deviled eggs
Deviled eggs are not only for Easter, but can be made anytime of year and for any occasion. We've had them at Showers, birthdays and graduations before. They aren't that time-consuming, besides boiling and peeling the eggs, but they are so worth it every once in a while. My recipe includes a special sauce that was given to me by my mother. These are so good!
prep time
30 Min
cook time
15 Min
method
Stove Top
yield
makes 24 halves
Ingredients
- 12 - eggs, boiled, peeled and cut in halves, lengthwise
- 4 tablespoons mayonnaise
- 2 tablespoons mustard
- dash pepper
- 1/4 teaspoon salt
- 1 - green onion, finely chopped
- SAUCE
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- 4 tablespoons mayonnaise
- 4 tablespoons sour cream
- 2 teaspoons horseradish sauce
- 1/4 teaspoon mustard
How To Make deviled eggs
-
Step 1After eggs are boiled, peeled and cut in halves, remove egg yolks with a spoon. Put the yolks in a medium sized bowl and mash with fork.
-
Step 2Add the mayonnaise, green onion, mustard, salt and pepper. Mix well.
-
Step 3Scoop about a tablespoon full of the mixture into each egg half, arranged on an egg platter or container.
-
Step 4For the sauce: In a small bowl, add the sugar, lemon juice, mayonnaise, sour cream, horseradish sauce and mustard. Mix well, until smooth. When ready to serve, add a little bit of sauce onto each egg. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Eggs
Category:
Other Appetizers
Category:
Other Sauces
Tag:
#For Kids
Keyword:
#eggs
Keyword:
#deviled
Culture:
Polish
Method:
Stove Top
Ingredient:
Eggs
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