SLIM DEVILED EGGS WITH HERBS
If you need to make an appetizer in a cinch, try this easy finger food recipe. These deviled eggs are simple and easy to make, so they're perfect for any gathering or party. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, chives, parsley, tarragon, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with dill. Chill until serving.
Nutrition Facts : Calories 39 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 85mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
KATIE'S DEVILED EGGS
Steps:
- Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.
HERBED DEVILED EGGS
James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 1 dozen
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
- Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
- Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.
LEMON DEVILED EGGS
Add some citrus to the menu with our Lemon Deviled Eggs recipe. Perfect for making use of leftover Easter eggs or to mark a special occasion any time of year, Lemon Deviled Eggs are sure to be a hit. Plus, this crowd-pleasing, Healthy Living recipe is ready in just 45 minutes.
Provided by My Food and Family
Categories Spring 2019
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place eggs in medium saucepan. Add enough cold water to cover eggs by at least 1 inch. Add baking soda; stir gently until dissolved. Bring water to boil.
- Cover pan with lid. Remove from heat. Let stand 15 min.
- Use slotted spoon to transfer eggs to bowl of ice water. Let stand 15 min. or until eggs are completely cooled, changing water when necessary to keep it cold.
- Peel eggs, then cut lengthwise in half. Place egg yolks in medium bowl; mash with fork or potato masher. Reserve half the chives; stir remaining chives into yolks along with mayo, mustard, lemon zest and juice. Spoon into egg whites. Sprinkle with reserved chives.
Nutrition Facts : Calories 170, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 190 mg, Sodium 150 mg, Carbohydrate 0.8512 g, Fiber 0 g, Sugar 0.7171 g, Protein 6 g
HERB DEVILED EGGS
With their outsize flavor and perfectly bite-size proportions, deviled eggs never go out of style. The best part is that they're one of the few dishes fit for entertaining that's also so simple, you can probably throw them together on a moment's notice without even going to the grocery store. All you need are some eggs and a little something to give them zip, from chopped pickles or pickle relish to cayenne pepper or spicy pepper relish. I like this version, which is topped with fresh herbs and cornichons or other pickled vegetables, like okra or asparagus.
Yield makes 1 dozen
Number Of Ingredients 9
Steps:
- Place the eggs in a saucepan with enough water to cover by about 2 inches. Bring the water to a low boil over medium-high heat. As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.
- Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool. Remove the eggs from the water and carefully remove the shells. Place on a paper towel to drain.
- Cut the eggs in half lengthwise. Scoop the yolks into a medium bowl, being careful to keep the whites intact. Place the whites on a plate and set aside.
- Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste.
- Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.
- Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving.
DEVILED EGGS
A nifty little treat that brings all the ingredients together, you might want to stuff the whole egg half right into your mouth.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Carefully slice hard boiled eggs in half.
- Cut and drain cucumber, by letting cucumber sit in a colander for about 5 minutes.
- Mix all ingredients with egg yolks together, (except reserved shrimp and fresh herbs) gently. Spoon back into empty hard boiled egg shell.
- Gently place the reserved shrimp on top of the egg yolk mixture, adding a small sprig of fresh herb.
- Serve with a little toast point or cracker.
Nutrition Facts : Calories 80.8, Fat 3.1, SaturatedFat 0.9, Cholesterol 179.6, Sodium 314.6, Carbohydrate 1.4, Fiber 0.2, Sugar 0.8, Protein 11.2
DEVILED EGGS WITH CUCUMBER, LEMON AND HERBS
Number Of Ingredients 1
Steps:
- Kathy's Note: Deviled eggs are such fun picnic food. The trick is making them ahead of time and figuring out a safe, secure way to transport them. You can pack them tightly in a covered shallow plastic container (use paper towels rolled into cigar shapes to create a buffer if there's room in the container and they are going to move around) These deviled eggs have a little makeover. I stuff the bottom of the cooked whites with a few surprises: cucumber, fresh herbs, and lemon. Then I top the fillings with a creamy egg mixture, so that each bite reveals a burst of flavor inside. Place the eggs on top of a bed of arugula, baby watercress or pea greens. Once you get the hang of these devilled egg surprises, you can create your own flavors; see below for some ideas to get you started. [sidebar title="Egg Tips: Hard Boiled and Cracking Secrets"] Place the eggs in a single layer in a large saucepan. Add cold water to cover the eggs by about an inch, and bring the water to a boil over high heat. When the water boils, cover the pan tightly, reduce the heat to low and cook 4 minutes. Remove the pan off the heat. Let the eggs sit for 10 minutes. Drain the water you cooked the eggs in out of the saucepan, keeping the eggs in the pan. Shake the pan back and forth and up and down a few times, so that the egg shells crack just a little. Then fill the pan with cold water; the water will seep into the cracks in the shells and separate the eggs from the shells, making them easier to peel once they've cooled.[/sidebar] Serves 8 to 12. Ingredients: 12 hard-boiled eggs (see below), peeled 1/4 cup mayonnaise 1 teaspoon Dijon-style mustard Salt and freshly ground pepper 1 cup cucumber, peeled and finely chopped 1 tablespoon lemon juice 1 tablespoon finely chopped scallions 1 tablespoon fresh minced chives Instructions: Using a small, sharp knife, cut each egg in half lengthwise. Carefully remove the yolks and place in a small bowl. Mash the yolks with a fork, and add the mayonnaise, mustard, and salt and pepper to taste. Place a tiny bit of the cucumber, lemon juice, scallions and chives into the bottom of the egg whites. Add the remaining cucumber, lemon juice, scallions and chives into the egg yolk mixture and gently stir. Fill each egg half with a spoonful of the yolk mixture. Favorite Variations: Substitute 1 cup of any of the following for the cucumber-lemon-scallion-chive mixture above and proceed with the recipe: Thin slices of pitted green and/or black olives Chopped roasted red pepper Crumbled blue cheese or goat cheese with scallions Cooked crumbled bacon and scallions Chopped smoked salmon (or bluefish) with fresh dill and grated lemon zest
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CLASSIC DEVILED EGGS WITH FRESH HERBS - UNPEELED JOURNAL
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5/5 (5)Estimated Reading Time 3 minsCategory Appetizer
- Hard boil the eggs according to these directions. Let cool in a cold water bath or overnight in the fridge.
- Halve the eggs in half longways, or upright by cutting off the top third. Gently remove the yolks with a spoon or by gently squeezing (do not break the whites!), and place the yolks in the bowl of a food processor. PRO TIP: If you do not have a food processor, you can mash the yolks through a sieve into a mixing bowl, and mix the remaining ingredients with a spoon.
- Add the mustard, mayonnaise, salt, paprika, and juice of half a lemon to the yolks. Pulse in the food processor or mix well by hand until everything is very smooth. Taste for seasoning.
- Mince the herbs. Place them in a small, flat dish, and set aside. Pour the olive oil into a small bowl, and set aside.
BEST DEVILED EGGS RECIPE (WITH TONS OF MIX-IN IDEAS!)
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- Slice the hard-boiled eggs in half lengthwise. Scoop out the egg yolks and transfer them to a food processor or mixing bowl if you don’t have a processor; set the egg whites aside.
- If using a mixing bowl, mash the egg yolks completely until they form a fine powder before adding the rest of the ingredients and mixing until smooth. If using a food processor, add all of the ingredients to the egg yolks (no need to process first), then process until smooth. If the mixture seems too thick, add a drizzle of olive oil. Taste and adjust seasonings as desired. If refrigerating at this point, keep in mind the flavors will mellow once refrigerated.
- Use a piping bag with a large tip or a plastic bag with the corner snipped to fill the egg white cavity with the yolk mixture. Chill for 30 minutes, time permitting.
- Sprinkle each deviled egg with crumbled bacon, chives and optional paprika or Cajun seasoning. Serve immediately.
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