FRIED DEVILED EGGS
Crunchy and creamy join forces to make an upgraded deviled egg that will upend your usual backyard BBQ fare. Fried hard-boiled egg whites are filled with a tangy egg yolk filling: think Scotch egg (a soft-boiled egg encased in sausage and then breaded and deep-fried) meets deviled egg. It's an addictive mashup with the perfect spicy touch, thanks to pickled jalapeno.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 20 deviled eggs
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks.
- Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
- Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with 1/2 teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with 1/4 cup water. Put the panko on another plate. Line a third plate with paper towels.
- Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
- Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.)
THE BEST DEVILED EGGS
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 7
Steps:
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
THE DEVIL'S OWN DEVILED EGGS
A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!
Provided by Eric Starkey
Categories Spicy Deviled Eggs
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
- Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 0.7 g, Cholesterol 187.7 mg, Fat 8.6 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 101 mg, Sugar 0.5 g
PERFECT DEVILED EGGS
These appeared on the table at every holiday and every gathering when I was growing up. My children will stand in front of the refrigerator and eat one after another (if I don't catch them). You can spice these up with country or creole mustard, a few jots of hot sauce (or a bunch of hot sauce!), and a sprig of parsley. It's just pretty.
Provided by Jan Charles
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
- Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.
Nutrition Facts : Calories 149 calories, Carbohydrate 1.8 g, Cholesterol 191 mg, Fat 13 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 188.8 mg, Sugar 0.9 g
QUICK AND EASY AIR FRYER NACHOS
Air-frying nachos is quick, easy, and finger-licking good. This is a basic recipe, so make it your own by using your favorite toppings and cheese, just not so many that the nachos end up soggy.
Provided by lutzflcat
Categories Nachos
Time 18m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the air fryer at 360 degrees F (182 degrees C) for about 5 minutes. Line the air fryer basket with foil or a parchment liner, and spray with cooking spray.
- Heat a small skillet over medium heat and cook ground beef until browned and crumbly, about 3 minutes; drain grease. Stir in water, taco seasoning, cayenne, salt, and pepper. Remove skillet from heat.
- Set tortilla chips in the basket, spreading them out and overlapping slightly so the melted cheese won't drip through the open gaps. Evenly sprinkle Cheddar cheese over the chips. Only add a couple of layers of chips with cheese in between in the fryer basket, or just add a single layer and cook in batches.
- Evenly distribute ground beef and black beans over the cheese, sprinkle green onions on top, and add spoonfuls of salsa.
- Transfer the basket into the air fryer and cook until cheese is melted and starting to slightly brown on the edges, 4 to 6 minutes. The nachos will cook evenly and quickly but watch closely so they don't burn.
- Remove nachos to a serving plate, garnish with sour cream, and serve immediately. Put extra toppings in small bowls and let everybody customize their nachos.
Nutrition Facts : Calories 578.3 calories, Carbohydrate 35.9 g, Cholesterol 102.8 mg, Fat 34 g, Fiber 6.1 g, Protein 33.2 g, SaturatedFat 16.7 g, Sodium 938.8 mg
ZUCCHINI NOODLES IN GARLIC-PARMESAN CREAM SAUCE
Elevate simple zucchini with a rich garlic and Parmesan cream sauce. Serve it as a side for chicken or pork with a tossed salad.
Provided by Bibi
Categories Zucchini Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Toss zucchini noodles with salt in a large bowl. Spread out on a layer of paper towels to absorb excess moisture.
- Melt butter in a large skillet over medium heat, then stir in flour. Add minced garlic and stir until garlic is fragrant and flour has thickened, about 1 minute.
- Slowly pour in cream and milk, stirring constantly, until the mixture begins to boil and thicken, 3 to 5 minutes.
- Turn heat to low, stir in grated Parmesan cheese, and keep stirring until cheese is melted.
- Blot zucchini noodles with more paper towels to soak up excess moisture and add zoodles to the sauce. Season with salt and pepper to taste, and warm noodles in the sauce until desired tenderness, 2 to 3 minutes.
- Toss with sliced cherry tomatoes before serving and garnish with parsley.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 6.7 g, Cholesterol 45.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 8.4 g, Sodium 553.8 mg
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