Best Heavenly Deviled Eggs Recipes

HEAVENLY DEVILED EGGS

Heavenly Deviled Eggs image

I always plan for a "tester" or two...my husband likes a early sampling before everyone else partakes! A creamy egg filling with just a little kick - hope you like them, too!

Provided by Leopard Apron

Categories < 4 Hours

Time 1h50m

Yield 24 deviled eggs, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 dozen egg, hard-boiled
1/2 cup mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon Dijon mustard
1/4 teaspoon louisiana hot sauce
1/2 tablespoon white vinegar
1/2 teaspoon salt
1/8 teaspoon white pepper
paprika
fresh dill

Steps:

Place eggs in large saucepan and cover with lukewarm water. Bring to hard boil; turn off heat, cover and let stand for 20 minutes. Drain, rinse eggs under cold water and allow to cool to room temperature. Peel, halve, place the yolks in a mixing bowl and mash with a fork. Mix together the remaining ingredients and add to mashed egg yolks. Place in small food processor and blend until smooth.
Using a piping bag (or similar filling tool)with a medium-to-large tip, fill egg halves. Or, if you don't want to use a piping bag, just spoon in egg mixture. I love fresh dill, my husband doesn't, so half the eggs get dill and paprika for every one!

HEAVENLY DEVILED EGGS

Heavenly Deviled Eggs image

Another favorite from the Famous Dave's Cookbook

Provided by Terressa Kennedy

Categories Other Appetizers

Number Of Ingredients 9

Ingredients

12 eggs
4 oz cream cheese, softened
1/4 c mayonnaise dressing
3 Tbsp sweet pickle relish
1 Tbsp chopped pimento
1 Tbsp bbq sauce
2 tsp mustard
1 tsp steak sauce
1/2 tsp ground white pepper

Steps:

1. Place the eggs in a large saucepan. Add enough cold water to cover. Bring to a boil. Remove from heat and cover. Let stand for 20 minutes; drain. Add cold water to cover; drain. Repeat several times until the eggs are cool.
2. Peel cooled eggs and cut lengthwise into halves. Remove the yolks and arrange the egg whites on a serving platter. Mash the egg yolks in a bowl. Add all remaining ingredients except the Paprika, mixing well.
3. Spoon the yolk mixture into a pastry bag. Pipe into the egg whites. Sprinkle with Paprika. Chill, covered, until serving time.

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