My Mother In Laws Deviled Eggs Food
MOTHER-IN-LAW EGGS
Sugar and hot mustard are the secret ingredients in this much-requested recipe for deviled eggs. Whenever my daughter-in-law throws a party, she is always asked, 'Are you having your mother-in-law's eggs?' Mothers-in-law are known to be sweet and devilish!
Provided by SHORECOOK
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
- Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
- Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 0.9 g, Cholesterol 93.4 mg, Fat 4.7 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.7 g
MY MOM'S DEVILED EGGS
I got this recipe from my mom. I don't know where she got it from. The key is the celery salt. The amounts are approximate as Mom always "eye-balled" everything.
Provided by NebraskaGirl
Categories Lunch/Snacks
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 5
Steps:
- Cut hard boiled eggs in half lengthwise and remove yolks.
- In a separate bowl mix yolks, mustard, Miracle Whip and celery salt into a fine paste.
- Fill egg whites with yolk mixture.
- Sprinkle with paprika.
- Chill at least 2 hours.
MY MOM'S DEVILED EGGS
My Mom taught me how to make these, her secret was the sauce. She used it for these as well as coleslaw and potato salad. I think it is the sugar that makes the eggs slightly sweet. This last Easter, my sister-in-law and I both made deviled eggs and I have to say, that mine won! I don't think I ever have had sweet ones anywhere else. And here is my secret....I eat 2 eggs worth of the whites, while I am making them that makes the other eggs really full.
Provided by chilepepper1231
Categories < 30 Mins
Time 30m
Yield 36 eggs
Number Of Ingredients 5
Steps:
- Boil eggs to hard-boiled stage.
- Rinse in cold water, cool and peel.
- While eggs are boiling, make sauce.
- Combine mayo, sugar and mustard and stir until smooth.
- Refrigerate, and don't be worried if sauce still has sugar crystals.
- When ready to assemble, slice eggs in half, scoop out yolks and mash.
- Take sauce out of fridge and stir again.
- Now it should be smooth.
- Mix sauce with mashed egg yolks.
- But don't use all at once.
- May have to add a little more until the right consistency.
- Start with 1/2 of the sauce and add more a little at a time as needed.
- Spoon into egg whites and sprinkle with paprika for garnish.
MY MOTHER-IN-LAW'S DEVILED EGGS
Steps:
- Remove the egg yolks from halved hard cooked eggs. Mash the yolks and combine with celery and onion, fully incorporate the ingredients. Add everything else ensuring seasonings are well combined. Spoon yolk mix back into each egg. Serve as an appetizer at every family function, they will thank you for it.
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