Chipsanddipdeviledeggs Recipes

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CHIPS AND DIP DEVILED EGGS



Chips and Dip Deviled Eggs image

A deviled egg recipe that uses French onion dip and potato chips. Another one of my experimental deviled egg recipes!

Provided by KimberlyV65

Categories     Lunch/Snacks

Time 1h

Yield 6 eggs, 12 serving(s)

Number Of Ingredients 5

6 hard-boiled eggs
1/4 cup French onion dip
1 tablespoon mustard
15 -20 potato chips, crushed
paprika (optional)

Steps:

  • Hard boil, cool and peel eggs.
  • Cut eggs in half lengthwise; remove yolks and place in a small bowl; mash with fork.
  • Add French onion dip, mustard and crushed potato chips.
  • Scoop or pipe yolk mixture into egg halves.
  • Garnish with Paprika, if desired.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 39.6, Fat 2.7, SaturatedFat 0.8, Cholesterol 93.2, Sodium 45.2, Carbohydrate 0.3, Sugar 0.3, Protein 3.2

GHOST PEPPER AND BACON DEVILED EGGS



Ghost Pepper and Bacon Deviled Eggs image

I looked over several deviled egg recipes to get the idea of what ingredients and ratios are typical, then worked on a conglomeration of my own.

Provided by cateritforward

Categories     < 30 Mins

Time 30m

Yield 24 egg halves, 6 serving(s)

Number Of Ingredients 11

12 hard-boiled eggs, peeled and sliced lengthwise
1/2 cup mayonnaise
3 pieces bacon (fried until crispy, then minced finely)
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon dried ghost chile (powdered)
2 teaspoons pickle juice
1 1/2 teaspoons Dijon mustard
2 1/2 teaspoons dill relish
1/4 teaspoon Worcestershire sauce
ground habanero chile pepper or paprika

Steps:

  • Remove egg yolks.
  • Add mayonnaise, pickle juice, mustard, salt, white pepper, ghost pepper, dill relish, bacon, and Worcestershire sauce.
  • Stir until well blended.
  • Fill egg halves with mixture.
  • Dust with ground habanero for a little extra kick, or paprika can be used for mellower palates.
  • Refrigerate at least an hour to allow flavors to blend.
  • (After enjoying, I found that I would have preferred a full teaspoon of ghost pepper in the eggs but my wife said if they were much hotter she would be unable to eat them. You can always substitute different peppers for taste, but I was quite satisfied with the powdered pepper as opposed to ground.).

Nutrition Facts : Calories 253.7, Fat 19, SaturatedFat 4.8, Cholesterol 380.8, Sodium 433.2, Carbohydrate 6.7, Fiber 0.1, Sugar 2.4, Protein 13.3

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