DEVILED EGG SPREAD
I tried this egg salad at a luncheon and had to have it. I punched it up with pickled banana peppers. It's a hit with my kids and picky mother. -Lisa Easley, Longview, Texas
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Place eggs in a large bowl; mash with a fork. Stir in Miracle Whip, cheese, bacon, banana peppers, juice from peppers, salt and pepper., Refrigerate until serving. Serve with crackers and vegetables.
Nutrition Facts : Calories 149 calories, Fat 12g fat (4g saturated fat), Cholesterol 134mg cholesterol, Sodium 383mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
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
EASY DEVILED CHICKEN
This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!
Provided by Monica Wyrick
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
- Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g
DEVILED EGG SALAD WITH ROMAINE
It's a salad that tastes like deviled eggs. My family loves it. This is a recipe for a large family, as I have 5 kids. Another experiment that really turned out great.
Provided by Seahorsie
Categories Salad Egg Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
- Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 24.5 g, Cholesterol 93.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 210.4 mg, Sugar 21.7 g
DEVILED EGG SPREAD
This Deviled Egg Spread is best served with sliced baguettes or any kind of bread.
Provided by Christy Denney
Categories Appetizer
Time 20m
Number Of Ingredients 7
Steps:
- In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
- Once the eggs have cooled, shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into a bowl and stir in the reserved chopped egg whites. Season with salt and pepper to taste. Transfer to your serving bowl and dust with paprika.
- Serve with toasted bread, baguettes, or crackers.
DEVILED EGG SPREAD ON TOAST
This egg spread can also be made into little tea sandwiches. Either way, they are delicious.Unknown source
Provided by Lynnda Cloutier
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- 1. Mix the first 6 ingredients til well blended. The more coarse you leave the mixture the better.
- 2. Put about one tablespoon of mixture on a slice of toasted bread and spread around. Sprinkle with a little parsley or thyme. Put 2 to 3 sliced olives down the center of the toast. Arrange on long narrow platter or small individual tasting plates and serve.
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.
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