SPICY DEVILED EGGS
Steps:
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling, prepare an ice water bath and set aside.
- After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise.
- Scoop the yolks into a small bowl and place the egg whites on a serving plate.
- To make the filling, add the yolks, mayonnaise, mustard, Sriracha, cayenne, salt and pepper to a bowl.
- Stir everything together until smooth. You can also use a hand blender to make it extra smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with a sprinkle cayenne and green onions.
Nutrition Facts : Calories 56 kcal, Carbohydrate 1 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 87 mg, Sugar 1 g, ServingSize 1 serving
THE BEST DEVILED EGGS
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 7
Steps:
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
SPICY DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 1/3 cup creme fraiche, 1/4 cup crumbled cooked bacon, 1 teaspoon Sriracha (hot Asian chili sauce), 1 tablespoon chopped cilantro, 1/2 teaspoon dijon mustard, 1/4 teaspoon lime zest, 1 teaspoon lime juice and salt. Spoon into the egg whites; top with more lime zest.
SPICY DEVILED EGGS
I made these for a holiday party, and have been asked to make them over and over again ever since. I've been told they have a good unique flavor to them. Hope you enjoy them as much as my friends and family!
Provided by karlyz
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
- Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
- Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 0.9 g, Cholesterol 93.3 mg, Fat 3.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 135.4 mg, Sugar 0.2 g
ITALIAN DEVILED EGGS
An Italian twist on the picnic deviled egg. Makes a very nice potluck addition. Prep time include boiling eggs.
Provided by Caroline Cooks
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and halve eggs.
- Remove yolks to a small bowl and mash with a fork.
- Add mayonnaise and mustard, blending until smooth.
- Stir in pesto, cheese and lemon juice. Season with salt and pepper.
- Spoon into egg white shells and garnish with parsley.
- Refrigerate to meld flavors.
Nutrition Facts : Calories 179.5, Fat 13.2, SaturatedFat 3.4, Cholesterol 284.7, Sodium 223.6, Carbohydrate 4.5, Sugar 1.8, Protein 10.1
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ITALIAN DEVILED EGGS | EASY ITALIAN APPETIZER
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5/5 (7)Total Time 20 minsCategory AppetizerCalories 162 per serving
- Place the eggs in a single layer in a saucepan and cover with enough water to completely cover the eggs. Heat on high until water begins to bubble, then bring to a simmer and cover. Cook for 10 minutes. Remove from heat and immediately submerge eggs in ice water to cool.
- Crack the egg shells and carefully peel the shell off under cool running water. Slice the eggs in half lengthwise and remove the yolks to a bowl. Set the egg whites on a tray, cut side up.
- To the yolks, add in the mayonnaise and dijon mustard. Use either a handheld mixer or whisk to mix, making sure the mixture is smooth. Stir in the diced salami, parmesan, and green onion.
- Either spoon the filling mixture into the egg whites, or place the mixture into a piping bag fitted with a star tip to fill the eggs. Garnish with diced salami and green onion if desired.
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- Place eggs in water inside a medium-size pot, and bring to a boil. Boil the eggs for about 7 to 10 minutes. Then turn off the heat and allow the eggs to remain in hot water for an additional 5 to 7 minutes.
- Then drain, and set aside to cool. Or, run cold water over them for a few minutes to cool them quickly.
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