HERBED DEVILED EGGS
James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 1 dozen
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
- Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
- Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.
SLIM SOUTHWEST DEVILED EGGS
When you're in the mood for an easy finger food, try this variation of deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, salsa, chili powder, cumin, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with pepper slices. Chill until serving.
Nutrition Facts : Calories 50 calories, Fat 4g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 80mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
BEST DEVILED EGGS
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
HERB DEVILED EGGS
With their outsize flavor and perfectly bite-size proportions, deviled eggs never go out of style. The best part is that they're one of the few dishes fit for entertaining that's also so simple, you can probably throw them together on a moment's notice without even going to the grocery store. All you need are some eggs and a little something to give them zip, from chopped pickles or pickle relish to cayenne pepper or spicy pepper relish. I like this version, which is topped with fresh herbs and cornichons or other pickled vegetables, like okra or asparagus.
Yield makes 1 dozen
Number Of Ingredients 9
Steps:
- Place the eggs in a saucepan with enough water to cover by about 2 inches. Bring the water to a low boil over medium-high heat. As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.
- Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool. Remove the eggs from the water and carefully remove the shells. Place on a paper towel to drain.
- Cut the eggs in half lengthwise. Scoop the yolks into a medium bowl, being careful to keep the whites intact. Place the whites on a plate and set aside.
- Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste.
- Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.
- Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving.
CREAMY HERB DEVILED EGGS
This variation of deviled eggs incorporates ranch dressing and Greek-style yogurt. The eggs fly from the serving dish at work. -Jenni Dise, Lakeside, Arizona
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in salad dressing, yogurt, dill, mustard and pepper., Spoon or pipe filling into egg whites. Refrigerate, covered, until serving. Sprinkle with paprika.
Nutrition Facts : Calories 54 calories, Fat 4g fat (1g saturated fat), Cholesterol 107mg cholesterol, Sodium 62mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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- Hard boil the eggs according to these directions. Let cool in a cold water bath or overnight in the fridge.
- Halve the eggs in half longways, or upright by cutting off the top third. Gently remove the yolks with a spoon or by gently squeezing (do not break the whites!), and place the yolks in the bowl of a food processor. PRO TIP: If you do not have a food processor, you can mash the yolks through a sieve into a mixing bowl, and mix the remaining ingredients with a spoon.
- Add the mustard, mayonnaise, salt, paprika, and juice of half a lemon to the yolks. Pulse in the food processor or mix well by hand until everything is very smooth. Taste for seasoning.
- Mince the herbs. Place them in a small, flat dish, and set aside. Pour the olive oil into a small bowl, and set aside.
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- Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan).
- Once cool, tap each egg on the counter to crack the shell, then peel under cold running water. Slice the eggs in half lengthwise, remove the yolks, and place them in a small bowl. Arrange the whites on a serving platter, gently wiping them clean if necessary. Using a spatula, push the egg yolks through a mesh sieve, then mash with the mayonnaise, vinegar, mustard, Worcestershire sauce, salt, black pepper, sugar, cayenne pepper, and herbs. (Passing the yolks through a sieve makes them much easier to mash without getting lumps but if you don’t want to bother, you can mix the yolks with the other filling ingredients - minus the herbs - in a food processor.) Taste and adjust seasoning, if necessary.
- Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to gently push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a 1/4–in [6-mm] hole.) Pipe the yolk mixture evenly into the egg white halves. (For a less fussy preparation, simply spoon the yolk mixture into the egg whites.) Sprinkle with paprika and more fresh herbs.
- Make-Ahead: The whole eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible.
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