ASPARAGUS DEVILED EGGS
Whether you say it in French or say it in English - these are probably the best, most flavorful deviled eggs we've ever eaten!
Provided by www.dailydishrecipes.com
Categories Appetizers, Snacks and Small Bite Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Slice the eggs in half lengthwise. Remove the yolks and put the yolks into a small bowl and set the white eggs aside.
- Take the cooked asparagus and cut off the tips and ends leaving the soft green middle. Put them in a blender and puree. Take the pureed asparagus and put in a towel and twist until all moisture has been removed. First of all, don't worry - when the moisture is all out, the asparagus scrapes easily off the towel (weird, but oh so true!) and if you just soak the towel with some dish soap at the end, it won't stain the towel green. I hear you can use cheese cloth, but I didn't have any and just wanted to get this part done. I used a towel, twisted the top and squeezed and squeezed until I couldn't get anymore liquid out.
- Add the asparagus and the egg yolks into a blender and blend together. Add your mayonnaise and scallions or shallot, salt & pepper and your garlic powder if you're using and again blend until smooth.
- Fill the white egg halves with the mixture. You can decorate with the removed Asparagus tips.
- Cover with plastic wrap and chill until ready to serve.
- ENJOY!
ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS
A baked delight incorporating asparagus, chopped egg, bread crumbs and a simple white sauce of butter, flour and milk.
Provided by MECLA
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
- Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 24.4 g, Cholesterol 277.7 mg, Fat 11.5 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 822.4 mg, Sugar 7 g
DEVILED EGGS WITH ASPARAGUS PUREE
At Homestead, a neighborhood restaurant in Petworth, these eggs arrive seated on a zippy bed of asparagus-tarragon puree -- an easy and excellent way to introduce some green.
Provided by From chef Marty Anklam of Homestead in the District
Yield 4
Number Of Ingredients 16
Steps:
- 1 For the puree: Bring a saute pan of water to a boil over high heat
- 2 Fill a bowl with ice water
- 3 Add the asparagus to the boiling water; cook/blanch for a minute or two, just until the vegetable pieces are a brighter green
- 4 Use a slotted spoon to immediately transfer to the ice-water bath to cool
- 5 Drain and transfer to a food processor, along with the shallot, tarragon, vinegar and lemon juice
- 6 Puree until fairly smooth; stop just to taste, then, with the motor running, drizzle in just enough of the oil to smooth and reduce the acidity
- 7 Add the salt and puree until well blended
- 8 The yield is about 1 1/4 cups; transfer to an airtight container
- 9 Place plastic wrap directly on the surface, then seal with the container lid and refrigerate until ready to use (and up to 1 week)
- 10 For the eggs: Cut the eggs in half lengthwise
- 11 Place the yolks in a food processor, along with the mayo, mustard, vinegar, salt, pepper and hot sauce; puree until smooth
- 12 Make sure the egg white halves have no trace of cooked yolks
- 13 (You may wish to slice a thin layer off the bottoms of each one, for stability
- 14 )
- 15 Spread the asparagus puree on individual small plates or a platter
- 16 Spoon or pipe about a tablespoon of the filling into each egg white half, arranging the deviled eggs atop the puree
- 17 Just before serving, sprinkle each egg lightly with the smoked paprika and garnish with the microgreens or fresh herbs, if using
- 18 NOTE: To hard-cook eggs, place them in a large steamer basket set over or inside a pot with several inches of barely bubbling water (medium heat; the water should not touch the eggs)
- 19 Cook/steam for 13 minutes, then turn off the heat
- 20 Let sit for 10 to 13 minutes, then use a slotted spoon to transfer the eggs to an ice-water bath to cool
- 21 Peel when completely cooled
Nutrition Facts : Calories 90 calories, Fat 9 g, Carbohydrate 1 g, Cholesterol 95 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g
BEST DEVILED EGGS
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
ASPARAGUS DEVILED EGGS
Make and share this Asparagus Deviled Eggs recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 12 eggs
Number Of Ingredients 8
Steps:
- Halve the eggs lengthwise. Remove and mash the yolks.
- Add mayo, lemon zest, salt, curry powder and mustard. Mix until creamy.
- Fill egg whites with flavored yolk mixture, leveling each to flat edge of egg.
- Place one asparagus tip across the center of each half.
- Cut pimiento into thin strips and place 2 strips across each asparagus tip.
Nutrition Facts : Calories 51.7, Fat 3.7, SaturatedFat 1, Cholesterol 94, Sodium 101.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.6, Protein 3.3
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- Bring a medium saucepan of salted water to a boil over high. Fill a large bowl with ice water. Cut tip ends of asparagus spears into 4-inch lengths (the same length as bread slices); discard remaining asparagus spears or reserve for another use. Cook asparagus tips in boiling water until tender-crisp, 30 seconds to 1 minute; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
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