KITTENCAL'S CHEDDAR DEVILED EGGS
This is another great recipe I make these often for get togethers and they are always a big hit! The ingredients may be adjusted to taste, start with amounts listed and increase to suit taste, but be careful with the mustard amounts as it can be overpowering!. To serve a crowd, the complete recipe may be doubled. Cooking time does not include boiling the eggs. Try to use jumbo eggs for this, if you don't have a food processor just mix the filling with a hand mixer until smooth. Adjust the seasoning salt, garlic powder and all other ingredients to taste.
Provided by Kittencalrecipezazz
Categories Christmas
Time P1D
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Carefully remove the egg yolks from the whites and set the whites on a large plate.
- Place the yolks in a food processor along with all the remaining ingredients except the grated cheddar cheese and black pepper (start with 1/4 cup mayonnaise adding in just a tablespoon more if too dry) pulse until blended and smooth.
- Season with more seasoned salt and black pepper to taste.
- Using a spoon mix in 1/2 cup finely grated grated cheddar cheese to the yolk mixture (you can use more if desired) mix until well blended.
- Pipe or spoon into the egg whites holes.
- Sprinkle the remaining 1/4 cup grated cheddar cheese on top of each egg slice (you may use more cheese if desired).
- Dust very lightly with paprika.
- Cover lightly with plastic wrap.
- Chill until ready to serve.
Nutrition Facts : Calories 63.3, Fat 4.6, SaturatedFat 1.7, Cholesterol 110.3, Sodium 89.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.5, Protein 4.1
THE BEST DEVILED EGGS
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 7
Steps:
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
KITTENCAL'S BEST DEVILED EGGS
These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors --- for a nice presentation place each egg half in a colored paper muffin liner --- all ingredient amounts may be adjusted to taste --- see my recipe#259573
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
- In a small bowl, mush yolks well with a fork, leaving no small lumps.
- Add next 10 ingredients (adjusting to suit taste) mix well to combine.
- Spoon or pipe egg yolk mixture evenly into the whites.
- Sprinkle with paprika.
- Cover tightly with plastic wrap.
- Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).
Nutrition Facts : Calories 40, Fat 2.7, SaturatedFat 0.8, Cholesterol 93.4, Sodium 56, Carbohydrate 0.4, Sugar 0.3, Protein 3.2
BEST DEVILED EGGS
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
KITTENCAL'S FRIED EGGPLANT SLICES (VEGETARIAN)
I make this often especially using my summer's crop of eggplant, I would strongly suggest to use only olive oil for frying it really adds to the flavor, use dry breadcrumbs only for this, to save time bread all the eggplant slices ahead of frying and place on a baking sheet so you will have them ready to transfer to the skillet --- you may "sweat" the eggplant slices by sprinkling both sides lightly with salt and drain in a colander for 1 hour, rinse lightly under cold water then pat dry with paper towels.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 26m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the peeled eggplant into about 1/2-inch thick slices.
- In a shallow bowl whisk eggs with water.
- In another shallow bowl combine breadcrumbs with Parmesan cheese, dried parsley, garlic powder, Italian seasoning, seasoned salt and black pepper.
- Heat about 3/4 to 1-inch of olive oil in a large skillet over medium-high heat (the oil should be hot before adding in the slices).
- Dip the eggplant slices firstly into the egg mixture, then coat both sides with breadcrumb mixture.
- Place the slices into the hot oil and fry only until light golden brown on both sides, about 3 minutes per side (after frying one eggplant you may need to add in more oil to the skillet).
- Remove to a large serving plate (these are best when served right away).
Nutrition Facts : Calories 244, Fat 5.9, SaturatedFat 2, Cholesterol 96.7, Sodium 368.9, Carbohydrate 37.6, Fiber 8.1, Sugar 6.7, Protein 11.7
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