Delicious Southern Style Deviled Eggs Food

SOUTHERN DEVILED EGGS

Steps:

• Place eggs in a large pot and cover with cold water. Bring water to a boil, then cover pot and remove from heat. Let eggs sit for 10-15 minutes then rinse under cold water and peel.
• Slice in half and remove yolks. To yolks, add mayonnaise, mustard, relish, salt and pepper. Mash together with a fork.
• Spoon mixture into egg white halves or use a pastry bag. Sprinkle lightly with paprika.

TRADITIONAL SOUTHERN DEVILED EGGS

Steps:

• Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
• Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper to taste.
• Fill egg whites evenly with yolk mixture.
• Garnish with paprika, pickles and pimentos.
• Store covered in refrigerator. Enjoy!

CLASSIC SOUTHERN DEVILED EGGS

Steps:

• Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork.
• Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.

SOUTHERN DEVILED EGGS

Steps:

• 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.

CHILI DEVILED EGGS

Steps:

• For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
• When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
• For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

DELICIOUS DEVILED EGGS

Steps:

• 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
• 2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
• 3. Refrigerate 1 hour or until ready to serve.
• Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.