SMOKY RED DEVIL EGGS
Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.
Provided by Melissa Clark
Categories appetizer
Time 45m
Yield 24 deviled eggs
Number Of Ingredients 8
Steps:
- Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
- Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
- Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.
- Spoon yolk mixture into whites and dust with paprika.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 0 grams, TransFat 0 grams
RED DEVILED EGGS
Make and share this Red Deviled Eggs recipe from Food.com.
Provided by threeovens
Categories < 30 Mins
Time 21m
Yield 24 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, cover eggs with cold water and heat to boiling; boil one minute, turn off heat, cover saucepan, and let sit 15 minutes.
- Once eggs are cool enough to handle, peel and cut in half lengthwise.
- Scoop out yolks and place in a bowl; set whites on serving platter.
- Using the side of a knife or a mortar and pestle, smash garlic with salt to form a paste.
- Combine garlic paste with yolks, smashing both with a fork.
- Add mayonnaise, tomato paste, vinegar, pepper, and paprika and mash with form until smooth.
- Taste and adjust seasonings, if desired.
- Spoon yolk mixture back into whites and dust with additional paprika.
RED, WHITE AND BLUE DEVILED EGGS
These are a great Fourth of July appetizer! They're a bit fussy to make, but the colorful presentation is so fun, it's worth it. Spicy horseradish and smoked Spanish paprika give these deviled eggs a bit of a kick. This recipe scales easily; just be sure to go easy on the salt amount and season to your tastes.
Provided by Gremolata
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
- Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
- Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
- Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
- Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.
Nutrition Facts : Calories 55 calories, Carbohydrate 0.5 g, Cholesterol 106.8 mg, Fat 4.4 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 64.7 mg, Sugar 0.4 g
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