Deviled Egg Cake Food

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DEVIL'S FOOD CAKE I



Devil's Food Cake I image

This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.

Provided by Debra Steward

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 10

½ cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ cup milk
1 teaspoon distilled white vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  • In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  • Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  • Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  • Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g

SLIM CRAB CAKE DEVILED EGGS



Slim Crab Cake Deviled Eggs image

When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 10

6 hard-boiled large eggs
3 tablespoons reduced-fat mayonnaise
2 tablespoons crabmeat, drained, flaked and cartilage removed
1 tablespoon minced sweet red pepper
2 teaspoons sweet pickle relish
1/2 teaspoon reduced-sodium seafood seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon celery seed
Additional sweet red pepper, optional

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, crab, sweet red pepper, relish, seafood seasoning, salt, pepper and celery seed. Stuff or pipe into egg whites. If desired, garnish with sweet red pepper. Chill until serving.

Nutrition Facts : Calories 42 calories, Fat 3g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 112mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

THE BEST DEVILED EGGS (DIVINE EGGS)



The BEST Deviled Eggs (Divine Eggs) image

Learn how to master a crowd favorite by taking a page from my Auntie Rose's recipe book. Made with creamy Miracle Whip, tangy mustard and sweet relish, these Classic Deviled Eggs are sure to impress!

Provided by Jocelyn Delk Adams

Categories     Appetizer

Time 34m

Number Of Ingredients 8

6 Large eggs
1/4 tsp Salt (table salt is even fine for this but adjust for your personal tastes)
2 1/2 tbsp Miracle Whip
1 tsp Apple cider vinegar (we used Braggs)
1 tsp Yellow mustard
1/4 tsp Granulated sugar
2 tbsp Sweet Relish (We use Vlasic)
A dash of black pepper (optional)

Steps:

  • Use a separate pan or bowl and add ice and water for an ice bath. This will be use later to cool the eggs after they have cooked. Select a pot that is large enough for the eggs to move freely while cooking, then place the eggs into the pot.
  • Place salt in the pan and enough water to cover the eggs (about 4-5 cups is what we used but it will depend on the size of your pot.
  • Turn on heat and bring water to a boil.
  • Once the water starts boiling, lower the heat until the water is no longer boiling.
  • Use an open tea strainer to lower the eggs into the hot water. Once the eggs have been placed into the water, turn the heat back up to boiling and boil for about 14 minutes.
  • After the timer goes off, take the eggs out of the water and place in the cold water that was prepared earlier.
  • Leave the eggs in the cold water until the eggs are completely cooled. Give it 10 to 15 minutes and check to make sure the eggs are completely cooled.
  • Carefully peel each of the eggs insuring no shells are left.
  • Place them on a plate, take a sharp knife and cup the eggs length wise (the long way) and remove the yolk from the center.
  • Next take the yolk and mash very well then add your Miracle Whip, vinegar, mustard and sugar and blend until smooth. Add the relish and pepper.
  • Next using a piping bag with a large star tip, add egg mixture and pipe into egg white. (OR you can use a small spoon to place the yolk mixture into the egg white).
  • Garnish with the paprika and chives and place them in the refrigerator in a covered dish.

Nutrition Facts : Calories 38 kcal, Carbohydrate 2 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 1245 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DEVILED EGGS



Deviled Eggs image

This is one of my favorite side dishes and always my favorite at any party! This dish is super quick easy to make and tastes delicious !

Provided by tiffanycala

Time 20m

Yield Serves 12

Number Of Ingredients 6

6 Eggs
1 heaped tablespoon Mayo
1/2 teaspoon salt
1/2 teaspoon pepper
1 heaped teaspoon mustard
1 tablespoon paprika powder to garnish the eggs

Steps:

  • Boil the eggs.Bring water to a boil and add the eggs.Cook for 12 minutes( water should cover eggs)
  • Place the eggs in ice bath or simply cold water and let chill 5 minutes.
  • Peel the eggs and slice lengthwise. Scoop yolks in separate bowl and place the eggs whites on extra plate.
  • Add all the other ingredients (except paprika powder) to the yolks and mix until creamy.
  • Scoop mixture into the egg whites and sprinkle with paprika powder and enjoy ! - to make it look extra nice you can use a pastry bag to fill the eggs.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 12

Number Of Ingredients 6

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired

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.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g

DEVILED EGGS



Deviled Eggs image

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

6 large hard-boiled eggs
salt and black pepper
2 tablespoons real mayonnaise
1 teaspoon prepared yellow mustard
2 diced gherkins
1 sliced jalapeno
paprika

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

DEVILED EGGS



Deviled Eggs image

I make these for every family dinner and for most other parties and barbecues as well. Mine are a bit spicier than others - the key ingredient is the cumin. Don't leave it out, because it's what makes these so delicious. For the seasoning salt, I like to use Herbamare or Tony Chachere's, and for the mayo, Duke's or Hellman's is preferred. Regarding the eggs - for my hard boiled eggs, I use eggs that are a week old. There is nothing wrong with week-old eggs (provided they have been kept refrigerated), and they have the delightful quality of being peelable, unlike their fresher sisters. NOTE: if you plan on filling these by using a cake decorating tip, make sure the pickle and green onions are very finely minced - you might want to run them through a food processor or blender to get them fine enough. Otherwise, they could clog up the tip. Also, the garnishes listed below are all optional, so use at your own discretion. Most people don't use caviar unless they're trying to out-fancy someone else. I personally prefer chives. Ladies and Gentlemen, get out your deviled egg plates!

Provided by xtine

Categories     < 30 Mins

Time 30m

Yield 12 egg halves

Number Of Ingredients 17

6 hard-boiled eggs
2 green onions, minced fine
1/2 small kosher dill pickle, minced fine
1 tablespoon finely minced parsley
1 tablespoon mayonnaise
1 tablespoon cream cheese, room temp
1 1/2 teaspoons french's yellow mustard
1/2 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon seasoning salt
Tabasco sauce
1 pinch garlic powder
2 pinches onion powder
paprika, to garnish
minced chives, to garnish
black caviar, to garnish

Steps:

  • Peel & halve hard boiled eggs.
  • Put yolks into a bowl, mash & mix well with mayonnaise, mustard, cream cheese, sugar, cumin, pepper, garlic powder, onion powder, green onion & pickles.
  • Taste mixture before adding seasoning salt. You may need less than 1/4 teaspoon. Season to taste with seasoning salt & tabasco.
  • Stuff egg white halves with yolk mixture. You can do this with a spoon, or you can put the yolk mixture into a quart-size plastic bag & snip off one corner to act as a pastry bag. Or if you want to get really fancy you can use an actual pastry bag with a fancy cake decorating tip on the end.
  • Squeeze yolk mixture into egg white halves. Refrigerate before serving to allow yolk mixture to set. Don't garnish until just before you are ready to serve (especially if you are using paprika).

Nutrition Facts : Calories 51, Fat 3.5, SaturatedFat 1.1, Cholesterol 94.9, Sodium 65, Carbohydrate 1.3, Fiber 0.2, Sugar 0.7, Protein 3.4

CREAMY DEVILED EGG RECIPE



Creamy Deviled Egg Recipe image

Check out our Creamy Deviled Egg Recipe. You'll quickly discover the need to double this recipe the next time you make it since we found our first batch to quickly disappear.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8 servings

Number Of Ingredients 6

8 hard-cooked eggs
1/2 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
2 tsp. GREY POUPON Dijon Mustard
1/8 tsp. pepper
1/4 tsp. paprika

Steps:

  • Cut eggs lengthwise in half; reserve for later use.
  • Remove yolks; mash in medium bowl. Add mayo, relish, mustard and pepper; mix well.
  • Spoon or pipe yolk mixture evenly into centers of reserved egg whites.
  • Sprinkle with paprika.

Nutrition Facts : Calories 190, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

DEVILED EGG CAKE



Deviled Egg Cake image

Dress up your Easter table with a giant egg cake.

Provided by Food Network Kitchen

Time 2h

Yield 12 to 14 servings

Number Of Ingredients 9

Cooking spray
2 16-to-18-ounce boxes white cake mix (plus required ingredients)
4 freeze-dried strawberries, finely crushed
2 3-inch pieces green sour straws or licorice lace
1 1/2 cups sugar
1/2 teaspoon cream of tartar
Pinch of salt
3 large egg whites
Yellow food coloring

Steps:

  • Coat a 1 1/2-quart and a 2 1/2-quart ovenproof bowl with cooking spray. Prepare the cake mixes; divide the batter between the bowls. Bake at 325 degrees F, about 45 minutes for the small bowl and about 55 minutes for the large bowl. Let cool, then remove from the bowls.
  • Make the frosting: Heat the sugar with the cream of tartar, salt and 1/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then beat until stiff peaks form, about 7 minutes.
  • Remove about 2 cups of the frosting to a small bowl and fold in enough yellow food coloring to make a bright egg yolk color (about 8 to 10 drops); set aside.
  • Set the cakes rounded-side down. Trim the tops with a serrated knife so the cakes sit at the same height.
  • Flip the cakes over and slice off a 3-inch piece from each one as shown; reserve the trimmings.
  • Line up the cut sides of the cakes, then trim the sides of the smaller cake as shown to make an oval shape. Flip the cakes over.
  • Use a little white frosting to stick the cakes together, then cover completely with a thin layer of frosting; freeze 20 minutes. Cover with the remaining white frosting, making it as smooth as possible.
  • Crumble the reserved cake trimmings and mix with just enough of the prepared yellow frosting to moisten. Clump the mixture together and mound on the wider end of the cake to form the yolk.
  • Put the remaining yellow frosting in a pastry bag fitted with a large star tip. Pipe in a spiral over the cake mound. Sprinkle with the crushed strawberry "paprika" and top with the sour straw "chives."

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From en.wikipedia.org
Main ingredients Eggs, mayonnaise, mustard
Region or state Rome, Andalusia, Northern America
Place of origin Italy, Spain, United States
Alternative names stuffed eggs, Russian eggs, dressed eggs


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  • Put the eggs in a large saucepan. Cover with water – at least an inch over the top of the eggs. Cover the pot and bring to a boil over medium-high heat. Once the pot begins to boil, turn the heat off and remove from the heat. Leave the pot covered for 15-20 minutes.
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