Best Jeannes Deviled Eggs Recipes

BEST DEVILED EGGS

Best Deviled Eggs image

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
2 tablespoons 2% milk
1 teaspoon dried parsley flakes
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon pepper
12 hard-boiled large eggs
Minced fresh parsley and additional paprika

Steps:

In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

JEANNE'S DEVILED EGGS

Jeanne's Deviled Eggs image

Deviled eggs are a Southern staple at parties and during the holidays. Creamy with bits of crunch throughout, this deviled eggs recipe is so good. The honey mustard gives a hint of sweetness while onion and celery add a wonderful depth of flavor. Be careful how much salt you add if you use the dill relish, though.

Provided by Jeanne Benavidez

Categories Other Appetizers

Time 30m

Number Of Ingredients 11

Ingredients

6 hard-boiled eggs
2 Tbsp mayonnaise or salad dressing
2 Tbsp honey mustard
2 Tbsp dill relish
1 Tbsp celery, finely diced
1 Tbsp onion, finely diced
1/2 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
OPTIONAL GARNISHES:
paprika
finely chopped green onion (green part)

Steps:

1. Peel the eggs and pat dry with paper towel. Cut lengthwise in half. Carefully remove yolks and place in small bowl. Reserve egg whites.
2. Add the mayonnaise and mustard to the yolks. Mash with a fork until creamy. Add relish, celery, onion, salt, and pepper. Mix to combine.
3. Carefully spoon yolk mixture into egg white halves. Sprinkle with paprika, cover and refrigerate at least 2 hours but no longer than 24 hours.
4. NOTE: You can substitute the honey mustard and dill relish with regular yellow mustard and sweet relish. It's good both ways.