Tuesday, November 2, 2010

Deviled Eggs

Today is National Deviled Egg Day!

To celebrate the day,
I have posted 
 with variations and a
for many more deviled egg recipes
from the
"Deviled Egg Gourmet"

Always keep your deviled eggs well-chilled, taking additional precautions in the summer months. Not a good idea to eat deviled eggs left out of the refrigerator for more than an hour or so, especially during hot weather.

Adapt the recipes to suit your lifestyle . . . use light mayonnaise to help cut down on the calories from fat to accommodate low cholesterol and low fat diet plans (with 50% less fat than regular mayonnaise). My choice is Hellman’s . . . regular mayonnaise will produce a creamier result.

Deviled Egg Recipe #1


12 large eggs, hard cooked, peeled, carefully sliced half
½ cup Mayonnaise
¼ cup Sour cream
1 tablespoon Dijon mustard
1 tablespoon Prepared white horseradish
8 ounces Bacon, cooked crisp, drained, crumbled fine
4 Scallions, chopped fine


Put egg yolks into a small bowl and mash them with the back of a spoon.

Stir in mayonnaise, sour cream, mustard and horseradish. When yolk mixture is smooth, stir in bacon and scallions. Taste for seasoning. Using two spoons, stuff egg whites with the yolk mixture.

Source: Foodista

Deviled Egg Recipe #2


6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish


Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Source: DeviledEggs.com . . . this website has lots of deviled egg recipes!

My Deviled Egg recipe

I don't measure!

Remove the egg yolks to a small bowl and mash with a form. Add mayonnaise, a bit of sour cream (optional) and a splash of pickle juice until desired texture and taste is achieved. 

Spice with a little salt and a dash of cayenne pepper to taste . . . use black pepper if you don't like spicy hot. Finely cut pickles and add to the mixture. 

Fill the egg whites with the mixture, sprinkle with paprika or cayenne pepper and garnish with a pickle slice cut in half.

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