Deviled Egg Recipes
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For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Are you looking for a delicious recipe to make for your next get-together with family or friends? Deviled Eggs are always a popular choice, yet many cooks do not make them, feeling unsure of the steps necessary to get a successful result. There's nothing worse than boiling a dozen new eggs and finding you can't peel the shells off without pulling half the egg white along with it. That's when you give up on making deviled eggs for the day, and try to salvage the eggs by making egg salad instead!

You'll be pleased to know, however, that making deviled eggs does not have to be difficult. Some simple tips can make the whole experience easy and fun.

First, you should never use the freshest eggs for a deviled egg recipe. Why? This is because new eggs are much harder to peel than those that have aged for at least one week, preferably two weeks. No one is exactly sure why older eggs are easier to peel than new ones, but most researchers believe it is due to a gas layer build-up between the shell and the membrane of the egg. This helps the membrane of the egg release more easily from the cooked egg white....more...

12 hard boiled eggs, cooled
1 teaspoon dry or 2 teaspoons prepared mustard
Dash pepper
1/3 cup mayonnaise or sour cream
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
Paprika

Directions

Remove eggs from shell and cut lengthwise in half. Remove egg yolks and place yolks in a small bowl. Mash up the yolks with a fork and add the remaining ingredients, except for the paprika.

Use either an electric mixer or a fork to beat egg mixture until nice and fluffy. Spoon (or use an icing bag for a more decorative filling) egg mixture into egg white shell halves. Sprinkle the paprika on top. As an alternative garnish, use fresh parsley.
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