BELL PEPPER DEVILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 24 deviled eggs
Number Of Ingredients 6
Steps:
- Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
- Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
- Mash the egg yolks in a bowl with the mayonnaise, relish and mustard; season with salt and pepper. Stir in the bell peppers.
- Spoon the filling into the egg whites. Top with more bell peppers.
WW DEVILED EGGS WITH ROASTED RED PEPPER (2 POINTS)
Make and share this Ww Deviled Eggs With Roasted Red Pepper (2 Points) recipe from Food.com.
Provided by jenpalombi
Categories Potluck
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.
- Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving.
Nutrition Facts : Calories 79.3, Fat 5, SaturatedFat 1.6, Cholesterol 186.8, Sodium 246.1, Carbohydrate 1.7, Fiber 0.3, Sugar 0.8, Protein 6.4
DEVILED GREEN EGGS WITH ROASTED RED PEPPER AND CAPERS
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Provided by Drew Ramsey, M.D.
Categories HarperCollins Appetizer Egg Healthy Mustard Greens Bell Pepper Capers Hors D'Oeuvre Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
- Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.
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ROASTED RED PEPPER DEVILED EGGS - SWEET & SAVORY
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5/5 (2)Total Time 25 minsCategory AppetizerCalories 58 per serving
- To cook hard-boiled eggs, bring a large pot of water to a boil. Place the eggs in a steamer and put it over the boiling water. Cook, covered, for 15 minutes.
- Once cooled, gently tap and roll each egg on a counter to crack the shell all over. Then put them back into the water and soak for about 15 minutes or so. What we’re trying to do here is to seep water through the cracks and in between the egg and thin membrane under the shell. And then carefully peel the hard shells. If it’s still hard to peel, dip it in the water to moisten, or peel under running water.
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- Place eggs in a single layer in a medium saucepan. Pour enough cool water over eggs to cover them by 1 inch. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 12 minutes. Remove eggs with a slotted spoon and plunge into ice water (to prevent further cooking).
- Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.
- Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving. Yields 2 halves per serving.
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- Place eggs in a single layer in a medium saucepan. Pour enough cool water over eggs to cover them by 1 inch. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 12 minutes. Remove eggs with a slotted spoon and plunge into ice water (to prevent further cooking).
- Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.
- Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving. Yields 2 halves per serving.
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