Time 20m Yield 2 dozen. Number Of Ingredients 8 Steps:
Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.
Time 10m Yield 6 Number Of Ingredients 8 Steps:
Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
Time 15m Yield 1 dozen. Number Of Ingredients 7 Steps:
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving.
Time 15m Yield 24 egg half Number Of Ingredients 7 Steps:
Combine eggs yolks, mayo, lemon juice, parsley, dill, chives, salt and pepper. Put into egg whites. Enjoy!
Time 10m Yield 1 dozen egg halves, 6 serving(s) Number Of Ingredients 7 Steps:
Slice eggs in half lengthwise and remove the yolks to a bowl; set aside the whites. Mash the yolks and add in the mayonnaise, mustard, green onions, garlic and salt and mix well. Fill the egg whites with mixture and sprinkle with paprika. Refrigerate until serving.
Time 1h10m Yield 24 Number Of Ingredients 8 Steps:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.
