Well my wife used to work in the deli and it was her job to make up things people would buy. So she tried her egg recipes and they sold so well she had to make a large batch every couple days so they would have a steady batch. You can't get these there any more but you can here. Though you All would like these. i put my personal approval on all these. LOL
Kathy's Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Miracle Whip Salad Dressing
½ teaspoon French's mustard
Paprika for garnish
Pop out (remove) the egg yolks to a small bowl and mash with
a fork. Add Salad dressing, mustard powder, salt and pepper
to taste and mix thoroughly. Fill the empty egg white with the
mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Kathy's Pickled Beet Eggs
Take 1 Gallon Jar Fill with boiled eggs 3/4 full.
3- 12-14 oz. cans of beets
3 1/2 cups white sugar
4 cups cider vinager
Bring to boil and make sure sugar desolves. Dump cans of
beets and juice into eggs then add vinager and sugar mix while still
hot. Put lid on and put in refrigerator. Best when left a week or two
if you can!
Kathy's Hot Pickled Spiced Eggs
Peel 12 hard boiled eggs and put loosely in a Gallon jar. Combine
2 cups cider vinegar
1 onion sliced and separated.
1/4 cup of sugar
1 TBS of pickling spice
1 tsp of salt
1 tsp red pepper flackes
Bring to a boil. Reduce heat to low and simmer for 5 minutes. Pour
Hot mixture over eggs. Seal with a air tight lid and refridgerate at least
2-4 days before serving. Will keep up to 3 weeks.
You can add hot peppers or more pepper seeds to taste. I usually throw a
couple Ghost or Habanero peppers in since wife wont eat hot things anyway.
Kathy's Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Miracle Whip Salad Dressing
½ teaspoon French's mustard
Paprika for garnish
Pop out (remove) the egg yolks to a small bowl and mash with
a fork. Add Salad dressing, mustard powder, salt and pepper
to taste and mix thoroughly. Fill the empty egg white with the
mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Kathy's Pickled Beet Eggs
Take 1 Gallon Jar Fill with boiled eggs 3/4 full.
3- 12-14 oz. cans of beets
3 1/2 cups white sugar
4 cups cider vinager
Bring to boil and make sure sugar desolves. Dump cans of
beets and juice into eggs then add vinager and sugar mix while still
hot. Put lid on and put in refrigerator. Best when left a week or two
if you can!
Kathy's Hot Pickled Spiced Eggs
Peel 12 hard boiled eggs and put loosely in a Gallon jar. Combine
2 cups cider vinegar
1 onion sliced and separated.
1/4 cup of sugar
1 TBS of pickling spice
1 tsp of salt
1 tsp red pepper flackes
Bring to a boil. Reduce heat to low and simmer for 5 minutes. Pour
Hot mixture over eggs. Seal with a air tight lid and refridgerate at least
2-4 days before serving. Will keep up to 3 weeks.
You can add hot peppers or more pepper seeds to taste. I usually throw a
couple Ghost or Habanero peppers in since wife wont eat hot things anyway.
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