Rich Deviled Eggs Food

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RICH DEVILED EGGS



Rich Deviled Eggs image

When it comes to this iconic appetizer, the devil is in the details: The eggs cook for exactly eight minutes, and then a food processor is used to whirl butter into the yolks for extra pilllowy creaminess. Once you've cracked the technique with the original version, venture out of your shell with three delicious variations.

Provided by Shira Bocar

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 30m

Yield Makes 12

Number Of Ingredients 6

6 large eggs
1/4 cup mayonnaise
1 tablespoon softened unsalted butter
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
Ground paprika, for sprinkling

Steps:

  • Prepare an ice bath. In a medium pot, cover eggs with cold water; bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and transfer eggs to ice bath. When cool enough to handle, peel and halve lengthwise.
  • Transfer yolks to a food processor. Add mayonnaise, butter, and mustard; season with salt and pepper. Process, pausing to scrape sides of bowl, until smooth. Transfer mixture to a piping bag fitted with a tip or to a resealable plastic bag. If using a plastic bag, snip one corner. Squeeze filling into each egg-white half. Sprinkle with paprika and serve.

DEVILED GUACAMOLE EGGS



Deviled Guacamole Eggs image

We're combining our two favorite appetizers into one: Deviled Guacamole Eggs! These deviled eggs have all the flavor and pizazz of regular deviled eggs, plus a little guacamole kick. They are mayonnaise free, so healthy to boot!

Provided by Karen

Categories     Appetizer

Time 22m

Number Of Ingredients 8

8 eggs
1/2 large avocado
1 tablespoon lime juice (1/2 lime)
1 tablespoon coconut oil (room temperature)
1 dash hot sauce
1/2 roma tomato (minced, or 3 cherry tomatoes)
1 tablespoon cilantro (minced, plus more for garnish)
salt and pepper (to taste)

Steps:

  • Fill a pot with a steamer attachment with about 3 inches of water. Bring water to a boil over high heat. Place the eggs in the steamer and set over the boiling water with a lid for 12 minutes. Immediately plunge eggs into ice water and cool completely. (You can boil them for 12 minutes directly in the water if you don't have a steamer.)
  • Peel the cooled eggs and cut in half. Put the yolks into the bowl of a food processor, blender, or bowl. Add the avocado, lime juice, coconut oil, and hot sauce. Pulse until smooth, or mash with a fork.
  • Stir in the tomatoes and cilantro, and season with salt and pepper.
  • Spoon the filing into the whites and garnish with extra cilantro. Serve immediately. If you are serving them later, store them in the fridge but let come to room temperature for 30 minutes before serving.

Nutrition Facts : ServingSize 1 egg, Calories 50 kcal, Carbohydrate 1 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 82 mg, Sodium 32 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

DEVILED EGGS



Deviled Eggs image

My favorite way to make deviled eggs! Includes a rich and creamy filling and they're finished with crisp bacon and flavorful chives! Mix up the fillings and toppings to suite your taste (see notes).

Provided by Jaclyn

Categories     Appetizer

Number Of Ingredients 9

7 large eggs, (steamed or hard boiled (see notes))
3 1/2 Tbsp mayonnaise
1 tsp (heaping) dijon mustard ((or more to taste))
1 tsp white wine vinegar
3 tsp minced fresh chives, (divided (or 1 1/2 tsp dried))
1/8 tsp cayenne pepper ((or to taste))
Salt and freshly ground black pepper
2 slices bacon, (cooked and chopped small (optional))
Paprika, (for garnish)

Steps:

  • Peel eggs, then slice into halves.
  • Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
  • Add mayonnaise, dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
  • Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
  • Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 12 of the egg whites* (reserve the last 2 for another use).
  • Garnish with optional bacon and remaining 1 tsp fresh chives (or 1/2 tsp dried). Sprinkle lightly with paprika to taste and a little more pepper. Serve or refrigerate up to 2 days in an airtight container.

Nutrition Facts : Calories 167 kcal, Carbohydrate 1 g, Protein 8 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 225 mg, Sodium 289 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DEVILED EGG SPREAD



Deviled Egg Spread image

Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients-boiled egg yolks, mayo, and Dijon mustard-for a smooth spread that's perfect for slathering onto toast.

Provided by Todd Richards

Categories     Egg     snack     Lunch     Appetizer     Quick & Easy     Mustard     Celery     Boil     Vegetarian     Soy Free     Tree Nut Free     Summer     Dairy Free     Condiment/Spread

Yield Makes about 1 ½ cups

Number Of Ingredients 11

6 cups (48 ounces) water
2 tablespoons plus ½ teaspoon kosher salt
1 celery stalk
½ cup (4 ounces) white vinegar
4 large eggs
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon aged red wine vinegar
1 teaspoon hot sauce
1 teaspoon sliced fresh chives
½ teaspoon coarsely ground black pepper

Steps:

  • Fill a large bowl with ice and water.
  • Bring 6 cups water and 2 tablespoons salt to a boil in a deep saucepan over high heat. Add the peeled celery stalk to the boiled water, and cook for 2 minutes. Remove from the pan, and plunge in the ice bath.
  • Remove the outer stringy layer of the celery with a vegetable peeler and discard.
  • Add the vinegar to the water, and return to a boil. Add the eggs to the pan, and cook for 8 minutes. Remove the eggs from the pan, and plunge in the ice bath.
  • When the eggs are cool enough to handle, peel them and separate the whites from the yolks. Chop the egg whites to equal ½ cup, and reserve for Smoked Oysters on Toast if desired. Reserve the remaining whites for another use.
  • Combine the egg yolks, mayonnaise, Dijon, red wine vinegar, and hot sauce in a medium bowl.
  • Dice the celery and fold half into the egg yolk mixture. (Reserve the remaining celery for Smoked Oysters on Toast if desired.) Stir in the chives, black pepper, and remaining ½ teaspoon salt.

CT'S RICH DEVILED EGGS - EASY



Ct's Rich Deviled Eggs - Easy image

I created this recipe because my daughter loves deviled eggs & I like strong seasonings. Can make 3 days ahead of time, see notes below. So here it is!

Provided by ct in ut

Categories     For Large Groups

Time 1h15m

Yield 36 egg halves, 18 serving(s)

Number Of Ingredients 9

18 large hard-boiled eggs, already cooked & cooled
1 cup light sour cream
1 tablespoon spicy brown mustard
1 tablespoon white vinegar
2 tablespoons dried onion flakes
2 tablespoons dried parsley
1 tablespoon dried dill weed
1 teaspoon lemon pepper
2 tablespoons paprika, smokey preferred

Steps:

  • Peel the shells off the cooled hard boiled eggs.
  • Cut eggs lengthwise, put only the yolks into a medium bowl & smash with a fork.
  • Add sour cream, mustard, vinegar, onion, parsley, dill & lemon pepper into the yolk bowl & mix until smooth.
  • Put yolk mix into a gallon zip top bag (or a pipping bag with fancy tip), cut 1/4in off corner of bag.
  • Squeeze (or pipe) the yolk mix out of the cut bag's corner into the egg halves.
  • Sprinkle the tops of the deviled eggs with the paprika.
  • Chill in fridge 1 hr & now serve.
  • Notes: Add 30min to total time if you don't have eggs already hard boiled & cooled. You can use fresh herbs in place of the dried it's delicious too! You can make the deviled eggs 3 days ahead stored on a platter in a zip top bag in the fridge.

Nutrition Facts : Calories 127.8, Fat 8.4, SaturatedFat 2.6, Cholesterol 191, Sodium 543.4, Carbohydrate 4.7, Fiber 1.7, Sugar 1.2, Protein 8.8

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  • Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
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5 BEST MUSTARDS FOR DEVILED EGGS (REVIEWS UPDATED 2022 ...

From pokpoksom.com
  • French’s Classic Yellow Mustard. This mustard has a classic yellow color and is produced by French’s. This product comes in a squeezable yellow bottle, has an authentic flavor and natural ingredients.
  • Grey Poupon Dijon Mustard. Dijon produces this mustard; it comes in a large glass bottle and has a white color. The ingredients of this mustard are vinegar, water, mustard seed salt, white wine, tartaric acid, citric acid, spice, sugar, fruit pectin, and much more.
  • Woeber’s Sandwich Pal Sweet and Spicy Mustard. This mustard is manufactured by Woeber’s and has a yellow color. This product is made from crushed mustard seeds, and it comes in a large bottle.
  • Herlocher’s Dipping Mustard. This mustard by Herlocher’s has a dark yellow color and a thick texture. This product comes in a glass bottle and is made from fresh and pure ingredients.
  • Helga Gourmet Mustard. The flavor of this mustard is roasted garlic and is produced by Helga. This product is made from 100 % fresh garlic, and all its ingredients are natural as well.


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From carlsbadcravings.com
  • Slice the hard-boiled eggs in half lengthwise. Scoop out the egg yolks and transfer them to a food processor or mixing bowl if you don’t have a processor; set the egg whites aside.
  • If using a mixing bowl, mash the egg yolks completely until they form a fine powder before adding the rest of the ingredients and mixing until smooth. If using a food processor, add all of the ingredients to the egg yolks (no need to process first), then process until smooth. If the mixture seems too thick, add a drizzle of olive oil. Taste and adjust seasonings as desired. If refrigerating at this point, keep in mind the flavors will mellow once refrigerated.
  • Use a piping bag with a large tip or a plastic bag with the corner snipped to fill the egg white cavity with the yolk mixture. Chill for 30 minutes, time permitting.
  • Sprinkle each deviled egg with crumbled bacon, chives and optional paprika or Cajun seasoning. Serve immediately.


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CAJUN DEVILED EGGS - PEPPER BOWL
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THE BIG MISTAKE YOU'VE BEEN MAKING WITH DEVILED EGGS
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READERS ASK: WHY CALLED DEVILED EGGS? - VAPE INFO
Etymology. The term “ deviled “, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
From mindrightdetroit.com


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Dec 20, 2011 - For these rich deviled eggs, a little butter is puréed into the egg yolk mixture to create a creamy, pillowy texture for the classic deviled egg or the three tasty variations.
From pinterest.com


RICH BUTTER CREAM-POACHED EGGS RECIPE - FOOD NEWS
Combine egg yolks, butter, mayonnaise, and mustard in the bowl of a food processor; process until smooth and light, scraping bowl as needed. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Spoon or pipe yolk mixture evenly into egg white halves (about 1 tablespoon per egg half). Top filled eggs evenly with radish mixture.
From foodnewsnews.com


ARE DEVILED EGGS KETO OR NOT GOOD FOR YOU AT ALL ...
Deviled eggs provide keto dieters with absolutely everything they’re looking for in a tasty appetizer package: they’re loaded with protein, dietary fat (including omega-3 fatty acids), and essential micronutrients. If you’re already a fan of eggs, then deviled eggs are a no-brainer recommendation for any keto dieter. Deviled Egg Nutrition Facts. Here is the approximate …
From ketopots.com


HOW MANY DEVILED EGGS PER PERSON - FOR A LARGE CROWD
How Many Deviled Eggs for 80 Guests. You should prepare and serve at least 160 to 240 deviled eggs per person for 80 guests. How Many Deviled Eggs for 100 Guests. You should prepare and serve at least 200 to 300 deviled eggs per person for 100 guests. How to Make Deviled Eggs. Deviled eggs are easy to make. It is high in protein with easy-to ...
From onepotdishrecipe.com


DEVILED EGGS - SOUTHERN LIVING
Deviled eggs are made even more savory with the addition of our garlicky, rich Perfect Roasted Beef Tenderloin. Old school crispy shoestring potatoes add texture and flavor like no other ingredient can. These deviled eggs are the perfect way to use the leftover "end" of the beef tenderloin and pair well with any Super Bowl food.
From southernliving.com


MARTHA STEWART RICH DEVILED EGGS RECIPES
Martha Stewart's Rich Deviled Eggs Call for a Secret Ingredient That's a Game-Changer Daisy Maldonado 10/25/2020. These are the 8 people killed in Atlanta spa shootings ; We've hatched some delicious flavor combinations for deviled eggs over the years, but this classic recipe is always on our must-make list for entertaining.Ge.. The queen of food has shared another …
From tfrecipes.com


RICH DEVILED EGGS RECIPES
Rich Deviled Eggs Recipes CREAMY DEVILED EGGS. These deviled eggs are nicely flavored with a tang of mustard and a spark of sweetness from pickle relish. We served them at the wedding reception of my daughter, Katherine Beth, and Patrick Althouse. Provided by Taste of Home. Categories Appetizers. Time 1h. Yield 6 dozen. Number Of Ingredients 8. Ingredients; …
From tfrecipes.com


DEVILED EGGS WITH AVOCADO (KETO, PALEO, GF) | FOODTALK
Eggs offer a ton of health benefits because both the white and yolk are rich in nutrients. They are an excellent (and inexpensive!) source of high-quality protein and vitamin B12. This makes them a great option for vegetarians to incorporate in their diet! Eggs are also rich in selenium, vitamin D, B2 and B6, plus they contain ALL nine essential amino acids, making …
From foodtalkdaily.com


DEVILED EGGS - FOR GOOD MEASURE LOW-CARB DIABETIC RECIPES
Deviled Eggs Print 8 cups water 12 large eggs ¼ cup celery, finely chopped ¼ cup mayonnaise ¼ cup pickle relish, drained 3 tablespoons chives, finely chopped 1 tablespoon yellow mustard 2 teaspoons parsley, finely chopped ¼ teaspoon salt ⅛ teaspoon black pepper ⅛ teaspoon tabasco ½ teaspoon sea salt, divided. For a modest recipe, Deviled Eggs have an extensive history. …
From forgoodmeasure.com


[RECIPE] DEVILED-EGG EASTER SUPERFOODS (WITH TURMERIC ...
Deviled eggs are a go-to classic. Not only are they a convenient, fun-to-eat and delicious snack, but they are also high in protein, rich in valuable omega-3 fatty acids and one of the most nutrient-dense foods on the planet.. But Easter brings out the best in all of us. And with ZNF’s superfoods, your traditional deviled eggs get even better. This unique Superfood recipe adds …
From znaturalfoods.com


HOW TO MAKE DEVILED EGGS HEALTHIER - EATINGWELL
In our Classic Deviled Eggs recipe we swapped out half the full-fat mayo for nonfat Greek yogurt for deviled eggs that are just as creamy as traditional ones but have fewer calories-not to mention more protein and gut-healthy probiotics from the yogurt. Trading regular mayo for low-fat is an easy way to shave off calories, but check the label-low-fat mayos typically have …
From eatingwell.com


23 HEALTHY DEVILED EGG RECIPES - COOKING LIGHT
Make deviled eggs! This party-friendly food with vintage flair makes a delicious and healthy snack or hand-held appetizer. From bacon-topped to crab-stuffed, we have the perfect deviled egg recipe for you. Start Slideshow. 1 of 23. Pin More. Facebook Tweet Email Send Text Message. Classic Deviled Eggs . Credit: Photo: Aaron Kirk. View Recipe: Classic Deviled …
From cookinglight.com


DEVILED EGG RECIPES - FOOD NEWS
The queen of food has shared another delicious recipe from the November issue of Martha Stewart Living, and we’re already declaring it a winner: Rich Deviled Eggs! Deviled Eggs: Our Definitive Recipes. A classic that's also a crowd pleaser, deviled eggs are a favorite at holiday parties and summer potlucks. When it comes to this iconic appetizer , the devil is in the details: …
From foodnewsnews.com


21 EGG RECIPES TO MASTER, ACCORDING TO CHEFS | FOOD & WINE
Fry one egg in butter, place on the bread hot, season with sea salt, and carefully place the second slice of bread on top. Apply pressure gently to the surface of the sandwich to make the yolk ...
From foodandwine.com


THE SECRETS OF DEVILED EGGS - THE BITTER SOUTHERNER
Deviled eggs found their way to American cookbooks, in both the North and the South, starting in the late 19th century. By the 1940s, special platters with oblong indentations designed to hold deviled eggs became a standard gift for Southern brides. And if today deviled eggs might appear at a potluck in Connecticut, they’re a necessity in ...
From bittersoutherner.com


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