DEVILISH EGGS
This Halloween-twist on classic deviled eggs gets a fiery blast of flavor from roasted peppers, paprika, cayenne pepper, and hot sauce. It's a simple, guaranteed crowd-pleaser for a party on the most haunted day of the year.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
Steps:
- Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
- When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
- Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
- Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
"DEVILICIOUS" EGGS
Bell pepper horns, parsley fangs--use bits of veggies to give simple eggs a devilish new look.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. While eggs stand, cut assorted herbs and vegetables for decorating. Drain eggs; immediately place in cold water with ice cubes, or run cold water over eggs until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
- Cut each egg lengthwise in half. Slip out yolks into small bowl; mash with fork.
- Stir mayonnaise and mustard into yolks. Fill whites with egg yolk mixture, heaping it lightly.
- Sprinkle with paprika, and garnish with desired herbs and vegetables to make faces. Cover loosely, and refrigerate up to 24 hours.
Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 110 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 0 g, TransFat 0 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
DEVILISH EGGS
Make and share this Devilish Eggs recipe from Food.com.
Provided by Schutte
Categories < 30 Mins
Time 20m
Yield 12 eggs
Number Of Ingredients 9
Steps:
- Take egg yolks out, place in a bowl, and mash with a fork and/or spoon.
- Add the mayonnaise, mustard, 1 tsp of chives, Tabasco, salt, and pepper, and mix together.
- Spoon mixture back into egg halves.
- Mix paprika and chipotle powder.
- Garnish with extra chopped chives and paprika blend.
DEVILISH EGGS
This recipe is from "My First Cookbook" distributed by the Imperial Sugar Company in 1959. This is the way all my in-laws prepare devilled eggs. They're very good. Can easily be doubled or tripled as needed. Prep time does not include boiling the eggs.
Provided by Nanita
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Cut eggs in half and remove yolks.
- In medium bowl mash yolks and add remaining ingredients. Mix well.
- Spoon mixture into egg white halves.
- Sprinkle with paprika.
- Refrigerate 1 hour or until time to serve.
Nutrition Facts : Calories 213.7, Fat 15.6, SaturatedFat 4, Cholesterol 427.8, Sodium 634.8, Carbohydrate 4.8, Fiber 0.1, Sugar 2.1, Protein 12.8
DEVILISH DEVILED EGGS
Up the freak-out factor of your Halloween spread with a classic hors d'oeuvre with some spice and spark. These deviled eggs have a spicy pimento filling that creates a festive orange hue in the filling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 16
Number Of Ingredients 7
Steps:
- In a medium pot, cover eggs with cold water by 1 inch. Bring to a boil over high, cover, and immediately remove from heat. Let sit 11 minutes. Transfer eggs to a colander and run under cold water until cool enough to handle.
- Meanwhile, in a food processor, combine red peppers, mayonnaise, mustard, and hot sauce and process until smooth, about 1 minute. Peel eggs and halve lengthwise; remove yolks, leaving whites intact. Add yolks to food processor with red-pepper mixture and process until mixture is smooth, scraping down side as needed. Season to taste with pepper. Pipe or spoon yolk mixture into whites. Sprinkle with poppy seeds before serving.
Nutrition Facts : Calories 92 g, Fat 6 g, Protein 7 g, SaturatedFat 2 g
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