Recipe courtesy of Sandra Lee
Save Recipe Print
Straight Up Deviled Eggs
Total:
50 min
Prep:
20 min
Inactive:
15 min
Cook:
15 min
Yield:
12 pieces
Level:
Easy
Total:
50 min
Prep:
20 min
Inactive:
15 min
Cook:
15 min
Yield:
12 pieces
Level:
Easy

Ingredients

Directions

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.

My Private Notes

Add a Note
More from:

Easter

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Smoked Salmon Deviled Eggs

Recipe courtesy of Ina Garten

Truffled Deviled Eggs

Recipe courtesy of Anne Burrell

Truffled Deviled Eggs

Recipe courtesy of Anne Burrell

Deviled Eggs with Crab

Recipe courtesy of Giada De Laurentiis

Tarragon Deviled Eggs

Recipe courtesy of Claire Robinson

Bacon and Cheese Deviled Eggs

Recipe courtesy of Family Circle Magazine

Deviled Egg Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories