SLIM GUACAMOLE DEVILED EGGS
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, avocado, cilantro, lime zest, lime juice, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with tomatoes. Chill until serving.
Nutrition Facts : Calories 41 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 85mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
DEVILED EGGS
Make and share this Deviled Eggs recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Southwestern U.S.
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Slice eggs in half the long way and scoop out yolks into bowl.
- Beat yolks with mixer on low speed to crumble into tiny pieces OR for best results use a potato ricer and rice the yolks. Makes a smoother filling.
- With a spoon mix in remaining ingredients and spoon or pipe into depression in egg white halves. Want a fluffier filling? Beat with a mixer.
- Garnish with salt and pepper and a sprinkle of paprika if you like. A sprinkle or leaf of parsley looks nice too.
- Serve cold.
Nutrition Facts : Calories 73.8, Fat 5, SaturatedFat 1.5, Cholesterol 164.7, Sodium 111.6, Carbohydrate 1.2, Sugar 0.8, Protein 5.6
MCCORMICK'S SOUTHWEST DEVILED EGGS
Got this recipe quite a few years ago from McCormick Spice Company. For many decades their cookbook has been my bible. Now, tattered and torn it is well loved and well worn and it was free with a large can of black pepper. The family finds this recipe even better then old regular deviled egg recipe. I will also post how to get a perfect peeling of a hard cooked egg.
Provided by Grannydragon
Categories < 30 Mins
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Directions for perfect shelling of a hard cooked egg:.
- Fresh eggs cooked, will be hard to peel and thus, ugly.
- Allow eggs to set out in the kitchen for one hour outside their carton so they get to room temperature, before cooking. For every hour they sit out, they will age one week, or so I am told.
- I put my eggs in my vegetable steamer with the water level high, for 18 minutes.
- Most people set their eggs in a sauce pan in a single layer with enough cold water to cover them by an additional inch, bring their eggs to the boil on medium setting, on the top of the stove. Remove from heat. Cover and let stand about 15 minutes. (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.
- OR---After my eggs have steamed 18 minutes, I immediately plunge them into ice cube water and just let them set for 10 to 20 minutes, before peeling.
- When your eggs are peeled; rinse them to be certain there are no little bits of shell adhering, dry them with a paper towel, then slice them in half lengthwise. Pluck out the yolks, putting them in a small bowl;setting the whites aside on a serving plate.
- Mash the yolks with a fork or masher.
- Stir in mayonnaise, dry mustard, Season-All, cumin, chili powder and cayenne until smooth and creamy.
- Spoon or pipe yolk mixture into egg halves. Sprinkle lightly with paprika and garnish with chives or chopped green onion, if desired.
- Cover with plastic wrap and refrigerate until ready to serve. Makes 12 (2 halves servings).
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.
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