Crunchy Veggie Deviled Eggs Recipes

CRUNCHY DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 1/4 cup mayonnaise, 1 teaspoon dijon mustard, the zest of 1 lemon and 2 teaspoons chopped pickled jalapenos. Season with salt and pepper. Spoon into the egg whites; top with canned fried onions and smoked paprika.

CRUNCHY DEVILED EGGS

Steps:

• REMOVE egg yolks, reserving egg whites.
• LIGHTLY mash egg yolks in small bowl. Stir in remaining ingredients except for 1/4 cup Crispy Onions.
• SPOON or pipe into egg whites. Garnish with remaining 1/4 cup Crispy Onions and paprika, if desired. Refrigerate until ready to serve.

CRUNCHY VEGGIE DEVILED EGGS

Steps:

• Remove the egg yolks and place in a small bowl, then mash with a fork. Add the mayonnaise, red pepper, onion, celery, mustard, salt and pepper and mix thoroughly.
• Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
• Cover lightly with plastic wrap and refrigerate for up to one day before serving. Enjoy!

VEGETABLE DEVILED EGGS

Steps:

• Place onion, carrot, and celery in food processor with metal blade inserted and chop fine.
• Add cottage cheese, mayo, sugar, and lemon juice to mix and blend until smooth.
• Place approximately 1 tablespoon into each egg-white half. Garnish with paprika and parsley if desired.

CRUNCHY VEGGIE RICE PAPER WRAPS

Steps:

• Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
• When it is pliable it is ready, remove that one from the water and drop in another one.
• Lay out a couple of paper towels and place the softened wrap on the towel.
• Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
• Fold up the bottom then fold in the sides and roll to form a sealed roll.
• Allow 3-5 per serving.