Fully Loaded Deviled Eggs Recipe

Fully Loaded Deviled Eggs Recipe

4 Comments

Fully Loaded Deviled Eggs Recipe
This image courtesy of noshingwiththenolands.com

Plan your Easter menu with ease with the addition of this easy Fully Loaded Deviled Eggs Recipe. These deviled eggs are filled with homemade egg salad, making them a unique and utterly delicious complement to any Easter brunch table. Your guests are sure to gobble them up, so make sure to make enough to go around!

NotesRefrigerate until ready to serve.

Preparation Time10 min

Cooking MethodNo Bake

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Devilled eggs are such a much loved picnic staple and these are particularly good! I left out the celery (because it is a flavor I do not enjoy at all) and we added a tiny pinch of cayenne pepper for taste. The green onions added a really good background flavor and the recipe is really versatile so you can pretty much do with it as you wish.

My mom makes these for me. It really tastes good and it fills up my tummy too. Just adjust according to your taste. I don't like too sour so my mom adjusts the amount of mayo. You can serve these deviled eggs on holidays or during parties. This will really look good on you your serving tables.

This is one of those "why didn't I think of that" kind of recipes. I always serve deviled eggs at parties, and I'm looking forward to stepping the recipe up this year at my Super Bowl party. The only change I would make to the recipe will be the addition of spicy brown mustard. I'll have to work with the amount of mustard, but I think it will be just the touch needed to make this recipe my own.

Whenever I use diced celery in a delicate salad like egg, chicken, or tuna salad, I use a trick my mom taught me. You pull the tough outer strings off the stalk of celery before dicing. Using a paring knife with the flat edge against your thumb, you grab the strings at the widest cut end of the celery stalk and pull the thicker fibrous strings off.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Appetizers"



Close Window