Chile Cheddar Deviled Eggs Food

CLASSIC DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Slip out yolks and mash with fork.
• Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

DEVILISH EGGS WITH CHEDDAR, CHIPOTLE, AND CHIVES

Steps:

• Put the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes; then drain and immediately plunge the eggs into an ice bath to cool.
• Peel the eggs, slice in half lengthwise, and scoop out the yolks. Put the whites on a platter. Pass the yolks through a sieve into a medium bowl, or just mash with a fork. Mix in the cheese, mayo, sour cream, chives (reserving 1 teaspoon for garnish), chipotles, paprika, and salt.
• Use a pastry bag fitted with a 1/2-inch tip to pipe the filling into the whites, or, if you're less fancy, use 2 spoons. Sprinkle with the reserved chives. Cover loosely with plastic wrap and refrigerate until serving, which should be within a day.

BACON CHEDDAR DEVILED EGGS

Steps:

• Place eggs in a 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, and cool. To cool more quickly, rinse eggs under cold running water.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
• Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

VEGETARIAN SKILLET CHILI WITH EGGS AND CHEDDAR

Steps:

• In a large (preferably cast-iron) skillet, melt the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin and chili powder, stir to combine, and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of the pan and turns the color of rust, about 2 minutes.
• Stir in the tomatoes and both cans of beans with their liquid. Bring to a boil, then reduce to a simmer, smashing the beans lightly and stirring occasionally, until thickened, about 20 minutes. Stir in the vinegar, then season to taste with salt.
• Reduce the heat to low. If your chili is thick enough, make four divots evenly spaced in the chili and crack an egg into each divot. (If the chili is not thick enough to hold the divots, don't worry, just crack the eggs on top.) Using a fork or spoon, gently cover the whites with chili. (This helps the whites cook faster and more evenly). Season the eggs with salt and pepper, then sprinkle the chili with Cheddar. Cover and cook until the whites are set and the yolks are still runny, 5 to 7 minutes. Garnish, if desired, with cilantro sprigs. Serve with tortillas, tortilla chips or tostadas alongside.

CHILI-STUFFED DEVILED EGGS

Steps:

• For the boiled eggs: Place the eggs in medium stockpot, add water to cover and pour in the vinegar. Bring to a boil, then remove from the heat and cover with a lid. Let sit for 18 minutes. Remove the eggs to a bowl of ice water and set aside.
• For the chili: In a skillet, combine the chili beans, onions, butter, tomato paste, chili powder, onion powder, cumin, garlic powder, sugar, cayenne and some salt and pepper. Cook for 20 minutes over medium heat, stirring often. Let cool.
• For the deviled eggs: Crack the eggs on the counter and peel off the shells. Cut the eggs in half and scoop the yolks into a food processor. Add the sour cream, mayonnaise, dry mustard, garlic powder, onion powder, sugar, vinegar and some salt and pepper. Pulse until smooth and creamy.
• Transfer the filling to a resealable plastic bag, snip off a corner and pipe into the egg halves. Top each deviled egg with about 2 teaspoons of the chili. Finish off with some shredded cheddar, minced scallions and a small sprinkle of smoked paprika. Enjoy!!

CHILI DEVILED EGGS

Steps:

• For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
• When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
• For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

KITTENCAL'S CHEDDAR DEVILED EGGS

Steps:

• Carefully remove the egg yolks from the whites and set the whites on a large plate.
• Place the yolks in a food processor along with all the remaining ingredients except the grated cheddar cheese and black pepper (start with 1/4 cup mayonnaise adding in just a tablespoon more if too dry) pulse until blended and smooth.
• Season with more seasoned salt and black pepper to taste.
• Using a spoon mix in 1/2 cup finely grated grated cheddar cheese to the yolk mixture (you can use more if desired) mix until well blended.
• Pipe or spoon into the egg whites holes.
• Sprinkle the remaining 1/4 cup grated cheddar cheese on top of each egg slice (you may use more cheese if desired).
• Dust very lightly with paprika.
• Cover lightly with plastic wrap.
• Chill until ready to serve.

CLASSIC SAVORY DEVILED EGGS

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.