Chili Stuffed Deviled Eggs Recipes

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CHILI SPICED DEVILED EGGS



Chili Spiced Deviled Eggs image

Make these spicy deviled eggs with your leftover Easter eggs.

Provided by Deseree

Categories     Easy Appetizer Recipes

Time 10m

Number Of Ingredients 7

6 hard boiled eggs (cut in half lengthwise, yolks reserved)
1/4 cup mayonnaise
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
pinch salt
fresh cilantro

Steps:

  • Place yolks, mayonnaise, chili powder, garlic powder, cumin and salt in a bowl. Mix well. Mixture may be on the dryer side. Add another tablespoon of mayonnaise if you'd like the mixture creamier.
  • Spoon the mixture evenly into the eggs. Top with cilantro leaf. Chill until ready to serve.

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.

CRAB-STUFFED DEVILED EGGS



Crab-Stuffed Deviled Eggs image

These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.

Provided by Chef John

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h12m

Yield 12

Number Of Ingredients 15

6 large eggs
4 ounces fresh crabmeat, divided
3 tablespoons mayonnaise, or to taste
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon hot pepper sauce, or to taste
1 pinch seafood seasoning (such as Old Bay®)
3 drops Worcestershire sauce
1 pinch salt and freshly ground black pepper to taste
½ teaspoon freshly grated lemon zest
1 teaspoon creme fraiche, or more to taste
½ teaspoon Aleppo pepper
1 tablespoon chopped fresh chives, divided
⅛ teaspoon cayenne pepper, plus more for garnish

Steps:

  • Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
  • Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
  • Separate yolks from egg halves; place yolks into a mixing bowl.
  • Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
  • Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
  • Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
  • Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
  • Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 0.6 g, Cholesterol 96.6 mg, Fat 5.4 g, Fiber 0.1 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 96.9 mg, Sugar 0.3 g

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