BAKED DEVILED EGGS WITH ASPARAGUS
My family lives in Louisiana, and this recipe (something different) was handed down from my Mom years ago.
Provided by Nana J
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
- Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
- Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
- Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
- Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
- Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
- Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
- Spread asparagus into the bottom of a 9x13-inch baking dish.
- Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
- Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
- Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.
Nutrition Facts : Calories 651.9 calories, Carbohydrate 33.1 g, Cholesterol 414.1 mg, Fat 44.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 24.2 g, Sodium 971.1 mg, Sugar 10.8 g
SCRAMBLED EGGS OVER ASPARAGUS
Steps:
- Preheat your oven to 425 degrees F.
- Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
- Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
- In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
- Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
- Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!
Nutrition Facts : Calories 259 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 295 milligrams, Sodium 697 milligrams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 14 grams, Sugar 4 grams
BEST DEVILED EGGS
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
DEVILED EGGS
This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.
Provided by Nurslinda
Categories < 60 Mins
Time 35m
Yield 12 egg halves, 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
- Remove yolks from whites and place in a small round bowl.
- Mash yolks with a fork into fine pieces.
- Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
- Stir mixture until creamy.
- Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
- Squeeze mixture out of corner of bag into egg white halves.
- Sprinkle tops of filled deviled eggs with paprika.
- Chill in refrigerator 1 to 2 hours or until cold before serving.
Nutrition Facts : Calories 81.3, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 261.1, Carbohydrate 1.3, Fiber 0.3, Sugar 0.9, Protein 6.5
ASPARAGUS DEVILED EGGS
Whether you say it in French or say it in English - these are probably the best, most flavorful deviled eggs we've ever eaten!
Provided by www.dailydishrecipes.com
Categories Appetizers, Snacks and Small Bite Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Slice the eggs in half lengthwise. Remove the yolks and put the yolks into a small bowl and set the white eggs aside.
- Take the cooked asparagus and cut off the tips and ends leaving the soft green middle. Put them in a blender and puree. Take the pureed asparagus and put in a towel and twist until all moisture has been removed. First of all, don't worry - when the moisture is all out, the asparagus scrapes easily off the towel (weird, but oh so true!) and if you just soak the towel with some dish soap at the end, it won't stain the towel green. I hear you can use cheese cloth, but I didn't have any and just wanted to get this part done. I used a towel, twisted the top and squeezed and squeezed until I couldn't get anymore liquid out.
- Add the asparagus and the egg yolks into a blender and blend together. Add your mayonnaise and scallions or shallot, salt & pepper and your garlic powder if you're using and again blend until smooth.
- Fill the white egg halves with the mixture. You can decorate with the removed Asparagus tips.
- Cover with plastic wrap and chill until ready to serve.
- ENJOY!
DEVILED EGGS WITH ASPARAGUS PUREE
At Homestead, a neighborhood restaurant in Petworth, these eggs arrive seated on a zippy bed of asparagus-tarragon puree -- an easy and excellent way to introduce some green.
Provided by From chef Marty Anklam of Homestead in the District
Yield 4
Number Of Ingredients 16
Steps:
- 1 For the puree: Bring a saute pan of water to a boil over high heat
- 2 Fill a bowl with ice water
- 3 Add the asparagus to the boiling water; cook/blanch for a minute or two, just until the vegetable pieces are a brighter green
- 4 Use a slotted spoon to immediately transfer to the ice-water bath to cool
- 5 Drain and transfer to a food processor, along with the shallot, tarragon, vinegar and lemon juice
- 6 Puree until fairly smooth; stop just to taste, then, with the motor running, drizzle in just enough of the oil to smooth and reduce the acidity
- 7 Add the salt and puree until well blended
- 8 The yield is about 1 1/4 cups; transfer to an airtight container
- 9 Place plastic wrap directly on the surface, then seal with the container lid and refrigerate until ready to use (and up to 1 week)
- 10 For the eggs: Cut the eggs in half lengthwise
- 11 Place the yolks in a food processor, along with the mayo, mustard, vinegar, salt, pepper and hot sauce; puree until smooth
- 12 Make sure the egg white halves have no trace of cooked yolks
- 13 (You may wish to slice a thin layer off the bottoms of each one, for stability
- 14 )
- 15 Spread the asparagus puree on individual small plates or a platter
- 16 Spoon or pipe about a tablespoon of the filling into each egg white half, arranging the deviled eggs atop the puree
- 17 Just before serving, sprinkle each egg lightly with the smoked paprika and garnish with the microgreens or fresh herbs, if using
- 18 NOTE: To hard-cook eggs, place them in a large steamer basket set over or inside a pot with several inches of barely bubbling water (medium heat; the water should not touch the eggs)
- 19 Cook/steam for 13 minutes, then turn off the heat
- 20 Let sit for 10 to 13 minutes, then use a slotted spoon to transfer the eggs to an ice-water bath to cool
- 21 Peel when completely cooled
Nutrition Facts : Calories 90 calories, Fat 9 g, Carbohydrate 1 g, Cholesterol 95 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g
BAKED DEVILED EGGS WITH ASPARAGUS
My family lives in Louisiana, and this recipe (something different) was handed down from my Mom years ago.
Provided by Nana J
Categories Casseroles
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
- Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
- Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
- Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
- Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
- Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
- Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
- Spread asparagus into the bottom of a 9x13-inch baking dish.
- Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
- Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
- Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.
Nutrition Facts : Calories 651.9 calories, Carbohydrate 33.1 g, Cholesterol 414.1 mg, Fat 44.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 24.2 g, Sodium 971.1 mg, Sugar 10.8 g
ASPARAGUS DEVILED EGGS
Make and share this Asparagus Deviled Eggs recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 12 eggs
Number Of Ingredients 8
Steps:
- Halve the eggs lengthwise. Remove and mash the yolks.
- Add mayo, lemon zest, salt, curry powder and mustard. Mix until creamy.
- Fill egg whites with flavored yolk mixture, leveling each to flat edge of egg.
- Place one asparagus tip across the center of each half.
- Cut pimiento into thin strips and place 2 strips across each asparagus tip.
Nutrition Facts : Calories 51.7, Fat 3.7, SaturatedFat 1, Cholesterol 94, Sodium 101.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.6, Protein 3.3
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- Bring a medium saucepan of salted water to a boil over high. Fill a large bowl with ice water. Cut tip ends of asparagus spears into 4-inch lengths (the same length as bread slices); discard remaining asparagus spears or reserve for another use. Cook asparagus tips in boiling water until tender-crisp, 30 seconds to 1 minute; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
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- Peel the eggs and cut in half length-wise. Transfer the yolks to a small bowl and mash with the mayonnaise, mustard, and ⅛ teaspoon pepper. Spoon the mixture into the whites and sprinkle with the desired toppings.
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- After 30 minutes, peel the eggs and place them on a paper towel. Slice them in half and gently remove the yolks. You can slice them in half vertically to make the easiest egg. If you want them to look a little fancy like mine above, you can carefully slice in half horizontally.
- Place the everything seasoning on a plate. Dip the bottom of each egg white into the seasoning.
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- Preheat the oven to 350 degrees F. Slice the top off the heads of garlic and drizzle them with olive oil. Wrap them tightly in aluminum foil and place it in the oven to roast for 45 to 60 minutes. You want the cloves to be caramely and golden. Remove the garlic and unwrap it, allowing it to cool until you can touch it. You can do this a day or two ahead of time if you’d like!
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