Fresh Herb Deviled Eggs Food
HERBED DEVILED EGGS
James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 1 dozen
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
- Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
- Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.
SLIM DEVILED EGGS WITH HERBS
If you need to make an appetizer in a cinch, try this easy finger food recipe. These deviled eggs are simple and easy to make, so they're perfect for any gathering or party. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, chives, parsley, tarragon, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with dill. Chill until serving.
Nutrition Facts : Calories 39 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 85mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SOUR CREAM, LEMON, AND HERB DEVILED EGGS
Provided by Kristine Kidd
Categories Citrus Dairy Egg Herb Appetizer Easter Vegetarian Quick & Easy Low Cal Halloween Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
- Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
HERB DEVILED EGGS
With their outsize flavor and perfectly bite-size proportions, deviled eggs never go out of style. The best part is that they're one of the few dishes fit for entertaining that's also so simple, you can probably throw them together on a moment's notice without even going to the grocery store. All you need are some eggs and a little something to give them zip, from chopped pickles or pickle relish to cayenne pepper or spicy pepper relish. I like this version, which is topped with fresh herbs and cornichons or other pickled vegetables, like okra or asparagus.
Yield makes 1 dozen
Number Of Ingredients 9
Steps:
- Place the eggs in a saucepan with enough water to cover by about 2 inches. Bring the water to a low boil over medium-high heat. As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.
- Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool. Remove the eggs from the water and carefully remove the shells. Place on a paper towel to drain.
- Cut the eggs in half lengthwise. Scoop the yolks into a medium bowl, being careful to keep the whites intact. Place the whites on a plate and set aside.
- Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste.
- Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.
- Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving.
FRESH HERB DEVILED EGGS
I use the fresh herbs from my garden for this recipe, so all measurements are in leaves or pieces. I've approximated measures, where possible. Feel free to play around with measurements and tweak where needed. I rarely really measure, so these are approximate.
Provided by Lisa Schmidt
Categories Deviled Eggs
Time 15m
Yield 24
Number Of Ingredients 14
Steps:
- Muddle thyme, sage, oregano, rosemary, garlic salt, and salt together with a mortar and pestle. Pour vinegar into mortar bowl and swirl around to mix with herbs.
- Scoop egg yolks from eggs and transfer to a bowl; mash egg yolks using a fork until texture is very fine. Stir chives and black pepper into mashed egg yolks. Pour vinegar-herb mixture into egg yolks and mix well. Mix mayonnaise, sour cream, mustard, and sucralose sweetener into egg yolk mixture until smooth. Spoon egg yolk mixture into egg whites using a teaspoon.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 0.5 g, Cholesterol 107.4 mg, Fat 4.8 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 83 mg, Sugar 0.3 g
LEMONY DEVILED EGGS WITH FRESH HERBS
Make and share this Lemony Deviled Eggs With Fresh Herbs recipe from Food.com.
Provided by COOKGIRl
Categories Brunch
Time 15m
Yield 6 hard boiled eggs15
Number Of Ingredients 10
Steps:
- Boil eggs, shell and cut in half lengthwise.
- In small bowl mash the yolks with a fork. Stir in the sour cream, mayonnaise and the mustard.
- Stir in the lemon zest, lemon juice and cayenne.
- Season to taste with salt and pepper.
- Divide mixture and spoon into the egg halves.
- Garnish with fresh parsley or thyme.
- If not eating immediately, cover well and refrigerate.
Nutrition Facts : Calories 105.8, Fat 7.8, SaturatedFat 2.6, Cholesterol 215.6, Sodium 98.4, Carbohydrate 1.9, Fiber 0.1, Sugar 0.9, Protein 6.5
FRESH HERB DEVILED EGGS
I use the fresh herbs from my garden for this recipe, so all measurements are in leaves or pieces. I've approximated measures, where possible. Feel free to play around with measurements and tweak where needed. I rarely really measure, so these are approximate.
Provided by Lisa Schmidt
Categories Deviled Eggs
Time 15m
Yield 24
Number Of Ingredients 14
Steps:
- Muddle thyme, sage, oregano, rosemary, garlic salt, and salt together with a mortar and pestle. Pour vinegar into mortar bowl and swirl around to mix with herbs.
- Scoop egg yolks from eggs and transfer to a bowl; mash egg yolks using a fork until texture is very fine. Stir chives and black pepper into mashed egg yolks. Pour vinegar-herb mixture into egg yolks and mix well. Mix mayonnaise, sour cream, mustard, and sucralose sweetener into egg yolk mixture until smooth. Spoon egg yolk mixture into egg whites using a teaspoon.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 0.5 g, Cholesterol 107.4 mg, Fat 4.8 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 83 mg, Sugar 0.3 g
THREE-HERB DEVILED EGGS
This appetizer recipe makes one whole egg per serving. For traditional deviled eggs, simply cut in half, from Recipe.com
Provided by Gagoo
Categories Very Low Carbs
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.).
- Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream and mustard, mix well. Stir in parsley, dill and chives. Season to taste with salt and black pepper.
- Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne if desired.
Nutrition Facts : Calories 106.3, Fat 7.9, SaturatedFat 2.4, Cholesterol 190.3, Sodium 101.1, Carbohydrate 1.9, Sugar 1.1, Protein 6.5
CREAMY HERB DEVILED EGGS
This variation of deviled eggs incorporates ranch dressing and Greek-style yogurt. The eggs fly from the serving dish at work. -Jenni Dise, Lakeside, Arizona
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in salad dressing, yogurt, dill, mustard and pepper., Spoon or pipe filling into egg whites. Refrigerate, covered, until serving. Sprinkle with paprika.
Nutrition Facts : Calories 54 calories, Fat 4g fat (1g saturated fat), Cholesterol 107mg cholesterol, Sodium 62mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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- Hard boil the eggs according to these directions. Let cool in a cold water bath or overnight in the fridge.
- Halve the eggs in half longways, or upright by cutting off the top third. Gently remove the yolks with a spoon or by gently squeezing (do not break the whites!), and place the yolks in the bowl of a food processor. PRO TIP: If you do not have a food processor, you can mash the yolks through a sieve into a mixing bowl, and mix the remaining ingredients with a spoon.
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- Gently add eggs to large pot, and fill with enough cold water to cover the eggs by an inch. Cover and bring to a boil on high heat. Once the water starts to boil rapidly, turn off the heat and let the eggs sit in the hot water for 10 minutes. Place eggs in a large bowl filled with ice water and let them cool completely for about a half hour. You can do this step a day or 2 ahead and just keep the cooked eggs in the fridge until you’re ready to use them.
- Peel and slice each egg in half, lengthwise. Gently scoop the yolks out into a food processor or large bowl. Pulse until the egg yolks are finely ground, or if using a bowl, mash with a fork or spoon until smooth.
- Add the minimum amount of mayo, djion, fresh herbs, olive oil, pickle juice, salt and pepper, sugar, shallots called for, and blend until smooth. TASTE THIS MIXTURE! Add whatever you need to add until its to YOUR liking. Always start with the minimum amount of an ingredient suggested above and add more as you need to. Deviled eggs are extremely personal in taste and texture, so make this recipe yours and add whatever you need. However, for this recipe, the herbs are the star, so make sure they’re harmoniously prominent here.
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