SOUTH OF THE BORDER DEVILED EGGS
Southern Living April 2007. This is on the menu for the next night we have Mexican food. I'm posting the recipe as written, but I will probably cut the recipe down for us. The cook time I listed is the time to chill the eggs before serving.
Provided by Dreamgoddess
Categories Mexican
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Slice eggs in half and remove yolks.
- Mash the eggs and avocado together.
- Add in the onions, pickle juice, mayonnaise and dressing mix; stir until blended.
- Spoon this mixture into the egg halves.
- Sprinkli with chili powder.
- Cover and chill at least 1 hour.
- Garnish with a dollop of salsa before serving.
Nutrition Facts : Calories 115.2, Fat 8.4, SaturatedFat 2.1, Cholesterol 187.1, Sodium 147.5, Carbohydrate 3.4, Fiber 1.3, Sugar 1.2, Protein 6.8
CLASSIC SOUTHERN DEVILED EGGS
This classic Southern recipe has been a favorite in my family for years. It combines the simplest ingredients, including sweet pickle relish, perfectly for a picnic, cookout, or family dinner.
Provided by FoodJunkie
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork.
- Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 3.3 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 162.2 mg, Sugar 2.8 g
MEXICAN DEVILED EGGS
I found this online when I was looking for a recipe for my sister. I copied it and then went back to looking for her recipe..lol. But, our family loves these. I know there will be some of you out there who won't care for them at all but that's ok. Everybody has different tastes! When I make them, I have to hide them in the fridge until dinner because my son and his friends will eat them all up before dinner and leave an empty plate on the counter.You can add a bit more mayonnaise if needed. Cook time is chill time and time for cooking the eggs.(10 for cooking the eggs, 10 for cooling and 30 for chilling the eggs). We sometimes have some of the filling left and My husband mixes it with chicken or tuna for a sandwich on toasted english muffins. (open faced)
Provided by OceanLuvinGranny
Categories Vegetable
Time 55m
Yield 24 stuffed egg halves, 12-24 serving(s)
Number Of Ingredients 12
Steps:
- Boil eggs and cool. Peel them and then cut in half lengthwise carefully removing the yolks.
- Put yolks in a mixing bowl.
- Mix will all other ingredients except the cilantro.
- Heat the beans slightly and stir well.
- With a table knife or spoon put a little of the beans in the egg shell (maybe 1/2 tsp).
- Evenly put the yolk filling over that.
- Continue until all the egg whites are filled.
- Sprinkle finely chopped cilantro over the tops.
- Eat immediately or chill until ready to eat.
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