Oprah Winfrey's Deviled Eggs

"Best I've EVER had!!"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Kristine at Food.com photo by Kristine at Food.com
photo by Engrossed photo by Engrossed
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
Ready In:
30mins
Ingredients:
11
Serves:
24
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ingredients

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directions

  • Hard boil eggs.
  • Cut each in half lengthwise.
  • Remove yolks and place in bowl with all other ingredients; mix well.
  • Spoon into egg whites and sprinkle with parsley & paprika.
  • Cover and refrigerate at least one hour or more.
  • Serve chilled.

Questions & Replies

  1. How many Weight Watcher Freestyle/Smart points per whole egg ? Thanks
     
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Reviews

  1. I made these eggs without the sweet pickles and they were fantastic! My husband and friends really liked them. Great taste and easy to prepare. I put all the ingredients in a ziploc bag, mashed them together, and sqeezed into the egg whites. One less bowl to clean!
     
  2. Very good flavor! I especially enjoyed the additions of Worcestershire, horseradish, and Tabasco in this version. The only drawback for me were the minced sweet pickles - next time, I might leave them out and just add a tiny bit of the juice; I didn't care for their texture in this and the sweetness didn't seem to go as well with the zestier ingredients. But otherwise quite tasty and unique.
     
  3. I have made this as deviled eggs a couple of times now and it is wonderful. Then someone mentioned an egg salad recipe so I thought I would try this for that. It is super good too for egg salad sandwiches. YUMMY!!!!!
     
  4. I personally would recommend using Stone Ground mustard and seining the egg yolks before mixing them with the other ingredients, the result is a very smooth filling. Seining in this case means forcing the yolks through a mesh strainer (using clean fingers).
     
  5. I don't see how this recipe has garnered so many rave reviews. I thought it was awful! I took one bite and threw them all away, a sad waste of a dozen eggs. I followed the recipe exactly, with the exception of parsley for garnish. It had way too much mustard in the recipe, totally overpowered the eggs and made them inedible for me.
     
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Tweaks

  1. We made these with our Christmas dinner and they were great! These will be our keeper recipe from now on. I also used a little prepared horseradish instead of horseradish sauce and I used sweet pickle relish rather than chopped sweet pickles. Easy and good. Thanks!
     
  2. I will be trying with less mustard..
     

RECIPE SUBMITTED BY

I moved from Wyoming to Utah three years ago after my divorce...now I am a single woman that's 40 (YIKES!) and loving my new life! Cooking in my spare time is an all time joy as is reading, watching good movies, occasionally shopping and going out to eat.
 
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