No Yolk Deviled Eggs Food

NO YOLK DEVILED EGGS

Steps:

• Slice eggs in half lengthwise;remove yolks and discard (or save for another use).
• Set whites aside.
• Mix potatoes, mayonnaise, mustard, garlic salt, and color.
• Mix well.
• Spoon or pipe onto whites.
• Sprinkle with paprika.
• Chill.

NO-YOLK DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and refrigerate for another use. Set whites aside. , In a small bowl, combine mashed potatoes, mayonnaise, mustard and food coloring if desired; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

NO YOLK HUMMUS FILLED DEVILED EGGS

Steps:

• Remove eggs yolks from hard boiled eggs. (save them for a treat for your dog!).
• With a pastry bag (or freezer bag with corner cut off), pipe hummus into egg half hollows.
• Top with desired garnishes. Parsley goes well with almost any variaty of hummus, slivered almonds or paprika are nice on traditional flavoured hummus, and red pepper flakes pair well with roasted pepper hummus. Experiment to find your perfect combination! :).

HOW TO MAKE AWESOME DEVILED EGGS

Steps:

• To boil an egg correctly place your eggs in a pot. Make sure there is room for the eggs to move around as they boil so they don't crack. Fill with water so the water is an inch or more over the eggs. Bring to a boil. Allow eggs to boil only for 2 to 3 minutes. Turn the heat off, put a lid on the pot and move the pot off of the hot burner. Allow eggs to sit in the hot water for about 15 minutes. The hot water will continue to cook the eggs and you will have lovely mustard yellow yolks. After fifteen minutes rinse with cold water and peel.
• FYI if your shell sticks to the egg membrane your eggs are too fresh. This is not caused from over cooking your eggs. Buy your eggs a few days in advance of hard boiling them.
• Cut your hard boiled eggs in half with a sharp knife. Put the whites on a plate or in a deviled eggs dish. Put the yolks in the bowl of a food processor. Once you've got all the yolks in the processor pulse the yolks for about a minute. Add the rest of the ingredients into the food processor bowl and turn it on low and let it mix for about 1 1/2 minutes. Scrap down the bowl and pulse it a couple more times.
• That's it! Your filling is done and there shouldn't be any lumps of egg yolk. You can slide the bowl of a spoon across the top of the filling to check for lumps. Believe me you will see them if they are there. If there are lumps run your processor for another minute.
• Filling your egg whites can be done simply by spooning the filling in with a teaspoon or you can get fancy like I did today and put all the filling in a piping bag with a star tip. It's a little more work to use the piping bag but the deviled eggs look so pretty when they are filled this way. When I want to get fancy I use the bag and tip otherwise I will just use a spoon. My husband inhales them so quickly I usually just use the bag for the holidays.
• You can sprinkle some paprika on top to make them look prettier. My husband is picky about his deviled eggs and he doesn't like the paprika so I never use it.
• Enjoy!
• Thanks for stopping by!

CLASSIC DEVILLED EGGS

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.

NO-YOLK DEVILED EGGS

Steps:

• Place the eggs in a medium saucepan and cover with water by 1 inch. Bring to a full rolling boil over high heat. Then turn the heat down slightly and cook the eggs at a rapid simmer for 5 minutes. Remove the pan from the heat and allow the eggs to sit in the hot water for 8 minutes. Drain the eggs and cover them with ice water. When the eggs have cooled, peel them and cut them in half; discard the yolks.
• To make the filling, prick the skin of the sweet potato with a fork. Microwave it on high until it is tender, about 6 minutes, turning it once during cooking if you don't have a turntable. When the potato has cooled slightly, cut it in half and scoop the flesh into a medium bowl. Mash the sweet potato with a fork or potato masher until it is smooth. When the sweet potato has cooled completely, stir in the shallot, cornichons, mustard, 1 teaspoon smoked paprika, and Tabasco sauce. Season with salt and pepper to taste.
• Spoon the sweet potato mixture into a pastry bag. (If you don't have a pastry bag, you can use a resealable plastic bag with one corner snipped off.) Pipe a mound of filling into each egg half. Place the eggs in the refrigerator, covering them very loosely with plastic wrap, and chill until cold.
• Right before serving, sprinkle the egg halves with the smoked paprika and the parsley.
• Fat: 18.6g (before), 0g (after)
• Calories: 231 (before), 65 (after)
• Protein: 4g
• Carbohydrates: 11g
• Cholesterol: 0mg
• Fiber: 1g
• Sodium: 333mg