Creamy Deviled Eggs

The new Deluxe Egg Cooker from NESCO® makes preparing eggs simple and convenient. The following recipe uses white vinegar and yellow mustard to give deviled eggs a rich and distinctive flavor everyone will love.

Deviled Eggs

8 eggs

1/3 cup mayonnaise

1 ½ teaspoon white vinegar

1 ½ teaspoon yellow mustard

1/4 teaspoon salt

Freshly ground black pepper

Smoked Spanish paprika, for garnish

Measure the amount of water for "hard boiled" marked on the measuring cup and pour water into base.  

Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking egg shells).

Remove the eggs and peel the egg shells under cool running water. Slice the eggs in half lengthwise, placing the yolks in a bowl, and the whites on a plate. Mash the yolks using a fork into a crumble, and add mayonnaise, vinegar, mustard, salt, and pepper. Mix well. 

Evenly spoon the yolk mixture into the egg whites. Sprinkle with paprika and serve.

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Homemade Egg Salad

Homemade Egg Salad is simple with the Deluxe Egg Cooker from NESCO®. Two mustard flavors and lemon juice combine for a fresh taste that will keep people coming back for more.

Egg Salad

8 eggs

1/3 cup mayonnaise

1 1/2 teaspoon Dijon mustard

1 teaspoon prepared yellow mustard

1/2 lemon, juiced

1/3 cup chopped green onions

Salt and pepper to taste

Measure the amount of water for "hard boiled" marked on the measuring cup and pour water into base.   

Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking egg shells).

Remove the eggs and peel the egg shells under cool running water. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

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Delicious Pickled Eggs in the Deluxe Egg Cooker

This Pickled Egg recipe is made simple with the Deluxe Egg Cooker from NESCO®. Red beets add a depth of flavor at the same time giving the eggs a colorful appeal.

1 (15 ounce) can beets

1 onion, thinly sliced

12 hard cooked eggs, shelled and left whole

1/4 cup white sugar

1/2 cup vinegar

Measure the amount of water for hard boiled marked on the measuring cup and pour water into base.

Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking egg shells).

Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.

Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.

Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

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