A Different Twist To Deviled Eggs Recipes

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DIFFERENT DEVILED EGGS



Different Deviled Eggs image

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

8 hard-boiled eggs
1 (8 ounce) container soft-spreadable cream cheese
2 tablespoons sweet pickle relish
1/2 teaspoon dry mustard
salt and pepper

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



Fiesta Deviled Eggs image

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

8 hard-boiled eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons sliced green onions
1 tablespoon sour cream
salt

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



Deviled Eggs with a Twist image

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

12 eggs
1/2 cup finely chopped celery
5 tablespoons ranch dressing
1 teaspoon yellow mustard
1/4 teaspoon salt
Chopped fresh plum (Roma) tomatoes, if desired
Chopped green onions, if desired

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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