Zydeco Ya Ya Deviled Eggs Food

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TRADITIONAL SOUTHERN DEVILED EGGS



Traditional Southern Deviled Eggs image

This comes from Paula Deen's show Paula's Home Cooking, Episode: Southern Favorites ya'll! This is how I grew up eating deviled eggs. Simple, and delicious!

Provided by Sharon123

Categories     Potluck

Time 25m

Yield 14 deviled eggs

Number Of Ingredients 9

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
salt, to taste
pepper, to taste
paprika, for garnishing
sweet gherkin, sliced for garnishing
pimiento, for garnishing

Steps:

  • Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
  • Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper to taste.
  • Fill egg whites evenly with yolk mixture.
  • Garnish with paprika, pickles and pimentos.
  • Store covered in refrigerator. Enjoy!

Nutrition Facts : Calories 38.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 52.6, Carbohydrate 0.8, Sugar 0.6, Protein 3.2

DEVILED DEVILED EGGS



Deviled Deviled Eggs image

Chile paste with garlic and Szechuan peppercorns are available at Asian markets, and add heat to this Asian fusion version of deviled eggs. Adapted from the New Basics Cookbook.

Provided by FLKeysJen

Categories     Asian

Time 10m

Yield 12 deviled deviled eggs, 12 serving(s)

Number Of Ingredients 8

6 hard-boiled eggs
1/4 cup green onion, minced plus additional
green onion, for garnish
3 tablespoons light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon chili paste with garlic
1 teaspoon szechuan peppercorns

Steps:

  • Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes, and then crush.
  • Shell the eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl.
  • Add the remaining ingredients (except the chopped green onion garnish) to the bowl, and mash with a fork until just smooth but not mushy.
  • Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the remaining chopped green onions.

Nutrition Facts : Calories 80, Fat 5.5, SaturatedFat 1.1, Cholesterol 94.6, Sodium 560.2, Carbohydrate 3, Fiber 1.4, Sugar 0.8, Protein 5.1

CARIBBEAN DEVILED EGGS



Caribbean Deviled Eggs image

From dominica-weekly.org. A Caribbean take on the traditional deviled egg. Cook time includes time to chill.

Provided by Az B8990

Categories     Caribbean

Time 2h25m

Yield 6 eggs, 3 serving(s)

Number Of Ingredients 8

6 eggs
1 tablespoon mayonnaise
1 dash hot pepper sauce
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon salt
1 tablespoon onion juice
4 stuffed olives, sliced

Steps:

  • Place eggs in a sauce pan and cover with cold water.
  • Bring to a boil and cook for ten minutes.
  • Remove from heat and discard hot water. Allow cold water from tap to run over eggs until cool.
  • Remove shell and cut eggs in half.
  • Remove yolks to a small bowl.
  • Mash with a fork and then add mayonnaise, pepper sauce, pepper, butter, onion juice, and salt. Mixture should be the consistency of a thick paste.
  • Using a pastry bag or spoon fill the egg whites with the egg yolk mixture.
  • Chill for a couple of hours.
  • Serve garnished with olive slices or parsley.

NYTE'S DEVILED EGGS



Nyte's Deviled Eggs image

Make and share this Nyte's Deviled Eggs recipe from Food.com.

Provided by Nyteglori

Categories     Very Low Carbs

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

12 hardboiled egg, peeled
1 tablespoon mayonnaise
1/2 teaspoon Worcestershire sauce
1/2 tablespoon prepared mustard
2 teaspoons apple cider vinegar
1 dash salt
paprika

Steps:

  • Cut eggs in half lengthwise, remove yolks, and reserve whites.
  • Mash yolks until about the texture of cornmeal.
  • Combine yolks, mayo, Worcestershire sauce, mustard, and 1 teaspoon of the vinegar mix until smooth.
  • Slowly add more vinegar until tart and moist enough (about 1 to 2 teaspoons). If it gets tart enough but is not moist enough add a bit more mayonnaise.
  • Add a dash of salt and mix in .
  • Spoon mixture into center of egg whites.
  • Sprinkle tops with paprika. Chill and serve cold.

Nutrition Facts : Calories 73.8, Fat 5.1, SaturatedFat 1.5, Cholesterol 164.4, Sodium 85.6, Carbohydrate 0.9, Sugar 0.6, Protein 5.6

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