HERBED DEVILED EGGS
James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 1 dozen
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
- Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
- Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.
DEVILED EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 24 halves
Number Of Ingredients 10
Steps:
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
- Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
HERBED-BAKED EGGS
Steps:
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
- Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
HERBED DEVILED EGG BRUSCHETTA
This is a great spin on deviled eggs. I got the recipe from a Better Homes and Garden magazine. I doubled the recipe below.
Provided by Bens Mom
Categories < 60 Mins
Time 42m
Yield 8 appetizers, 8 serving(s)
Number Of Ingredients 10
Steps:
- In shallow dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board and slice.
- Stir mayo, mustard, remaining herbs, chopped dill pickles, salt and pepper to taste.
- Cut toast diagonally in half and remove crust.
- Spoon the mayo mixture onto each toast triangle.
- Put two egg slices on each.
- Sprinkle with paprika.
- I refrigerated them for about 1 hr before serving and the bread was not at all soggy.
Nutrition Facts : Calories 102.5, Fat 5.6, SaturatedFat 1.3, Cholesterol 107.9, Sodium 219.2, Carbohydrate 8.6, Fiber 0.4, Sugar 1.4, Protein 4.3
HERBED DEVILED EGGS
Wondering what to do with hard-cooked eggs when Easter is past? Field editor Sue Seymour of Valatie, New York makes deviled eggs with a twist, adding a mix of herbs to the filling.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.
Nutrition Facts : Calories 116 calories, Fat 9g fat (2g saturated fat), Cholesterol 214mg cholesterol, Sodium 113mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
CREAMY HERB DEVILED EGGS
This variation of deviled eggs incorporates ranch dressing and Greek-style yogurt. The eggs fly from the serving dish at work. -Jenni Dise, Lakeside, Arizona
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in salad dressing, yogurt, dill, mustard and pepper., Spoon or pipe filling into egg whites. Refrigerate, covered, until serving. Sprinkle with paprika.
Nutrition Facts : Calories 54 calories, Fat 4g fat (1g saturated fat), Cholesterol 107mg cholesterol, Sodium 62mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SOUR CREAM, LEMON, AND HERB DEVILED EGGS
Provided by Kristine Kidd
Categories Citrus Dairy Egg Herb Appetizer Easter Vegetarian Quick & Easy Low Cal Halloween Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
- Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
HERBED DEVILED EGGS
Make and share this Herbed Deviled Eggs recipe from Food.com.
Provided by bontiagreig
Categories < 30 Mins
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut cooked eggs in half lengthwise, remove yolks and set whites aside.
- In a small bowl, mash yolks.
- Add remaining ingredients.
- Fill white with the yolk mixture and refrigerate until serving.
Nutrition Facts : Calories 52, Fat 3.6, SaturatedFat 1, Cholesterol 107, Sodium 61.7, Carbohydrate 1.3, Fiber 0.1, Sugar 0.6, Protein 3.4
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