FRIED DEVILED EGGS
A mixture of panko breadcrumbs and Parmesan cheese creates a fried crispy coating for the whites of these deviled eggs. The first bite is crunchy while the familiar creaminess of the dill-spiked filling and the softness of the egg white make for an interesting take on this traditional Southern deviled egg hors d'oeuvre.
Provided by Southern Living Editors
Time 35m
Number Of Ingredients 15
Steps:
- Cut each egg in half along the long side. Carefully remove the yolks to a small mixing bowl, saving the halves of egg white on a separate plate.
- To the egg yolks add the mayonnaise, fresh dill, apple cider vinegar, Dijon mustard, 1/2 tsp. salt, a pinch of ground pepper, and hot sauce. Use a fork to combine these ingredients until entirely combined. Place mixture into a piping bag and set aside.
- Heat 1 1/2 inches of oil in a Dutch oven or heavy-bottomed pot to between 350°F and 360°F on a deep-fry thermometer.
- Place flour in a small bowl. In another bowl, beat together raw eggs until smooth. In a third bowl, mix together panko breadcrumbs, Parmesan cheese, 1/4 tsp. salt, a pinch of ground pepper, and cayenne.
- Take each egg white half and dredge it in flour, gently shaking off the excess before dipping it in the beaten egg. Lift the egg white from the beaten egg and allow to drip until the excess liquid has fallen off. Finally, dredge in the panko breadcrumb mixture.
- Fry the coated egg whites in the prepared oil until golden brown. Remove to a paper towel-lined plate.
- Allow the fried egg whites to cool slightly before piping in the egg yolk mixture. Garnish deviled eggs with fresh dill and a sprinkling of paprika.
SCRAMBLED EGGS RECIPE WITH DILL
Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicon spatula are really useful. It's important that you use low heat and don't forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. You want to take the pan off of the heat before your eggs have finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you'll find the eggs turn out to be perfectly cooked - not dry, not too wet.
Provided by Adam and Joanne Gallagher
Time 15m
Yield Makes 3 to 4 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a medium non-stick pan over medium-low heat.
- Crack eggs into a bowl, add the dill and a pinch of salt, and then whisk until well blended.
- When the butter begins to bubble, pour in the eggs and immediately use a silicon spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
- When the eggs are softly set and slightly runny in places, remove the pan from the heat and then stir in the cheese. Serve with an extra sprinkle of salt, a grind of black pepper and more dill (if desired).
FRIED EGGS WITH DILL
This is one of my husband's favorites and I believe, it originates in Northern Iran. You might like it but if you don't like dill , than you might hate it!
Provided by littlemafia
Categories Southwest Asia (middle East)
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Fry your eggs sunny-side-uo or scrambled.
- Season with salt and pepper.
- Sprinkle generously with dried dill, according to your taste.
GREEK YOGURT SCRAMBLED EGGS WITH FRESH DILL & FETA
Fresh dill, tangy Greek yogurt, and feta amp up everyday scrambled eggs.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 7
Steps:
- Add olive oil to a large non-stick saute pan over medium heat.
- In a medium bowl, whisk together the eggs, yogurt, salt, pepper, and chopped dill until well-blended.
- Pour the eggs into the pan and cook, stirring frequently, until fluffy, solid, and no longer runny, 4-5 minutes. Add feta and combine.
- Remove from heat and serve immediately, topped with with sprigs of fresh dill, if desired.
DILLY SCRAMBLED EGGS
Steps:
- In a large skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper; add to skillet. Add cheese and dill. Cook and stir until set and cheese is melted.
Nutrition Facts : Calories 187 calories, Fat 15g fat (7g saturated fat), Cholesterol 342mg cholesterol, Sodium 490mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
DEVILED EGGS WITH DILL
Deviled eggs make a great side dish for Easter, but they also are a fantastic snack. These have a hint of Worcestershire and a slight tang of mustard. Try using Dijon for an extra layer of flavor. -Mary Prior, Rush City, Minnesota
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 the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 144mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
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