Traditional Southern Deviled Eggs
Show: Paula's Home Cooking
Episode: Southern Favorites
Rate This RecipeRead users' reviews (234)
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Average Rating:
Total Reviews: 234
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By snlmccandless_10
Otis Orchards, WA
on April 15, 2012
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I'm sorry, but how could you give this recipe one star after you were the one that made the mistake of mixing those three ingredients to add to egg...? Please try it over, it's really quite good! You can't make mayo with Miracle Whip, Crisco and oil.
By sandraelaine1975
houston tx
on April 13, 2012
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MMM...MMM..MMMMMMM
By SamVast
on April 13, 2012
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Paula sure knows how to display things. I don't like the sweet ones, I like the very tart ones, so I don't use the relish, use more mustard and less mayonnaise. Then I add 1/2 a teaspoon (for 6 eggs of white vinegar. I also don't use black pepper since a light dusting of red cayenne pepper is hidden by the topping of the red paprika.
But the real reason of my post is how to do it so it isn't messy and you can make it fancy. IOW, easier, cleaner and a little more fancy.
You simply get a disposable Ziploc sandwich bag and fill the bottom with the yellow mix. Then zip it up and kneed the mix to one corner. Then snip the corner off... always snip less than you think since the hole will dispense more than you would think. Then simply squeeze it like cake icing into the egg whites. Even those egg whites that holds a little water doesn't give a problem as you squeeze filling into the cups. This beats the spoon method hands down and I think significantly faster.
By MsBC
on April 11, 2012
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Made these for Easter and I, too, used the peas under the eggs to keep them in place as Paula did on her show. Pretty good idea (I thought but as in Clementine25's case, the peas stuck to the bottom of the eggs!! It surely WAS messy to remove those peas in order to serve the dish. I had to announce to my guests to keep an eye out for stray peas! The egss themselves were quite tasty!!
By Jeanne Nelson
New York
on April 09, 2012
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So quick and easy to prepare. My husband loved this dish.
By danahume_7040352
Boise, ID
on April 08, 2012
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Just right...not too sweet, great balance flavors...love the paprika.
By catman11
Greenwood Ms
on April 08, 2012
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Way to sweet.
By overeater21
Raytown, MO
on April 08, 2012
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this was the second time I made these for Easter and it is my seacret ingredeant for a perfect party
By geneo19
Louisa, VA
on April 08, 2012
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Made these for Easter and this recipe is just like my grandmothers only exception I used smoked paparika, tasted fantastic.
By Charly11d7
Atlanta, GA
on April 08, 2012
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I love deviled eggs, and this recipe was great! I added some horseradish sauce and salt and pepper, and it was awesome!
I had never even thought of adding the whole egg, and I didn't a first, but one or two of the halves broke while I was taking the yolk out, so I just mashed them up. I can't believe I had never thought of this before! Thanks Paula!