Seltzer's Lebanon Bologna Deviled Eggs

"If there is one thing Lebanon, PA is known for, it's their bologna. A good friend of mine made these deviled eggs for a holiday party and she told me that I could get the recipe from the Seltzer's Lebanon Bologna website. So here it is! I hope you enjoy them as much as everyone at the party did. This puts an entirely new twist on a boring deviled egg. Make sure that you are using Lebanon Bologna and not the minced stuff. The filling can also be made the night before. Just cover the egg filling with plastic wrap and store the egg halves in a plastic baggie until you are ready to fill them. (Total time includes time it takes to boil eggs. Everything else only takes a few minutes)."
 
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Ready In:
35mins
Ingredients:
8
Serves:
12
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ingredients

  • 6 eggs
  • water (for boiling eggs)
  • 1 teaspoon salt
  • 4 slices seltzer's lebanon bologna (any variety, chopped fine)
  • 4 tablespoons mayonnaise
  • 1 teaspoon dried mustard (or 1 tbsp yellow mustard)
  • salt & pepper
  • paprika (to garnish)
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directions

  • Hard boil eggs. To do this, place eggs in large pot and fill with water until eggs are covered by 1 inch of COLD water. Add 1 tsp salt to prevent the shell from sticking.
  • Place on the stove and heat water to a rolling boil over HIGH heat and allow eggs to boil for 1-2 minutes.
  • Remove from heat and cover with lid. Allow eggs to sit in water for 10-15 minutes.
  • When they are cool enough to handle, remove them from water with a slotted spoon. Add eggs to cold water for 5 minutes. Peel.
  • Slice eggs in half lengthwise and remove yolks.
  • Mix with remaining ingredients (except paprika).
  • Arrange egg halves on a serving plate.
  • Place mixture into egg halves and sprinkle with paprika, if desired.

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Reviews

  1. DH is from upstate Pennsylvania and he was raised on Lebanon Bologna, either Seltzer or Weavers and he LOVES devilled eggs, so this was a big hit with him. I used spicy brown mustard and they were delicious. A new additional way to make devilled eggs, Thanks for this great recipe.
     
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RECIPE SUBMITTED BY

The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
 
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