DEVILED EGGS WITH OLIVES
I found this in a Tapas cookbook I have. A twist on deviled eggs and very delicious. Easy to double or half the recipe.
Provided by packeyes
Categories Lunch/Snacks
Time 20m
Yield 16 eggs, 8 serving(s)
Number Of Ingredients 10
Steps:
- Hardboil the eggs. Put eggs in a pan, cover with cold water, bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Drain and run eggs under cold water. Let eggs cool.
- Crack the eggs and remove the shells. Cut the eggs in half and carefully remove the yolks. Rub the yolks through a strainer into a medium-sized bowl.
- Add the rest of the ingredients to the eggs and mix well.
- Fill each egg white with the yolk mixture.
- Using the reserved pimentos and olives, add one of each to top of every egg as decoration.
- Dust with paprika.
Nutrition Facts : Calories 115.6, Fat 8.3, SaturatedFat 2.1, Cholesterol 188.4, Sodium 198.1, Carbohydrate 3.6, Fiber 0.4, Sugar 1.2, Protein 6.6
CREAMY RANCH DEVILED EGGS
I found this recipe on another site and I was very surprised it was not on here already. This is great a great change from the usual deviled egg and who doesn't like Ranch dressing? honestly? Hope you like them as much as I do!
Provided by Mary N.
Categories Very Low Carbs
Time 40m
Yield 12 deviled eggs, 24 serving(s)
Number Of Ingredients 6
Steps:
- Place eggs in a large saucepan and cover with cold water. Bring water to boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Run eggs under cold water and let them sit in cold water for 15 minutes or so. Peel.
- Slice eggs in half lengthwise and remove yolks. Place yolks in medium sized bowl. Mash together with ranch dressing. Mix in cream cheese, then mix in onion and pickle.
- Fill the hollowed egg whites generously with the egg yolk mixture. Sprinkle with paprika to garnish. Chill in refrigerator until serving. Enjoy!
CREOLE DEVILED EGGS
Make and share this Creole Deviled Eggs recipe from Food.com.
Provided by The Range Rover
Categories Creole
Time 20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggs in half and remove yolk.
- Process yolks, mayo and next 4 ingredients in food processer until smooth; stopping once to scrape down the sides.
- Add chives, parsley and bell pepper.
- Pulse until blended.
- Spoon yolk mixture into egg halves.
- Granish eggs by dusting each with more ground red pepper.
- If desired you can add more chives and parsley as well to garnish.
RANCH DEVILED EGGS
Make and share this Ranch Deviled Eggs recipe from Food.com.
Provided by Ms. Poppy
Categories Very Low Carbs
Time 15m
Yield 13 egg halfs
Number Of Ingredients 6
Steps:
- Cut eggs in half and place yolks in a bowl and place whites aside. Mash up yolks and mix in the rest of the ingredients. Scoop filling back into the whites and sprinkle with paprika if desired.
Nutrition Facts : Calories 96.5, Fat 7.1, SaturatedFat 1.9, Cholesterol 187.6, Sodium 131.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.5, Protein 6.4
YUMMY ZESTED DEVILED EGGS
When I saw the ingredients for the RSC contest(Feb. 2010), this came to mind. I love the lemon zest in this and the smoked paprika is so good! This recipe is easily doubled or tripled.
Provided by Sharon123
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the eggs in a saucepan and cover with lukewarm water.
- Add the white vinegar and a pinch of salt.
- Bring to a full boil over medium heat,then boil for 2 more minutes.
- Remove from heat and cover with a lid.
- Let the eggs sit for about 10 minutes. Drain the eggs and run under very cold water to cool them down. Place eggs in ice water for about 5 minutes.
- Drain and peel.
- Remove yolks from egg whites carefully and mash with a fork in a bowl. Add mayonnaise, cream cheese, mustard, vinegar, lemon zest, green onion, salt and pepper. Stir to mix thoroughly.
- Spoon(or pipe) into egg whites and sprinkle smoked paprika generously over the tops.
- If you like, place a little green onion slices on top of eggs. Enjoy!
Nutrition Facts : Calories 59.9, Fat 4.4, SaturatedFat 1.4, Cholesterol 96.6, Sodium 132.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.5, Protein 3.5
DEVILED EGGS WITH CAJUN SHRIMP
These deviled eggs are delectable in their own right, but the pan-cooked shrimp doused in Cajun seasoning add a spicy twist. The deviled eggs are seasoned with mayonnaise for creaminess, sweet relish for sweetness, and mustard for tanginess. The smoked paprika brings the flavors together, while the spicy shrimp takes these deviled eggs to the next level.
Provided by Vallery Lomas
Categories appetizer
Time 20m
Yield 18 deviled eggs
Number Of Ingredients 10
Steps:
- Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
- Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
- Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
- Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
- Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
- When ready to serve, top each deviled egg with 1 shrimp.
RANCH AND BLUE MAC AND CHEESE CUPCAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Creamy Mac and Cheese, Spicy Jalapeño, and Hidden Valley Ranch seasoning mix make these cupcakes a perfect appetizer for grown ups!
Provided by May I Have That Rec
Categories Cheese
Time 47m
Yield 18 cupcakes, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the over to 375°F Line 18 muffin cups with foil liners. Spray with cooking spay.
- Cook pasta al dente, according to instructions on the package. Drain well, transfer to a large bowl and set aside.
- Melt butter in a medium size saucepan. Add flour and let it cook at medium heat for about a minute and a half, stirring constantly.
- Slowly pour in the milk, whisking constantly to break up any lumps. Add Hidden Valley Ranch Seasoning Mix. Cook at medium low heat until it starts to thicken. Add shredded cheese, stir well and cook until the cheese is completely melted.
- Pour cheese sauce into drained pasta and mix well. Add beaten eggs, crumbled blue cheese and diced jalapeno peppers and stir until well incorporated. Set aside.
- To prepare the breadcrumb topping, combine breadcrumbs, salt, lemon zest and smoked paprika in a small bowl.
- Spoon about ¼ cup pasta into each cupcake liner. Top each one with approximately 1 ½ teaspoons of seasoned breadcrumbs and 1 ½ teaspoons grated parmesan cheese.
- Bake at 375F for about 25 minutes until golden brown.
Nutrition Facts : Calories 462.8, Fat 23.2, SaturatedFat 13.6, Cholesterol 121.6, Sodium 911.5, Carbohydrate 40.1, Fiber 1.8, Sugar 6.1, Protein 22.8
RANCH DEVILED EGGS WITH CREOLE SHRIMPS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Who doesn't love deviled eggs? It's just another twist of the old favorite. the ranch seasoning and shrimps sure take the dish up to another level of deliciousness.
Provided by ferschey
Categories Weeknight
Time 13m
Yield 16 deviled eggs, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler. Toss shrimps with olive oil, lemon juice and Creole seasoning. Spread shrimps mixture in single layer on a baking sheet. Broil for 3 minutes, turning halfway through, or until opaque.
- Halve eggs; place egg whites on a plate. Put egg yolks in a medium bowl; mash with potato masher. Stir in yogurt, ranch seasoning mix, mustard and 1½ tablespoons chives.
- Spoon egg yolk mixture into egg white cavities; top each with shrimp and garnish with remaining chives.
Nutrition Facts : Calories 88.9, Fat 6.5, SaturatedFat 1.8, Cholesterol 186.5, Sodium 76.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.6, Protein 6.4
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