DEVILED GREEN EGGS WITH ROASTED RED PEPPER AND CAPERS
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Provided by Drew Ramsey, M.D.
Categories HarperCollins Appetizer Egg Healthy Mustard Greens Bell Pepper Capers Hors D'Oeuvre Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
- Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
DEVILED EGGS WITH CAPERS
Make and share this Deviled Eggs With Capers recipe from Food.com.
Provided by Sweetiebarbara
Categories < 4 Hours
Time 2h
Yield 16 deviled eggs, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Slice the eggs in half from top to bottom.
- Scoop the yolks into a medium mixing bowl and lay the whites aside.
- Place the peppercorns into a pepper mill and grind fine.
- Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
- Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.
- Pipe the mixture into each of the white halves.
- Finish garnish with capers.
- Chill for at least 1 hour in the refrigerator before serving.
ROASTED RED PEPPER & CHIVES DEVILED EGGS RECIPE - (4.5/5)
Provided by HotDishHomemaker
Number Of Ingredients 5
Steps:
- Slice eggs in half lengthwise and remove the yolk. Place the yolks in a medium size mixing bowl. Add the mayonnaise and roasted garlic seasoning to the bowl and blend the ingredients together with a hand mixer to create a creamy texture. Add in the diced roasted red peppers, and mix well. Stir in the chives. Place about 1 tablespoon of the mixture in each egg. You may need a little more or less depending on the size of your eggs. Eggs labeled as "Large" merely means that the size is determined by the average weight per dozen so the size of your eggs can vary. Refrigerate the eggs for 30-40 minutes before serving. Store any leftovers in the refrigerator, not that you will have any leftovers! Enjoy! Recipe by: Hot Dish Homemaker
EGG SALAD SANDWICHES WITH ROASTED RED PEPPERS AND CAPERS
Egg salad sandwiches with roasted red peppers and capers are rich in beta carotene from the peppers, vitamin K from the lettuce, and B vitamins, fiber and vitamin E from the whole-grain bread.
Provided by Miss Oregon
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place eggs in a medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Remove eggs with a slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2-inch pieces. Set aside.
- Meanwhile, in a large bowl, combine next 7 ingredients. Make sure to dice the red peppers and parsley. You also want to drain the capers.
- Mix well. Add eggs and mix gently to combine. Spoon egg salad onto 4 bread slices. Top with lettuce leaves and second slice of bread.
Nutrition Facts : Calories 239.9, Fat 8.3, SaturatedFat 2.2, Cholesterol 214.7, Sodium 844, Carbohydrate 31.4, Fiber 5.1, Sugar 5.8, Protein 12.2
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