Dales Deviled Eggs

"Named for my wife, who "invented" it"
 
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Ready In:
30mins
Ingredients:
8
Yields:
24 eggs
Serves:
12
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ingredients

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directions

  • Place eggs one layer deep in a large pan.
  • Cover with hot water by 1".
  • Bring water to a gentle boil, lower heat and gently boil for 15 minutes.
  • Remove from heat and place pot under cold running water, as soon as eggs are cool enough to handle peel them under cold water.
  • Place on a paper towel to dry.
  • Cut eggs in half, put yolks into a medium bowl, place whites on a prepared tray.
  • Refrigerate whites.
  • Chop yolks with a pastry cutter, food processor or mash with a fork.
  • Add remaining ingredients, whisk thoroughly, adjust seasonings (the list will yield a pretty mild batch).
  • Add more mayo if a creamier texture is desired.
  • Pipe filling into whites, sprinkle more salt and paprika and serve.

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Reviews

  1. very sweet, but good
     
  2. This is the easiest, best recipe for deviled eggs. I use celery salt instead of celery seed. I also have used regular mustard when I'm out of brown mustard. This recipe is a no-fail recipe! Thanks for a great one!
     
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Tweaks

  1. This is the easiest, best recipe for deviled eggs. I use celery salt instead of celery seed. I also have used regular mustard when I'm out of brown mustard. This recipe is a no-fail recipe! Thanks for a great one!
     

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