COLORFUL NATURALLY-DYED DEVILED EGGS
Looking for a colorful science experiment? Get the kids (and adults) into the kitchen and use real food to dye deviled eggs. (P.S: The cabbage part is our favorite!)
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 24 deviled eggs
Number Of Ingredients 9
Steps:
- Combine the turmeric with 1 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 10 minutes. Remove from the heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt. Let cool for 5 minutes, then transfer to a heatproof container.
- Combine the beets with 1 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 20 minutes. Remove from the heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt. Let cool for 5 minutes, then strain into a heatproof container.
- Combine the cabbage with 2 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 20 minutes. Let cool for 5 minutes, then strain half into a heatproof container and stir in the baking soda and 1/2 teaspoon salt. Strain the remaining liquid into a heatproof container and stir in 1/2 teaspoon salt.
- Add 6 egg whites to each container and let soak until the desired color (yellow, pink, lilac and teal), up to 1 hour. Drain the egg whites on a paper towel-lined plate before serving.
- Meanwhile, transfer the yolks to a food processor. Add the mayonnaise, mustard, remaining 1 tablespoon vinegar and 1/4 teaspoon salt and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Pipe swirly dollops of the mixture into each dyed white.
GREAT DEVILED EGGS RECIPE
The best deviled eggs are creamy, savory, punchy, and light, made with good Dijon mustard, homemade mayo, and good olive oil.
Provided by J. Kenji López-Alt
Categories Appetizer Snack Appetizers and Hors d'Oeuvres Snacks
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.
- Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves and set aside; reserve remaining 8 for another use. Add mayonnaise, mustard, 1/2 tablespoon (7ml) vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary.
- With machine running, slowly drizzle in 2 tablespoons (30ml) olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.
- Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites, overstuffing each. Drizzle with remaining olive oil and sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately.
Nutrition Facts : Calories 96 kcal, Carbohydrate 0 g, Cholesterol 140 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, Sodium 192 mg, Sugar 0 g, Fat 8 g, ServingSize Makes 16 deviled egg halves, UnsaturatedFat 0 g
CLASSIC DEVILLED EGGS
Make devilled eggs to serve at a Boxing Day buffet. They're filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like
Provided by Esther Clark
Time 30m
Number Of Ingredients 8
Steps:
- Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
- Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.
Nutrition Facts : Calories 97 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 5 grams protein, Sodium 0.27 milligram of sodium
DIVINE DEVILED EGGS
For any egg lover or even if you are undecided, this is a must try. It is the perfect bite! For gluten free version, ensure that seasonings and all other ingredients have no added gluten. I live with a person who has many food allergies, including gluten intolerance and there has never been an issue.
Provided by Anna Hermann
Categories Free Of...
Time 20m
Yield 12 egg halfes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- cut eggs in half and remove egg yokes into a bowl.
- mix egg jokes with seasonings, mayonaise and mustard.
- spoon 2 tsp in each egg white half.
- sprinkle smoked salmon on top.
- top off with nori.
Nutrition Facts : Calories 171.7, Fat 12.6, SaturatedFat 3.1, Cholesterol 321.1, Sodium 251.6, Carbohydrate 4.7, Fiber 0.3, Sugar 1.7, Protein 9.8
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