DIFFERENT DEVILED EGGS
Make and share this Different Deviled Eggs recipe from Food.com.
Provided by Lennie
Categories Lunch/Snacks
Time 20m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Peel eggs and halve lengthwise; place yolks in a mixing bowl and set whites aside.
- Mash yolks with the cream cheese, then add the relish and the dry mustard; substitute 2 tsp prepared yellow mustard if dry mustard powder is not available; stir well.
- Taste filling and add salt and pepper to taste.
- Fill whites, either with a teaspoon or get fancy and use a pastry bag with a star tip, and chill until serving.
- Traditional garnish is a sprinkling of paprika.
FIESTA DEVILED EGGS
Found this recipe this summer on the Internet. It was a hit at a cookout I took them too. Sort of a different twist on the traditional deviled egg.
Provided by Judith N.
Categories < 30 Mins
Time 20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- (I chose to add a few drops of tobassco to the eggs mixture for a little added zest).
- Slice eggs in half lengthwise, remove yolks and set whites aside.
- In a small bowl, mash yolks with cheese, mayonnaise, salsa, onion, sour cream and salt.
- Evenly fill the egg whites.
- Lightly sprinkle with paprika if desired.
- Chill until ready to serve.
Nutrition Facts : Calories 55.8, Fat 4, SaturatedFat 1.6, Cholesterol 97.3, Sodium 77.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 4.1
DEVILED EGGS WITH A TWIST
These basic eggs, quickly blended with bottled Ranch dressing and veggies, are great "as is." Or add our toppings for a whole new look and taste.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.
- Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
- To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
- Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir in celery, dressing, mustard and salt until well blended.
- Spoon yolk mixture into egg white halves. Top eggs with tomatoes and green onions.
Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 105 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Deviled Egg, Sodium 85 mg, Sugar 0 g, TransFat 0 g
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