deviled eggs

★★★★★ 2
a recipe by
Lisa Pekala
Colorado Springs, CO

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!

★★★★★ 2
serves makes 24 halves
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For deviled eggs

  • 12
    eggs, boiled, peeled and cut in halves, lengthwise
  • 4 Tbsp
    mayonnaise
  • 2 Tbsp
    mustard
  • dash
    pepper
  • 1/4 tsp
    salt
  • 1
    green onion, finely chopped
  • SAUCE
  • 1 tsp
    sugar
  • 1 Tbsp
    lemon juice
  • 4 Tbsp
    mayonnaise
  • 4 Tbsp
    sour cream
  • 2 tsp
    horseradish sauce
  • 1/4 tsp
    mustard

How To Make deviled eggs

  • 1
    After 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.
  • 2
    Add the mayonnaise, green onion, mustard, salt and pepper. Mix well.
  • 3
    Scoop about a tablespoon full of the mixture into each egg half, arranged on an egg platter or container.
  • 4
    For 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!
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