It’s tailgating time. This is one of our favorite recipes for football parties. These are easy to make and you can make them ahead of time and refrigerate until you need them.You can find a storage container designed specifically for deviled eggs so that you can stack them in one container and not lose the shape. It would be a shame to spend all of that time to pipe them and dust with Paprika and have to stack them with waxed paper in between layers and ruin their visual appeal.
This dish is served in the South with meals, parties, picnics and anything else you can think of. If you are serving them outside, just remember to keep them on ice. I even keep them on a “chiller” platter when serving inside. I use the chiller platter for dips, cheese trays and anything else that will be best kept cool during an event. It has a base that you put in the freezer for a few hours ahead of time and a high domed cover, so you can serve just about anything on it.
Serving Size : 24
24 Eggs, Boiled and Peeled
1/3 Cup Celery, Finely Minced
8 Dill Pickle Slices, Finely Minced
1/3 Cup Onion, Finely Minced
1 1/3 Cups Mayonnaise
4 Tbsp. Mustard, Yellow
1 Tbsp. Janes Krazy Mixed Up Salt
Salt and Pepper To Taste
Hot Hungarian Paprika
1. Slice eggs in half lengthwise. Remove the yolks and put them in a mixing bowl. Put the eggs on a serving platter.
2. Add the remaining ingredients with the exception of the Paprika to the egg yolks in the mixing bowl and combine until you have a smooth consistency. Adjust seasonings
3. Put the yolk mixture back into the egg halves and chill until time to serve.
4. When it’s time to serve the deviled eggs, sprinkle the paprika lightly over them to add color..
Nutrition (calculated from recipe ingredients)
Calories From Fat: 95
Total Fat: 10.5g
Cooking Tip: Put the egg yolk mixture into a resealable plastic bag and cut
the tip from one side of the bottom to use as a piping tool. This makes stuffing the eggs quick and easy.
Comments: Great to pass around to the crowd while you’re sitting by a campfire.