CREAMY JALAPENO DEVILED EGGS
These are creamy deviled eggs with an edge that go well with BBQ chicken on the grill and macaroni salad. You can use piping tips to create a beautiful filling design.
Provided by brandikay1128
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Spoon egg yolks into a bowl. Add cream cheese, mayonnaise, and garlic powder; mix well. Fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper.
- Fill each egg white half with egg yolk filling. Sprinkle remaining crumbled bacon over filling and top with paprika. Chill in refrigerator for about 1 hour before serving.
Nutrition Facts : Calories 137.6 calories, Carbohydrate 1.2 g, Cholesterol 225.4 mg, Fat 11.4 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 4.4 g, Sodium 110.9 mg, Sugar 0.7 g
SUNNY'S DEVILISH EGGS
Provided by Sunny Anderson
Categories appetizer
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 9
Steps:
- Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
- In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.
NYTE'S DEVILISH HOT EGGS (JALEPENO DEVILED EGGS)
Make and share this Nyte's Devilish Hot Eggs (Jalepeno Deviled Eggs) recipe from Food.com.
Provided by Nyteglori
Categories Potluck
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut eggs in half lengthwise, remove yolks, and reserve whites.
- Mash yolks until about the texture of cornmeal.
- Combine yolks, mayo, Worcestershire sauce, mustard, and 1 teaspoon of the juice and mix until smooth.
- Slowly add more jalapeno juice until tart and moist enough (about 1 to 2 teaspoons). If it gets tart enough but is not moist enough add a bit more mayonnaise. If you do not like it as hot use vinegar to replace part of the juice.
- Spoon mixture into center of egg whites.
- Top each egg with a jalapeno slice. Chill and serve cold.
Nutrition Facts : Calories 85.5, Fat 5.5, SaturatedFat 1.5, Cholesterol 164.4, Sodium 807.9, Carbohydrate 3, Fiber 1.2, Sugar 1.5, Protein 6
JALAPENO BACON CHEDDAR DEVILED EGGS
A spin on an old classic. Deviled eggs with the addition of savory bacon, delicious Cheddar and spicy jalapeno.
Provided by Russell
Categories Appetizers and Snacks Deviled Eggs Bacon Deviled Egg Recipes
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble when cool enough to handle.
- Remove seeds and stems from jalapenos; mince 1 pepper and slice remaining peppers into very thin strips; set aside.
- Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in minced jalapeno, Cheddar cheese, mayonnaise, red onion, and mustard.
- Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with crumbled bacon and paprika.
Nutrition Facts : Calories 87 calories, Carbohydrate 0.7 g, Cholesterol 100.8 mg, Fat 7.2 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 2.4 g, Sodium 132.5 mg, Sugar 0.4 g
THE DEVIL'S OWN DEVILED EGGS
A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!
Provided by Eric Starkey
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
- Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 0.7 g, Cholesterol 187.7 mg, Fat 8.6 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 101 mg, Sugar 0.5 g
NYTE'S DEVILED EGGS
Make and share this Nyte's Deviled Eggs recipe from Food.com.
Provided by Nyteglori
Categories Very Low Carbs
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut eggs in half lengthwise, remove yolks, and reserve whites.
- Mash yolks until about the texture of cornmeal.
- Combine yolks, mayo, Worcestershire sauce, mustard, and 1 teaspoon of the vinegar mix until smooth.
- Slowly add more vinegar until tart and moist enough (about 1 to 2 teaspoons). If it gets tart enough but is not moist enough add a bit more mayonnaise.
- Add a dash of salt and mix in .
- Spoon mixture into center of egg whites.
- Sprinkle tops with paprika. Chill and serve cold.
Nutrition Facts : Calories 73.8, Fat 5.1, SaturatedFat 1.5, Cholesterol 164.4, Sodium 85.6, Carbohydrate 0.9, Sugar 0.6, Protein 5.6
DEVILED EGGS
Steps:
- Place the eggs in a pan large enough to hold them in a single layer and cover with cold water. Bring to a boil, cover, turn off the heat and let eggs sit 15 minutes. Drain and run under cold water until eggs are completely cool.
- Peel eggs and cut in half lengthwise. Remove the yolks and rub through a fine-mesh strainer into a bowl. Add the mayonnaise, mustard and butter; mix until smooth. Stir in the lemon juice, cayenne, salt and white pepper to taste. Place in a pastry bag or Ziploc bag with a cut-off corner.
- Fill the egg whites neatly by pressing bag. Sprinkle with chives.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 74 milligrams, Sugar 0 grams, TransFat 0 grams
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- Cut the hard boiled eggs in half, wiping the knife with a towel in-between each slice to keep the whites clean. Scoop the yolks into a medium bowl.
- Add the mayonnaise (3 tablespoons), the mustard (1 tablespoon), the pickled jalapeño brine (1 tablespoon), and a pinch of kosher salt and black pepper to the bowl. Use an electric hand mixer to combine the yolk mixture until very smooth.
- Use a small cookie scoop (or spoon) to refill the whites of the eggs with the yolk mixture, distributing it evenly amongst all 12 egg halves.
- Dust with paprika or cayenne pepper, if you want, an extra sprinkling of salt and pepper, and top each egg with a sliced jalapeño pepper.
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- Halve the eggs lengthwise. Carefully remove yolks and place in a small bowl. Mash the yolks with a fork. Add jalapeno pepper and all ingredients through the black pepper. Taste and add more salt or black pepper, to taste.
- Garnish with fresh jalapeno slices, cilantro leaves and/or chopped chives. For extra color and heat, you could sprinkle more cayenne pepper over the top.
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