Easy Classic Deviled Eggs

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Easy Classic Deviled Eggs

Prepare the filling in advance for an easy barbeque appetizer. If you want to make the eggs more festive, soak the hard-boiled egg whites in a cup of hot water, a teaspoon of vinegar and a teaspoon of food coloring for 1-2 minutes to dye them red and blue.


6 hard-boiled EGGS, peeled
1/3 cup shredded taco-seasoned cheese OR Cheddar cheese
¼ cup mayonnaise
¼ cup sour cream
3 Tbsp minced green onions


1.) CUT eggs lengthwise in half. REMOVE yolks to small bowl.  RESERVE

2.) MASH yolks with fork. ADD cheese, mayonnaise, sour cream and green onions; mix well.

3.) SPOON 1 heaping Tbsp. yolk mixture into each egg white half. REFRIGERATE, covered, to blend flavors.


Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

No-mess method: Combine egg yolks, cheese, mayonnaise, sour cream and green onions in 1-quart plastic food-storage bag.  Press out air and seal bag.  Press and roll bag with hand until mixture is well blended.  Push filling toward bottom corner of bag.  Snip off about 1/2-inch of corner.  Squeeze yolk mixture from bag into egg whites.

Picnic or tailgate tip: Prepare filling in plastic bag, as above.  Carry whites and yolk mixture separately in cooler.  Fill eggs on the spot, pressing filling out of snipped corner of bag.

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