ANGELIC DEVILED EGGS
Make and share this Angelic Deviled Eggs recipe from Food.com.
Provided by spicyperspective
Categories Lunch/Snacks
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Place 1 dozen eggs in a large pot. Fill the pot with cold water until it covers the eggs by about an inch. Bring the water to a boil; then reduce to a low simmer for 15 minutes. Remove the pot from the stove and place it in the sink. Run cold water into the pot for several minutes until the pot is full of cold water.
- Remove the eggs. Roll each egg to crack the shell and gently peel.
- With a sharp knife, cut each egg in half length-wise. Remove the yolks and place them in the food processor. Add the mayo, mustard, dill, shallots, paprika, salt and pepper to the egg yolks. Puree until extremely smooth.
- Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Sprinkle a few capers and extra chopped dill on each egg. Cover and refrigerate until ready to eat!
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.9, Cholesterol 93, Sodium 458.6, Carbohydrate 2, Fiber 1.1, Sugar 0.4, Protein 4.5
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.
ANGELIC DEVILED EGGS
Provided by Jane E. Brody
Categories appetizer
Time 10m
Yield 12 halves, each with 43 calories and 3 grams of fat
Number Of Ingredients 6
Steps:
- Cut the eggs in half lengthwise, carefully scoop out the yolks and place them in a bowl. Mash the yolks with the vinegar, mustard and yogurt "cheese," then beat the mixture with a fork until it is light and creamy. Mound the mixture into the egg white hollows and sprinkle them with the paprika or herbs.
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