Cocoa With A Kick Recipe For Deviled

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DEVILED EGGS WITH A KICK!



Deviled Eggs With a Kick! image

Really good deviled eggs with just a little heat. If you like them hotter, simply add more diced jalapeno. The thyme and lemon zest come through with the hot smoked paprika, and the cheese and mustard make these eggs something special. (cooking time is for boiling eggs)

Provided by pamela t.

Categories     < 30 Mins

Time 25m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 11

6 eggs, hard boiled and peeled
1/2 tablespoon lemon zest
1/2 teaspoon thyme
2 tablespoons spicy brown mustard
1/4 cup mayonnaise
1 teaspoon sugar
1 teaspoon smoked paprika (hot)
1 tablespoon green onion, diced
1/4 cup shredded cheddar cheese
salt and pepper, to taste
1 jalapeno, diced (optional)

Steps:

  • Cut peeled eggs in half and carefully remove yolks with a small spoon. Set aside eggs on an egg plate or regular serving plate.
  • Place yolks in a mixing bowl and mash with a fork.
  • Add lemon zest, thyme, mustard, sugar, mayonaise, and green onion.
  • Mix. Add salt and pepper, to taste.
  • Spoon about 1-2 teaspoons into each egg.
  • Sprinkle with shredded cheddar cheese.
  • Sprinkle with hot smoked paprika.
  • Refrigerate at least one hour.

Nutrition Facts : Calories 68.2, Fat 4.9, SaturatedFat 1.5, Cholesterol 96.7, Sodium 113.5, Carbohydrate 2, Fiber 0.2, Sugar 0.8, Protein 3.9

CLASSIC (WITH A KICK!) DEVILED EGGS



Classic (With a Kick!) Deviled Eggs image

Deviled eggs are the perfect "bring a dish" dish for any occasion, all year round. These are pretty much the classic version but with a nice kick that comes from the hint of prepared horseradish. Adjust this ingredient depending on your diners' tolerances.

Provided by l0vetw0c00k

Categories     < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 6

12 hard-boiled eggs, peeled, halved and yolks removed to separate bowl
1/2 cup good mayonnaise
2 teaspoons yellow mustard
2 tablespoons sweet pickle relish
salt and pepper
1 -2 teaspoon prepared horseradish

Steps:

  • Mix yolks with all other ingredients and taste to adjust seasonings.
  • Use more or less of any to suit your taste.
  • Sprinkle lightly with paprika.
  • Chill thoroughly and serve.

DEVILED EGGS WITH A KICK!



Deviled Eggs With a Kick! image

Really good deviled eggs with just a little heat. If you like them hotter, simply add more diced jalapeno. The thyme and lemon zest come through with the hot smoked paprika, and the cheese and mustard make these eggs something special. (cooking time is for boiling eggs)

Provided by pamela t.

Categories     < 30 Mins

Time 25m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 11

6 eggs, hard boiled and peeled
1/2 tablespoon lemon zest
1/2 teaspoon thyme
2 tablespoons spicy brown mustard
1/4 cup mayonnaise
1 teaspoon sugar
1 teaspoon smoked paprika (hot)
1 tablespoon green onion, diced
1/4 cup shredded cheddar cheese
salt and pepper, to taste
1 jalapeno, diced (optional)

Steps:

  • Cut peeled eggs in half and carefully remove yolks with a small spoon. Set aside eggs on an egg plate or regular serving plate.
  • Place yolks in a mixing bowl and mash with a fork.
  • Add lemon zest, thyme, mustard, sugar, mayonaise, and green onion.
  • Mix. Add salt and pepper, to taste.
  • Spoon about 1-2 teaspoons into each egg.
  • Sprinkle with shredded cheddar cheese.
  • Sprinkle with hot smoked paprika.
  • Refrigerate at least one hour.

Nutrition Facts : Calories 68.2, Fat 4.9, SaturatedFat 1.5, Cholesterol 96.7, Sodium 113.5, Carbohydrate 2, Fiber 0.2, Sugar 0.8, Protein 3.9

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3.5/5 (6)
Category Side Dish
Servings 12
Total Time 50 mins
  • In 2-quart saucepan, place eggs in single layer. Add cold water to at least 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
  • To remove egg shells, crackle shells by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut lengthwise in half. (For a different twist, eggs can be cut crosswise in half. Cut a thin slice off the bottom of each egg so it will stand up without falling over.) Transfer yolks to small bowl; mash with fork. Set egg whites aside.
  • Stir mayonnaise, parsley, horseradish, mustard, salt and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. (Use a teaspoon to fill the egg whites and to spread the yolk mixture easily and neatly into the whites.) Cover and refrigerate up to 24 hours.


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