Devil Bites Recipes

DEVILED EGG BACON BITES

Steps:

• Put 4 thick-cut bacon slices on a rack set on a baking sheet. Place in a cold oven, set the temperature to 400˚ F and bake 35 to 40 minutes, rotating the pan halfway through. Let cool, then cut each slice into 6 pieces.
• Combine 3 tablespoons mayonnaise, 1 tablespoon yellow mustard, 2 teaspoons relish, 1 teaspoon celery salt, a few dashes of hot sauce and a pinch of pepper in a food processor. Add 2 chopped hard-boiled eggs; puree. Transfer to a piping bag with a star tip.
• Pipe the egg mixture onto each bacon piece and top with paprika and chopped chives.

DEVILED POTATO BITES RECIPE BY TASTY

Steps:

• Chop 10-15 small yellow potatoes in half, and place on a baking sheet.
• Sprinkle with salt, and spray with cooking oil.
• Bake at 400˚F (200˚C) for 40 minutes, or until soft.
• Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)
• In a food processor, combine all remaining ingredients.
• Blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
• Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!
• Sprinkle with paprika or seasoning salt and chives.
• Enjoy!

DEVIL BITES

Steps:

• Heat oven to 375.
• In a large bowl, beat brown sugar and margarine until light and fluffy.
• Add vanilla and egg white; mix well.
• Add flour, cocoa, baking soda and salt; blend well.
• Stir in chips.
• Drop by teaspoonfuls on to ungreased cookie sheet.
• Shape gently into balls with your fingers.
• Bake at 375 for 8-9 minutes.
• Cool 1 minute on sheet and then transfer to let cool.

EGG BITES

Steps:

• Place the eggs in a small saucepan and cover with water. Place over medium-high heat and bring to a boil. Turn off the heat and cover the pan. Allow the eggs to sit, covered, for 10 minutes. Drain the eggs and shock them in an ice bath.
• Meanwhile for the avocado topping: In a medium bowl, mash the avocado, curry powder, lemon juice and salt with the back of the fork until smooth. Set aside.
• For the olive topping: Place the olives, basil, olive oil and orange zest in the top of a food processor. Pulse together until finely chopped.
• When the eggs are fully cold, carefully peel and halve the eggs. Serve the eggs with the 2 toppings on the side.

DEVILED CRAB BITES

Steps:

• Combine first 4 ingredients in a bowl; stir well.
• Add crabmeat, cracker crumbs, and green onions; stir well.
• Spoon 1 teaspoon crab mixture onto each cucumber slice, and sprinkle with paprika, if desired.

CHEATER'S DEVILED EGGS

Steps:

• Stir together mayonnaise and mustard. With an egg slicer or a sharp knife, slice eggs crosswise. Spread mustard mixture onto rice crackers; top with egg slices. Garnish each egg bite with a pinch of paprika, a sprig of dill, pepper, and flaky salt.

DEVILED EGG BITES

Steps:

• 1. In a medium bowl, combine the first 7 ingredients until creamy. Using the white of the egg and the yolk. Shape into 1-inch balls. Roll in cheese. Cover and chill until serving.
• 2. Note: For Christmas I like to add some parsley to some of the cheese and roll 1/2 the balls in this. The other half I mix a little paprika with the cheese and roll them in this.

CHOCOLATE CAKE BITES

Steps:

• Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In large bowl, crumble cake. Add frosting; mix well. Roll into 1-inch balls; place on wax paper-lined cookie sheet. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
• In 1-quart microwavable bowl, microwave 8 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
• Remove one-third of the balls at a time from refrigerator. Using 2 forks, dip and roll 1 ball at a time in coating. Place on wax paper-lined cookie sheet; immediately decorate with sprinkles. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 6-oz batches; dip remaining balls. (Reheat coating in microwave if it is too thick to coat.) Serve at room temperature. Store in airtight container.