Pens Deviled Deviled Eggs Food
PICNIC DEVILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 12 halves
Number Of Ingredients 9
Steps:
- Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce.
- Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 63 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 0.4 grams
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
PEN'S DEVILED DEVILED EGGS
Spicy brown mustard and deviled ham make these your not-so-traditional deviled eggs.
Provided by Penny Bunce
Categories Deviled Eggs
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- Cut eggs in half lengthwise, place the yolks into a mixing bowl, and set the whites aside. Mash the yolks with the deviled ham, mustard, mayonnaise, and black pepper. Spoon or pipe filling into egg white halves. Garnish each deviled egg with an olive slice, then sprinkle with paprika.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 0.5 g, Cholesterol 96 mg, Fat 5.7 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 140.5 mg, Sugar 0.2 g
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