FRIED DEVILED EGGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 44m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
- Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
- Heat oil in a deep-fryer to 350 degrees F.
- In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
- Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.
CHICKEN CREOLE DEVILED EGGS
Scrambling for a quick-and-easy recipe to use up some of those hard-cooked Easter eggs? Just add a little diced chicken and these zippy deviled-egg snacks from our Test Kitchen are almost a lunch in themselves! NO CREOLE seasoning or honey mustard? The following spices can be substituted for the Creole seasoning: ¼ teaspoon each paprika and garlic powder, and a pinch each of cayenne pepper, dried thyme and ground cumin. As a substitute for honey mustard, combine ½ teaspoon Dijon mustard and ½ teaspoon honey.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash the yolks. Stir in the chicken, mayonnaise, onion, honey mustard, ground mustard, Creole seasoning and hot pepper sauce. Pipe or spoon into egg whites. Sprinkle with parsley. Refrigerate until serving.
Nutrition Facts : Calories 187 calories, Fat 15g fat (3g saturated fat), Cholesterol 227mg cholesterol, Sodium 198mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
BUFFALO CHICKEN DEVILED EGGS
My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. -Robin Spires, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper., Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce.
Nutrition Facts : Calories 85 calories, Fat 7g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 111mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
BUFFALO CHICKEN DEVILED EGGS (AKA BUFFALO HORNS)
If you love deviled eggs then you'll love this spin off with chicken, buffalo sauce, and celery. Published by Debbie Moose (Deviled Egg: 50 Recipes from Simple to Sassy) ***if you like a lot of chicken, I now use a full cup of chopped (and I'm talking chopped) chicken and any extra mix I have after the eggs are filled, I use them on a celery log and cut them into bite size pieces (think ants on a log). Also, I now add a little bit of ranch to the chicken soaked in buffalo sauce (thanks to a review). ENJOY!
Provided by Phammy
Categories Lunch/Snacks
Time 25m
Yield 2-6 serving(s)
Number Of Ingredients 6
Steps:
- cover chicken with enough Buffalo sauce; let sit at least 5 minutes.
- combine yolk and butter.
- stir in celery and Tabasco.
- add chicken and 5 teaspoons of Buffalo sauce.
- place mixture in zip lock bag with the corner cut off (big enough to squeeze out mixture).
- fill egg whites with mixture and garnish with celery.
- enjoy right away or let it sit at room temperature for 15-20 minutes for flavors to develop.
Nutrition Facts : Calories 465.4, Fat 40.1, SaturatedFat 19.8, Cholesterol 633.6, Sodium 406.4, Carbohydrate 1.7, Sugar 1.7, Protein 23.5
EASTER CHICK DEVILED EGGS
Adorable 'deviled' chicks peek out of their eggs. Display in an egg cup or egg tray.
Provided by rachelu
Categories Appetizers and Snacks Snacks Kids Cute and Fun
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
- Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
- Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
- Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 1.5 g, Cholesterol 212.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 141.2 mg, Sugar 0.9 g
CHICKEN DEVILED EGGS
Make and share this Chicken Deviled Eggs recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
- Mash yolks with fork. Add chicken, mayo, onion, mustards, hot sauce and parsley. Blend well.
- Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish.
Nutrition Facts : Calories 232.8, Fat 15.4, SaturatedFat 3.5, Cholesterol 295.7, Sodium 899.5, Carbohydrate 7.2, Fiber 2.2, Sugar 2.2, Protein 16.8
BUFFALO CHICKEN DEVILED EGGS
This is great for tailgating or just watching football at home! I like to make extra Buffalo chicken and dip with celery and carrots.
Provided by Cindy Anschutz Barbieri
Categories Spicy Deviled Eggs
Time 40m
Yield 7
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 12 minutes.
- While the eggs are cooking, combine onion and water in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds. Remove and let cool.
- Combine chicken, blue cheese, wing sauce, blue cheese dressing, and celery in a large mixing bowl.
- Remove eggs from hot water, cool under cold running water, and peel. Slice in half lengthwise and separate yolks and whites.
- Add egg yolks and cooked onion to the chicken mixture; mix until well combined. Taste and add additional wing sauce if needed. Put the mixture in a resealable bag and squeeze it to one corner. Snip off the corner and pipe the mixture into the egg whites.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 3.5 g, Cholesterol 213.9 mg, Fat 16.5 g, Fiber 0.2 g, Protein 15.1 g, SaturatedFat 5.8 g, Sodium 622.9 mg, Sugar 1 g
CHICKEN DEVILED EGGS
Steps:
- 1. Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
- 2. Mash yolks with a fork. Add chicken, mayonnaise, onion, dijon mustard, dry mustard, hot sauce and parsley and blend well.
- 3. Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish. Cover and refrigerate until serving time.
DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Provided by Todd Richards
Categories Egg Chicken Lunch Appetizer snack Condiment/Spread Peanut Free Soy Free Tree Nut Free Onion Garlic Stock Rosemary Radish Jalapeño
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a deep skillet over medium-high.
- Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
- Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
- Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
- Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
- Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
- Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
- Serve with: Grits, tomato, or rice dishes; green salads, soups.
More about "chicken deviled eggs food"
BACKYARD CHICKEN DEVILED EGGS - LINDYSEZ RECIPE
From lindysez.com
4/5 (1)Total Time 1 hr 5 minsCategory AppetizersCalories 80 per serving
- Step 1Cook the EggsHeat the oven to 325 °F. Remove the eggs from the carton and lay down sideways onto the oven rack placed in the center position of the oven. Cook for 35 minutes.
- While the eggs cook, prepare a water bath by combining cold water and ice in a large bowl. When the eggs have baked 35 minutes, remove them with an oven mitt or tongs to the ice bath and allow to cool for 10 minutes.
- Step 2Crack and peel the eggs under cold running water, or in a bowl of water. (If you have backyard chickens, save the shells for them. They love them and it's a great source of calcium). Cut the eggs in half, laterally, then scoop out the yolk. Place the yolk in the work bowl of a food processor along with 1/4 cup of mayo, the sour cream, mustard, 1/2 teaspoon horseradish, salt, pepper, and a dash of smoked paprika. Turn on the processor and process until very smooth. Add more mayo if the mixture seems too dense until you reach the consistency you prefer. Taste and adjust horseradish and seasonings. (You could also do this by hand; smash the yolks first with a fork, then and the remaining ingredients and whip using either a fork or whisk until smooth). Spoon or pipe the filling into the whites, sprinkle with smoked paprika and serve. See above blog piece about how to prepare these in advance
KETO CHICKEN DEVILED EGGS | THE KETO COOKBOOK | KETO RECIPES
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Servings 12Total Time 15 minsCategory Keto Lunch Recipes,Keto Sides,Keto SnacksCalories 81 per serving
CHICKEN DEVILED EGGS RECIPE - PEG'S HOME COOKING
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5/5 (4)Total Time 30 minsEstimated Reading Time 3 mins
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HOT CHICKEN DEVILED EGGS RECIPE | MYRECIPES
From myrecipes.com
Total Time 1 hr
- Bring a large pot of water to a boil over high. Using a slotted spoon or strainer, carefully lower eggs into boiling water. Boil 12 minutes. Drain and immediately plunge eggs into a bowl of ice and water to stop the cooking process. Cool completely, about 20 minutes. Peel eggs; discard shells.
- Cut eggs in half lengthwise. Carefully scoop out yolks, leaving egg whites intact. Set aside whites. Place egg yolks in a medium bowl. Reserve 2 tablespoons each chopped chicken and chopped pickles. Add remaining chicken, remaining pickles, mayonnaise, vinegar, paprika, cayenne, and salt to yolks. Stir well until combined.
- Arrange egg whites, cut side up, on a work surface. Divide yolk mixture evenly among eggs. Transfer to a serving platter. Sprinkle evenly with reserved chopped chicken, reserved pickles, and scallions. Drizzle with hot sauce.
CLASSIC AND EASY DEVILED EGGS RECIPE - RECIPES.NET
From recipes.net
Cuisine ATotal Time 15 minsCategory Deviled EggsCalories 64 per serving
- Slice each egg lengthwise. Scoop out the yolk which will be used for filling. Set the whites aside.
- In a large mixing bowl, mash the yolks into a fine crumble using a whisk or a fork. Add mayonnaise, vinegar, and mustard in a bowl. Stir the mixture until smooth. Season with salt and pepper.
- Now that you have the filling, transfer the mixture to a pastry bag with a 5-inch plain tip. Fill the whites with the mixture and serve on a plate. Garnish with green onions and paprika for presentation.
CHICKEN LIVER PATE DEVILED EGGS - SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (1)Total Time 45 minsCategory AppetizerCalories 85 per serving
- Soak the liver in milk for about 30 minutes. This helps to reduce the gamey taste of the liver and it doesn’t taste strong.
- Meanwhile, bring a pot of water to a boil. Place the eggs in a steamer and steam over boiling water for 15 minutes. Then submerge the steamed eggs in cold water until cooled. Then peel the eggs, cut in half and separate the egg yolks.
- In a medium skillet, melt the butter over medium high heat and add minced garlic. Cook until fragrant. Drain the liver and add it into the skillet. Season with thyme, salt and pepper. Cook the liver on both sides until browned, about 2 minutes on each side. Add sherry wine and cook until the most of the liquid is evaporated and liver is fully cooked. Then place the cooked liver, chopped scallions and lemon juice in a food processor and pulse until smooth. The chicken liver pate is ready.
- In a medium bowl, combined the chicken liver pate, egg yolks and mayo. Mix well. Transfer into a piping bag with star tip and pipe the filling into the egg whites. Garnish with thinly sliced scallions, if desired. Serve immediately.
EASY KEEMA CHICKEN RECIPE WITH EGGS - GO HEALTHY EVER AFTER
From gohealthyeverafter.com
Category Appetizer, BreakfastCalories 209 per serving
- Hard boil the eggs, peel them and slice into halves lengthwise. Scoop out the yolks carefully with a small spoon. Mash well and Keep aside.
- Heat the oil in a pan and saute the onions for 5 min until it turns translucent, then add ginger and garlic. After 5 min, add tomatoes and salt. Once the tomatoes turn mushy, add minced chicken, chilli powder, pepper, salt and yoghurt. Mix well and keep it closed for 10 min or until the chicken is cooked and the gravy turns thick.
- Place the egg whites with the cut side up on a serving platter. Spoon the chicken mixture into each egg white and garnish with the chives and paprika.
EASY BUFFALO CHICKEN DEVILED EGGS ⋆ REAL HOUSEMOMS
From realhousemoms.com
5/5 (2)Total Time 15 minsCategory AppetizerCalories 54 per serving
- Peel the eggs and slice in half lengthwise. Scrape the yolks out into a large mixing bowl and set the whites on a deviled egg tray or serving platter.
- Finely chop the chicken and the celery. (You want it to fit through the opening of the piping bag.) Add to the egg yolks.
- To the mixing bowl, also add blue cheese crumbles, buffalo wing sauce, and blue cheese dressing.
- Use a Microplane (or smallest part of your grater) to grate the onion over the bowl. (The juice from the onion will add a lot of flavor to the deviled egg filling.)
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EASTER EGG RECIPE - DEVILED EGG CHICKS - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (17)Category EasyCuisine $4-$5Total Time 25 mins
- Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
- In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
- For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.
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