Karens Devilish Deviled Eggs Recipes

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CRAB DEVILED EGGS

My family loves crab salad and deviled eggs, so I tried combining the two. The crabmeat adds a lot of flavor. What a hit! -Kevon Shuler Chelsea, MI

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 13



Crab Deviled Eggs image

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients. , Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 76 calories, Fat 6g fat (1g saturated fat), Cholesterol 100mg cholesterol, Sodium 160mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

12 hard-boiled large eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup mayonnaise
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Additional minced fresh parsley, optional

DELICIOUSLY DEVILISH EGGS

Make and share this Deliciously Devilish Eggs recipe from Food.com.

Provided by Lorac

Categories     Pork

Time 20m

Yield 24 halves

Number Of Ingredients 8



Deliciously Devilish Eggs image

Steps:

  • Slice eggs lengthwise and scoop out yolks.
  • Place yolks and remaining ingredients in a food processor or blender and process until smooth and blended.
  • Place mixture in a pastry bag and pipe into the egg white halves.

12 extra large hard-boiled eggs, peeled
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon rice wine vinegar
1/3 cup liverwurst
2 tablespoons cream cheese, softened
salt and pepper
4 slices bacon, cooked and crumbled

RICK'S EXTRA DEVILISH EGGS

Last Thanksgiving I was adding the finishing touch to my deviled eggs and after I sprinkled the last one I noticed that my paprika was cayenne pepper. Luckily my Ex (Yes my Ex, Susan and her husband Neal are our friends and are invited for the holidays) had some with paprika for the faint of heart. My two sons liked the extra devilish ones so much they requested them for Christmas.

Provided by rickscott

Categories     < 60 Mins

Time 50m

Yield 24 appetizers

Number Of Ingredients 6



Rick's Extra Devilish Eggs image

Steps:

  • Cut chilled eggs in half lengthwise.
  • Remove yolks and place in a bowl.
  • Reserve egg white halves.
  • Mash yolks with a fork.
  • Add all ingredients except mayonnaise and mix with the fork.
  • Mix in mayonnaise until the mixture is creamy, but not too thin.
  • Fill reserved egg whites with yolk mixture.
  • Sprinkle with cayenne pepper.
  • Cover and chill for at least 30 minutes.

Nutrition Facts : Calories 51.1, Fat 3.7, SaturatedFat 1, Cholesterol 106.7, Sodium 109.6, Carbohydrate 1.1, Sugar 0.4, Protein 3.2

12 eggs, hard cooked
1/4 teaspoon black pepper, fresh ground
1/2 teaspoon salt
6 tablespoons mayonnaise
1 dash lemon juice, to taste
cayenne pepper, to taste

DEVILED DEVILED EGGS

Chile paste with garlic and Szechuan peppercorns are available at Asian markets, and add heat to this Asian fusion version of deviled eggs. Adapted from the New Basics Cookbook.

Provided by FLKeysJen

Categories     Asian

Time 10m

Yield 12 deviled deviled eggs, 12 serving(s)

Number Of Ingredients 8



Deviled Deviled Eggs image

Steps:

  • Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes, and then crush.
  • Shell the eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl.
  • Add the remaining ingredients (except the chopped green onion garnish) to the bowl, and mash with a fork until just smooth but not mushy.
  • Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the remaining chopped green onions.

Nutrition Facts : Calories 80, Fat 5.5, SaturatedFat 1.1, Cholesterol 94.6, Sodium 560.2, Carbohydrate 3, Fiber 1.4, Sugar 0.8, Protein 5.1

6 hard-boiled eggs
1/4 cup green onion, minced plus additional
green onion, for garnish
3 tablespoons light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon chili paste with garlic
1 teaspoon szechuan peppercorns

SKULL DEVILED EGGS

Thrill partygoers with these bone-chilling deviled eggs. The mayonnaise-filled bites are one of my favorite apps, so I had fun creating a Halloween version. -Nick Iverson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 9



Skull Deviled Eggs image

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, peppers, mustard, vinegar, paprika, salt and pepper until blended., Using a small and a large straw, decorate each egg white to make a skull with eyes, a nose and a mouth. Spoon or pipe yolk mixture into egg whites. Place crushed chips in a shallow bowl. Dip each exposed yolk into chips. Refrigerate, covered, until serving. If desired, garnish plate with whole corn chips.

Nutrition Facts : Calories 79 calories, Fat 6g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 110mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

12 hard-boiled large eggs
1/4 cup mayonnaise
1/4 cup roasted sweet red pepper strips, finely chopped
2 teaspoons Dijon mustard
2 teaspoons cider vinegar
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely crushed corn chips, plus whole corn chips (optional)

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



Devilish Eggs image

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.

12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish

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