Deede's Deviled Wggs
Have perfected these through the years & this is how I like them - big hit everywhere I've taken them :-)
- Preparing Time: 1 hour
- Total Time: 1 hour and 30 minutes
- Served Person: 24
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 14 eggs boiled
- 1/2 cup red onion chopped small
- 1/2 cup celery chopped small
- 1/2 cup sweet pickle relish drained
- 2 tbl gulden's mustard
- 2 tbl scallions for garnish
- 1 tsp paprika for garnish
- 4 slices bacon for garnish
- Carbohydrate 2.4301971017725 g
- Cholesterol 111.724135099192 mg
- Fat 4.68091576398662 g
- Fiber 0.166954170483152 g
- Protein 3.84817177796903 g
- Saturated Fat 1.49722509253256 g
- Serving Size 1 1 Serving (40g)
- Sodium 116.630196631936 mg
- Sugar 2.26324293128935 g
- Trans Fat 0.664991766337678 g
- Calories 66 calories
Cover eggs in tap water in Dutch oven and bring to gentle rolling boil. Turn off heat and cover for 15 minutes. Test one egg and if done pour off additional water, rinse and place in ice bath or freezer until cooled. Meanwhile cook bacon (I bake at 350 degrees in oven on grate to drain fat) until crispy, chop small the celery and red onion. Drain pickle relish. Half cooled eggs and place yolks into mixing bowl. Smash yolks with fork or pastry cutter to eliminate lumps. Add all the ingredients (you may grate any leftover egg whites and add them as well) BUT garnish. Fill eggs white halves with mixture sprinkle with paprika, bacon @ scallions. Best done night before or few hours prior to use for best flavor. Enjoy!
