POTATO DEVILED EGGS RECIPE BY TASTY
Eggs and potatoes are a classic combo, but we bet you've never had them like this! The egg whites are swapped out for the potato cups, which are filled the classic creamy egg yolk filling (save the whites for another use!). Topped with fresh chives and crunchy bacon, these make the perfect one-bite snack for your next gathering.
Provided by Chris Salicrup
Categories Appetizers
Time 47m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Add the potatoes and 1½ teaspoons of salt to a large saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat, then cook for 10-12 minutes, until tender when poked with a fork. Drain and let cool completely.
- Once the potatoes are cooled, cut in half and use a measuring spoon to scoop out 1 teaspoon of the center of each half.
- In a medium bowl, combine the egg yolks, sour cream, mustard, pepper, chives, and the remaining 1½ teaspoons of salt. Mash together with a fork until smooth.
- Transfer the deviled egg filling to a zip-top plastic bag. Snip off a corner of the bag to create an opening.
- Pipe the filling into the potato cups. Garnish with the bacon and chives.
- Enjoy!
Nutrition Facts : Calories 127 calories, Carbohydrate 14 grams, Fat 4 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
DELICIOUS DEVILED EGGS
From holiday parties to warm weather barbeques and potluck suppers, these classic deviled eggs will spice up any occasion.
Provided by Food Network
Categories appetizer
Time 10m
Yield Makes 6 (2 halves) servings
Number Of Ingredients 6
Steps:
- 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- 2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
- 3. Refrigerate 1 hour or until ready to serve.
- Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.
POTATO SALAD DEVILED EGGS
Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.
Provided by Sumrall Butler
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
- While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
- In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Nutrition Facts : Calories 58.4 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 52.1 mg, Sugar 0.7 g
CLASSIC DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves
Provided by Vaughn Vreeland
Categories Appetizers
Time 30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
- Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
- Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
- Enjoy!
Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
TASTY DEVILED EGGS
I came up with this one after becoming bored of the same old yolk-and-mayo deviled eggs. I love the hint of horseradish....not strong but tasty.
Provided by Parsley
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place yolks into mixing bowl; mash with a fork or potato masher.
- Combine mayonnaise, horseradish, mustard, relish, celery, garlic powder with the yolks and mix well.
- Spoon, or pipe with pastry bag or baggie, into hollowed egg halves.
- Sprinkle each with paprika for color/garnish.
Nutrition Facts : Calories 136.2, Fat 10.3, SaturatedFat 2.4, Cholesterol 191.8, Sodium 227.5, Carbohydrate 3.9, Fiber 0.2, Sugar 2.6, Protein 6.5
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