KATIE'S DEVILED EGGS
Steps:
- Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.
SCRAMBLED EGGS WITH LEEK AND SAUCE
A quick, easy and not fancy recipe for the hungry person.
Provided by GRRL_THANG
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- In a small bowl, stir together eggs and chopped leek. Heat the oil in a small skillet over medium heat. Add the egg mixture and cook until set.
- Return skillet to heat and add garlic. Saute garlic briefly then add tomato sauce. Pour warm sauce over eggs and serve.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 11 g, Cholesterol 372 mg, Fat 23.8 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 5.3 g, Sodium 392.1 mg, Sugar 3.5 g
CHARRED LEEKS WITH QUICK-PICKLED CHILES AND PEACH VINAIGRETTE
Provided by Trisha Yearwood
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Split the leeks in half. Run the cut sides under water, fanning the layers to remove any trapped silt or sand. Cut the leek halves into 2-inch pieces. Place the leeks in a colander to dry.
- Add the peaches and chiles to a mason jar with a lid. Heat the vinegar, sugar, mustard seed, cloves, 1 teaspoon salt and 1/2 cup water in a small saucepan, stirring, until the sugar is dissolved, 2 to 3 minutes. Pour the vinegar mixture into the jar with the peaches. Leave the jar uncovered to come to room temperature while you cook the leeks.
- Heat 2 tablespoons of the olive oil in a heavy-bottomed skillet with a lid over medium-high heat. Add the leeks to the oil cut-side up. Cook until the leeks crisp and char, about 3 minutes. Flip, cover and cook until the leeks brown on the cut sides and begin to soften, about 5 minutes. Remove the leeks to a serving platter.
- Measure 2 tablespoons of the pickling liquid into a measuring cup, jar or small bowl. Whisk in the lime juice and remaining 2 tablespoons olive oil.
- Spoon a few peaches and chiles over the leeks, then pour over the dressing and sprinkle with mint. Serve immediately.
CHARRED LEEK DEVILED EGGS
Trends come and trends go, but deviled eggs remain perhaps the greatest cocktail-party hors d'oeuvre. They may take a bit of work, but one bite of these-with smoky charred leeks in the filling and pickled onions scattered on top-and your efforts pay off in spades.
Provided by Seamus Mullen
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Quick pickled onions: Combine mustard and coriander seeds, peppercorns, dried chili, sugar, water, vinegar, garlic, and thyme in a small saucepan and bring to a boil. Place onions and sliced beet into a lidded container for pickling. When the liquid comes to a boil, pour into the jar, and let rest for 1 hour, uncovered. (If not using right away, cool completely, then cover and refrigerate up to 2 weeks.) Makes about 2 cups.
- Leek filling, part 1: Meanwhile, char the leeks by placing directly over the flame of a burner (or a gas grill) for 2-3 minutes. When the outer layer is mostly blackened, roughly chop the leeks and place into a food processor.
- Eggs, part 1: Bring water to a boil in a medium pot. Add the vinegar. Using a spider strainer or slotted spoon gently add the eggs, a few at a time, then set a timer for 7½ minutes. Meanwhile, prepare an ice bath-with more ice than water-to cool the eggs when they're done.
- Leek filling, part 2: While the eggs are cooking, add mustard, crème fraîche, olive oil, salt, and pepper to the food processor and pulse with the charred leeks. Set aside.
- Eggs, part 2: At 7½ minutes, remove eggs from boiling water with a spider strainer or slotted spoon and gently place in ice bath. Stir to cool evenly. Peel the eggs into the ice bath-the water will help you get the shell off. Slice the eggs in half lengthwise, then scoop out the yolks, add them to the food processor, and pulse to combine with the leek filling.
- Assembly: Place the leek filling into a piping bag (or Ziploc bag with a cut corner) and pipe about 1 tablespoon into each egg half. Garnish with several slices of pickled onions and dazzle your guests.
ELEGANT DEVILED EGGS
Your deviled egg platter will look especially appealing with these elegant but very easy appetizers topped with spicy pepper relish and tangy cranberry relish.
Provided by Dickinson's
Categories Trusted Brands: Recipes and Tips Dickinson's®
Time 10m
Yield 24
Number Of Ingredients 7
Steps:
- Slice eggs in half and remove yolks. Mash yolks with fork in medium bowl. Add mayonnaise, salt and pepper. Blend well.
- Fill egg whites with yolk mixture. Top half the eggs with Pepper and Onion Relish and half with Cranberry Relish. Chill before serving. Garnish with cilantro, if desired.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 5 g, Cholesterol 108.6 mg, Fat 8.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 130.7 mg, Sugar 0.4 g
KIMBERLY'S CURRIED DEVILED EGGS
This is a deviled egg recipe that was inspired by an Amish egg salad recipe.
Provided by Kimberly
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 12
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 over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
- Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 1.2 g, Cholesterol 94.2 mg, Fat 6.2 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 130.5 mg, Sugar 0.7 g
LOADED DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, sour cream, bacon, fresh chives, shredded cheddar cheese, salt, pepper, bacon, fresh chive
Provided by Vaughn Vreeland
Categories Appetizers
Yield 24 servings
Number Of Ingredients 9
Steps:
- Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
- Mix the sour cream, bacon, chives, cheddar cheese, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
- Pipe the mixture into the eggs, garnish with the bacon and chives, and serve chilled.
- Enjoy!
Nutrition Facts : Calories 86 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
CHARRED LEEKS WITH HONEY AND VINEGAR
Don't be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.
Provided by Andy Baraghani
Categories Bon Appétit Vegetable Side Grill Grill/Barbecue Leek Honey Vinegar Vegetarian Soy Free Wheat/Gluten-Free Tree Nut Free Peanut Free Dairy Free Quick & Easy Healthy Spring Summer
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12-16 minutes.
- Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).
- While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.
- Cut leeks on a diagonal into 1½"-2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.
- Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.
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CHARRED LEEKS WITH HONEY AND VINEGAR RECIPE | BON APPéTIT
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4.8/5 (11)Author Andy BaraghaniServings 4Estimated Reading Time 3 mins
- Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.
- Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).
- While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.
- Cut leeks on a diagonal into 1½"–2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.
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