Jammin Jerk Deviled Eggs Recipes

JAMMIN' JERK DEVILED EGGS

Steps:

• Place the chicken in a small bowl; toss with just enough Pickapeppa sauce to cover; let sit 10 minutes while assemble the rest of the ingredients.
• Combine the thoroughly mashed yolks and yogurt.
• Stir in the lime juice, cinnamon, nutmeg, allspice, chives, Tabasco, garlic powder, and mustard.
• Lift the chicken out of the Pickapeppa sauce and drain slightly, then add to the mixture.
• Taste, then season with salt and pepper.
• Fill the whites evenly with the mixture; garnish each egg half with a dab of Pickapeppa sauce.

BACON BALSAMIC DEVILED EGGS

Steps:

• Halve eggs lengthwise and separate the yolks from the whites. Place yolks in a bowl and arrange the egg whites with the rounded side down onto a serving platter.
• Mash the yolks with a fork. Add the Greek yogurt, sugar, balsamic glaze, celery salt, and ground black pepper and cream together. Once thoroughly combined, with no lumps, stir in bacon, red onion, and parsley. Pipe into egg whites and garnish each with a sprig of parsley.
• Refrigerate until ready to serve. Allow to come to room temperature for 15 minutes before serving.

GUACAMOLE DEVILED EGGS

Steps:

• Place eggs in large saucepan, fill with cold water to cover eggs.
• Bring to boil over medium heat.
• Boil 12 minutes, drain.
• Rinse with cold water.
• Let cool to room temperature.
• In small bowl, combine onion, tomato and mayonnaise, lime juice, garlic salt and hot sauce.
• Add jalapeno if using.
• Mix until well combined.
• Place avocados in medium bowl and mash.
• Add 1/4 cup the the onion mixture and stir until combined.
• Once eggs have cooled, peel shells.
• Slice eggs in half lengthwise and remove yolk.
• Spoon or pipe guacamole into half the egg halves.
• With yolk, mash, add other remaining onion mixture.
• Spoon into other halve of egg yolk.
• Refrigerate at least 1 hour.
• I have also mashed the egg yolk and added to quacamole.
• Good that way also.

JAMMIN JERK CHICKEN FREEZER DINNER KIT

Steps:

• Combine all ingredients in a large freezer bag. Seal squeezing out as much air as you can.
• To cook; thaw completely.
• Preheat oven to 400 degrees F.
• Cover a baking sheet with aluminum foil or
• spray a casserole dish with Pam.
• Place chicken in prepared dish reserving
• marinade in a saucepan and bring to a simmer.
• Roast for 30 - 40 minutes or until juices run clear.
• Brush with remaining sauce just before serving.

FRIED DEVILED EGGS

Steps:

• Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
• Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
• Heat oil in a deep-fryer to 350 degrees F.
• In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
• Put the 2 halves back together and secure with toothpicks that have been soaked in water. Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.
• Prep time is approximated.
• You can also just fill the cavity of the 1/2 egg, roll it in the flour, then the egg and last the panko. It doesn't have to be neat it won't show once it is fried.

THAI JUNGLE PRINCESS DEVILED EGGS

Steps:

• Coarsely chop shrimp; set aside.
• In a bowl, combine mashed yolks and sour cream; stir in ginger, chili paste, fish sauce, lime juice, garlic powder, cilantro, sugar, and shrimp.
• Taste; season with salt and pepper, if needed.
• Fill the whites evenly with the mixture and garnish each egg half with chopped peanuts.

DEVILED DEVILED EGGS

Steps:

• Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes, and then crush.
• Shell the eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl.
• Add the remaining ingredients (except the chopped green onion garnish) to the bowl, and mash with a fork until just smooth but not mushy.
• Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the remaining chopped green onions.