CREOLE DEVILED EGGS
Make and share this Creole Deviled Eggs recipe from Food.com.
Provided by The Range Rover
Categories Creole
Time 20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggs in half and remove yolk.
- Process yolks, mayo and next 4 ingredients in food processer until smooth; stopping once to scrape down the sides.
- Add chives, parsley and bell pepper.
- Pulse until blended.
- Spoon yolk mixture into egg halves.
- Granish eggs by dusting each with more ground red pepper.
- If desired you can add more chives and parsley as well to garnish.
EGGS DEVILED EGGS..... CREOLE DEVILED EGGS
Make and share this Eggs Deviled Eggs..... Creole Deviled Eggs recipe from Food.com.
Provided by Timothy H.
Categories Creole
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Place the eggs in a pan enough to hold them in one layer.Cover with water and place the pan over high flame.Bring to boil.Pull the pan off the heat.Cover and let sit for 12 minutes.Pour off the hot water and run cold water over the eggs to chill them.Peel and cut in half lengthwise.
- Scoop out the yolks,saving the whites and transfer the yolks to a large bowl.Mash the yoks with a fork and add the mayonnaise,mustard,celery,pepper and salt.Mash everything again and put the yolk mixture back into the whites. Garnish with chives and sprinkle with Creole season lightly.
Nutrition Facts : Calories 612.7, Fat 43.9, SaturatedFat 11.6, Cholesterol 1127.5, Sodium 1206.5, Carbohydrate 13.8, Fiber 0.7, Sugar 4.2, Protein 38.8
DEVILED DEVILED EGGS
Chile paste with garlic and Szechuan peppercorns are available at Asian markets, and add heat to this Asian fusion version of deviled eggs. Adapted from the New Basics Cookbook.
Provided by FLKeysJen
Categories Asian
Time 10m
Yield 12 deviled deviled eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes, and then crush.
- Shell the eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl.
- Add the remaining ingredients (except the chopped green onion garnish) to the bowl, and mash with a fork until just smooth but not mushy.
- Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the remaining chopped green onions.
Nutrition Facts : Calories 80, Fat 5.5, SaturatedFat 1.1, Cholesterol 94.6, Sodium 560.2, Carbohydrate 3, Fiber 1.4, Sugar 0.8, Protein 5.1
RANCH DEVILED EGGS WITH CREOLE SHRIMPS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Who doesn't love deviled eggs? It's just another twist of the old favorite. the ranch seasoning and shrimps sure take the dish up to another level of deliciousness.
Provided by ferschey
Categories Weeknight
Time 13m
Yield 16 deviled eggs, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler. Toss shrimps with olive oil, lemon juice and Creole seasoning. Spread shrimps mixture in single layer on a baking sheet. Broil for 3 minutes, turning halfway through, or until opaque.
- Halve eggs; place egg whites on a plate. Put egg yolks in a medium bowl; mash with potato masher. Stir in yogurt, ranch seasoning mix, mustard and 1½ tablespoons chives.
- Spoon egg yolk mixture into egg white cavities; top each with shrimp and garnish with remaining chives.
Nutrition Facts : Calories 88.9, Fat 6.5, SaturatedFat 1.8, Cholesterol 186.5, Sodium 76.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.6, Protein 6.4
K-JON'S CREOLE DEVILED EGGS
Make and share this K-Jon's Creole Deviled Eggs recipe from Food.com.
Provided by K-Jon Chef
Categories Cajun
Time 4h30m
Yield 16 pieces, 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. peel eggs.
- 2. cut in half long ways.
- 3. remove all yolks and reserve the 1/2 whites.
- 4. mash the yolks with a fork until smooth.
- 5. add the rest of the ingredients and mix well.
- 6. place mixture in egg white cups with spoon or pipe with a bag.
- 7. garnish with my pepper blend Recipe #426929 or paprika!
- 8. chill at least 4 hours or overnight is best. can do days in advance.
Nutrition Facts : Calories 117.5, Fat 8.7, SaturatedFat 2.4, Cholesterol 190.1, Sodium 146, Carbohydrate 3.2, Fiber 0.1, Sugar 1, Protein 6.5
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CREOLE DEVILED EGGS RECIPE - BLUE PLATE MAYONNAISE
From blueplatemayo.com
Servings 6Category Deviled Eggs
- Slice eggs in half lengthwise. Remove yolk from egg white with a spoon and press them through a fine mesh sieve into a small bowl. Set aside. Make Remoulade Sauce: Mix together mayonnaise, Creole mustard, paprika, Creole seasoning, horseradish, lemon juice, hot sauce, Worcestershire sauce, capers, garlic, green onion, and salt and pepper in a medium bowl until combined. Add 1/2 cup of Remoulade Sauce to the egg yolks and stir until the consistency is smooth and pipeable. If the mixture seems too thick, carefully add extra sauce a teaspoon at a time. Place the filling in a piping bag and pipe into the well of the egg whites. Garnish with pickled mustard seeds, if desired, and sliced green onions.
- Place 1/2 cup white wine vinegar, 1/2 cup water, 1/4 cup sugar and 1/2 teaspoon salt in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and stir in 1/3 cup mustard seeds. Let simmer until the mustard seeds are tender. About 30 minutes. Remove from heat. Slice one small shallot into rings and mix into the seeds. Cool to room temperature. KITCHEN TIPS
- Use any extra Remoulade Sauce as a dressing for a salad, or serve as a dipping sauce with boiled shrimp. Keep extra pickled mustard seeds in an airtight container in the refrigerator for up to 2 months. Use to garnish meats, seafood, salads and fried foods.
CREOLE DEVILED EGGS RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 37 minsServings 8Calories 90 per serving
- Place eggs in a large saucepan. Cover with water to 1 inch above eggs; stir in vinegar. Bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.
- Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; add cream cheese, and mash with a fork until smooth. Add yogurt and next 8 ingredients (through red pepper). Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish each egg half with 1 okra slice.
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