SPICY DEVILED EGGS
I made these for a holiday party, and have been asked to make them over and over again ever since. I've been told they have a good unique flavor to them. Hope you enjoy them as much as my friends and family!
Provided by karlyz
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
- Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
- Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 0.9 g, Cholesterol 93.3 mg, Fat 3.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 135.4 mg, Sugar 0.2 g
SPICY DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 1/3 cup creme fraiche, 1/4 cup crumbled cooked bacon, 1 teaspoon Sriracha (hot Asian chili sauce), 1 tablespoon chopped cilantro, 1/2 teaspoon dijon mustard, 1/4 teaspoon lime zest, 1 teaspoon lime juice and salt. Spoon into the egg whites; top with more lime zest.
SALAMI
Here's a great salami recipe. You can add spices to make pepperoni too.
Provided by BEULAH MAE
Time P1DT1h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
- Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool. Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 0.1 g, Cholesterol 24.1 mg, Fat 7.6 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 455.3 mg
HOMEMADE SALAMI
This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.
Provided by BLUIC
Time P1DT1h45m
Yield 30
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
- Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 0.2 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 485.8 mg
DEVILED EGGS WITH CREME FRAICHE
Deviled Eggs with Creme Fraiche is a classic finger food, and is always welcome on a party buffet table.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan. Completely cover with cold water. Bring to boil over medium-high heat. Boil 2 minutes; let them for twelve minutes. Rinse with cold water to stop cooking. Cool completely. Peel; slice in half crosswise; separate yolks from whites. Trim bottom of whites so they don't wobble. Set aside.
- Place yolks in a sieve over a medium bowl; press through with a spoon. Mix in mayonnaise, creme fraiche, and Dijon; season with salt and pepper. Transfer to a pastry bag fitted with a medium star tip (Ateco #35). Pipe into egg-white cups; set aside.
- In a small bowl, combine chopped chives, parsley, and tarragon. Snip some fennel or dill over eggs; arrange remaining fennel or dill on serving plate, and place eggs on top. Garnish egg with chopped herb mixture, and serve.
DEVILED EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 24 halves
Number Of Ingredients 10
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. Remove the eggs from the heat and run under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
- Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
FLAMICHE
Try this French dish that's halfway between a pizza and a quiche. Crème fraîche mixed with cheese and eggs makes a tasty topping along with delicious buttery leeks
Provided by Claire Thomson
Categories Dinner, Lunch
Time 1h5m
Yield Serves 2-4 (4 as a light meal)
Number Of Ingredients 13
Steps:
- Mix the flour and salt together in a large bowl. Mix the yeast with 175ml warm water and leave for 5 mins to froth just a little, then add to the flour and mix vigorously with a metal spoon. Knead the dough as soon as it comes together on a lightly floured surface for around 5 mins until smooth. Alternatively, use a mixer fitted with a dough hook, working the dough for around 5 mins on medium speed, then adding the salt towards the end of the mixing time. Leave in a lightly oiled bowl covered with a clean, damp tea towel until nearly doubled in size, about 1 hr.
- Meanwhile, heat the butter in a frying pan over a medium heat and cook the leaks until softened, about 8 mins. Don't let them colour. When soft, remove from the heat and leave to cool. Beat the eggs, crème fraîche, grated cheese, herbs and nutmeg together, and season well with plenty of pepper and some salt. Mix in the leeks.
- Heat the oven to 220C/200C fan/gas 7. Line a 40 x 30cm baking tray with baking parchment. Lightly flour the work surface and roll the dough out to fit the baking sheet - it should be about 5mm thick. Make a small lip around the edge of the dough by folding the dough inward. Evenly spread the leek mixture over the dough, leaving a 1cm border. Sprinkle over the parmesan.
- Cook the flamiche in the oven for around 25 mins until lightly golden on the top and the base is crisp. Remove from the oven, cut into squares and serve with salad, if you like.
Nutrition Facts : Calories 637 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
DEVILED EGGS WITH CRèME FRAîCHE AND CAVIAR
Provided by Amanda Hesser
Categories easy, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
- Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche, mustard and finely sliced chives, and continue mashing until very smooth. Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
- Using a pastry bag with a small ( 1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-size mound above the white. At the picnic, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.
BAKED SALAMI
I found this recipe years ago. My first thought was that it was strange, but decided to keep it anyway. I have made this many times since and it is one of the first appetizers to go! It is simple enough for football parties or nice enough for cocktail parties. Be careful when you slice the salami so that all the slices are on the same side. The salami has a tendency to twist! Serve with crackers.
Provided by Kathy Bezemes Walstrom
Categories Appetizers and Snacks Meat and Poultry
Time 1h55m
Yield 50
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.
- Partially slice the salami into 1/4-inch thick slices, making sure the cuts do not go all the way through. Place the salami into the prepared baking dish, and bake for 1 hour. Drain off the grease.
- Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar is dissolved. Pour about 2 cups of the sauce over the salami, and retain the rest for basting. Return the salami to the oven and bake for 45 minutes more, basting occasionally with the reserved sauce. Serve on a platter with a knife so guests can cut their own slices.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 8.3 g, Cholesterol 18.2 mg, Fat 5.5 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 467.9 mg, Sugar 6.6 g
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