CLASSIC SAVORY DEVILED EGGS
Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.
Provided by Jeff Sikes
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 191.7 mg, Sugar 0.5 g
CARAMELIZED APPLES AND ONIONS
Dress up your Christmas feast with this super easy yet delicious side dish recipe - sweet and savory caramelized apples and onions.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 10 minutes, stirring occasionally, until golden.
- Stir in apples; cook 10 minutes, stirring occasionally, or until caramel colored. Remove from heat; stir in salt and pepper. Sprinkle with parsley. Serve warm.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg
DEVILED EGGS WITH CARAMELIZED ONIONS
This was an experiment that turned out well. I wanted something different for coffee hour at church, and got many compliments on this. (I will admit that I made an extra egg so I could taste the finished product and still have 24 appetizers to bring!) The prep and cook times are approximate since you can do some steps simultaneously or ahead of time.
Provided by cowpants13
Categories < 4 Hours
Time 1h15m
Yield 24 appetizers
Number Of Ingredients 9
Steps:
- Heat a medium skilllet over low heat. When hot, add the butter and oil. When the butter has melted, add the onions. Sprinkle with the sugar. Cook over low heat for 30 minutes or more, stirring occasionally, until dark and caramelized. Don't stir too much or they won't brown, but watch so they don't burn or stick to the pan. Once the onions are caramelized, remove from heat and drain on paper towels.
- Hard-cook the eggs; once they're cool, peel them. Cut each egg in half; place the yolks in a mixing bowl, and the whites on a serving platter.
- Prepare the filling. With a fork, mash the yolks. Add the onions and about 1/2 cup of yogurt; stir to combine. Stir in more yogurt (up to 1 cup total) until the mixture is a creamy consistency. Season lightly with salt and pepper.
- Fill the eggs. I find the easiest way to do this is with a ziptop bag. Open the bag and fold the top over the outside. Scrape the filling into the bag, pushing the filling well into a bottom corner of the bag. Close the bag, making sure to get out as much air as you can. Cut a small hole in the bottom corner and gently squeeze the filling into each egg white. Top each appetizer with a sprinkle of chopped chives. Refrigerate until ready to serve.
- TIPS: Everyone has their own methods of cooking and peeling eggs. I follow the steps on this site: http://whatscookingamerica.net/Eggs/BoiledEggs.htm It has all the info from the Incredible Edible Egg site, but all in one place. * Most people cut the eggs in half lengthwise. For a different presentation, cut them crosswise, then cut a tiny sliver off the bottom of each piece so it will sit without wobbling. (If a piece seems very shallow, you can hollow it out a bit more with a melon baller.) This is great if you don't have a serving platter specifically for deviled eggs. * I use a fork to make the filling because I like texture, and I want the little onion bits to show. If you prefer a perfectly smooth consistency, you can use a food processor. * If you're bringing the eggs somewhere, you can prepare the filling in advance, store it in the ziptop bag, then fill the eggs at the location. * Also, you can hard-cook the eggs ahead of time; hard-cooked eggs will keep in the fridge for several days.
- SUBSTITUTIONS: I use nonfat plain yogurt in an effort to use less fat, and Greek style because it's thicker. You could use mayonnaise, sour cream, or a combination. * The chives add a little flavor zing, and indicate that it's an onion-flavored dish. The measurement is approximate; I just put a pinch on each egg. Instead of chives you could use sliced green onion (scallion), and if you want to get fancy you could make green onion flowers.
Nutrition Facts : Calories 63.2, Fat 4.5, SaturatedFat 1.6, Cholesterol 95.8, Sodium 58.5, Carbohydrate 1.7, Fiber 0.1, Sugar 1.3, Protein 3.8
CLASSIC DEVILED EGGS
This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.
Provided by Alex Witchel
Categories easy, appetizer
Time 45m
Yield 12 halves
Number Of Ingredients 9
Steps:
- Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
- Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
- Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams
FRENCH ONION DEVILED EGGS
French onion dip adds flavor to the creamy filling in these popular appetizers. For a pretty presentation, pipe the filling into the egg whites and sprinkle with paprika, suggests Joyce Turley of Slaughters, Kentucky.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, onion dip, milk and mustard; mix well. , Pipe or stuff into egg whites. Sprinkle with paprika if desired. Refrigerate until serving.
Nutrition Facts : Calories 141 calories, Fat 12g fat (3g saturated fat), Cholesterol 216mg cholesterol, Sodium 118mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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