DEVILED EGG SPREAD
Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients-boiled egg yolks, mayo, and Dijon mustard-for a smooth spread that's perfect for slathering onto toast.
Provided by Todd Richards
Categories Egg snack Lunch Appetizer Quick & Easy Mustard Celery Boil Vegetarian Soy Free Tree Nut Free Summer Dairy Free Condiment/Spread
Yield Makes about 1 ½ cups
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice and water.
- Bring 6 cups water and 2 tablespoons salt to a boil in a deep saucepan over high heat. Add the peeled celery stalk to the boiled water, and cook for 2 minutes. Remove from the pan, and plunge in the ice bath.
- Remove the outer stringy layer of the celery with a vegetable peeler and discard.
- Add the vinegar to the water, and return to a boil. Add the eggs to the pan, and cook for 8 minutes. Remove the eggs from the pan, and plunge in the ice bath.
- When the eggs are cool enough to handle, peel them and separate the whites from the yolks. Chop the egg whites to equal ½ cup, and reserve for Smoked Oysters on Toast if desired. Reserve the remaining whites for another use.
- Combine the egg yolks, mayonnaise, Dijon, red wine vinegar, and hot sauce in a medium bowl.
- Dice the celery and fold half into the egg yolk mixture. (Reserve the remaining celery for Smoked Oysters on Toast if desired.) Stir in the chives, black pepper, and remaining ½ teaspoon salt.
HORSERADISH DEVILED EGGS
People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. -Ruth Roth, Linville, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 146 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 169mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
DEVILED EGG SPREAD
I love deviled eggs but I don't like the tedious part - peeling them perfectly, cutting them in half ... and then those eggs with the way off-center yolks - ack! Here's a cheater's version, from Food & Wine.
Provided by Pinay0618
Categories Spreads
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
- Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in the oven for about 6 minutes, turning once, until barely browned.
- Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with the chopped egg whites. Season with salt and pepper.
- Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.
Nutrition Facts : Calories 230.7, Fat 13.9, SaturatedFat 3, Cholesterol 229.4, Sodium 401.6, Carbohydrate 17.6, Fiber 0.6, Sugar 2.9, Protein 8.6
DEVILED EGG SPREAD
Enjoy a delicious Deviled Egg Spread for your favorite appetizer dippers. Try this unique twist on a classic starter at Easter or your next event.
Provided by My Food and Family
Categories Home
Time 20m
Yield 28 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Reserve 1 egg for garnish. Cut remaining eggs lengthwise in half. Remove yolks; place in food processor. Add mayo, Neufchatel, vinegar, mustard and 12 egg white halves; process until blended. Spoon into medium bowl.
- Chop remaining egg white halves coarsely. Add to Neufchatel mixture with 2/3 of the onions; mix lightly.
- Chop reserved egg finely; sprinkle over egg mixture in bowl along with remaining onions. Garnish with paprika.
Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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