DEVILED EGGS
This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.
Provided by Nurslinda
Categories < 60 Mins
Time 35m
Yield 12 egg halves, 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
- Remove yolks from whites and place in a small round bowl.
- Mash yolks with a fork into fine pieces.
- Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
- Stir mixture until creamy.
- Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
- Squeeze mixture out of corner of bag into egg white halves.
- Sprinkle tops of filled deviled eggs with paprika.
- Chill in refrigerator 1 to 2 hours or until cold before serving.
Nutrition Facts : Calories 81.3, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 261.1, Carbohydrate 1.3, Fiber 0.3, Sugar 0.9, Protein 6.5
BREAKFAST PULL-APART BACON AND EGG BREAD
A savory take on the typical sweet pull-apart bread. This one uses eggs and bacon and makes a great breakfast or a great side to a breakfast for dinner meal! Canned biscuits make it quick and easy to prepare!
Provided by Jacqueline
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray, making sure to thoroughly coat the bottom and sides.
- Open cans of biscuit dough and separate into individual biscuits. Cut each biscuit into 6 small pieces.
- Beat eggs, milk, salt, and pepper together in a bowl.
- Dunk biscuit pieces into the egg mixture and layer into the fluted tube pan. Top each layer with a sprinkle of turkey bacon and Cheddar cheese. Pour any remaining egg mixture over the dough. Spray the top generously with cooking spray.
- Bake in the preheated oven until top is browned, about 40 minutes. Allow to cool until Cheddar cheese is set and the pan is easily handled, about 10 minutes. Invert onto a plate.
Nutrition Facts : Calories 341.7 calories, Carbohydrate 33 g, Cholesterol 55.7 mg, Fat 18.2 g, Fiber 0.5 g, Protein 11.6 g, SaturatedFat 7.1 g, Sodium 1029.5 mg, Sugar 6 g
CLASSIC DEVILED EGGS
These deviled eggs are the classic, picnic style deviled eggs. They are sweet and tangy with a sprinkle of sweet paprika. My Grandma Sisson always made deviled eggs this way. Unpretentious and super tasty.
Provided by Laura Reigel
Categories Appetizer
Time 30m
Number Of Ingredients 7
Steps:
- Hard boil one dozen eggs.
- Cool, peel and slice in half.
- Reserve the yolks in a medium bowl.
- Smash yolks, add the remaining ingredients. My grandma always just used a fork to do this. Mix until smooth.
- Use a spoon to fill the eggs with filling. You can use a piping bag for this step if you want them to look fancier.
- Optional: Sprinkle with paprika.
- Serve chilled.
Nutrition Facts : ServingSize 1 deviled egg, Calories 59 kcal, Carbohydrate 1 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 94 mg, Sodium 52 mg, Sugar 1 g
PULL-APART DEVILED EGG WREATH
Deviled eggs are everyone's favorite appetizer and this fun display is perfect for the holiday season. Parsley and scallions color the herby green filling for the wreath. The bow is made up of a deconstructed pimento cheese: the eggs are stuffed with a spiced Cheddar spread and chopped pimentos provide a brilliant red blanket on top.
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 42 deviled eggs
Number Of Ingredients 10
Steps:
- Bring a large stockpot of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 12 minutes. Remove the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
- Peel the eggs and halve each lengthwise. Remove the yolks from 9 of the egg white halves and transfer the yolks to a food processor. Add 2 ounces of the cream cheese, 1/4 cup of the mayonnaise, the Cheddar, paprika and a pinch of salt. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the cheese filling to a small pastry bag and refrigerate while you make the second filling.
- Remove the yolks from the remaining 35 egg white halves and transfer the yolks to the cleaned food processor. Add the remaining 6 ounces cream cheese, remaining 1/2 cup mayonnaise, the scallions, parsley, lemon zest and a big pinch of salt. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the herb filling to a large pastry bag and refrigerate while you arrange the egg whites.
- Lay a large wooden cutting board (at least 26 inches by 18 inches) in front of you with one of the longer sides facing toward you. Place 1 egg white half (pointed-side down) at the center of the bottom third of the board. Arrange 2 egg whites halves (pointed-side in) on each side of the center egg, so that it looks like the two loops of a bow.
- Arrange 2 egg white halves (pointed-side down) vertically underneath the center egg so that it extends diagonally to the left. Repeat, arranging 2 egg white halves extending diagonally to the right. This is extra ribbon for the bow.
- Place 1 egg white half (pointed-side in) next to the left bow loop so that there is very little space between the eggs. Continue arranging 19 more egg white halves in the same manner, creating a large circle that ends with the last egg white half placed next to the right bow loop.
- Arrange the remaining 15 egg white halves around the inside perimeter of the outer circle, keeping most of egg white halves pointed-side in. You may need to arrange some egg white halves at different angles around the top of the bow. It doesn't have to be perfect!
- Cut a 1/2-inch-wide opening in the pastry bag with the herb filling. Fill the 35 egg white halves that make up the wreath with a dollop of the filling, then squeeze the remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling evenly over the eggs, maintaining the curves of the outside edge and creating a flat surface.
- Cut a 1/2-inch-wide opening in the pastry bag with the cheese filling. Fill the 9 egg white halves that make up the bow with a dollop of the filling, then squeeze the remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
- Cover the bow with 3/4 cup of the pimentos. Sprinkle the remaining 1/4 cup pimentos around the wreath as ornaments. Serve immediately.
PULL-APART DEVILED EGGS
This whimsical take on the classic deviled egg is the perfect appetizer for a spring party. An orange-hued pimento cheese filling makes up the deviled egg carrot, while a zesty herb filling represents the greens on top.
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 48 deviled eggs
Number Of Ingredients 11
Steps:
- Bring a large stockpot of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 12 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
- Peel the eggs and halve each lengthwise. Remove the yolks from 36 of the egg white halves and transfer the yolks to a food processor. Add the pimentos, Cheddar, half of the cream cheese, 1/2 cup of the mayonnaise, a pinch of salt and a couple dashes of hot sauce. Process until the mixture is smooth and light. Season to taste with additional salt and hot sauce if desired. Transfer the pimento cheese filling to a large resealable plastic bag and refrigerate while you make the second filling.
- Remove the yolks from the remaining 12 egg white halves and transfer to the cleaned food processor. Add the parsley, lemon zest, scallions, a pinch of salt, the remaining cream cheese and remaining 1/4 cup mayonnaise. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the herb filling to a second large resealable plastic bag and refrigerate while you arrange the egg whites.
- Lay a large wooden cutting board (at least 22 inches by 16 inches) in front of you with one of the shorter sides facing toward you. Place 1 egg white (pointed-side up) on the bottom of the board. Arrange 2 egg whites (pointed-side down) directly above the first with the points nestling the point of the first egg, so that there is very little space between the eggs. Continue arranging the eggs in this manner to form 8 rows, working upward and alternating eggs pointed up and pointed down to form the carrot, adding 1 egg to each row (36 egg white halves total).
- Arrange the remaining 12 egg white halves in 3 separate lines at the top of the carrot (4 egg white halves per line). The lines should be slightly angled, so they resemble carrot tops.
- Cut a 1/2-inch-wide opening in one corner of the bag with the pimento cheese filling. Fill the 36 egg white halves that make up the carrot with a dollop of the filling, then squeeze any remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
- Cut a 1/2-inch-wide opening in one corner of the bag with the herb filling. Fill the 12 egg white halves that make up the carrot tops with a dollop of the filling, then squeeze any remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
- Use the tip of the offset spatula to make 4 curved lines in the pimento cheese filling (to mimic the creases found on real carrots). Sprinkle the inside of the lines with paprika. Serve immediately.
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