BUFFALO DEVILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 1 dozen buffalo deviled eggs
Number Of Ingredients 0
Steps:
- Hard-boil a dozen eggs, let cool, then peel and halve lengthwise. Scoop out the yolks; mash with 1/4 cup each mayonnaise and finely chopped celery and 2 tablespoons Buffalo sauce. Spoon into the egg whites and top with crumbled blue cheese and chopped celery leaves.
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
DEVILED EGGS
This is possibly the best deviled eggs, I have ever had. I make them alot, and the recipe is thanks to my mom.
Provided by KittyKitty
Categories Summer
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayo. Add relish, mustard, salt and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with Paprika.
- Tips; for pretty eggs, pipe yolk mixture into egg whites with a decorative pastry tip.
- If you want your eggs, to stand up on the plate, and not wobble around, slice off a very small bit on the bottom of the white, so they sit flat.
Nutrition Facts : Calories 117.2, Fat 8.3, SaturatedFat 2, Cholesterol 214.1, Sodium 227.8, Carbohydrate 4.1, Fiber 0.1, Sugar 1.6, Protein 6.4
CAJUN DEVILED EGGS
Perfectly spicy Cajun deviled eggs, I gar-on-tee!
Provided by Denyse
Categories Spicy Deviled Eggs
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set aside egg whites. Use a fork to mash egg yolks with mayonnaise, Dijon-style mustard, salt, and black pepper.
- Fill hollowed egg white halves with yolk mixture. Sprinkle with cayenne pepper. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 52.9 calories, Carbohydrate 0.4 g, Cholesterol 93.9 mg, Fat 4.3 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 155.4 mg, Sugar 0.2 g
ITALIAN STYLE DEVILED EGGS
Make and share this Italian Style Deviled Eggs recipe from Food.com.
Provided by KimberlyV65
Categories Lunch/Snacks
Time 1h
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Boil, cool and peel eggs.
- Cut eggs in half lengthwise, carefully scoop out yolks and place them in a small bowl.
- Mash egg yolks with a fork.
- Add mayonnaise, Italian dressing mix, mustard, Parmesan cheese and pepper. Blend well.
- Scoop or pipe yolk mixture into egg halves.
- Garnish with black olive slices and paprika if desired. Refridgerate until ready to serve.
Nutrition Facts : Calories 58.7, Fat 4.3, SaturatedFat 1.1, Cholesterol 107.4, Sodium 90.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.6, Protein 3.4
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