Deviled Eggs With Radishes Chives And Thyme Food
DEVILED EGGS WITH HORSERADISH
Deviled eggs with a horseradish kick.
Provided by enovovesky
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 30m
Yield 12
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 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
- Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 178.5 mg, Sugar 0.7 g
CHIVE AND ONION DEVILED EGGS
Add creamy richness and herbal accents to these foolproof appetizers with flavored cream cheese.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
- Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese spread, salt, milk and mustard; mash with fork until well blended and smooth. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and chives.
Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 110 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Deviled Egg, Sodium 95 mg, Sugar 0 g, TransFat 0 g
DEVILED EGGS WITH CHIVES
Make and share this Deviled Eggs With Chives recipe from Food.com.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place eggs in large saucepan. Add enough cold water to cover by 1-inch. Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 minutes.
- Remove eggs to bowl of cold water and let cool, about 15 minutes. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites.
- Use a fork to mash the yolks with the remaining ingredients. Mound the yolk mixture back into the hollow of the egg whites, spooning about 1 tablespoons in each half-egg. Sprinkle with reserved chives and serve.
DEVILED EGGS WITH RADISHES, CHIVES AND THYME
Categories Egg Picnic Vegetarian Quick & Easy Yogurt Radish Summer Thyme Chive Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Halve eggs lenghtwise and transfer yolks to medium bowl. Mash yolks with fork. Mix in yogurt or (mayonaise) and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme. Season filling to taste with salt and generous amout of pepper.
- Spoon filling into egg whites, mounding center. Top with additional chives, thyme, and radishes. Arrange on platter. Garnish with whole radishes.
PERFECT DEVILED EGGS WITH FRESH CHIVES
Perfect Deviled Eggs with Fresh Chives are a simple, delicious side dish for your next cookout or picnic!
Provided by Cleanfreshcuisine
Categories Summer
Time 40m
Yield 24 , 24 serving(s)
Number Of Ingredients 5
Steps:
- Place the eggs in a medium sized saucepan. Cover with hot water. Bring to a rolling boil over medium high heat. Remove from heat and cover. Let stand for 20 minutes.
- While eggs are standing, wash and finely chop the chives. Place in a medium sized bowl.
- After 20 minutes, remove the eggs from hot water with a slotted spoon and place in a large bowl. Cover with ice water and let stand for about 5 minutes. At this point the eggs will be cooled. Give several taps on the counter top all over and peel. Shell should come off easily.
- Cut eggs in half lengthwise with a sharp knife.
- Remove yolks and add to the bowl with the chives.
- With a fork, finely mash the eggs yolks and mix with the chives.
- Add the mayo, brown mustard and pepper; mix well.
- Arrange egg halves on a serving platter.
- Place one teaspoon of the yolk mixture in each half.
- Refrigerate before serving. Keep cold. Will keep in refrigerator up to four days.
- 24 Deviled Eggs.
Nutrition Facts : Calories 36.2, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 35.5, Carbohydrate 0.2, Sugar 0.1, Protein 3.2
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