Devilishly Good Eggs

Make Creamy, Bacon Cheese, Crab, or Horseradish Deviled Eggs

© Deborah Harding

Jun 15, 2009

Deviled Eggs are a picnic favorite and there are so many different ways to prepare them and so many different flavors that go well with hamburgers and hotdogs. Deviled Eggs can be used as an appetizer, as a side dish, and even as a main dish in some cases. What would Fourth of July be without deviled eggs?

It’s hard to find where deviled eggs first made their appearance in food history. The word “deviled” popped up in 18th century and referred mostly to meats. Meats were seasoned with a spicy mixture and where somewhat hot connecting to the devil. Mustards and/or Paprika appear in most deviled egg recipes making them hot and spicy.

Creamy, herby, filled with crab or horseradish the following recipes will give you a deviled egg that will thrill the devil in you. Make sure to keep Deviled Eggs cold until just before serving and never leave them out more than 1 hour. Salmonella food poisoning can result from eating a deviled egg that has been out too long.

Simple Creamy Deviled Eggs

These deviled eggs are easy to make and are very creamy yet spicy with the mustard and paprika. Also, the Miracle Whip doesn’t deteriorate as fast as mayonnaise after being out of the refrigerator after awhile.

Ingredients:

• 12 eggs
• ½ teaspoon regular yellow mustard
• 2 to 3 tablespoons Miracle Whip Salad Dressing
• Salt and pepper to taste
• ¼ teaspoon paprika

Directions:

1. Put eggs in the bottom of a saucepan then fill with cold water.
2. Bring to a boil. Cover with a lid and remove from the heat.
3. Let the eggs sit in hot water for 12 to 15 minutes.
4. Pour out hot water and replace with cold water. Let sit for 8 to 10 minutes.
5. Peel eggshells from eggs and split lengthwise.
6. Carefully remove the yolks and place in a bowl.
7. Mash yolks with a fork and add mustard, Miracle Whip, salt and pepper, and Paprika.
8. Mix until smooth and creamy.
9. Fill each egg white with this mixture and sprinkle with a little more paprika.
10. Chill until serving.

NOTE: You can add 2 tablespoons chopped dill or sweet pickles to the mix or 2 tablespoons chopped green onion or 1tablespoon fresh chopped chives. Use honey mustard for a sweeter taste.

Deviled Eggs with Crab

If you are serving seafood this is the perfect deviled egg recipe to go along.

Ingredients:

• 12 eggs
• 1 (6 ounce) can crabmeat, drained, flaked, cartilage removed
• ¼ cup Miracle Whip Salad Dressing
• 1 green onion, chopped fine
• 1 tablespoon pickle relish
• 1 tablespoon Dijon mustard
• 2 teaspoons seafood seasoning
• 1/8 teaspoon pepper

Directions:

1. Cook eggs as per above directions steps 1-4.
2. Slice eggs lengthwise and remove yolks to a small bowl.
3. Mash yolks with a fork and add crab, salad dressing, onion, pickle relish, mustard, seafood seasoning and pepper. Mix well.
4. Stuff into egg whites and refrigerate until time to serve.

Bacon Cheddar Deviled Eggs

These are perfect for a holiday treat or for sports celebrations.

Ingredients:

• 12 eggs
• ½ cup mayonnaise
• 4 sliced bacon
• 3 tablespoons Cheddar Cheese, finely shredded
• ½ tablespoon honey mustard

Directions:

1. Cook eggs as per above directions 1-4.
2. Slice eggs lengthwise and remove yolks to a small bowl.
3. While eggs are cooking fry bacon to crisp in a skillet.
4. Remove and transfer to a plate with paper towel to drain.
5. Crumble after cooled.
6. Add to bowl with yolks and mash with a fork.
7. Add mayonnaise, cheese and mustard. Mix well until creamy.
8. Fill egg whites with this mixture and refrigerate until serving.

Deviled Eggs with Horseradish

If you want something that will get everyone’s attention these deviled eggs will do it. They are so good and hot!

Ingredients:

• 12 eggs
• ¾ cup mayonnaise
• 1 tablespoon prepared horseradish
• 1/4 teaspoon brown mustard
• Salt and pepper to taste
• ¼ teaspoon paprika

Directions:

1. Cook eggs as per above directions 1-4.
2. Slice eggs lengthwise and remove yolks to a small bowl.
3. Mash yolks with a fork.
4. Add mayonnaise, horseradish, mustard, salt and pepper, and paprika and mix well.
5. Fill mixture into egg white and sprinkle with a little more paprika.
6. Chill until serving.

Serve any of these Deviled Egg recipes at your next picnic and they’ll be asking for more. Maybe you should make more than one dozen!

creamy deviled egg

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