PICKLED DEVILED EGGS
Before they are deviled, these hard-cooked eggs are pickled in rice vinegar, brown sugar and garlic, along with slivered red onions. The pickling brine dyes the egg whites deep pink, and the onions turn pungently sweet and sour, making a terrific garnish for the deviled eggs. And after the eggs are gone, you'll still be left with plenty of pickled onions that will last for weeks in the refrigerator. Add them to salads, tacos, grilled meats and sandwiches. You won't be sorry to have them on hand.
Provided by Melissa Clark
Categories finger foods, appetizer
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put eggs in a large pot of cold water and bring to a boil. Turn off the heat, cover and let sit for 10 minutes. Use a slotted spoon to immediately transfer to a bowl filled with ice and water. Let cool, then peel.
- Meanwhile, in a medium saucepan, combine vinegar, garlic, sugar, kosher salt, peppercorns and 1/2 cup water. Bring to a boil, then turn off the heat and stir in onions.
- Spoon half of the onion mixture into a 2-quart jar or heatproof container. Add eggs and pour remaining onions and brine over the top. Let cool. Cover and refrigerate overnight or up to 3 days.
- Remove eggs from onion mixture and cut in half lengthwise. Scoop yolks into a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, mustard, pepper and a large pinch of kosher salt. Process until smooth. Spoon into egg halves, sprinkle with flaky sea salt, top with some of the pickled onion and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 272 milligrams, Sugar 4 grams, TransFat 0 grams
DEVILED EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 24 halves
Number Of Ingredients 10
Steps:
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
- Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
BREAD & BUTTER PICKLE DEVILED EGGS
This is a deviled egg recipe that I came up with and decided to try. It uses bread and butter pickles and honey mustard.
Provided by KimberlyV65
Categories Lunch/Snacks
Time 1h
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 6
Steps:
- Hard-boil, cool and peel eggs.
- Cut in half lengthwise; remove yolks to small separate bowl. Mash with fork.
- Add mayonnaise, honey mustard, pickles and pepper. Blend well until smooth.
- Scoop yolk mixture into egg halves; garnish with paprika, if desired.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 62, Fat 4.4, SaturatedFat 1.1, Cholesterol 94.5, Sodium 84.3, Carbohydrate 2.2, Sugar 1.1, Protein 3.2
BREAD AND BUTTER PICKLE DEVILED EGGS
This is a deviled egg recipe that uses bread and butter pickles and honey mustard.
Provided by Kimberly
Categories Appetizers and Snacks Deviled Eggs
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth.
- Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 78.1 mg, Sugar 1.2 g
VIRGINIA'S DEVILED EGGS
This easy egg recipe is a traditional dish from the American South; in Chef Virginia Willis's version, Dijon mustard, mayonnaise, and butter make the eggs extra creamy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- To hard-cook the eggs, place them in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse them under cold running water. Set aside to cool completely.
- To peel the eggs, once the eggs have cooked and cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.
- To prepare the filling, halve the peeled eggs lengthwise. Carefully remove the yolks. Set the whites aside. Pass the yolks through a fine mesh strainer into a bowl or place them in the work bowl of a food processor fitted with the metal blade. Blend the yolks, mayonnaise, butter, mustard, and cayenne, and mix until smooth; season with salt and pepper. Add the finely chopped tarragon.
- Place the mixture in a piping bag fitted with a large star tip or use a medium sealable plastic bag with one corner snipped off.
- To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites. Garnish with additional herbs and serve immediately.
BREAD AND BUTTER PICKLES II
These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!
Provided by David
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h30m
Yield 50
Number Of Ingredients 11
Steps:
- In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
- In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
- Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
- Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 25.6 g, Fat 0.3 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 937.7 mg, Sugar 22.4 g
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