Pinkish Deviled Eggs Food

KATIE'S DEVILED EGGS

Katie's Deviled Eggs image

Provided by Katie Lee Biegel

Time 40m

Yield 6 servings

Number Of Ingredients 6

Ingredients

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sweet paprika, for garnish

Steps:

Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.

EASTER DEVILED EGGS

Easter Deviled Eggs image

A very easy, special touch for Easter and fun to do at baby showers as well. Do some plain white ones to keep everyone happy.

Provided by NancyClancy

Categories Appetizers and Snacks 100+ Deviled Egg Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

Ingredients

12 large eggs
¼ cup creamy salad dressing (such as Miracle Whip®)
salt and ground black pepper to taste
hot sauce
¼ teaspoon dry mustard
4 drops red food coloring, or desired amount
4 drops blue food coloring, or desired amount
4 drops green food coloring, or desired amount
3 cups water, or as desired

Steps:

Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 1.1 g, Cholesterol 187.7 mg, Fat 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 128.6 mg, Sugar 1.1 g

PINKISH DEVILED EGGS

Pinkish Deviled Eggs image

I use cod roe for my version of deviled eggs. Cod roe adds them a pinkish appetizing color! You can find cod roe at a Japanese food store. Be careful when you add salt to the yolk mixture because cod roe is very salty. Maybe you don't need salt at all.

Provided by Kaoru

Categories No Mayo Deviled Eggs

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

4 tablespoons cod roe
4 eggs
1 tablespoon unsalted butter
salt to taste
1 teaspoon minced fresh parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Wrap cod roe with lightly oiled aluminum foil. Bake for 20 minutes.
Place eggs in a saucepan, and add enough cold water to cover the eggs. Bring it to boil, cover, and then remove from heat. Set aside for 12 minutes. Drain, and pour cold water over the eggs to cool them. Remove eggshells, and slice the eggs in half lengthwise.
Place yolks in a mixing bowl, and mix with cooked cod roe and butter. Season to taste with salt. Spoon the yolk mixture onto the egg white halves. Sprinkle minced parsley on top, and serve.

Nutrition Facts : Calories 125.6 calories, Carbohydrate 0.7 g, Cholesterol 260.7 mg, Fat 9 g, Protein 10.3 g, SaturatedFat 3.6 g, Sodium 159.6 mg, Sugar 0.4 g

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