TEXAS CAVIAR DEVILED EGGS
Combining Texas caviar with deviled eggs to make a great appetizer or party food. Adapted from Southern Living magazine.
Provided by Sharon123
Categories Beans
Time 20m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
- Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
- Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients(through salt) until smooth using a fork.
- Spoon yolk mixture into egg white halves.
- Top with black-eyed peas and fresh cilantro leaves.
- Serve immediately, or cover and chill 1 hour before serving.
- Enjoy!
Nutrition Facts : Calories 44.5, Fat 3.2, SaturatedFat 1.2, Cholesterol 95.6, Sodium 78.1, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 3.3
DEVILED DEVILED EGGS
Chile paste with garlic and Szechuan peppercorns are available at Asian markets, and add heat to this Asian fusion version of deviled eggs. Adapted from the New Basics Cookbook.
Provided by FLKeysJen
Categories Asian
Time 10m
Yield 12 deviled deviled eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes, and then crush.
- Shell the eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl.
- Add the remaining ingredients (except the chopped green onion garnish) to the bowl, and mash with a fork until just smooth but not mushy.
- Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the remaining chopped green onions.
Nutrition Facts : Calories 80, Fat 5.5, SaturatedFat 1.1, Cholesterol 94.6, Sodium 560.2, Carbohydrate 3, Fiber 1.4, Sugar 0.8, Protein 5.1
BBQ PULLED PORK DEVILED EGGS
These deviled eggs have a BBQ surprise of pulled pork hidden under the creamy egg yolk topper. They're perfect as a starter for any occasion and so delicious that we bet you can't just eat one.
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 24 deviled eggs
Number Of Ingredients 11
Steps:
- Place the eggs in a single layer in a large saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 8 minutes. Transfer the eggs to a bowl of ice water to cool completely, 5 minutes. Then carefully peel them.
- Place the vinegar, sugar, shallots and 1/4 cup water in a small saucepan and bring to a boil. Reduce the heat to medium and cook for another 5 minutes. Season with salt and pepper, then refrigerate until cool, 1 hour.
- Slice the eggs in half lengthwise. Transfer the yolks to a medium bowl and place the egg whites on a platter. Mash the yolks with a fork until fine and crumbly. Fold in the mayonnaise, 1 tablespoon chives, mustard, 1/4 teaspoon salt and pepper. Transfer to a large resealable bag or pastry bag and snip about 1/2 inch off one corner with scissors.
- Divide the pulled pork between the egg whites. Pipe the egg yolk mixture on top of the pulled pork, garnish with the pickled shallots and crush the crispy fried onions in your hand and sprinkle on top. Drizzle with the BBQ sauce and garnish with the remaining 1 tablespoon chives.
TEXAS DEVILED EGGS
Make and share this Texas Deviled Eggs recipe from Food.com.
Provided by roscoe777
Categories Lunch/Snacks
Time 30m
Yield 24 each
Number Of Ingredients 8
Steps:
- Cook eggs in simmering water for 20 minutes, cool under running water.
- Peel and cut eggs in half lenghtwise, remove yolks and set whites aside.
- put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients.
- refrigerate filling and eggs whites seperately. Fill egg whites just before service.
- sprinkle eggs with paprika before service.
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