Looking for a recipe for Deviled Eggs
kuranes
I'm looking for a really super tasty spectacular recipe for Deviled
Eggs. Does anyone have any favorites that they'd love to share?
Thanks so much!
Cari
virginia walters
do that, leave out the mustard. Work by taste.
--
Virginia Walters (907) 283-7305
214 Birch Street vewa...@alaska.net
Kenai, Alaska 99611
LIMEYNO1
Bacony Deviled Eggs
===================
12 Large Hard-boiled eggs peeled and
Halved
1/2 Cup Mayonnaise
1/4 Cup Sour cream
1 Tablespoon Dijon mustard
1 Tablespoon Prepared white
Horseradish or to taste
8 Ounces Bacon, cooked crisp drained
And crumbled fine
4 Scallions, finely chopped
.
Put the egg yolks in a small bowl and mash them with the back of a spoon
until smooth. Stir in the mayonnaise, sour cream, mustard, and horseradish.
When the yolk mixture is smooth, stir in the bacon and scallions. Taste for
seasoning.
Using two spoons, stuff the egg whites with the yolk mixture. Cover with
plastic wrap and chill until ready to serve.
Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 102-103
Servings: 24
Home Cookin 4.8 Chapter: Poultry
Chicken Deviled Eggs
====================
20 Minutes preparation time
============ INGREDIENTS =============
6 Hard cooked eggs
1/2 Cup Finely chopped cooked
Chick.
3 Tablespoons Mayonnaise
1 Tablespoon Grated onion
1 Teaspoon Dijon mustard
1/2 Teaspoon Dry mustard
1/4 Teaspoon Hot pepper sauce
1 Tablespoon Minced parsley
Paprika; for garnish
.
1. Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
2. Mash yolks with a fork. Add chicken, mayonnaise, onion, Dijon mustard,
dry mustard, hot sauce, and parsley. Blen well. Stuff egg whites with yolk
mixture. Sprinkle tops with paprika to garnish. Cover and refrigerate until
serving time.
From: 365 Ways to Cook Chicken
Servings: 12
Home Cookin 4.8 Chapter: Dairy
Deviled Eggs
============
3 Large Hard cooked eggs
1/2 Teaspoon Prepared mustard
2 Tablespoons Mayo or salad dressing
1 Dash Of pepper
.
Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in
remaining ingredients. Filltes with yolk mixture, heaping it up lightly.
Servings: 4
Home Cookin 4.8 Chapter: Dairy
Deviled Eggs # 2
================
3 Large Hard cooked eggs
1/2 Teaspoon Prepared mustard
2 Tablespoons Mayo or salad dressing
1 Dash Pepper
.
Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in
remaining ingredients. Filltes with yolk mixture, heaping it up lightly.
From: Jessi...@hotmail.Com (Jessica)
Servings: 4
Home Cookin 4.8 Chapter: Pasta
Deviled Eggs & Noodles
======================
1 Recipe #19 (deviled eggs)
2 Tablespoons Chopped onion
1 Tablespoon Margarine or butter
2-1/2 Cups Noodles, cooked
1 Cup ( 8 ozs) dairy sour cream
1/3 Cup Grated parmesan cheese
1/3 Cup Milk
1/3 Cup Sliced ripe olives
2 Teaspoons Poppy seeds
1/2 Teaspoon Salt
.
Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and
margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2
to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot,
5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are
hot, 1 to 2 minutes.
Servings: 4
Home Cookin 4.8 Chapter: Pasta
Deviled Eggs & Noodles Microwave
================================
1 Recipe Deviled Eggs
2 Tablespoons Chopped Onion
1 Tablespoon Margarine Or Butter
2-1/2 Cups Noodles, Cooked
1 Cup ( 8 ozs) Dairy Sour Cream
1/3 Cup Grated Parmesan Cheese
1/3 Cup Milk
1/3 Cup Sliced Ripe Olives
2 Teaspoons Poppy Seeds
1/2 Teaspoon Salt
.
Prepare Deviled Eggs according to Recipe. Cover and microwave onion and
margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2
to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot,
5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are
hot, 1 to 2 minutes.
Servings: 4
Home Cookin 4.8 Chapter: Dairy
Deviled Eggs 3
==============
12 Eggs; hard-boiled
1/3 Cup Mayonnaise; salad
Dressing, o
1 Tablespoon Vinegar
1/2 Teaspoon Worcestershire sauce
1 Teaspoon Prepared mustard
1/4 Teaspoon Salt
1/4 Teaspoon Onion powder
1 Dash Pepper
.
Remove shells from eggs and halve lengthwise. Carefully remove yolks and
place in medium bowl. Mash yolks with fork. Add remaining ingredients; mix
well. Lightly spoon mixture back into egg white halves, or pipe filling
mixture through pastry bag. Refrigerate until served; garnish as desired.
TIP: If desired, add one of the following to filling: * 1/4 cup crumbled
blue cheese * 1/2 shredded Cheddar cheese * 1/2 cup chopped ripe olives * 2
teaspoons chopped chives * 4 green onions, chopped * 1/2 cup drained, flaked
tuna, salmon, shrimp, or crab meat * 1/2 cup deviled ham {omit salt} * 1/2
teaspoon curry powder
Recipe by: The Pillsbury Cookbook
Converted by MM_Buster v2.0j.
Servings: 24
Home Cookin 4.8 Chapter: Pasta
Deviled Eggs And Noodles
========================
1 Recipe #19 (deviled eggs)
1 Tablespoon Margarine or butter
1 Cup ( 8 ozs) dairy sour cream
1/3 Cup Milk
2 Teaspoons Poppy seeds
2 Tablespoons Chopped onion
2-1/2 Cups Noodles, cooked
1/3 Cup Grated parmesan cheese
1/3 Cup Sliced ripe olives
1/2 Teaspoon Salt
.
Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and
margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2
to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot,
5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are
hot, 1 to 2 minutes.
Servings: 4
Home Cookin 4.8 Chapter: Dairy
Deviled Eggs Hillcrest
======================
6 Eggs; hard boiled
1/4 Cup Mayonnaise
1/2 Teaspoon Dijon Mustard
1 Teaspoon Prepared Pesto
1 Tablespoon Parmesan Cheese; grated
1/2 Teaspoon Lemon Juice
Salt
Pepper
Parsley and Capers for
Garnish
.
Peel and halve eggs. Remove yolks to a small bowl and mash with a fork. Add
mayonnaise and mustard, blending until smooth. Stir in pesto, cheese and
lemon juice. Season with salt and pepper. Spoon into egg white shells and
garnish with parsley and capers.
Source: Medford Mail Tribune
From: Jessi...@hotmail.Com (Jessica)
Servings: 12
Home Cookin 4.8 Chapter: Dairy
Deviled Eggs With Legs
======================
6 Hard-boiled large eggs
1/4 Cup Mayonnaise
3 Tablespoons Sour cream
2 Teaspoons Dijon mustard
1/2 Teaspoon Lemon juice
Salt and pepper
.
Cut eggs in half lengthwise and place yolks in a 1 quart plastic bag.
Reserve whites. Place mayonnaise, sour cream, Dijon mustard, lemon juice and
salt and pepper in bag with yolks. Press out air. Close bag and knead until
contents are thoroughly blended. Push contents toward corner. Snip about
1/2-inch off corner of bag. Squeezing bag gently, fill reserved whites with
yolk mixture. Chill to blend flavors.
Yield: 12 deviled eggs
SOURCE: COOKING LIVE! Cooking Show 1998, TV FOOD NETWORK SHOW #CL8928
Format by Dave Drum - 18 December 98 FROM: Uncle Dirty Dave's Kitchen From:
Dave Drum Date: 26 Dec 98
Servings: 12
Home Cookin 4.8 Chapter: Dairy
Eating Well's Bedeviled Eggs
============================
1 Dozen eggs
1/2 Cup Fresh (not dry) breadcrumbs
(from about 1-1/2 slices)
1/4 Cup Reduced-fat sour cream
2 Teaspoons Chopped chives or
Scallions
1 Teaspoon Dijon mustard
Salt/pepper to taste
Paprika for garnish
.
Lightly tap each egg with the back of a spoon to make a hairline crack.
Place the eggs in a large saucepan and cover with cold water. Bring to a
simmer and cook over medium heat for 9 minutes. Start timing as soon as the
water begins to simmer. Drain immediately and set the pan and eggs under
cold running water for 1 minute. Drain again and vigorously shake the eggs
in the pan to loosen the shells. Peel the eggs and slice in half lengthwise.
Scoop out yolks, reserving 6 for another use. Set aside the whites. In a
small bowl, mash the remaining 6 yolks. Mix in breadcrumbs, sour cream,
chives or scallions and mustard. Season with salt and pepper. Spoon the yolk
mixture into the hollows in the egg whites and garnish with a sprinkling of
paprika. Arrange on a platter. (The eggs can be prepared ahead and stored,
covered, in the refrigerator for up to 2 days.
35 calories per piece: 3g protein; 2g fat; 2g carbohydrate; 49mg sodium; 54
mg cholesterol.
Bedeviled Egg Variations:
Curried Chutney Eggs Instead of mustard and chives, season the egg-yolk
mixture with 2 tablespoons finely chopped fresh parsley, 1-1/2 teaspoon
fresh parsley, 1-1/2 teaspoon curry powder, 1 teaspoon lemon juice, a pinch
of cayenne, salt and pepper to taste. Garnish each deviled egg with a little
chutney.
Watercress & Roquefort Eggs Instead of mustard and chives, season the
egg-yolk mixture with 2 tablespoons chopped fresh watercress, 1-1/2
tablespoon crumbled Roquefort cheese, 1 teaspoons lemon juice, salt and
pepper to taste. Garnish each deviled egg with a watercress sprig. This
version is slightly higher in fat, sodium and cholesterol.
Mediterranean Eggs Instead of mustard and chives, season the egg-yolk
mixture with 2 tablespoons chopped fresh parsley, 1 tablespoon capers, 1
teaspoon lemon juice, 1/2 teaspoon anchovy paste, salt and pepper to taste.
Garnish each deviled egg with a slice of pitted black olive.
Russian Eggs Instead of mustard and chives, season the egg-yolk mixture with
1/2 teaspoon grated lemon zest, salt and pepper to taste. Garnish each
deviled egg with a sprinkling of your favorite caviar. MM by Helen Peagram
Servings: 24
Home Cookin 4.8 Chapter: Dairy
French Fried Deviled Eggs
=========================
6 Eggs, hard boiled
1 Teaspoon Worcestershire sauce
1 Teaspoon Dry mustard
1/2 Teaspoon Salt
1/2 Teaspoon White pepper
1/8 Teaspoon Tabasco sauce
1 Tablespoon Sweet relish
3 Tablespoons Mayonnaise
2 Egg
Sifted flour
Fine bread crumbs
Yolks
.
Cut eggs lengthwise. Remove yolks and mash with fork. Add with sauce, dry
mustard, salt, pepper, Tabasco sauce, relish and mayonnaise. Blend well.
Stuff whites and put eggs back together and hold with toothpicks. Dip eggs
into 2 beaten egg yolks, then flour and bread crumbs. Fry in deep fat until
golden brown. Drain eggs on brown paper and remove toothpicks.
Parmesan cheese does wonders for scrambled eggs. Sprinkle on it while eggs
are cooking. Likewise Tabasco added to eggs while beating them is a wonder
worker as to the flavor.
Recipe By :
Servings: 4
Home Cookin 4.8 Chapter: Dairy
Grandmother's Deviled Eggs
==========================
6 Large Or extra-large eggs
4 Saltine cracker squares,
1 Tablespoon Onion, finely minced
.
2 Tb Celery, very finely diced 1 Tb Sweet pickle, finely diced 2 Tb Bacon,
finely crumbled 1/2 ts Yellow mustard 1/3 c Mayonnaise ; Salt and pepper to
taste ; Stuffed olives, sliced ;Paprika
Put eggs in one layer in medium saucepan. Cover with cold water and slowly
bring to boil. Cover and remove from heat. Let stand 15 minutes. Drain hot
water from eggs and cover with cold water to cool. Peel eggs, slice in half
lengthwise and separate yolks and whites, placing yolks in medium mixing
bowl. Reserve egg whites on plate. Mash egg yolks with fork until well
broken up. Add crushed crackers, onion, celery, and bacon (if using) to egg
yolks, tossing together until well mixed. Stir in mayonnaise and mustard
until well mixed. If egg yolk mixture is too dry, add additional mayonnaise
or a small amount of cream. Season to taste with salt and pepper. Pipe or
spoon egg yolk mixture into egg white halves. Press olive slice into top of
egg, and sprinkle lightly with paprika. Serve immediately or refrigerate. If
refrigerating, remove from refrigerator 1/2 hour before serving to improve
flavor.
Robb in Cleveland
MM by Helen Peagram
Servings: 6
Home Cookin 4.8 Chapter: Dairy
Lite Spinach-Bacon Deviled Eggs
===============================
12 Egg-land's Best Eggs, hard
Cooked, peeled
1/2 Cup Frozen chopped spinach,
Thawed, drained, squeezed
Dry
1/4 Cup Cholesterol-free mayonnaise
1/4 Cup Imitation bacon bits
2-1/2 Tablespoons Heinz
Apple Cider
Vinegar
2 Tablespoons Margarine, softened
(opt)
1 Tablespoon Sugar
2 Teaspoons Ground black pepper
1/4 Teaspoon Salt
.
Cut the eggs in half lengthwise. Scoop out yolks into a small mixing bowl
and mash with a fork. Add remaining ingredients and mix well. Spoon yolk
mixture into egg white halves. Chill until ready to serve.
Servings: 24
Home Cookin 4.8 Chapter: Dairy
Ranch Deviled Eggs
==================
6 Eggs
2 Teaspoons Dry ranch salad dressing
Mix
3 Tablespoons Mayonnaise
1/2 Teaspoon Dijon mustard
Paprika
.
1. Place eggs in medium saucepan; cover with cold water. Bring to a boil.
Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over
eggs to stop cooking. Peel eggs; rinse. 2. Cut eggs in half lengthwise. With
tip of knife, carefully lift out yolks; place in medium bowl. Mash yolks
with fork. Add salad dressing mix, mayonnaise, and mustard; mix well. 3.
Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
Refrigerate 30 minutes or until chilled. * Makes 12 deviled eggs
MAKE-AHEAD TIP: Prepare these eggs up to 12 hours ahead; cover and
refrigerate.
KITCHEN TIP: Cut a very thin slice off the bottom of each egg white half so
that the filled eggs stay in place on the serving plate.
Recipe by: Pillsbury Classic Cookbooks-Dec 98
MM by H. Peagram by Cassi...@aol.com on Apr 23, 1999, converted by
MM_Buster v2.0m.
Servings: 1
Home Cookin 4.8 Chapter: Dairy
Ranch Style Deviled Eggs
========================
10 Hard cooked eggs, peeled
1/2 Cup Mayonnaise
2 Tablespoons HIDDEN VALLEY Original
Ranch
Salad Dressing
1 Teaspoon Dijon mustard
1/4 Teaspoon Ground mustard
Salt and pepper to taste
Minced fresh parsley
Paprika
.
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small
bowl, mash yolks with fork. Add mayonnaise, salad dressing and mustards; mix
well. Season with salt and pepper. Evenly fill the whites. Garnish with
parsley and paprika. Makes 20 servings. From: Ewhit...@aol.Com Date: Sun,
31 Jan 1999 08:21:20 Est MM by Helen Peagram
Servings: 4
"kuranes" <kur...@starpower.net> wrote in message
news:3D2E0C00...@starpower.net...
P Haine
My deviled egg recipe isn't written down, and doesn't involve any
measurements.
Hard boil the eggs. Cut the eggs in half, and remove the yolks
(reserving the halved egg whites). Mash the egg yolks with a fork,
and add mayonnaise (Hellman's, not Miracle Whip), Gulden's Spicy Brown
Mustard, a few drops of milk, salt, white pepper, some horseradish and
a small amount of sugar, all to taste. The final consistency should
be that of a thick paste.
I then spoon the mixture into a Ziploc bag, give it a good kneading,
then cut off a bottom corner of the bag and use the bag to pipe the
mixture back into the egg white halves. Top with a shake of paprika.
That's it.
------------------
Brilliant! I've been trying to figure out how to pipe the yolk mixture
back into devil quail eggs -- the Ziploc bag idea is perfect -- might
even try it with a small star tip tucked into the bag. Thanks!
Peg
Karen O'Mara
> Brilliant! I've been trying to figure out how to pipe the yolk mixture
> back into devil quail eggs -- the Ziploc bag idea is perfect -- might
> even try it with a small star tip tucked into the bag. Thanks!
Just snip the bag to make several points, and that will make stars in the mixture.
Karen
21Twelve
Haven't tried it yet, but this one sounds good. I might switch out the
Tabasco for a more "buffalo-style" hot sauce...
Apologies to whoever originally posted this in rec.food.recipes, I cut off
your name when I copied it...
Buffalo Style Stuffed Eggs
6 eggs
1/4c blue cheese - crumbled
2 Tbsp mayonnaise
1 1/2tsp parsley - minced
1/4tsp Tabasco sauce
1/4tsp salt
1/8 tsp pepper
1/4 tsp celery salt
1 rib celery - finely diced
Hard cook eggs. Cool, shell, then cut in half to make 12 shells. Mash yolks
and mix well with all other ingredients except diced celery. Spoon mixture
back into shells. Garnish with diced celery.
David
P Haine
Karen
------------
Way cool! Thanks.
Peg
Thierry Gerbault
I ALWAYS forget the plastic bag trick, and it's really so neat!
--
Regards, Thierry...
Reply to Thierry...@att.net
- If it has tits or tires, you gonna have trouble with it.
Gar
wrote:
Here's one with a different twist. I don't really follow the recipe,
just the ingredients to taste and consistency. You don't need
directions.
Mexican Deviled eggs
4 eggs
1/2 cup grated cheddar
2 tb. mayo
2 tb salsa (drained well)
1 tb. chopped green onion
1 1/2 t. sour cream
1/8 fresh ground black pepper.
Make the eggs up and garnish with cayenne powder.
Gar
Gar
wrote:
I've been asked to clarify this recipe. I posted it as I got it, and
it's too vague I guess. My apologies. You do use the yolks in the
filling. If you use 1/2 cup cheddar you'll most likely have extra
filling. I end up eating it by itself or on a chip or cracker. You
can adjust the cheese or any of the ingredients to your own liking.
(just like most recipes) You could also add a dash of cumin. Also
make sure you thoroughly drain the salsa or you'll have a runny mess.
It can be done on a paper towel. You can also garnish with a black
olive slice and/or cilantro.
Gar