HOLIDAY DEVILED EGGS
Steps:
- For the eggs: Place the eggs in the bottom of a large stockpot in a single layer and fill the pot with water to cover the eggs by 2 inches. Add the salt. Place the eggs over high heat and bring to a boil, then turn off the heat, cover the pot and let sit for 13 to 15 minutes. Prepare an ice bath. Remove the eggs from the pot and place into the ice bath to cool.
- For the filling: Peel the eggs, cut them in half and place half of the yolks in a food processor. Add the basil, chives and 1/2 cup of the mayonnaise to the processor and puree until smooth. Season with salt and pepper. Transfer the filling to a resealable plastic bag.
- Clean out the bowl of the food processor. Place the remaining egg yolks into the clean processor, add the roasted red peppers and remaining 1/2 cup mayonnaise and puree until smooth. Season with salt and pepper and transfer to a second resealable bag.
- Add the red food coloring and 1/2 teaspoon of the vinegar to 2 cups of room temperature water in a bowl and mix well. Add half of the egg whites (make sure you remove the membranes from the egg halves so they don't affect the dyeing process) and let soak until the desired color is achieved, at least 15 minutes. Repeat the same process with the green food coloring and remaining vinegar. It will take longer to get a deep green color.
- Remove the eggs from the dye and pat dry. Arrange on a serving tray and pipe the green filling into the red egg halves and the red filling into the green egg halves. Garnish the green filling with chopped chives. Garnish the red filling with finely chopped red pepper.
CHRISTMAS TREE DEVILED EGGS
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 35m
Yield 20 to 24 deviled eggs
Number Of Ingredients 13
Steps:
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon, gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Run the eggs under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into the bowl of a food processor. Add the mayonnaise, parsley, cilantro, pickles and pickle juice, mustard, lime juice, sugar, vinegar, avocado and some salt and pepper and process until smooth and creamy. Transfer the mixture to a piping bag fitted with a star tip and pipe filling into each egg white half in a tall swirl (depending on how tall your swirls are, you may not have enough filling for all of the egg white halves; if so, reserve for another use).
- Use a paring knife or small star cutter to cut out stars from the pepper. Place a star on top of each swirl of filling. Lightly sprinkle with smoked paprika to garnish.
MY CHRISTMAS DEVILED EGGS
Make and share this My Christmas Deviled Eggs recipe from Food.com.
Provided by Beach Gurl
Categories Lunch/Snacks
Time 23m
Yield 24 Deviled Eggs
Number Of Ingredients 9
Steps:
- Put yolks in a mixing bowl and whites on a Holiday platter.
- Lightly mix egg yolks with a mixer.
- Using a whisk attachment, mix mayo, yellow mustard, salt, pepper, vinegar & dill until fluffy.
- Spoon mixture into a plastic storage bag, snip off the corner & pipe into the whites.
- Sprinkle with lots of dill & paprika.
- Note: I found fresh dill has much more flavor & it's more festive.
Nutrition Facts : Calories 57.9, Fat 4.3, SaturatedFat 1.1, Cholesterol 107.3, Sodium 67.4, Carbohydrate 1.5, Sugar 0.6, Protein 3.2
SANTA DEVILED EGGS
I love creating special deviled eggs for parties. These little Santas are easier to make than they look, and everyone raves over them. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Peel and cut eggs lengthwise in half. Remove yolks and place in a small bowl. Fill a mug 1/3 full with hot water. Stir in food coloring. Dip the narrow end of each egg into the red water and hold for 10-15 seconds. Drain eggs on paper towels, cut side up., In a small bowl, mash yolks. Stir in mayonnaise, mustard, pickle relish, paprika and, if desired, horseradish sauce. Spoon or pipe into each egg white. Attach capers for eyes, a ham piece for a nose and a pepper piece for a mouth., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #16 star pastry tip. Fill bag with cream cheese. Pipe eyebrows, mustache and beard on face; pipe pom-pom and trim on hat. Refrigerate, covered, until serving.
Nutrition Facts :
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