Put eggs in a saucepan and cover them with water until waterline
Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
Mash yolks and mayonnaise together with a fork; stir in SPAM(R) with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
ater to a boil. Add eggs; cook for 10 minutes. Place in
Slice the eggs in half lengthwise and remove the yolks.
In a mixing bowl mash the yolks with a fork.
Add the mayonnaise and mustard and keep mashing with the fork until a smooth paste forms.
Stir in the bacon, green onion, salt and ground black pepper.
Stuff the filling into the egg white shells.
Sprinkle the eggs with paprika.
Cover and chill until serving time.
nions. Sprinkle with the sugar. Cook over low heat for 30 minutes
Cook green pepper and onion in butter until glossy.
Combine soup and milk. To 3/4 of the soup mixture, add rice and tuna. Place in a casserole. Top with deviled eggs and refrigerate.
he vinegar. Carefully lower the eggs into the boiling water.
Place eggs in a saucepan; cover with water. Bring to a boil
hells off cooled hard-boiled eggs and slice into halves lengthwise
>eggs in enough cold water to cover in a large saucepan with
ard-cooked eggs and transfer to a bowl; mash yolks with a
Brown bacon; drain and crumble up.
Cut boiled eggs lengthwise, carefully removing yolks.
Place yolks into a bowl, mixing in enough mayo to make yolk mixture creamy.
Stir in bacon, then salt and pepper to taste.
Spoon yolk and bacon mixture carefully into egg whites.
Sprinkle lightly with paprika for color; chill and serve.
Expect them to vanish quickly!!!
Slice eggs in half lengthwise; remove yolks and set whites on a plate.
In a small bowl, mash yolks.
Stir in the mayonnaise, bacon, cheese, mustard and pepper.
Stuff into egg whites.
Cover and refrigerate until serving.
*Note:As a substitute for honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey.
To make perfect eggs for deviled eggs, put all eggs in a large pot that
Cook bacon crisp; crumble and set aside to cool.
Boil eggs well done.
Cut in half lengthwise.
Remove yolks into mixing bowl and mash with a fork.
Melt butter and let cool.
Add mustard, Miracle Whip, butter, vinegar, salt and pepper; whip with whisk until creamy.
Add bacon bits, then stuff whites.
Chill.
Makes 12 halves.
Place eggs in a saucepan; cover with water. Bring to a boil,
Boil the eggs, shell and cut in half lengthwise.
In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
Stir in the celery, fresh tarragon, capers and the shallots.
Season to taste with salt and pepper.
Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
If not eating immediately, cover well and refrigerate.
Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.
Place eggs in a saucepan; cover with water. Bring to a boil,
Cut hard-boiled eggs in half lengthwise.
Set whites of eggs aside.
Mash all the yolks with a fork.
Mix in the rest of the ingredients.
Refill the whites with the egg yolk mixture.
(Heap it up slightly.)
For more color, garnish the deviled eggs with parsley or sprinkle with paprika.