HOLIDAY HORSERADISH DEVILED EGGS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.
- Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.
CHRISTMAS DEVILED EGGS
Serve Christmas Deviled Eggs with bubbly Champagne or drinks at your holiday party. These Christmas appetizers are gorgeous for the holidays.
Provided by Lisa Hatfield
Categories Appetizer
Number Of Ingredients 10
Steps:
- Boil, Instant Pot, or Steam method. Peel and slice the boiled eggs in half.
- PRO TIP: Instead of scooping out the yolk with a spoon (which can tear the egg) gently push from the back of the egg and pop the yolk out!
- In a bowl, add the yolks, mayonnaise, Dijon mustard, lemon juice, salt, pepper, rosemary, cream Fraiche' (or soft cream cheese).
- Mix until well combined with a hand mixer, and load into a large zip log back fitted with a large star tip.
- Pipe the filling back into the boiled eggshells, and garnish with a few fresh pomegranate seeds and tiny sprigs of rosemary. Serve on a tray garnished with rosemary and pomegranate seeds.
Nutrition Facts : Calories 61 kcal, Carbohydrate 1 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 95 mg, Sodium 158 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CLASSIC SAVORY DEVILED EGGS
Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.
Provided by Jeff Sikes
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 191.7 mg, Sugar 0.5 g
SANTA DEVILED EGGS
I love creating special deviled eggs for parties. These little Santas are easier to make than they look, and everyone raves over them. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Peel and cut eggs lengthwise in half. Remove yolks and place in a small bowl. Fill a mug 1/3 full with hot water. Stir in food coloring. Dip the narrow end of each egg into the red water and hold for 10-15 seconds. Drain eggs on paper towels, cut side up., In a small bowl, mash yolks. Stir in mayonnaise, mustard, pickle relish, paprika and, if desired, horseradish sauce. Spoon or pipe into each egg white. Attach capers for eyes, a ham piece for a nose and a pepper piece for a mouth., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #16 star pastry tip. Fill bag with cream cheese. Pipe eyebrows, mustache and beard on face; pipe pom-pom and trim on hat. Refrigerate, covered, until serving.
Nutrition Facts :
HOLIDAY DEVILED EGGS
The secret ingredient is the horseradish...don't leave it out. I prefer Best Foods/Hellman's real mayonnaise, but you could use a homemade real mayonnaise too. YUM!
Provided by AmyZoe
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch.
- Heat to boiling over high heat.
- Immediately remove saucepan from heat and cover tightly.
- Let stand 10 minutes.
- Pour off hot water and run cold water over eggs to cool.
- Remove eggs from shells if serving the same day.
- Slice each egg lengthwise in half.
- Gently remove yolks and place in medium bowl.
- With fork, finely mash yolks. Stir in filling ingredients until blended.
- Line 15 1/2 x 10 1/2 " jelly roll pan with damp paper towels (to prevent eggs from rolling).
- Place egg white halves, cut sides up, on top of towels.
- Spoon about 1 rounded tablespoon yolk mixture into each half.
- Cover with plastic wrap and refrigerate up to 1 day.
- Garnish with sliced green onion or parsley leaves.
Nutrition Facts : Calories 227.9, Fat 16.6, SaturatedFat 4.1, Cholesterol 428.1, Sodium 304.2, Carbohydrate 6.5, Fiber 0.3, Sugar 2.6, Protein 12.9
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