Deviled eggs 🥚

Deviled eggs with a mustard base.

Created this recipe myself because I don’t like deviled eggs that are over powering with mustard flavor.

My dad always made deviled eggs this way when I was growing up. I swear, for more than a couple decades, I thought EVERYONE made them this way, that there WAS no other recipe! Yes, I can be pretty dense at times. Deviled eggs is a dish I just can't do by measuring ingredients. Sorry, but it's by look, consistency and taste.

Alternative to regular deviled eggs because I love eggs and avocado. So why not.

yummy.. differnt take on deviled eggs :hungry

Have you went to make deviled eggs and part of the hard boiled egg is torn by peeling the shells off? If so here is a good way of dealing with it. Slice the messed up part off and put that messed up part in to the salad part. I would have had 12 deviled Eggs in the salad but only 7 of them were not messed up so the other 5 egg halves went into the salad mix.

Deviled eggs topped with crispy bacon

A timeless Southern favorite for many Holidays. Happy Mothers Day!!❤

Ready for the 4th with patriotic deviled eggs...oh the irony. ~(o.o)~

Another staple of Southern family functions, these deviled eggs are timeless. I make them sometimes just for a snack at home but you can double (or triple) the recipe to make them for a crowd. They’re especially great for Thanksgiving!

The perfect southern-style sweet deviled eggs, guaranteed to bedevil any guest and ensnare the tastebuds. Serve side-by-side with my savory northeastern bacon deviled eggs for the most delicious sweet and savory combo.

Deviled eggs are a simple and delicious appetizer for a Halloween party. Who is coming? Come on, come on~ No treats 🍬, just tricks!

We had the same bland deviled eggs every year at my families thanksgiving, we all dreaded them, but never wanted to hurt anyone's feeling. So I took it upon myself to spice em up a bit, and now I make the deviled eggs on any special occasion! Hope y'all like em!

These are just simple deviled eggs. Never had a written recipe always went off taste. Another one I learned from my mom. And ever since mom and dad had chickens, and we have had fresh eggs they are even better. I do half with pickles and half with olives. No need to add salt the !mustard pickles and/or olives gives it plenty of salt.

I love deviled eggs and tuna salad, so i thought I would combine the 2.

A Fun Tasty Twist to Deviled Eggs!

Just my way for Deviled Eggs. I don't care for the sweet tasting store bought ones

Another version of fried deviled eggs! :chef

I love deviled eggs, but only really make them for large get togethers. This egg salad curbs the craving when there are no birthdays or hollidays, and it's easier to throw together.

For the Mid-Autumn Festival, I received some organic free-range eggs from a supplier, so I decided to prepare this simple and delicious egg salad!TipsBoiling eggs seems simple, but to get them just right, consider the following points:1. Absolutely fresh eggs2. Add a little salt and vinegar to the water to help prevent the eggs from cracking3. Add the eggs once the water is boiling; boiling for about 10 minutes is best—overcooking will make the eggs hard and yellowRemember to buy the sweet mayonnaise available in stores!ThoughtsThis dish is very easy. If your kids at home don't like egg yolks, give this a try. The yolk mixed with mayonnaise and other ingredients makes it less dry and tasteless. It's also great as a party appetizer. Make it in advance and keep it in the fridge. It's so good!

Perfect Deviled Egg recipe. Try it and you will never go back! Even pickle haters love this recipe. A must have at any family gathering.

Most holidays my husband makes deviled eggs.

Deviled eggs are a classic American salad, made by seasoning the yolks of hard-boiled eggs and placing them back into the whites. For Easter, make them into little chicks!The story behind this recipeWhen I think of Easter, I think of chicks. When my kids were little, we made these every year together.They would also be a hit at your child's birthday party!Despite the name 'deviled eggs', these are more like cute angel eggs!

The deviled egg can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts.Deviled Eggs were very popular across Europe, but they were still not called Deviled Eggs. It was around the 18th and 19th centuries when the word 'deviling' was being used to describe the process of making a food spicy. In fact, this dish is also known by other names varying from place to place.• How To Select Eggs For BoilingThe size, temperature, and age of eggs all affect how easy they peel after hard boiling. For the best results, we recommend using large eggs straight from the fridge that are a week or two old.Cooking Tips• Use eggs that are at least• When boiling, add ¼ cup of rice vinegar to the pot to keep the egg whites in the shell if the egg cracks while cooking.• When boiling, add 1 teaspoon of salt to the pot for easier peeling.• Use a sandwich bag with a corner cut off to cleanly fill the eggs with the yolk mixture.• Add a tablespoon of softened butter or bacon fat for a more luxurious texture and taste.

Devilled Eggs :)

Someone posted this recipe to a recipe social media page group Iam in and they got it online somewhere... though I’d give it a try... a new twist to deviled eggs

I love deviled eggs, and I like egg salad though I think the flavor is often ruined by adding huge chunks of celery and way too much sweet relish. I've adapted my own deviled egg recipe into salad form, and it is now what I personally prefer as an egg salad. Serve on crackers for a little textural crunch.

Me and my oldest granddaughter Skye made these delicious deviled eggs on labor day 2018.

This is a festive deviled egg recipe for the holidays! The recipe itself can be served all year long without coloring them. These put a spicy twist on the deviled egg!

I love deviled eggs. I don't like the overpowering taste of mayonnaise or miracle whip. I use as little as possible to allow the egg taste to manifest itself. For a half dozen eggs (dozen halves), I use about 3 tspns, just enough to bind the filling. Use more if needed for consistency, not all eggs are the same size, and the amount needed may vary a bit.