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.
SURF & TURF
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.
Nutrition Facts : Calories 793 calories, Fat 52g fat (26g saturated fat), Cholesterol 355mg cholesterol, Sodium 1289mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 69g protein.
TRUFFLED DEVILED EGGS
Steps:
- Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
- Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes-EXACTLY!!!!!
- Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
- Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.
- Whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil. Proceed with caution, it is very easy to over truffle.
- Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.
SURF AND TURF DEVILED EGGS
Creamy and light deviled eggs with a build-your-own surf-n-turf bar with a lemony crab salad and smoky thick cut bacon. Inspired by the movie "The Shape of Water."
Provided by Rick M.
Categories < 4 Hours
Time 1h20m
Yield 24 deviled eggs
Number Of Ingredients 13
Steps:
- Fill large bowl with ice and cover with water. Bring a large pot of water to a boil over medium-high heat. Gently lower eggs into water being careful not to let the eggs crack. Boil for exactly 12 minutes then plunge eggs into ice bath. Let sit until cold, 15 minutes. Remove from water and chill until ready to make the filling.
- Peel eggs. Wet a clean kitchen towel with warm water, it should be pretty damp. Wet the blade of your knife and slice one egg lengthwise through the center in one continuous motion (don't saw the egg!). Use the towel to clean the blade and wet the knife and repeat with remaining eggs, cleaning the blade after each cut.
- Scoop out yolks and transfer to a food processor. Process yolks, mayonnaise, horseradish, Dijon, 3/4 teaspoons salt and 2-3 Tbsp water until smooth, light and creamy. It should be the consistency of cake frosting. Scrape into a large pastry bag or gallon sized zip-top freezer bag and chill until ready to serve.
- Fold crab, oil, parsley, lemon juice, lemon zest, and 1/2 teaspoons salt in a medium bowl until completely combined. Cover and chill until ready to serve.
- Cook bacon in a large skillet over medium-high heat, stirring occasionally, until deep golden brown and crispy, 7-10 minutes. Transfer to a paper towel lined plate and let cool.
- When ready to serve, cut a 1/3" wide tip off the pastry bag or the corner of freezer bag. Pipe into egg whites. Serve with crab salad, bacon, dill, tarragon, chives, pimentos, capers, and serranos.
Nutrition Facts : Calories 121.6, Fat 10, SaturatedFat 3.1, Cholesterol 109.8, Sodium 241.6, Carbohydrate 0.5, Sugar 0.1, Protein 6.9
SURF 'N TURF FOIL PACKS
Make and share this Surf 'n Turf Foil Packs recipe from Food.com.
Provided by EricD0768
Categories < 30 Mins
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.
- Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.
- Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
- Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.
Nutrition Facts : Calories 241.2, Fat 9, SaturatedFat 3.1, Cholesterol 114, Sodium 356.1, Carbohydrate 20.8, Fiber 3.5, Sugar 5, Protein 22.3
SURF & TURF KABOBS
This is another recipe from Jacqueline Bellefontaine's What's Cooking Barbecue with a few alterations from me. I love it because the marinade time is short. You really don't need any more time than stated. It is thick and sticks to the meats beautifully. You will think that there is not enough to marinade the amount of meat, but I thought it was perfect. (Not enough to have extra for rice) The flavors went so well together. Prep time does not include the marinate. I hope you enjoy it as much as we did.
Provided by Nimz_
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the steak into bit size pieces and place in a zip-lock bag or a
- nonmetallic dish. (Zip-lock is just too easy).
- Peel and devein the shrimp, leaving the tails attached. (I bought the shrimp that were already deveined with tails on).
- To make the marinade, whisk the oyster sauce, soy sauce, lemon juice and safflower oil in a small bowl until well combined.
- Pour the mixture over the meat, turning to coat and marinate for 15 minutes.
- Add the shrimp to the marinade, toss to coat and marinate for 5 minutes.
- Remove the meat and shrimp from the marinade.
- Thread meat onto metal or presoaked wooden skewers, alternating the steak with the shrimp.
- Broil the kabobs over hot coals for 5-10 minutes turning frequently.
- Transfer to a warm serving plate and serve immediately.
Nutrition Facts : Calories 256, Fat 18.9, SaturatedFat 4.6, Cholesterol 79.4, Sodium 718.8, Carbohydrate 2.5, Fiber 0.1, Sugar 0.2, Protein 18.3
SPINACH-BACON DEVILED EGGS
Another twist on deviled eggs with spinach and bacon. Original recipe calls for cider vinegar AND sugar, but I think it's fine if you want to omit the sugar. I topped it off with a little cayenne pepper and paprika and everyone enjoyed it. I cut the recipe in half (6 eggs and eye balled the amount of mayo, salt and pepper), but will post the full measured recipe Published by Debbie Moose (Deviled Egg: 50 Recipes from Simple to Sassy)
Provided by Phammy
Categories Brunch
Time 30m
Yield 4-12 serving(s)
Number Of Ingredients 11
Steps:
- fold all the ingredients with the mashed yolk and mix well.
- place filling in a strong zip lock bag or piping bag and fill the eggs with mixture.
- sprinkle cayenne pepper and paprika and serve.
- *to boil eggs, fill pot with eggs and cold water (enough to cover eggs). Place on stove under high heat until it boils. Turn heat down to low and cover and let simmer for 8 minutes. Thoroughly rinse in cold water. Egg shells should peel off easily.
Nutrition Facts : Calories 347.3, Fat 25.9, SaturatedFat 9.9, Cholesterol 580.9, Sodium 472.2, Carbohydrate 6.5, Fiber 0.9, Sugar 5, Protein 20.8
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