Three Herb Deviled Eggs Food
THREE-HERB DEVILED EGGS
This appetizer recipe makes one whole egg per serving. For traditional deviled eggs, simply cut in half.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 10
Steps:
- Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.)
- Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with salt and black pepper. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne. Makes 12 servings.
Nutrition Facts : Calories 121 kcal, Carbohydrate 1 g, Cholesterol 217 mg, Protein 7 g, SaturatedFat 3 g, Sodium 130 mg, Sugar 1 g, Fat 10 g, UnsaturatedFat 5 g
HERBED DEVILED EGGS
James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 1 dozen
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
- Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
- Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.
SLIM DEVILED EGGS WITH HERBS
If you need to make an appetizer in a cinch, try this easy finger food recipe. These deviled eggs are simple and easy to make, so they're perfect for any gathering or party. -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, chives, parsley, tarragon, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with dill. Chill until serving.
Nutrition Facts : Calories 39 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 85mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
GARLIC AND HERB DEVILED EGGS
This is a recipe that I created using Mrs. Dash Salt Free seasoning. For garnishing, you can either use paprika or additional Mrs. Dash.
Provided by KimberlyV65
Categories Lunch/Snacks
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Hard-boil, cool and peel eggs; cut in half lengthwise; place yolks into a small bowl; mash with fork.
- Add mayonnaise, mustard, Mrs. Dash seasoning and pepper. Blend well.
- Scoop or pipe into egg halves; garnish with paprika (or additional Mrs. Dash) if desired.
- Refridgerate until ready to serve.
Nutrition Facts : Calories 59.1, Fat 4.3, SaturatedFat 1.1, Cholesterol 107.3, Sodium 79.9, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 3.3
THREE-HERB DEVILED EGGS
This appetizer recipe makes one whole egg per serving. For traditional deviled eggs, simply cut in half, from Recipe.com
Provided by Gagoo
Categories Very Low Carbs
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.).
- Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream and mustard, mix well. Stir in parsley, dill and chives. Season to taste with salt and black pepper.
- Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne if desired.
Nutrition Facts : Calories 106.3, Fat 7.9, SaturatedFat 2.4, Cholesterol 190.3, Sodium 101.1, Carbohydrate 1.9, Sugar 1.1, Protein 6.5
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