Deviled Eggs And The Kitchen Sink Recipe

Name: Deviled Eggs And The Kitchen Sink
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggs, boiled and divided; 2 tablespoons very finely chopped sweet pickles; 2 tablespoons finely chopped water chestnuts; 1 1/2 tablespoons very finely chopped celery; 1 green olives (use only if you can grind it up finely); 1 tablespoon very finely chopped sweet onion; 1/4 cup mayonnaise; 1/8 cup Dijon mustard; 1 tablespoon Wishbone Deluxe french salad dressing (the orange kind); 1 1/2 tablespoons honey mustard dressing; 1/8 cup Miracle Whip; 1/8 teaspoon sea salt or 1/2 teaspoon lemon pepper seasoning; 1/8 teaspoon garlic powder; 1/8 teaspoon turmeric (to garnish); 1/2 teaspoon parsley flakes (to garnish); optional; 1/4 teaspoon Tabasco sauce (one small dash)

Servings: persons

12 eggs, boiled and divided
2 tablespoons very finely chopped sweet pickles
2 tablespoons finely chopped water chestnuts
1 1/2 tablespoons very finely chopped celery
1 green olives (use only if you can grind it up finely)
1 tablespoon very finely chopped sweet onion
1/4 cup mayonnaise
1/8 cup Dijon mustard
1 tablespoon Wishbone Deluxe french salad dressing (the orange kind)
1 1/2 tablespoons honey mustard dressing
1/8 cup Miracle Whip
1/8 teaspoon sea salt or 1/2 teaspoon lemon pepper seasoning
1/8 teaspoon garlic powder
1/8 teaspoon turmeric (to garnish)
1/2 teaspoon parsley flakes (to garnish)
optional
1/4 teaspoon Tabasco sauce (one small dash)

1
To make perfect eggs for deviled eggs, put all eggs in a large pot that has a lid. Cover eggs to one inch above eggs with water. Bring to boil then turn heat off but leave pot on burner for 15 minutes. Set your timer-this step is important for eggs that don't tear when you peel them. While waiting, prepare a large bowl filled 3/4 way with ice and water. When eggs have completed their 15 minutes set, rinse with cool water and place immediately in ice bath until completely cooled. Tap on large end and gently peel and half the long way and place on platter or deviled egg dish. Put yolks in food processor.
2
To small bowl, add very finely chopped sweet onion, celery and water chestnuts. These ingredients are important because they add some texture. I wouldn't ever leave them out as the texture is what most people comment on.
3
Add all the rest of the ingredients to the egg yolks in the food processor EXCEPT CHOPPED PICKLE, WATER CHESTNUTS AND CELERY) and pulse until well combined, scraping down sides if necessary. Add mixed ingredients to the chopped veggies and mix with a scraper or spoon. Spoon into egg whites. Sprinkle with turmeric and parsley flakes.
4
I actually like to serve these immediately because I think some of the flavor is masked by chilling the eggs -- but my husband likes them cold. What do you think?

2766

kcal

Calories

312

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 eggs, boiled and divided, 2 tablespoons very finely chopped sweet pickles, 2 tablespoons finely chopped water chestnuts, 1 1/2 tablespoons very finely chopped celery, and more.

Yes, Deviled Eggs And The Kitchen Sink falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deviled Eggs And The Kitchen Sink

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