Sunnys Devilish Eggs Food
SLIM SOUTHWEST DEVILED EGGS
When you're in the mood for an easy finger food, try this variation of deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, salsa, chili powder, cumin, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with pepper slices. Chill until serving.
Nutrition Facts : Calories 50 calories, Fat 4g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 80mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SUNNY'S DEVILED EGGS
Provided by Sunny Anderson
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat. Turn off the heat, cover and let sit in the hot water for 15 minutes. Immediately, drain and rinse under cold water. Peel the eggs, slice in half lengthwise and remove yolks to a bowl. Add the mayonnaise, mustard, lemon zest and pickled jalapenos to the yolks, using a fork to mash together and incorporate. Season with salt and pepper, to taste. Scoop the filling into the egg white pockets of each egg and sprinkle with onions and smoked paprika. Arrange on a serving platter and serve.
HOW TO: MAKE SUNNY SIDE UP EGGS
After making perfect roasts, fish, rice, and pasta using the cook-off-of-heat method, I tried it on sunny side up eggs with perfect results every time. A lid is necessary for this recipe's method, and a clear lid is helpful. This is now my go-to snack when I want fast comfort food. After seeing fellow college dormmates make rubber sunny-side-up eggs, I figured posting my method on Zaar might be a good idea to spread the joy of lovely sunny side up eggs in all its runny-yolk glory. Always add salt only right before cooking or after cooking eggs, because salt will start the coagulation process prematurely. In the case of sunny side up eggs, the salt particles will cause the area it's touching to cook faster during the time in the pan, so it's best to leave the salt off until the egg is ready to be served. I love this draped over a slice of bread - simply heaven.
Provided by heyAJ
Categories Lunch/Snacks
Time 5m
Yield 1 egg, 1 serving(s)
Number Of Ingredients 4
Steps:
- Add oil, butter, or margarine to thoroughly-heated pan; spread with a spatula.
- Crack egg on a flat surface to avoid tiny shell pieces breaking apart and sticking to the egg white and add egg to pan (slip egg into a saucer first if you have trouble keeping the yolk from breaking); cover immediately.
- Turn off heat after one minute - take off of stove if using an electrical stove; leave covered until egg white around yolk is opaque white - usually 3-5 minutes, depending on your pan's ability to retain heat. Uncover, add salt (might not be needed if salted butter or margarine was used) and pepper to taste, carefully run spatula under egg, and serve.
Nutrition Facts : Calories 113.3, Fat 9.5, SaturatedFat 2.2, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
DEVILISH EGGS
Make and share this Devilish Eggs recipe from Food.com.
Provided by Schutte
Categories < 30 Mins
Time 20m
Yield 12 eggs
Number Of Ingredients 9
Steps:
- Take egg yolks out, place in a bowl, and mash with a fork and/or spoon.
- Add the mayonnaise, mustard, 1 tsp of chives, Tabasco, salt, and pepper, and mix together.
- Spoon mixture back into egg halves.
- Mix paprika and chipotle powder.
- Garnish with extra chopped chives and paprika blend.
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