BACON-CHEDDAR DEVILED EGGS
I created this recipe a few years ago when I was craving something different to do with hard-boiled eggs. Three of my favorite foods-bacon, eggs and cheese-come together in these deviled eggs. They're my go-to party snack. -Laura LeMay, Deerfield Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff or pipe into egg whites. Refrigerate until serving.
Nutrition Facts : Calories 79 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 88mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
TARRAGON-HONEY MUSTARD DEVILED EGGS
Extra hard-boiled eggs left from Easter or just looking for an appetizer? Deviled eggs are great finger food, they're always the first to disappear, and there are never leftovers. So go ahead and step outside the box, and style them up a bit.
Provided by lutzflcat
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- Peel hard-boiled eggs, cut in half lengthwise, and spoon out the yolks. Place the whites cut-side up on a plate, and place the yolks in a small bowl.
- Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food blender or processor works great for this step, making the filling smooth, creamy, and lump free. Mix in minced tarragon, onion, salt, and pepper.
- Evenly spoon the filling into the egg whites with a teaspoon. Use a piping bag or a small plastic sandwich bag with a corner snipped off if you prefer a more decorative look.
- Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 1.1 g, Cholesterol 108 mg, Fat 6.9 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 78 mg, Sugar 0.7 g
HOMEMADE HONEY DIJON MUSTARD
If you are a lover of honey mustard, then this recipe is worth trying...it is so good, you won't be buying store-bought ever again, this lasts for 6 months in the fridge, but it will be gone long before then, you will be using it all the time! Note: this honey mustard can also be used as a dip.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- In a small bowl, stir water and mustard powder together until smooth.
- In a heavy-bottomed saucepan, combine wine, vinegar and all remaining ingredients (EXCEPT HONEY).
- Simmer, uncovered over medium heat until reduced by half (about 10-15 minutes).
- Pour reduced liquid through a strainer into the prepared mustard/water paste; whisk or stir till smooth.
- Cook mixture over med-low heat, stirring constantly for about 5 minutes, or until slightly thickened (the mixture will thicken more as it cools).
- Stir in the honey.
- Let cool completely.
- Store in clean glass jars, cover tightly.
- Store in the refrigerator for up to 6 months (but it won't last that long!).
Nutrition Facts : Calories 1089.6, Fat 36.2, SaturatedFat 1.9, Sodium 1417.5, Carbohydrate 141.3, Fiber 19.4, Sugar 98.5, Protein 32.4
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4.9/5 (283)Calories 125 per servingCategory Appetizer, Snack
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
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- Remove shells from eggs. Halve eggs lengthwise or crosswise. Carefully remove yolks from eggs; place in small bowl. Mash yolks with fork. Add salad dressing and onions; mix well.
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