Prep 15 mins
Cook 0 mins
This recipe comes from a confirmed bachelor that went to our church for years...all his life I think. He lived to a ripe old age on these eggs and they were a staple at every church potluck and get together. Every time I eat a deviled egg, I think of Marshall...even if it isn't HIS recipe. He would be very happy to know his recipe is being passed on to make lots of other people happy!
- 10 hardboiled egg
- 1⁄2 teaspoon dry mustard
- 1⁄8 teaspoon cumin
- 1⁄2 teaspoon marjoram
- oregano (optional)
- onion salt (optional)
- 1⁄2 cup raw sunflower seeds
- 1 teaspoon salad dressing (i.e. Miracle whip)
- 2 tablespoons vinegar
- 1⁄4 cup water
- parsley flakes
- Halve cooled boiled eggs.
- Remove yolks from whites and put yolks in separate container.
- Add the spices and the sunflower seeds, salad dressing, water and vinegar to the yolks.
- When well blended spoon into the egg whites, and sprinkle with the parsley and enjoy.
- Cool your dish in the fridge before putting finished eggs on it.
These were flavorful. I did use the oregano (fresh), and used mayonaise (I don't do Miracle Whip). I would suggest omitting the water and increasing the Mayo to 1/4 cup. I mixed the seasonings into the egg yolks, but mixed the vinegar, water and mayo seperately and then added to the yolk/seasonings.
The sunflower seeds seemed out of place in this dish & I found the filling to be too tart. I'm used to deviled eggs being on the sweet side but if you prefer savoury, then this is for you!
Good. I enjoyed the flavors of the herbs in the filling, however the vinegar made these very sour. I also did not care for the texture of the seeds inside the filling; I would have preferred them as a garnish on top instead. I also felt that there was not quite enough mayo and agree with the previous reviewer who suggested omitting the water and increasing the mayo.