Holiday Deviled Eggs Recipes
HOLIDAY HORSERADISH DEVILED EGGS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.
- Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.
DEVILED EGGS WITH HORSERADISH
Deviled eggs with a horseradish kick.
Provided by enovovesky
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
- Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 178.5 mg, Sugar 0.7 g
HOLIDAY DEVILED EGGS
The secret ingredient is the horseradish...don't leave it out. I prefer Best Foods/Hellman's real mayonnaise, but you could use a homemade real mayonnaise too. YUM!
Provided by AmyZoe
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch.
- Heat to boiling over high heat.
- Immediately remove saucepan from heat and cover tightly.
- Let stand 10 minutes.
- Pour off hot water and run cold water over eggs to cool.
- Remove eggs from shells if serving the same day.
- Slice each egg lengthwise in half.
- Gently remove yolks and place in medium bowl.
- With fork, finely mash yolks. Stir in filling ingredients until blended.
- Line 15 1/2 x 10 1/2 " jelly roll pan with damp paper towels (to prevent eggs from rolling).
- Place egg white halves, cut sides up, on top of towels.
- Spoon about 1 rounded tablespoon yolk mixture into each half.
- Cover with plastic wrap and refrigerate up to 1 day.
- Garnish with sliced green onion or parsley leaves.
Nutrition Facts : Calories 227.9, Fat 16.6, SaturatedFat 4.1, Cholesterol 428.1, Sodium 304.2, Carbohydrate 6.5, Fiber 0.3, Sugar 2.6, Protein 12.9
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