Bella Tuscany Deviled Eggs Recipes

BELLA TUSCANY DEVILED EGGS

Bella Tuscany Deviled Eggs image

Yes, I couldn't resist making one more recipe from my Deviled Eggs cookbook. The name for these eggs is very fitting as you can see how pretty they are served up. It's definitely for those who enjoy these Italian flavors. I happen to LOVE sun-dried tomatoes, so it was a must make for me. If you like trying new recipes for deviled...

Provided by Kimberly Biegacki

Time 15m

Number Of Ingredients 9

Ingredients

6 large hard boiled eggs
1 1/2 Tbsp sun dried tomatoes, oil packed, drained & chopped
1 tsp lemon juice, fresh
6 Tbsp sour cream
1 tsp rosemary sprigs, fresh & chopped
2 tsp capers, drained & finely chopped
1/8 tsp garlic powder
salt & pepper to taste
sun dried tomatoes, slivers for garnish

Steps:

1. Drain your sun-dried tomatoes and then add them to a food processor. Add your cooked yolks and the rest of the ingredients. Plus together till well blended. Taste and season to your liking with salt & pepper.
2. Fill your sliced eggs with mixture and top with slivers of sun-dried tomatoes.

BELLA TUSCANY DEVILED EGGS

Bella Tuscany Deviled Eggs image

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

Provided by ratherbeswimmin

Categories Very Low Carbs

Time 30m

Yield 12 deviled eggs

Number Of Ingredients 11

Ingredients

1 tablespoon chopped sun-dried tomato packed in oil, drained well
1 teaspoon chopped sun-dried tomato packed in oil, drained well
6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
6 tablespoons sour cream
1 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh rosemary leaf
2 1/2 teaspoons finely chopped capers, drained well
1/8 teaspoon garlic powder
salt
black pepper
sun-dried tomato, slivers for garnish

Steps:

Gently press the sun-dried tomatoes between several layers of paper towel to remove excess oil.
Combine the well mashed yolks with the sour cream and lemon juice.
Blend in the sun-dried tomatoes, rosemary, capers, and garlic powder; taste, then season with salt and pepper.
Fill the whites evenly with the mixture and garnish each egg half with slivers of sun-dried tomato.

Nutrition Facts : Calories 53.6, Fat 4, SaturatedFat 1.6, Cholesterol 108.6, Sodium 53.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 3.4

BETTY'S DEVILED EGGS

Betty's Deviled Eggs image

I can't believe no one has posted this original, oh-so-simple recipe. Although I have tried many deviled egg recipes that I loved, and have awarded 5 stars to at least one here, my husband always demands at least one batch of "the old way." This is from Betty Crocker's New Cookbook. Although I nearly always use mayonnaise, Miracle Whip and half-and-half are acceptable substitutes in a pinch.

Provided by evewitch

Categories Lunch/Snacks

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

6 hard-boiled eggs, peeled
3 tablespoons mayonnaise
1/2 teaspoon ground mustard (dry)
1/8 teaspoon salt
1/4 teaspoon pepper

Steps:

Cut eggs lengthwise in half, gently remove yolks, and place whites on a serving platter.
Mash yolks well with a fork.
Stir in mayonnaise, mustard, salt, and pepper.
Fill whites with egg yolk mixture.
Can be refrigerated up to 24 hours.

CLASSIC DEVILED EGGS

Classic Deviled Eggs image

This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.

Provided by Alex Witchel

Categories easy, appetizer

Time 45m

Yield 12 halves

Number Of Ingredients 9

Ingredients

6 large eggs
1 teaspoon Dijon mustard
1 to 2 dashes Tabasco sauce, to taste
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
3 tablespoons mayonnaise
Paprika, for garnish
Whole fresh chives, for garnish

Steps:

Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams

ITALIAN DEVILED EGGS

Italian Deviled Eggs image

An Italian twist on the picnic deviled egg. Makes a very nice potluck addition. Prep time include boiling eggs.

Provided by Caroline Cooks

Categories European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

6 hard-boiled eggs
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
1 1/2 teaspoons prepared pesto sauce
1 tablespoon parmesan cheese, grated
1/2 teaspoon lemon juice
salt & pepper
parsley, chopped

Steps:

Peel and halve eggs.
Remove yolks to a small bowl and mash with a fork.
Add mayonnaise and mustard, blending until smooth.
Stir in pesto, cheese and lemon juice. Season with salt and pepper.
Spoon into egg white shells and garnish with parsley.
Refrigerate to meld flavors.

Nutrition Facts : Calories 179.5, Fat 13.2, SaturatedFat 3.4, Cholesterol 284.7, Sodium 223.6, Carbohydrate 4.5, Sugar 1.8, Protein 10.1

SPICY ITALIAN DEVILED EGGS

Spicy Italian Deviled Eggs image

Deviled eggs with a spicy twist. Spicy brown mustard and Italian dressing give these deviled eggs a nice zesty flavor.

Provided by Bam bam!

Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes

Time 35m

Yield 12

Number Of Ingredients 7

Ingredients

6 eggs
1 tablespoon spicy brown mustard
1 tablespoon Italian salad dressing
¼ cup mayonnaise
½ teaspoon ground black pepper, or to taste
½ teaspoon salt, or to taste
1 pinch paprika, for garnish

Steps:

Place eggs 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.
Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.

Nutrition Facts : Calories 73.8 calories, Carbohydrate 0.6 g, Cholesterol 94.7 mg, Fat 6.6 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 194.4 mg, Sugar 0.4 g

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