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When I was little my mom always made what we called purple pickled eggs. The left over juice from making pickled beets was recycled to make pickled eggs and sometime we would make for a special holiday purple deviled eggs. This is a simpler version to make anytime. But it will not have the extra zing from the pickling spices but will be tasty just the same. But you do have to plan ahead for this one for a party.

When I was little my mom always made what we called purple pickled eggs. The left over juice from making pickled beets was recycled to make pickled eggs and sometime we would make for a special holiday purple deviled eggs. This is a simpler version to make anytime. But it will not have the extra zing from the pickling spices but will be tasty just the same. But you do have to plan ahead for this one for a party.

Classic Southern Deviled Eggs ~ always a potluck and party favorite.

Classic Southern Deviled Eggs

Loaded Bacon Jalapeno Deviled Eggs - adding cheese, bacon, and peppers adds a great flavor these eggs. Awesome picnic recipe!

Loaded Bacon Jalapeno Deviled Eggs

Loaded Bacon Jalapeno Deviled Eggs - adding cheese, bacon, and peppers adds a great flavor these eggs. Awesome picnic recipe!

Jalapeno Popper Deviled Eggs flavored with cream cheese, bacon, and jalapenos.

Jalapeno Popper Deviled Eggs

Jalapeno Popper Deviled Eggs flavored with cream cheese, bacon, and jalapenos.

Yardbird Southern Table & Bars Deviled Eggs with Chives, Dill, and Caviar

Yardbird Southern Table & Bar's Deviled Eggs with Chives, Dill, and Caviar

Yardbird Southern Table & Bars Deviled Eggs with Chives, Dill, and Caviar

Avocado Deviled Eggs - An easy way to twist your deviled egg recipe for Easter.

Avocado Deviled Eggs

Deviled-Egg Spread:  "I can't have a party without deviled eggs," says Katie Lee, whose cooking often reflects her Southern roots (she was born in West Virginia). Here, she deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it’s more like an egg salad that she can spread on toasts. "Simplicity is key," she says. "To me, it's more about tasting the egg than anything else."

Deviled-Egg Spread

Deviled-Egg Spread: "I can't have a party without deviled eggs," says Katie Lee, whose cooking often reflects her Southern roots (she was born in West Virginia). Here, she deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it’s more like an egg salad that she can spread on toasts. "Simplicity is key," she says. "To me, it's more about tasting the egg than anything else."

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