Deviled Eggs

READY IN: 35mins
Recipe by Nurslinda

This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.

Top Review by Ann Cecile

I made these for a neighborhood get together and they were gone in 60 seconds! Not really, but almost. I used Victoria's Louisiana seasoning (www.igourmet.com) in them and sprinkled them with celery salt just before sprinkling the paprika. These were delish!

Ingredients Nutrition

Directions

  1. Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
  2. Remove yolks from whites and place in a small round bowl.
  3. Mash yolks with a fork into fine pieces.
  4. Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
  5. Stir mixture until creamy.
  6. Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
  7. Squeeze mixture out of corner of bag into egg white halves.
  8. Sprinkle tops of filled deviled eggs with paprika.
  9. Chill in refrigerator 1 to 2 hours or until cold before serving.

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