She Deviled Eggs Recipes

Steps:

• Cut eggs in half lengthwise, carefully removing yolks into a medium-sized bowl,(I use a Pyrex 2-qt glass bowl) and placing the whites onto a serving plate.
• Mash the yolks in the bowl with a fork until they look like coarse cornmeal.
• Mix in dry ingredients first: white pepper, cayenne, salt and ground mustard; next mix in wet ingredients: mayonnaise, relish, yellow mustard and horseradish.
• Stir until well blended. Adjust seasonings to taste; adjust amount of wet ingredients for texture, if necessary.
• Fill egg white halves with yolk mixture, using a teaspoon.
• Sprinkle with sweet paprika and press a single pimento-stuffed green olive into the yolk to make them festive!

Steps:

• Put the eggs in a large pot and cover with cold water. Bring to a boil over medium heat, then turn off the heat, cover and let sit for 15 minutes. Drain the water from the pot and fill with cold water to cool the eggs. Change the water twice so that the eggs will cool down quickly.
• Peel the eggs and slice a small piece off the bottoms so that they will stand upright. Slice the top third off of each and save the tops. Carefully remove the eggs yolks with a small spoon and put them in a medium-size bowl. Break up the egg yolks with a potato masher. Add all the remaining ingredients except the bacon and chives. Mix until well blended and smooth.
• Transfer the mixture to a releasable bag, cut off the corner of the bag and pipe the filling into each egg. Sprinkle each with chopped chives and bacon bits, if desired. Cover with the egg tops and arrange them on a serving platter.

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.