Garlic And Herb Deviled Eggs Recipes
GARLIC DEVILED EGGS
I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved. My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else! -Eva Friesen, Carson City, Nevada
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 169 calories, Fat 15g fat (3g saturated fat), Cholesterol 216mg cholesterol, Sodium 183mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
GARLIC AND HERB DEVILED EGGS
This is a recipe that I created using Mrs. Dash Salt Free seasoning. For garnishing, you can either use paprika or additional Mrs. Dash.
Provided by KimberlyV65
Categories Lunch/Snacks
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Hard-boil, cool and peel eggs; cut in half lengthwise; place yolks into a small bowl; mash with fork.
- Add mayonnaise, mustard, Mrs. Dash seasoning and pepper. Blend well.
- Scoop or pipe into egg halves; garnish with paprika (or additional Mrs. Dash) if desired.
- Refridgerate until ready to serve.
Nutrition Facts : Calories 59.1, Fat 4.3, SaturatedFat 1.1, Cholesterol 107.3, Sodium 79.9, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 3.3
BOURSIN AND GARLIC DEVILED EGGS
A superfast deviled egg recipe with tons of flavor. Recipe from D'Lish Deviled Eggs by Kathy Casey.
Provided by gailanng
Categories European
Time 30m
Yield 24 egg halves, 24 serving(s)
Number Of Ingredients 6
Steps:
- Halve the eggs lengthwise and transfer the yolks to a mixing bowl.Set the egg white halves on a platter.
- With a fork, mash the yolks to a smooth consistency. Add the boursin cheese, mayonnaise, garlic and salt; mix until smooth. Adjust seasoning accordingly.
- Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively fill egg wells with a spoon, dividing the filling evenly.
- Top each egg half with a pouf of herb salad.
Nutrition Facts : Calories 46, Fat 3.3, SaturatedFat 0.9, Cholesterol 93.7, Sodium 68.3, Carbohydrate 0.7, Sugar 0.4, Protein 3.2
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