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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 eggs 36g Recipe makes 24 eggs) The following items or measurements are not included below: 1/2 teaspoon pepper |
||
| Calories 55 | ||
| Calories from Fat 35 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 94mg | 31% | |
| Sodium 126mg | 5% | |
| Potassium 35mg | 1% | |
| Total Carbohydrate 2.1g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.8g | ||
| Protein 2.9g | 5% | |
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Miss Daisy's Deviled Eggs
By: ratherbeswimmin'
Apr 30, 2002
These are the best Deviled Eggs I have ever tried. I usually have to double this recipe because they are gone almost as soon as I put them out.
24 eggs
Ingredients
- 12 hardboiled egg, peeled and chilled
- 1/2 cup mayonnaise
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 green onions, finely chopped
- 2 tablespoons well-drained pickle relish
- paprika
Directions
1
Cut eggs in half lengthwise, remove yolks, and reserve whites.2
Mash yolks until smooth.3
Combine yolks, mayo, Worcestershire sauce, mustard, salt, pepper, and mix until smooth.4
Stir in onion, and pickle relish.5
Spoon mixture into center of egg whites.6
Sprinkle tops with paprika.
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- Course > Appetizers
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings
- Preparation > Presentation > Served Cold
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Groundhog Gal
On Aug 31, 2008
Have made these before, forgot to review the first time...only recipe I use for deviled eggs. Made recipe exactly as stated, everyone that tastes these really likes them.
From: Donna K.
On Jul 15, 2008
Yes, Miss Daisy, this are fantastic! Only one thing will I change, the amt of salt. They were just a little too salty so I'd suggest starting with 1/2 tsp and working up as needed. In the past I've always just added Henri's Tastee Dressing to my egg yolks and they were excellent. Can't find that salad dressing anymore, so I am so pleased to find a recipe that is this wonderful. Thanks for sharing.
From: MizzNezz
On Jun 27, 2002
Delicious! The filling has a great taste. The worcestershire and mustard combine nice with the sweet relish. I didn't change anything. This is so good!! Thanks, Nurse Di!! I'll make these a lot this summer for pot-lucks!
From: Sunflower
On May 28, 2002
These are the best deviled eggs I have ever tried, bar none. I doubled the recipe and still they didn't last long. Everyone loved them. Thanks for a great recipe
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