1/6 Photos of Deviled Eggs
I'm often asked to bring these to potlucks and family get-to-gethers. I always have to make extra, because my kids (even the biggest kid - DH) sneak them before I can get out the door with them. Three of the top U.S. egg producing states are in the midwest. No wonder these little jewels are so popular at those church potlucks in the Midwestern U.S. region.
My Private Note
Units: US | Metric
- 12 eggs, hard boiled and peeled
- 1/2 cup mayonnaise (I prefer Miracle Whip)
- 1 tablespoon plain yellow mustard
- 1 tablespoon pickle juice (juice from the jar)
- 1 teaspoon celery seed
- 1/2-1 teaspoon salt (according to taste)
- 1/4 teaspoon white pepper (or according to taste)
- 1 teaspoon sugar (or according to taste)
- 2 tablespoons minced scallions or 2 tablespoons chives
- 1 teaspoon paprika
- 1Cut boiled eggs in half, lengthwise.
- 2Remove yolk and place in medium sized bowl.
- 3Place egg whites on serving platter.
- 4Add mayonnaise (or Miracle Whip), mustard, pickle juice, celery seed, salt, pepper, sugar, and 1 tbsp scallions (or chives) to the bowl with the yolks.
- 5Mix until a creamy consistency.
- 6Add more mayonnaise, if necessary, for a really creamy texture.
- 7Spoon or pipe into the hollowed out yolk portion of the egg white.
- 8Sprinkle with paprika, and the remaining 1 tbsp minced scallion (or chives).
- 9Chill at least one hour before serving.
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Nutritional Facts for Deviled Eggs
Serving Size: 1 (757 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 56.7
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 1.0 g
- Cholesterol 94.2 mg
- Sodium 126.1 mg
- Total Carbohydrate 1.7 g
- Dietary Fiber 0.0 g
- Sugars 0.6 g
- Protein 3.2 g
The following items or measurements are not included: