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NUTTY DEVILED EGGS



Nutty Deviled Eggs image

From Bridget Jones. I tried this to use up eggs and ham from Easter but they're so good I'll make them again other times of year!

Provided by FLKeysJen

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

6 eggs, hard boiled
1 1/2 ounces cooked ham, chopped
4 teaspoons walnuts, finely chopped (4 walnut halves)
1 tablespoon Dijon mustard
1 tablespoon light mayonnaise
1 teaspoon white wine vinegar
cayenne pepper, to taste
black pepper, to taste
salt, to taste
paprika, to garnish
gherkin, to garnish

Steps:

  • Cut eggs in half and scoop out yolks.
  • Mix together all ingredients with the egg yolks and spoon into the whites.
  • Garnish with paprika and gherkin slices.

Nutrition Facts : Calories 111.3, Fat 8, SaturatedFat 2.2, Cholesterol 193.5, Sodium 123.6, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 8.6

ROTTEN DEVILED EGGS



Rotten Deviled Eggs image

All eyes on these avocado deviled egg hors d'oeuvres that double as ghoulish Halloween decorations for your spooktacular party.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h50m

Yield 24 deviled eggs

Number Of Ingredients 11

12 large eggs
1 tablespoon deep red gel food coloring
1 teaspoon distilled white vinegar
2 tablespoons sour cream
1 teaspoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
1 ripe avocado, mashed
Juice of 1 lime
Kosher salt
24 slices black olives
2 to 4 slices red pimentos, cut in 1/4-inch cubes

Steps:

  • Arrange the eggs in one layer in a large, heavy-bottomed pot, add enough water to cover the eggs by 1 inch and bring to a boil. Cover the pot, remove from the heat and let the eggs sit in the hot water for about 12 minutes. Rinse under cold water and let the eggs cool to room temperature.
  • Combine the red food coloring with the vinegar and 4 cups water in a medium bowl. Roll the eggs on the counter to crackle the shells, then transfer them to the bowl with the food coloring. Refrigerate for at least 2 hours.
  • With gloved hands, remove the eggs from the dye and peel. Halve each egg lengthwise, then scoop the yolks into a food processor and set the whites aside on a plate. Add the sour cream, cilantro, cayenne, avocado, lime juice and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
  • Spoon or pipe the yolk mixture into the egg whites. Top each with an olive slice with a piece of pimento stuck in the center for a ghoulish eye.

DEVILED EGGS



Deviled Eggs image

This is possibly the best deviled eggs, I have ever had. I make them alot, and the recipe is thanks to my mom.

Provided by KittyKitty

Categories     Summer

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

6 hard-boiled eggs
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
1 dash pepper
paprika

Steps:

  • Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayo. Add relish, mustard, salt and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with Paprika.
  • Tips; for pretty eggs, pipe yolk mixture into egg whites with a decorative pastry tip.
  • If you want your eggs, to stand up on the plate, and not wobble around, slice off a very small bit on the bottom of the white, so they sit flat.

Nutrition Facts : Calories 117.2, Fat 8.3, SaturatedFat 2, Cholesterol 214.1, Sodium 227.8, Carbohydrate 4.1, Fiber 0.1, Sugar 1.6, Protein 6.4

THE PERFECT DEVILED EGGS



The Perfect Deviled Eggs image

Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!

Provided by NicoleMcmom

Time 15m

Yield 12

Number Of Ingredients 9

12 large hard-boiled eggs, peeled
⅓ cup mayonnaise
1 tablespoon pickle relish
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground paprika

Steps:

  • Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
  • Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
  • Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g

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  • Salmon. Not all fish are created equal. Salmon and other fatty types of fish contain the most omega-3 fatty acids. Omega-3s are extremely important for optimal functioning of your body.
  • Kale. Of all the leafy greens, kale is the king. It’s loaded with vitamins, minerals, fiber, antioxidants, and various bioactive compounds. Kale is especially high in vitamin C, vitamin A, vitamin K1.
  • Seaweed. The sea has more than just fish. It also contains massive amounts of vegetation. There are thousands of different plant species in the ocean, some of which are very nutritious.
  • Garlic. Garlic really is an amazing ingredient. It can turn all sorts of bland dishes delicious, and it’s very nutritious. It’s high in vitamins C, B1, and B6, as well as calcium, potassium, copper, manganese, and selenium (16).
  • Shellfish. Many sea animals are high in nutrients, but shellfish may be among the most nutritious of all. Clams, oysters, scallops, and mussels are commonly consumed types of shellfish.
  • Potatoes. Potatoes are high in potassium, magnesium, iron, copper, and manganese. They also contain vitamin C and most B vitamins (27). They contain a little bit of almost every nutrient you need.
  • Liver. Humans and our remote ancestors have been eating animals for millions of years. However, the modern Western diet has prioritized muscle meat over organ meats.
  • Sardines. Sardines are small, oily fish that can be eaten whole. Shop for sardines online. Given that the organs are usually the most nutritious parts of an animal, it’s not surprising that whole sardines are very nourishing.
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  • Egg yolks. Egg yolks have been unfairly demonized because of their cholesterol content. However, studies suggest that dietary cholesterol isn’t something you generally need to worry about.


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