash(es) tabasco sauce
1/2 tsp onion powder
1 tsp curry powder
1 pinch paprika on each egg

Steps:

  • 1. Put all eggs in soup pot, cover with cold water and bring to a boil. Boil for 10 minutes. When done, drain hot water and fill pan with cold water to cook eggs.
  • 2. One at a time, peel the hardboiled eggs and set aside. Note - Peeling the eggs under cold water helps make the peeling easier.
  • 3. Slice each egg in half lengthwise. Once all are sliced, carefully pull out the cooked yolk and add to a large bowl. Set the remaining white egg halves on a beautiful deviled egg platter.
  • 4. Mash the cooked egg yolks with a fork into a small crumble. Add salt and pepper to taste.
  • 5. Add remaining ingredients, except paprika, and mix together. Put bowl of mixture in refridgerator for at least an hour to harden up the mixture so it is easier to fill egg halves.
  • 6. Using a teaspoon, fill each egg halve until well mounded. Sprinkle with paprika for color and serve.

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