CANDY DEVILED EGGS
Make and share this Candy Deviled Eggs recipe from Food.com.
Provided by NovaLee
Categories Candy
Time 10m
Yield 1 candy molds
Number Of Ingredients 3
Steps:
- Melt white chocolate pour into molds let set.
- Melt yellow chocolate. Before it hardens, spoon on white chocolate; sprinkle with red sugar.
EASTER DEVILED EGGS
A very easy, special touch for Easter and fun to do at baby showers as well. Do some plain white ones to keep everyone happy.
Provided by NancyClancy
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
- Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
- Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
- Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 1.1 g, Cholesterol 187.7 mg, Fat 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 128.6 mg, Sugar 1.1 g
CADBURY DEVILED EGGS
Kick this classic Easter candy up a notch with a game of visual trickery. These candy deviled eggs look a lot like the real thing, but pack a sweet whipped white chocolate surprise.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 5
Steps:
- Warm a small paring knife in hot water and dry it with a towel. Use the residual heat of the knife to gently split the candy eggs in half. Scoop out the fondant centers into a medium microwave-safe bowl; reserve the chocolate shells. Add the white chocolate chips and heavy cream to the bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Refrigerate the bowl for 30 minutes to cool and thicken the white chocolate ganache, stirring occasionally.
- Whip the ganache with an electric mixer on medium-high speed until fluffy and smooth, about 5 minutes. Transfer half of the ganache to a piping bag fitted with a large plain round tip. Add the food coloring to the remaining ganache and stir to just combine. Transfer the yellow ganache to a piping bag fitted with a large closed star tip.
- Place the round piping tip in the center of a chocolate egg shell. Apply gentle pressure to fill the egg to the edge with the white ganache. Use the yellow ganache to pipe a rosette in the center. Continue with the remaining chocolate egg shells and ganache. Snip the belt candy into "chives" with scissors and sprinkle over the eggs.
EASY BUNNY DEVILED EGGS
Create these adorable Easy Bunny Deviled Eggs for your next Easter or spring-themed gathering! Enjoy decorating with radishes, olives and chives for the cutest Easy Bunny Deviled Eggs you've ever seen. Make these in only thirty minutes and enjoy to the max.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
- Spoon yolk mixture into egg whites.
- Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears.
- Decorate eggs with radishes, olives and chives as shown in photo.
Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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
DEVILED EGG EASTER CANDY RECIPE
These are such cute Easter candies! It's a joy to eat them... and to watch the reaction of people who think they are really eggs!
Provided by Joan Rehfeldt @Joanrehfeldt1
Categories Candies
Number Of Ingredients 2
Steps:
- Melt white Wilton Melts and spoon into egg-shaped mold.
- Melt a few yellow melts and add rice krispies for texture. This will be the "yolk".
- Put a dollop of yellow yolk mixture onto white egg to resemble a deviled egg.
- Sprinkle a tiny bit of red Christmas sugar on yellow to look like paprika.
- I serve them in a deviled eggs dish or put a tiny bit of Easter grass into a paper cupcake holder.
- Immediately put in the freezer for about 5 to 10 minutes to harden. Many times I have used white almond bark (from Walmart) and it works just fine. Just a hint of yellow food coloring.
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DEVILED EASTER EGGS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
5/5 (2)Total Time 20 minsCategory AppetizerCalories 116 per serving
- Place the eggs into a pot and cover with cold water. Over high heat, bring water to a rolling boil. Place a lid on the pot and turn off heat. Allow eggs to sit on the burner for 30 minutes.
- In the meantime, pour three cups of water into each bowl - one bowl for each colour you are making. If you are making more than three colours, you will need more bowls of water. Add a few drops of food colouring to each bowl. Only one colour per bowl. Stir well until colouring has dissolved into the water. Set aside.
- Peel the eggs. Cut in half, lengthwise, and remove the yolk. Distribute the halved eggs into the bowls of coloured water.
- Cover each bowl and refrigerate for a minimum of 2 hours or overnight. The longer you let the eggs sit in the water, the deeper colour you will get. The eggs in the photos were left in the water overnight.
EASTER EGG RECIPE - DEVILED EGG CHICKS
From natashaskitchen.com
5/5 (25)Category EasyCuisine $4-$5Total Time 25 mins
- Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
- In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
- For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.
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