Bella Tuscany Deviled Eggs Recipes

DEVILED EGGS

Deviled Eggs image

Make and share this Deviled Eggs recipe from Food.com.

Provided by sdhelms80

Categories < 30 Mins

Time 20m

Yield 12 deviled eggs, 6 serving(s)

Number Of Ingredients 6

Ingredients

6 hard-boiled eggs
2 tablespoons mayonnaise or 2 tablespoons Miracle Whip
1 teaspoon spicy brown mustard
1/2 teaspoon white vinegar
2 tablespoons dill pickle relish or 2 tablespoons diced pickles
1 tablespoon pickle juice (from the jar)

Steps:

Cut shelled hard boiled eggs in half length wise.
Place yolks into a mixing bowl and place whites to the side.
Mash up yolks and combine all ingredients until a smooth consistency is obtained.
Spoon mixture into egg white halves and serve.

Nutrition Facts : Calories 103.7, Fat 7, SaturatedFat 1.9, Cholesterol 187.8, Sodium 161.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.9, Protein 6.4

PARSI DEVILED EGGS

Parsi Deviled Eggs image

These deviled eggs are very sophisticated, with zingy flavors that go well with contemporary food. One of the most addictive deviled eggs you'll ever taste! The secret ingredient is honey. Great for picnics, and also with drinks before a meal or for cocktail hour. Adapted from The San Francisco Examiner. Bay Area culinary expert Niloufer Ichaporta King, "one of the best cooks on the planet" found it in a book published in Bombay in the 1940s, under the mysterious heading "Italian Eggs". Not a classic Parsi recipe. Tips: It is important to let the eggs season a bit for the best flavor. Two hours will do it, but overnight is better. You can play with the seasonings, using more butter, lime, and/or jalapeno, as you like. Cook time is chill time.

Provided by BecR2400

Categories Southwest Asia (middle East)

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 large eggs, hard-cooked
1 1/2 teaspoons fresh lime juice (or more, to taste)
1 teaspoon honey
1/4 teaspoon salt (or to taste)
1/2 jalapeno pepper, seeded and minced
1 tablespoon fresh cilantro, minced (or chives)
1 tablespoon unsalted butter, softened
1/4 cup mayonnaise

Steps:

Shell the eggs, cut them in half lengthwise, and put the egg yolks in a small bowl.
Set the egg whites aside.
Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed.
Stir in the mayonnaise and taste for lime and salt.
Spoon the mixture into the egg whites, cover, and refrigerate for at tleast 2 hours or overnight.
Let come to room temperature before serving.

Nutrition Facts : Calories 130.9, Fat 9.9, SaturatedFat 3.3, Cholesterol 193.6, Sodium 238, Carbohydrate 3.9, Sugar 1.8, Protein 6.4

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