Deviled Egg Recipes
Here are some of my favorites to add to your meal plan!
My recipes suit the tastes of my family and you may find
that you enjoy a little less or a little more of one ingredient.
Feel free to experiment yourself!
Each recipe uses light mayonnaise to help cut down on the
calories from fat (with 50% less fat than regular mayonnaise).
Hellman’s is a nice choice.
 Always
keep your deviled eggs well-chilled, taking precautions in
the summer months. It is never wise to eat deviled eggs that
have been left out of the fridge for more than an hour or
so.
I have met two groups of deviled egg lovers - people who
like the filling firm and others who like it soft and gooey.
Myself, I do like the filling to be on the firmer side, not
"slooshing" out all over my fingers! Plus, it's
easier to pipe - if you would like to make lovely designs
like the eggs you see above, follow my recipes and it will
be about the right thickness. But to make the filling softer,
adding 1 tablespoon of mayonnaise should be sufficient!
Here are 5 great recipes:
Easy Classic
Deviled Eggs
A
"Little Bit Devilish" Deviled Eggs
Sweet
Pickle and Horseradish Deviled Eggs
Crunchy
Veggie Deviled Eggs
Crab Meat & Celery Deviled Eggs
I've got more (just need to take some pictures) coming
soon!
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