Deviled Egg Recipes, perfect for Easter, Thanksgiving and Christmas Holiday feasting! Please read our disclaimer before use.

The Deviled Egg Gourmet
Chickens Picture Home How-To Recipes More About Eggs Contact
Picture of cartoon chickens Picture of Deviled Eggs
   
 
 
 

 
  Feedback From Our Visitors ...  
 

"I followed your step by step how to guide and your easy deviled eggs recipe and they turned out fabulous!!!! Perfect in every way!" Dawn
Read More Testimonials

Many of you are kind enough to send me notes on what worked for you and what didn't during your deviled eggs adventures. So, I've put them online!
Tips from my Readers


 
   
 
EBook
 
 

Secret recipes for over 100 all-time favorite dishes are revealed in this best-selling cookbook...click here

Bottom of Row
 

Dameon’s Red Deviled Eggs

This is another recipe contributed by one of my readers - this looks like an interesting one to try! I haven't myself yet but am really looking forward to it. If you do, send me a line and tell me how it worked out for you. :)

In Joshua's words: "I used the "Sweet Pickle and Horseradish Deviled Eggs" recipe to come up with a recipe that has done very well in a variety of functions and special occasions."

Thank you again Joshua for sending it!

Recipe by Joshua Anderson

1) 6 hard-boiled eggs, peeled and cut lengthwise (Regular sized eggs recommended)
2) 2 tablespoons Duke’s Real Mayonnaise
3) 2 tablespoons finely chopped Reese Double Martini Sour Cocktail Onions
(2 tablespoons is about 3 onions) (Remove the onion tips before chopping)
4) 3 tablespoons Howard’s Sweet Pepper Relish
5) 2 teaspoons Reese Prepared Horseradish
6) 1 teaspoon Grey Poupon Dijon Mustard
7) 1/8 teaspoon salt
8) 1/2 teaspoon ground black pepper
9) Paprika for garnish

Mix 2-8 into a large bowl while boiling the eggs (see boiling instructions)

Making the filling:
1) Cut the peeled boiled eggs in half lengthwise.

2) In a separate cooking bowl, grind up the yolks until they are of a fine consistency.

3) Add half of the mixture to the yolk and stir until blended evenly.

4) Add additional mixture as desired until the mixture is a firm but moldable paste. (The goal is prevent the mixture from becoming runny)

Fill the empty egg whites with the paste evenly until all of the paste is used. (Use two spoons)

Sprinkle a light amount paprika on the finished deviled eggs. Serve and enjoy!