DEVILED EGGS Variations
November 11, 2006 at 9:00 pm #8486
YOGURT DEVILED EGGS
Cut eggs in half lengthwise. Remove yolks and set whites aside. In
small bowl, mash yolks with fork. Stir in yogurt, onion, parsley, juice,
mustard, salt, if desired, Worcestershire, pepper and paprika until well
blended. With spoon or pastry bag, refill whites using about 1
tablespoon yolk mixture for each egg half.
OR, place yolks in food−storage bag. Add remaining ingredients, except
egg white halves, to the bag. Close bag. Knead the bag until everything
is well blended & smooth. Push the contents toward the corner. Snip
reserved whites with the yolk mixture. Chill to blend flavors.November 17, 2006 at 1:59 pm #27388
Deviled Eggs Lisa
12 hard boiled eggs
3 tbsp. dijon mustard
2 scallions, finely chopped
6 tbsp. mayonnaise
2 tsp. parsley
2 tsp. lemon juice
1. Cut eggs in half lengthwise and take out yolks and reserve in
2. Mash yolks and mix in all ingredients except Paprika.
3. Spoon mixture into eggs and sprinkle with Paprika.
4. Serve 3 each for first course or can be used as an appetizer.
Deviled Eggs Lisa 35November 17, 2006 at 2:00 pm #27389
HURRICANES ( A Different Deviled Egg)
12 Hard-boiled Eggs
2 Tbs. KC masterpiece Sauce…
1/3 Cup Mayonnaise
2 TBL Sweet Pickle Relish.
1/2 tsp. Salt (optional)
1/4 tsp. cracked Black Pepper
Pinch crushed Red pepper flakes ( To Taste)
Peel and halve eggs lengthwise.
Remove yolks and set one yolk aside. Put 11 yolks in a bowl
Coarsely mash yolks in bowl…
Add mayonnaise,,,,,BBQ Sauce,,,, Salt,,Pepper,,,Red
Pepper,,,Sweet Relish,,, Black Pepper…Stir well to Combine…
Fill hollow in egg whites,,,Divide evenly…
Press other egg yolk through strainer..
Sprinkle on filled eggs……
Lay sprigs of Parsley on topNovember 17, 2006 at 2:01 pm #27390
ZIPPY DEVILED EGGS
6 hard boiled eggs
3 tablesp. mayo or salad dressing
2 teasp. lemon juice
1 teasp. Worcestershire sauce
1/4 teasp. dry mustard
1/8 teasp. salt
1/8 tsp. pepper
1/8 tsp. cayenne
Slice eggs in lengthwise, and carefully remove yolks. Mash yolks; add next 7 ingredients, mixing well. Stuff egg whites with yolk mixture. Garnish with paprika and parsley sprigs.
yield: 6 to 8 servingNovember 17, 2006 at 2:02 pm #27391
Easy Deviled Eggs
1 dozen Eggs
1/2 cup Mayonnaise
1 tablespoon Mustard
1 to 2 teaspoons of Onion Powder or 1/4 cup of dehydrated
Boil the eggs and let cool. After the eggs are cool, peel the eggs
and slice in half, put the whites on an deviled egg tray and the yokes
in a bowl. Mash the yolks with a fork until fine. Add mayonnaise,
mustard, and onion to the yolks and mix well. Spoon yolk mixture
into the egg whites and sprinkle paprika on top.November 17, 2006 at 2:03 pm #27392
Chicken Deviled Eggs
Yield: 12 servings
6 hard boiled eggs
1/2 cup chicken breast, cooked and chopped fine
3 tablespoons mayonnaise
1 tablespoon grated onion
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
1 tablespoon parsley, minced (for garnish)
Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
Mash yolks with a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce, and
parsley. Blend well. Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish. Cover
and refrigerate until serving time.
Per Serving: 81 Cal (72% from Fat, 25% from Protein, 3% from Carb); 5 g Protein; 6 g Tot Fat; 1 g
Carb; 0 g Fiber; 15 mg Calcium; 0 mg Iron; 111 mg Sodium; 113 mg CholesterolNovember 17, 2006 at 2:11 pm #27396
TUNA DEVIL EGGS
1 1/2 doz. eggs, hard boiled
1 can tuna
Dash of salt
Dash of pepper
3 tbsp. salad dressing
2 tsp. yellow mustard
Chopped onion to taste
Boil eggs with a little salt. Cut eggs in half and take out the yolks. Mash yolks with a fork, adding salt, pepper, salad dressing, tuna, mustard and chopped onion. Fill egg whites with the mixture.
_________________March 9, 2007 at 1:34 pm #37265
Penny’s Deviled Deviled Eggs
1 (4.5 ounce) can deviled ham
1 tablespoon spicy brown mustard
1/4 cup mayonnaise
1 pinch black pepper
24 slices black olives
Paprika for sprinkling
Place egg in a 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.
Cut eggs in half lengthwise, place the yolks into a mixing bowl, and set the whites aside. Mash the yolks with the deviled ham, mustard, mayonnaise, and black pepper. Spoon or pipe filling into egg white halves. Garnish each deviled egg with an olive slice, then sprinkle with paprika.February 7, 2008 at 3:19 pm #54846
BAKED DEVILED EGGS
Hard boil 1 dozen eggs, cool and cut in half lengthwise.
Remove and Mash yolks
add to yolks;
1/2 tsp. salt
2 tsp. pickle relish
1 tsp. pickle juice
1/4 tsp. onion powder
1/3 c. mayonnaise
1 tsp. yellow mustard
1 tsp. lemon juice
Mix well and fill egg whites. Place in well greased 9″x13″ dish. Cover with white sauce (recipe below). Top with potato chips or sprinkle with paprika, 3 teaspoons snipped parsley and 1/3 cup Parmesan cheese. Bake 20 to 25 minutes or until hot and bubbly. Cool 5 minutes. Serves 10 to 12.
4 tbsp. margarine
4 tbsp. flour
2 c. + 2 tbsp. milk
1/2 tsp. salt
Melt margarine in saucepan over medium heat. Stir in flour until mixture is smooth and bubbly. Add milk slowly, cook and stir until sauce is smooth and bubbles. Season with salt.February 28, 2008 at 2:16 pm #55598
Fiesta Deviled Eggs
Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using one heaping tablespoon yolk mixture for each egg half. Chill to blend flavors. Garnish with green onions, red pepper strips, or parsley, if desired. Yields 12 (1/2 egg) servingsMay 12, 2008 at 7:32 pm #57022
Yolkless Deviled Eggs
12 hard boiled eggs (discard yolks)
1 cup non-fat cottage cheese
1 tablespoon minced green onion
1 tablespoon Dijon mustard
2 teaspoon minced garlic
1/4 teaspoon curry powder
Paprika and ground pepper to taste
Parsley for decoration
Shell eggs and cut in half lengthwise. Remove the yolks and discard or
save for future use. Place the egg white halves on a plate and set aside.
Blend the cheese, mustard, onion and spices in a blender or food
processor. Spoon the mixture into the egg white halves and sprinkle with
paprika and pepper. Decorate with parsley sprigs if desired.December 12, 2011 at 2:57 pm #60795
Great collection of devil egg recipe! I will try these soon.
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