SECRET-INGREDIENT STUFFED EGGS
My take on deviled eggs is full of surprises. The down-home appetizer Mom used to make gets an upscale touch from mango, goat cheese and pecans. People love these tempting treats. -Beth Satterfield, Dover, Delaware
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, celery, chutney, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving., Just before serving, sprinkle with remaining goat cheese and pecans.
Nutrition Facts : Calories 94 calories, Fat 7g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 140mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
STUFFED COCKTAIL EGGS
Are you entertaining? Double up on party nibbles using eggs that are stuffed with either salmon and dill, or a chorizo crumb. They're tasty and healthy too
Provided by Sara Buenfeld
Categories Buffet, Canapes, Snack
Time 30m
Yield Makes 24 (12 of each flavour)
Number Of Ingredients 7
Steps:
- Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.
- For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.
- For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.
Nutrition Facts : Calories 59 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CREAM CHEESE AND CHUTNEY STUFFED EGGS
Make and share this Cream Cheese and Chutney Stuffed Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Carefully remove the yolks from the whites; place the whites, cut side up on a plate.
- With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork.
- Add in the cream cheese and mash them with a fork until blended.
- Add in the chutney, breaking up any large chunks with the fork; stir to blend.
- Using a wooden spoon, gradually beat in enough milk, 1 teaspoon at a time, so the yolk mixture is smooth and fluffy.
- Taste and add lemon juice or lime juice, jalapeno, and ginger to taste, if desired; season with salt to taste.
- Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
- Garnish each with a sprinkling of nuts and a pinch of cilantro; serve at room temperature or chilled.
Nutrition Facts : Calories 209, Fat 17.1, SaturatedFat 5.7, Cholesterol 227.6, Sodium 229.2, Carbohydrate 4.2, Fiber 1.2, Sugar 1.1, Protein 10.9
CHUTNEY-STUFFED EGGS
Number Of Ingredients 7
Steps:
- Cut eggs in half lengthwise. Remove yolks from eggs and place in a medium bowl set whites aside. Mash yolks with a fork. Add mayonnaise, butter, curry powder, celery salt and onion salt mix until smooth. Using a decorating bag fitted with a star tube, fill each egg white with egg yolk mixture, piping around edge to form a rim. Place a scant 1/2 teaspoon chutney in center of each. Chill for 1 to 2 hours before serving.
Nutrition Facts : Nutritional Facts Serves
EGG STUFFED ZUCCHINI
This is my husband's all-time favorite recipe! Garnish with parsley sprigs if desired.
Provided by galyha
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Scoop pulp out of zucchini halves, leaving a 1/4-inch border, using a spoon. Chop pulp and set aside.
- Place zucchini shells, cut-side down, in a large skillet; pour in water. Cover skillet and bring to a boil; reduce heat and simmer until zucchini are slightly tender, about 5 minutes. Drain water from skillet and turn zucchini shells over in the skillet and sprinkle with salt.
- Heat margarine in a separate skillet over medium heat; cook and stir zucchini pulp and tomato in the melted margarine until tender, about 3 minutes. Stir eggs, walnuts, 1/4 teaspoon salt, pepper, and basil into tomato mixture; cook, lifting thickened portions with spatula to let uncooked portions of egg flow to bottom, until eggs are set but still moist, 3 to 5 minutes.
- Spoon egg mixture into zucchini shells. Sprinkle Cheddar cheese over egg mixture and cover skillet. Cook over low heat until cheese melts, about 2 minutes.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 8.8 g, Cholesterol 222.2 mg, Fat 31.8 g, Fiber 2.9 g, Protein 19.1 g, SaturatedFat 10.7 g, Sodium 506.9 mg, Sugar 4.2 g
CURRIED STUFFED EGGS
Categories Egg No-Cook Quick & Easy Mayonnaise Lime Curry Chill Gourmet
Yield Makes 12 stuffed eggs
Number Of Ingredients 10
Steps:
- Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
- Just before serving, garnish eggs.
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