DAZZLING DIRTY MARTINI DEVILED EGGS
Blue cheese-stuffed olives and a splash of vodka flavor these tasty deviled eggs. They're perfect for an evening of drinks, appetizers and great conversation with friends. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Finely chop eight olives and set aside. Cut eggs in half lengthwise. Remove yolks. In a small bowl, mash yolks. Add the chopped olives, mayonnaise, parsley, vodka, olive juice and cayenne; mix well. Stuff or pipe into egg whites., Garnish eggs with whole olives; sprinkle with salt and pepper. Refrigerate until serving.
Nutrition Facts :
DIRTY MARTINI DEVILED EGGS
Inspired by the trendy drink. Important to let these chill in the refrigerator for 3-4 hours before serving, so the texture firms up.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 12 deviled eggs
Number Of Ingredients 10
Steps:
- In a bowl, combine the mashed yolks, mayonnaise, vodka, olive brine, cayenne, and parsley.
- Taste, then season with salt and pepper.
- Fill the whites evenly with the mixture; garnish each egg with half of an olive slice.
- Cover and refrigerate 3-4 hours before serving.
Nutrition Facts : Calories 64.1, Fat 4.7, SaturatedFat 1.1, Cholesterol 107.6, Sodium 74.7, Carbohydrate 1.8, Sugar 0.7, Protein 3.2
DEVILED EGGS
This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.
Provided by Nurslinda
Categories < 60 Mins
Time 35m
Yield 12 egg halves, 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
- Remove yolks from whites and place in a small round bowl.
- Mash yolks with a fork into fine pieces.
- Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
- Stir mixture until creamy.
- Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
- Squeeze mixture out of corner of bag into egg white halves.
- Sprinkle tops of filled deviled eggs with paprika.
- Chill in refrigerator 1 to 2 hours or until cold before serving.
Nutrition Facts : Calories 81.3, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 261.1, Carbohydrate 1.3, Fiber 0.3, Sugar 0.9, Protein 6.5
RUSSIAN DEVILED EGGS
A topping of salmon roe gives these deviled eggs an extra layer of flavor.
Provided by Julie Smolyansky
Categories HarperCollins snack Appetizer Hors D'Oeuvre Egg Caviar Yogurt Wasabi
Yield 6 servings
Number Of Ingredients 7
Steps:
- Remove the yolks from the eggs and place them in a bowl. Mash them with a fork, then add the kefir, wasabi paste, mayonnaise, and sea salt and mix well. Spoon the mixture back into the egg whites, topping each egg half with about 1 teaspoon of caviar. Arrange the deviled eggs on a platter and garnish with the fresh herbs.
DEVILED EGGS
This is one of my favorite side dishes and always my favorite at any party! This dish is super quick easy to make and tastes delicious !
Provided by tiffanycala
Time 20m
Yield Serves 12
Number Of Ingredients 6
Steps:
- Boil the eggs.Bring water to a boil and add the eggs.Cook for 12 minutes( water should cover eggs)
- Place the eggs in ice bath or simply cold water and let chill 5 minutes.
- Peel the eggs and slice lengthwise. Scoop yolks in separate bowl and place the eggs whites on extra plate.
- Add all the other ingredients (except paprika powder) to the yolks and mix until creamy.
- Scoop mixture into the egg whites and sprinkle with paprika powder and enjoy ! - to make it look extra nice you can use a pastry bag to fill the eggs.
DIRTY DEVILED EGGS
This picnic favorite gets a touch of cocktail-party refinement, thanks to briny olives in the filling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 30m
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Place eggs in a large pot, and cover with cold water by 1 inch. Bring to a boil. Immediately remove from heat, and let stand, covered, for 13 minutes. Drain, and run under cold water to cool.
- Peel eggs; slice a bit of the white off each short side so they can sit flat. Halve crosswise, and remove yolks. Mash yolks with creme fraiche, mustard, and lemon zest. Pass through a sieve. Stir in olives. Season with salt and pepper. Spoon or pipe yolk mixture into hollow of each egg white. Garnish each egg with an olive slice.
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