Picnic Deviled Eggs Recipes

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.

Steps:

• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
• Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
• Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

Steps:

• In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

Steps:

• Put the eggs in a large saucepan with enough water to cover by 2 inches.
• Add some salt.
• Bring to a boil over high heat.
• As soon as it boils, take the pan off the heat, cover, and let stand for 10 minutes.
• Pour off the hot water, fill the pan with cold water, and let stand about 10 more minutes.
• Gently crack the shells under water to loosen, then remove the shells.
• Halve the eggs and scoop out the yolks.
• Mash the yolks well, then add the remaining ingredients except the chervil or chives.
• Mix well.
• Taste, adjust the seasonings.
• Fill the egg halves withe the filling.
• Can be prepared about 4 hours before serving.
• Sprinkle with the chervil or chives just prior to serving.