Angelic Deviled Eggs Recipes
ANGELIC DEVILED EGGS
Make and share this Angelic Deviled Eggs recipe from Food.com.
Provided by spicyperspective
Categories Lunch/Snacks
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Place 1 dozen eggs in a large pot. Fill the pot with cold water until it covers the eggs by about an inch. Bring the water to a boil; then reduce to a low simmer for 15 minutes. Remove the pot from the stove and place it in the sink. Run cold water into the pot for several minutes until the pot is full of cold water.
- Remove the eggs. Roll each egg to crack the shell and gently peel.
- With a sharp knife, cut each egg in half length-wise. Remove the yolks and place them in the food processor. Add the mayo, mustard, dill, shallots, paprika, salt and pepper to the egg yolks. Puree until extremely smooth.
- Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Sprinkle a few capers and extra chopped dill on each egg. Cover and refrigerate until ready to eat!
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.9, Cholesterol 93, Sodium 458.6, Carbohydrate 2, Fiber 1.1, Sugar 0.4, Protein 4.5
ANGELIC DEVILED EGGS
Provided by Jane E. Brody
Categories appetizer
Time 10m
Yield 12 halves, each with 43 calories and 3 grams of fat
Number Of Ingredients 6
Steps:
- Cut the eggs in half lengthwise, carefully scoop out the yolks and place them in a bowl. Mash the yolks with the vinegar, mustard and yogurt "cheese," then beat the mixture with a fork until it is light and creamy. Mound the mixture into the egg white hollows and sprinkle them with the paprika or herbs.
ANGELED EGGS
These eggs are light and I made them with a hint of sweet mascarpone cheese so they're heavenly!! I hope you like them!
Provided by ChefLee
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Hard boil your eggs.
- Remove outer shells and cut each egg in half.
- Scoop out the yolks and place them in a bowl. Place your egg whites on a serving plate.
- Add pepper, mayonnaisse, mascarpone, and vinegar to the yolks and blend well with a mixer.
- Add mustard and salt and mix until just blended.
- Place yolk mix inside the hole of each egg where the yolk used to be.
- Decorate with paprika.
- Chill then enjoy!
Nutrition Facts : Calories 41.9, Fat 2.9, SaturatedFat 0.8, Cholesterol 106.1, Sodium 70.3, Carbohydrate 0.5, Sugar 0.3, Protein 3.2
THE PERFECT DEVILED EGGS
Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!
Provided by NicoleMcmom
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
- Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
- Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g
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- Place 1 dozen eggs in a large pot. Fill the pot with cold water until it covers the eggs by about an inch. Bring the water to a boil; then reduce to a low simmer for 15 minutes. Remove the pot from the stove and place it in the sink. Run cold water into the pot for several minutes until the pot is full of cold water. Remove the eggs. Roll each egg to crack the shell and gently peel.
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- Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Sprinkle a few capers and extra chopped dill on each egg. Cover and refrigerate until ready to eat.
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