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Favorite Deviled Eggs Recipes?


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Yes!! My favorite holiday treats. Can't get enough.


My favorite method is pretty simple. And I don't have a recipe for this, as it seems I do a different number of eggs each time. But I love:



Egg yolks (obvs)


a little dry mustard, to taste

a pinch of paprika

very finely chopped chives/scallions/parsely - not too much

a tsp or so of dill pickle juice


paprika to sprinkle over the top


I like my "deviled" fairly soft, so I adjust portions until I'm happy. I usually hold back about 1/3 of the mayo and all of the pickle juice I think I'll use, and then add them as needed to get the consistency I like. I use a demitasse spoon to fill.

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I have been wondering how to get a mustard taste! Dry mustard is genius! I was trying to figure out how to get around Dijon mustard, since it contains wine. I'll have to find a compliant jar of pickles, or else maybe just use some type of vinegar to get that sour taste.

Thanks so much! This is my paleo contribution to Christmas. Homemade mayo is so delicious on its own anyway, I know with these extra additions they will turn out great! Making my tummy grumble just thinking about it! :)

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I go the Kentucky classic route.

Crumple up your hard boiled yolks. Discard 1 egg white for every six eggs so you'll have plenty of filling.

Use a bland mayonnaise--definitely not the EVOO version!

And a little yellow mustard. Not too much, not too little. Frenches is compliant.

Add salt and a good quantity of fresh ground pepper.

Don't over stir your egg mixture! Keep a little texture.

Don't add too much mayonnaise!

I just use a fork to fill.

Sprinkle the top with paprika.

(And if you're going on a picnic, cut your hard boiled eggs around the equator and pack the halves in egg cartons!)

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Butternut 'n Bacon!



I pared down the recipe to make it easier to read here. Full version in link above. 


1 small butternut squash (.75 to 1 pound)
6 large eggs
2 tablespoons mayonnaise
⅛ teaspoon cayenne, plus more for sprinkling
⅛ teaspoon salt
⅛ teaspoon nutmeg
2 slices of cooked bacon, crumbled
Cook the butternut squash. When the squash is tender, remove and discard (or save) the seeds and scoop out the filling.
Place the cooked squash in a food processor or blender and blend until smooth. Measure out 6 tablespoons.
Meanwhile, hard-boil the eggs. When they're cool enough to handle, peel the eggs, slice them in half lengthwise and scoop out the yolks into a mixing bowl.
Add the 6 tablespoons of butternut squash purée to the bowl with the yolks, and mix.
Add the mayonnaise, cayenne, salt, and nutmeg and mix until smooth (you can also return this mixture to the food processor or blender if you want it super smooth).
Divide the filling among the egg halves (either using a spoon or pipe it in using a piping bag).
Top with a few crumbles of cooked bacon and sprinkle cayenne on top. Refrigerate until serving.
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