DEVILED EGG MACARONI SALAD
Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
- Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
- Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.
DEVILED EGG PASTA SALAD
Deviled eggs take center stage in this pasta salad, perfect for holidays, picnics and potlucks.
Provided by By Corey Valley
Categories Side Dish
Time 15h
Yield 8
Number Of Ingredients 10
Steps:
- Place cooked pasta in large bowl.
- Add mayonnaise, sour cream, mustard, vinegar, salt and pepper. Mix until well combined.
- Gently stir in hard-cooked eggs.
- Refrigerate 1 to 2 hours or until chilled. Just before serving, top with paprika and pickles.
Nutrition Facts : Calories 290, Carbohydrate 23 g, Cholesterol 195 mg, Fat 2 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 1 g, TransFat 0 g
DEVIL'S PASTA
There's many different variations of this, but this is my favourite. It keeps things simple, without a heavy sauce clogging up the pasta. I usually spice it up even more by adding some chopped fresh chili at the end; omit this if you're not up to it! You really have to use dried spaghetti for this recipe, because it needs the time to cook the flavour in, which you wouldn't get with fresh.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 13m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place the sliced garlic and the chilies in a pan of COLD, salted water and slowly bring to the boil, covered. Let it boil for five minutes to infuse the flavours.
- Add the pasta and cook slowly until al dente.
- Drain, and remove the chilies (unless you like the kick of eating them, which can be quite extreme!).
- Toss with the olive oil (extra if needed), tomatoes, Parmesan and fresh chili (optional).
- Season and serve immediately.
Nutrition Facts : Calories 1171.3, Fat 42.7, SaturatedFat 12.7, Cholesterol 44, Sodium 858.1, Carbohydrate 152.9, Fiber 9.3, Sugar 10.5, Protein 46.4
DEVIL'S FOOD DOUGHNUTS
Rich Devil's Food doughnuts are a perfect choice for any morning -- draped with a brandied chocolate glaze, they can be topped with chopped nuts or coconut for extra flourish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 20
Number Of Ingredients 14
Steps:
- Place potatoes and 3 1/4 cups water in a large saucepan. Bring to a boil. Cook until potatoes are fork tender, about 12 minutes. Remove from heat; drain, reserving liquid. Return potatoes to saucepan. Using a whisk, mash potatoes over medium-high heat until dry, about 1 minute. Set 1 cup potatoes aside; reserve remainder for another use.
- Place yeast in bowl of an electric mixer; pour 3/4 cup reserved potato liquid over yeast. Sprinkle granulated sugar over yeast; let dissolve, 2 to 3 minutes. Add 1/2 cup all-purpose flour and 1/2 cup cake flour; stir with a wooden spoon until combined. Cover with plastic wrap; set aside in a warm place until surface is covered with bubbles, about 30 minutes.
- Place chocolate in a heat-proof bowl or the top of a double boiler, and set over a pan of simmering water. Heat, stirring with a rubber spatula, until melted and smooth.
- Place 1/2 cup plus 1 tablespoon reserved potato liquid in a small saucepan; bring to a boil over medium-high heat. Remove from heat, and stir in the baking soda and cocoa powder until combined. Add the melted chocolate, the reserved cup mashed potato, confectioners sugar, and salt; stir to combine.
- Add potato mixture, 1/2 cup all-purpose flour, and remaining 1/2 cup cake flour to yeast mixture. Using paddle attachment, mix on low speed until flour has been moistened, about 30 seconds. Increase speed to medium high; mix until thoroughly combined, 1 minute. Add the remaining 1/2 cup all-purpose flour; mix on low speed 30 seconds. Increase speed to high; mix another 30 seconds; the dough will be very sticky.
- Lightly oil a large bowl; set aside. Sift an even layer of all-purpose flour over a clean work surface. Turn dough out onto floured surface, and gather into a ball. Transfer dough to oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
- Turn out dough onto floured surface, and fold in half, deflating dough. Return dough to oiled bowl, re-cover, and set aside to rise until doubled in size again, about 30 minutes.
- Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly dust a baking pan with flour, and line a second one with paper towels; set both aside.
- Sift a light coat of flour onto a clean work surface. Turn out dough. Sift another layer of flour over dough. Roll into a 12-by-14-inch rectangle, about 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer the doughnuts to the floured baking pan, and set aside 10 minutes, but not more.
- Gently pull on sides of the doughnuts, slightly enlarging holes. Working in batches of four, transfer doughnuts to oil, and cook until tops have expanded and cracked slightly, about 2 minutes. Using a slotted spoon, turn doughnuts over, and cook 1 minute more. Transfer doughnuts to lined baking pan, and set aside until cool enough to handle. Repeat with remaining doughnuts.
- Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.
- While still warm, coat doughnuts with chocolate glaze, and sprinkle with chopped pistachios or coconut, if desired. Transfer to a wire rack to set, and serve.
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DEVILED EGG PASTA SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.8/5 (50)Total Time 35 minsCategory Side DishCalories 310 per serving
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool. As the pasta is cooking, peel the eggs and separate the yolks from the whites.
- Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
- Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if desired. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
DEVIL'S PASTA | ASDA GOOD LIVING
From asda.com
8/10 Total Time 30 minsCategory Main CourseCalories 527 per serving
- Heat the oil in a large pan, add the onion and cook over a medium heat for 2-3 minutes. Add the yellow peppers and cook for another 2-3 minutes.
- Add the tomatoes, dried chillies, oregano and sugar. Bring to the boil and simmer the sauce, uncovered, for 15 minutes, stirring often, until it has slightly thickened.
- Meanwhile, add the pasta to a large pan of boiling water and bring back to the boil. Stir once, then simmer fast, uncovered, for 10-12 minutes. Drain and return to the pan.
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