Deviledeggsranchero Recipes
RANCH DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 1 tablespoon mayonnaise, 1 teaspoon dijon mustard and 1/4 cup ranch dressing. Fill the egg whites with the yolk mixture. Drizzle with 2 tablespoons barbecue sauce and top with chopped scallions.
THE PERFECT DEVILED EGGS
Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!
Provided by NicoleMcmom
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
- Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
- Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g
EGGS RANCHEROS
This recipe was created because I had left over ranchero sauce from Steak Rancheros (Recipe #349503). Makes a super simple but delicious breakfast/brunch or light supper. Basically poaching eggs in a savory sauce.
Provided by Vicki in CT
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat sauce to simmer in small non stick skillet.
- Meanwhile place cheese on shell and toast until cheese is melted.
- Break two eggs, separating them, into simmering sauce.
- Cover and cook until set (I like the yolk slightly runny). Approximately 3-4 minutes.
- Place cooked shell on place. Top with eggs and sauce. Season if needed but sauce is already seasoned.
RANCH DEVILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil; reduce the heat to low and simmer 10 minutes.
- Drain the eggs and transfer to a bowl of ice water to cool; peel and halve lengthwise. Scoop out the yolks and transfer to a bowl.
- Add the mayonnaise, sour cream, horseradish, mustard, 1/4 teaspoon salt and a few grinds of pepper; mash until smooth. Stir in the diced cucumber and the parsley, chives and dill. Spoon the filling into the egg whites; top each with a cucumber wedge. Refrigerate 30 minutes to 1 hour.
DEVILED EGGS RANCHERO
Make and share this Deviled Eggs Ranchero recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the eggs in enough cold water to cover in a large saucepan with a lid.
- Bring to a boil over medium-high heat.
- Immediately remove from heat, cover, and leave for 10 minutes.
- Drain off the hot water, and run the eggs under cold water until cool.
- Tap the eggs gently in several places to crack and then peel; (for easy peeling, place the cool eggs in a pan of cold water for 10 minutes before cracking.) Slice the eggs in half lengthwise.
- Carefully remove the yolks from the whites, and place the yolks in a bowl.
- Add the salad dressing, salsa, cheese, cilantro, salt, and pepper; using a fork, mix until well blended.
- Refill the egg white halves with the yolk mixture, using a spoon or small spatula.
- Garnish each with a dollop of guacamole and a sprinkling of chives.
Nutrition Facts : Calories 106.4, Fat 7.5, SaturatedFat 2.3, Cholesterol 190.9, Sodium 203.6, Carbohydrate 2.3, Fiber 0.1, Sugar 1.4, Protein 7
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