SIMPLE DEVILED EGGS
The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.
Provided by Suzanne EE
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g
MUSHROOM DEVILED EGGS
Our Russian family has been making these for years. It is always a dish at our dinner parties and holiday dinners. I could eat these forever!!! Great for people that love mushrooms, mayo, and eggs. Leftover mixtures can be mixed into rice or even eaten with bread, soup, etc.
Provided by Miss Nina
Categories Onions
Time 42m
Yield 1/2 egg, 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil the eggs in salt for about 12 minutes and set aside when finished.
- Meanwhile, start to cut up the mushrooms into small pieces. (about the size of mini m&m's), but don't make them too small because when you cook them on the skillet they will get smaller.
- Heat up a 10 inch skillet on med-high heat with some vegetable or olive oil, & throw the cut up mushrooms on there.
- While that's starting to cook, mince the onion and throw it in with the mushrooms after about 7 minutes. (the mushrooms cook longer and you don't want to burn the onion).
- Sprinkle that mixture with the salt and pepper. Stir around.
- Cook for about 13 minutes or when the look and the smell of the mixture tells you that the food is cooked thoroughly. Some describe the mushrooms done when they "pop" off of the skillet.
- While that is cooking, take the shells off of the eggs, slice them in half, and take the yolks out carefully. (keep half of the yolks).
- When the mushroom/onion mixture is done, place it from the skillet into a separate bowl and mix in 1 tbsp of mayo (or more if you want) and half of the yolks.
- Stuff each half of each egg with the mixture.
- Place a little more mayo on top of each half of each egg and top with cilantro for garnish.
Nutrition Facts : Calories 51.9, Fat 3.1, SaturatedFat 0.9, Cholesterol 106.2, Sodium 243.1, Carbohydrate 2.4, Fiber 0.4, Sugar 1, Protein 3.6
DEVILED MUSHROOMS
Make and share this Deviled Mushrooms recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan, and saute the mushrooms for 2 minutes.
- Add the flour, cook for a minute and slowly add the remaining ingredients, stirring continuously until the mixture boils.
- Simmer for 2 minutes.
- Pile on top of the hot toast, and serve immediately garnished with parsley.
CLASSIC DEVILLED EGGS
Make devilled eggs to serve at a Boxing Day buffet. They're filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like
Provided by Esther Clark
Time 30m
Number Of Ingredients 8
Steps:
- Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
- Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.
Nutrition Facts : Calories 97 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 5 grams protein, Sodium 0.27 milligram of sodium
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