Recipes For Deviled Eggs

Boiled eggs with a dressed-up yolk have been around since ancient Romans poured sauces of wine, honey, pine nuts and herbs on them. By the Renaissance time, eggs stuffed with savory spices were common.
Like other dishes that have gathered attention recently, such as designer macaroni and cheese and riffs on meatloaf, this latest interest in deviled eggs rode in on many streams.

With the economy going to hell, the war dragging on and gas prices so high, you're talking about a lot of depressing things going on.
During my childhood the deviled eggs were a family picnic staple. They're simple and rustic, made with the most basic ingredients, but we never could get enough of them.

I have been known to devour a dozen of these in one sitting. These were quick and easy. If you want them to be a little prettier, put the egg filling into a freezer bag, make a cut off of one corner of the bag, and pipe them into the egg white halves.

Here are some great tips on cooking and peeling eggs that I found in Southern Living: Place eggs in a single layer in saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat and let stand 15 minutes. Pour off water. Add about 1 inch cold water and several ice cubes to the still warm eggs in the saucepan. Cover pot and shake vigorously so the eggs will crack all over. Peel under cold running water, starting at the large end, the air pocket there will give you something to grip.

All over town, and across the country, restaurants are serving deviled eggs, each with their own spin, their own what-is-that? element.
What follows is a basic recipe, though there are so many wonderful variations you can make. Do you have a favorite deviled egg recipe? If so, please add yours in the comments.


12 large hard-boiled eggs, cooled
ΒΌ cup mayonnaise
4 teaspoons yellow mustard
2 teaspoons sweet pickle juice
Salt and pepper to taste
Paprika for garnish

1. Peel eggs and slice each in half lengthwise. Carefully remove yolks to a small bowl and place whites on a serving dish.
2. With a fork, mash yolks, mayonnaise, mustard and sweet pickle juice together until smooth. Season with salt and pepper to taste.
3. Using a teaspoon, carefully fill the cavity of each egg white half with yolk mixture, mounding the filling slightly above the white. Sprinkle with paprika and serve.

Per half: 50 calories, 3 g protein, 0 carbohydrates, 5 g total fat, 1 g saturated fat, 105 mg cholesterol, 55 mg sodium, 0 fiber. Calories from fat: 80 percent.

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About The Author, David Onyancha
D Onyancha always entertained when he was growing up. You can find more great recipes at