Crunchy Veggie Deviled Eggs Recipes

CRUNCHY DEVILED EGGS

Crunchy Deviled Eggs image

Provided by Sunny Anderson

Time 15m

Number Of Ingredients 0

Ingredients

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 VEGGIE DEVILED EGGS

Crunchy Veggie Deviled Eggs image

These deviled eggs are akin to egg salad. You get a nice crunch and freshness from the celery and onion. The pepper adds a delightful splash of color, very festive for Thanksgiving or Christmas. I adapted this recipes from The Deviled Egg Gourmet.

Provided by Sharon123

Categories European

Time 20m

Yield 12 appetizers

Number Of Ingredients 9

Ingredients

6 hard-boiled eggs, peeled, cut lengthwise
3 -4 tablespoons light mayonnaise (or salad dressing)
1 tablespoon red sweet bell pepper, very finely chopped
1 tablespoon scallion, finely chopped (green and white parts)
1 tablespoon celery, very finely chopped
1 teaspoon yellow mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
paprika, for garnish

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!

Nutrition Facts : Calories 51.9, Fat 3.9, SaturatedFat 1, Cholesterol 107.3, Sodium 111.5, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 3.2

VEGETABLE DEVILED EGGS

Vegetable Deviled Eggs image

A low cholesterol option for you heart-health conscious picnic-loving folks! The trick here is discarding the eggs yolks but still retaining delicious flavor. You can also use the filling as a low-fat veggie dip or a spread for sandwiches. Extremely versatile recipe.

Provided by Cynna

Categories Lunch/Snacks

Time 15m

Yield 30 eggs, 15 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon onion, diced
1 medium carrot, peeled and cut into 1-inch pieces
1 stalk celery, trimmed
1 cup low fat cottage cheese, drained
2 tablespoons low-fat mayonnaise
1/2 teaspoon sugar
1 teaspoon lemon juice, fresh
15 hard-boiled eggs, cut in half, yolks discarded
paprika (for garnish)
parsley (optional)

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.

Nutrition Facts : Calories 94, Fat 5.6, SaturatedFat 1.8, Cholesterol 213.2, Sodium 128.1, Carbohydrate 1.8, Fiber 0.2, Sugar 1, Protein 8.4

CRUNCHY VEGGIE RICE PAPER WRAPS

Crunchy Veggie Rice Paper Wraps image

I just threw this together for an appetizer and they turned out as very tasty wraps - lots of crunch and peppy with the sweet chili sauce . It can be vegetarian by leaving out the crab or shrimp- still tasty. These may also be served as a side dish or as a course with an Oriental meal. I usually make the filling early in the day and roll the wraps within an hour or two before serving keep cool if you do these ahead. This recipe was inspired by recipe#64698 Vietnamese Soft Rolls with Crab by SueL There is a tutorial on making Spring rolls at this link: http://www.recipezaar.com/bb/viewtopic.zsp?t=224922

Provided by Bergy

Categories Lunch/Snacks

Time 25m

Yield 15 rolls

Number Of Ingredients 9

Ingredients

15 rice paper sheets (6 inch)
1/2 cup green cabbage, finely chopped
1/2 cup fresh carrot, finely chopped
1/2 cup sweet onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup sweet green pepper, chopped
3 tablespoons black sesame seeds
5 ounces imitation crabmeat (optional) or 5 ounces shrimp, chopped (optional)
oriental sweet chili sauce (or any other favorite spicy sauce, allow 1/2 - 1 tsp per roll)

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.

Nutrition Facts : Calories 15.6, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 0.5

ONION DIP DEVILED EGGS

Onion Dip Deviled Eggs image

This is a new creative way I've discovered to use onion soup mix! When adding the soup mix, I find it easier to just pour it directly from the envelope and eye it. This way, you get more of the powder and less of the onion.

Provided by KimberlyV65

Categories Lunch/Snacks

Time 1h

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 4

Ingredients

6 hard-boiled eggs
1/4 cup mayonnaise
1 -2 teaspoon spicy brown mustard
1 -2 tablespoon onion soup mix

Steps:

Cool and peel 6 hard-boiled eggs.
Cut in half lengthwise, and place yolks in a separate small bowl; mash with fork.
Add mayonnaise, mustard and onion soup mix.
Scoop or pipe yolk mixture into egg halves. Sprinkle with Paprika if desired.
Refridgerate until ready to serve.

Nutrition Facts : Calories 60, Fat 4.3, SaturatedFat 1.1, Cholesterol 94.5, Sodium 120.7, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 3.2

MY MOM'S DEVILED EGGS

My Mom's Deviled Eggs image

I got this recipe from my mom. I don't know where she got it from. The key is the celery salt. The amounts are approximate as Mom always "eye-balled" everything.

Provided by NebraskaGirl

Categories Lunch/Snacks

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 5

Ingredients

12 hard-boiled eggs, peeled
2 tablespoons prepared mustard
1/4 cup Miracle Whip
1/8 teaspoon celery salt, to taste
paprika

Steps:

Cut hard boiled eggs in half lengthwise and remove yolks.
In a separate bowl mix yolks, mustard, Miracle Whip and celery salt into a fine paste.
Fill egg whites with yolk mixture.
Sprinkle with paprika.
Chill at least 2 hours.

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