Big Game Deviled Eggs Recipes

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CHILI DEVILED EGGS



Chili Deviled Eggs image

Provided by Kardea Brown

Categories     appetizer

Time 45m

Yield 24 deviled eggs

Number Of Ingredients 14

12 large eggs
1/3 cup mayonnaise
2 teaspoons sour cream
2 teaspoons Dijon mustard
2 teaspoons sweet relish
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup finely crushed corn chips
1/2 cup shredded yellow Cheddar
1/2 teaspoon chili powder
1/4 cup fresh parsley, finely chopped

Steps:

  • For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
  • When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
  • For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

BIG GAME DEVILED EGGS



Big Game Deviled Eggs image

I have been making this dish for several years. I use it primarily for Super Bowl and football parties. It is great for holidays and it never fails to impress company. Preparation time is approximately 45 minutes. Makes 20 deviled egg halves.

Provided by Cowboy Mark

Categories     Bacon Deviled Eggs

Time 2h10m

Yield 20

Number Of Ingredients 9

2 quarts water
½ cup distilled white vinegar
10 large eggs
¼ cup mayonnaise
3 tablespoons Dijon mustard, smooth style
2 teaspoons sweet pickle relish juice
¼ teaspoon onion powder
1 ½ tablespoons real bacon bits
1 pinch paprika, or more to taste

Steps:

  • Bring water to a boil over high heat and stir in the vinegar. Carefully lower the eggs into the boiling water.
  • Return eggs to a boil over medium heat and boil for 15 minutes.
  • Transfer the eggs to a colander set in the sink, and run cold water over the eggs for about 5 minutes to chill.
  • Peel the eggs under a light stream of cold water and set aside in cold water to finish chilling, about 10 minutes.
  • Slice the eggs lengthwise; scoop the egg yolks into a bowl.
  • Mash the egg yolks with a fork, then stir in the mayonnaise, 1 tablespoon at a time, until smooth; stir in the Dijon mustard.
  • Mix in sweet pickle relish juice, onion powder, and bacon bits; stir with the fork until the yolk mixture is thoroughly combined.
  • Fill each egg white half with the yolk mixture using a spoon.
  • Dust the deviled eggs with paprika and transfer to a platter.
  • Cover the platter with plastic wrap and refrigerate until cold and the flavors have blended, at least 1 hour.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 0.8 g, Cholesterol 93.9 mg, Fat 4.8 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 165.5 mg, Sugar 0.2 g

BIG GAME DEVILED EGGS



Big Game Deviled Eggs image

I have been making this dish for several years. I use it primarily for Super Bowl and football parties. It is great for holidays and it never fails to impress company. Preparation time is approximately 45 minutes. Makes 20 deviled egg halves.

Provided by Cowboy Mark

Categories     Bacon Deviled Eggs

Time 2h10m

Yield 20

Number Of Ingredients 9

2 quarts water
½ cup distilled white vinegar
10 large eggs
¼ cup mayonnaise
3 tablespoons Dijon mustard, smooth style
2 teaspoons sweet pickle relish juice
¼ teaspoon onion powder
1 ½ tablespoons real bacon bits
1 pinch paprika, or more to taste

Steps:

  • Bring water to a boil over high heat and stir in the vinegar. Carefully lower the eggs into the boiling water.
  • Return eggs to a boil over medium heat and boil for 15 minutes.
  • Transfer the eggs to a colander set in the sink, and run cold water over the eggs for about 5 minutes to chill.
  • Peel the eggs under a light stream of cold water and set aside in cold water to finish chilling, about 10 minutes.
  • Slice the eggs lengthwise; scoop the egg yolks into a bowl.
  • Mash the egg yolks with a fork, then stir in the mayonnaise, 1 tablespoon at a time, until smooth; stir in the Dijon mustard.
  • Mix in sweet pickle relish juice, onion powder, and bacon bits; stir with the fork until the yolk mixture is thoroughly combined.
  • Fill each egg white half with the yolk mixture using a spoon.
  • Dust the deviled eggs with paprika and transfer to a platter.
  • Cover the platter with plastic wrap and refrigerate until cold and the flavors have blended, at least 1 hour.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 0.8 g, Cholesterol 93.9 mg, Fat 4.8 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 165.5 mg, Sugar 0.2 g

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