Zippy Deviled Eggs Food

SUNNY'S DEVILISH EGGS

Steps:

• Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
• In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.

DEVILED EGGS WITH ZIP

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper.
• Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. Chill in the refrigerator until serving.

SKULL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, peppers, mustard, vinegar, paprika, salt and pepper until blended., Using a small and a large straw, decorate each egg white to make a skull with eyes, a nose and a mouth. Spoon or pipe yolk mixture into egg whites. Place crushed chips in a shallow bowl. Dip each exposed yolk into chips. Refrigerate, covered, until serving. If desired, garnish plate with whole corn chips.

DEVILED EGGS

Steps:

• Bring a large pot of water to a boil and prepare an ice bath. Gently drop the eggs in the water and cook for 10 minutes. Remove the eggs with a slotted spoon and place directly into the ice bath to cool completely. Remove the shells and discard. Carefully cut the eggs in half lengthwise and separate the whites from the yolks. Place the yolks in a bowl, and mash with a fork until broken up. Add the mayonnaise, pickle juice, mustard, hot sauce, paprika and some salt, and mix until smooth. Transfer the yolk mixture to a piping bag, and then fill the egg whites with the yolk mixture. Garnish with the chopped pickles and a pinch of paprika.

ZIPPY DEVILED EGGS

Steps:

• Mix reduced-fat cream cheese, horseradish and 4 egg yolks until well blended. Add ham and peppers; mix well. Refrigerate remaining yolks for another use. (See Tip.)
• Spoon cream cheese mixture into egg white halves; sprinkle with paprika.
• Refrigerate 30 min.

EASY DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

ZIPPY DEVILED EGGS

Steps:

• Mix cream cheese spread and horseradish and 4 of the egg yolks until well blended. Cover and refrigerate remaining egg yolks for another use. Add ham and green pepper; mix well.
• Spoon cream cheese mixture evenly into egg white halves. Sprinkle with paprika; cover lightly.
• Refrigerate at least 30 minutes before serving.

ZIPPY DEVILED EGGS

Steps:

• Cut eggs in half, remove yolks.
• Finely mash yolks.
• Add Marzetti dressing and salt& pepper.
• Fill egg whites.
• Garnish with paprika.

ZESTY DEVILED EGGS

Steps:

• Pierce raw eggs and place into a large pot filled with enough water to cover the tops of the eggs by about an inch. Bring to a boil. As soon as water boils, remove from heat and cover for 10-12 minutes. Remove eggs from pot, and place into ice water. Peel the cooled eggs under running water.
• Cut each egg in half lengthwise. Remove yolks. In a bowl, mix together egg yolks, mayonnaise, mustard, vinegar, dill weed, and pepper. Arrange whites on a deviled egg platter. Fill each white with the yolk mixture using a spoon or frosting gun. Sprinkle with paprika.

SWEET AND SAVORY DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, chopped cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.

ZIPPY DEVILED EGGS

Steps:

• Place eggs in a large saucepan and cover with cold water.
• Bring water to a boil and immediately remove from heat.
• Cover and let eggs stand in hot water for 10 to 12 minutes.
• Remove from hot water, cool and peel.
• Slice eggs in half lengthwise and remove yolks.
• Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper.
• Fill the hollowed egg whites with the egg yolk mixture.
• Garnish with paprika.
• Chill in the refrigerator until serving.

ZIPPY EGG CASSEROLE

Steps:

• Cook sausage over medium-high heat until brown. Drain and crumble.
• In a lightly greased 13 X 9 casserole, arrange the croutons in a single layer. Layer with cheddar cheese, swiss cheese and pepperjack cheese. Top with the cooked sausage.
• In a large bowl, beat together the eggs, half and half, milk, mustard, onion, salt and pepper. Pour over the sausage. Cover and refrigerate overnight.
• Bake in a 350 degree oven for 45-60 minutes. Let sit before serving.