Creamy Deviled Eggs Recipes Recipes Recipes Recipe For Chicken

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CREAMY DEVILED EGGS



Creamy Deviled Eggs image

A cool, creamy ranch and cream cheese mixture with onion and pickle is the filling for these delicious deviled eggs. Omit the onion and pickle, if desired -- they're tasty either way!

Provided by Robin Gibson

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     No Mayo Deviled Egg Recipes

Time 45m

Yield 12

Number Of Ingredients 5

12 eggs
⅓ cup Ranch-style salad dressing
½ (8 ounce) package cream cheese, softened
½ cup chopped onion
1 dill pickle, finely chopped

Steps:

  • Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
  • Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 1.8 g, Cholesterol 198.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 231.1 mg, Sugar 1 g

DEVILED "EGGS"



Deviled

This tofu recipe is great appetizer when entertaining vegan guests or those with egg allergies. They're just as much fun as real eggs without the shell peeling!

Provided by Dani

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     No Mayo Deviled Egg Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

1 (12.3 ounce) package light firm tofu, drained
½ cup cider vinegar
¼ cup chickpeas
1 tablespoon spicy brown mustard
1 tablespoon nutritional yeast
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 tablespoon chopped fresh chives
1 pinch paprika

Steps:

  • Wrap drained tofu in a clean, lint-free dish towel and place on a plate. Set another plate or block of butter on top. Place in the refrigerator to drain for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a small baking dish with parchment paper.
  • Unwrap tofu and discard accumulated liquid. Cut tofu widthwise into 4 equal pieces. Carve each piece into the shape of half an egg white using a spoon. Hollow out the center of each piece to create a spot for the "yolk." Reserve all the scraps.
  • Marinate "egg whites" in cider vinegar in a shallow dish for 10 to 15 minutes. Remove from vinegar and transfer to the prepared baking dish.
  • Bake tofu in the preheated oven for 10 minutes.
  • Combine tofu scraps, chickpeas, mustard, nutritional yeast, cayenne pepper, salt, and pepper in a food processor; blend until smooth. Spoon mixture into a resealable plastic bag and snip off one corner.
  • Pipe the chickpea mixture into the hollows in the tofu. Garnish with chives and paprika. Chill before serving.

Nutrition Facts : Calories 67.1 calories, Carbohydrate 5.7 g, Fat 1.2 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 0.2 g, Sodium 208.6 mg, Sugar 0.6 g

BUFFALO CHICKEN DEVILED EGGS



Buffalo Chicken Deviled Eggs image

My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. -Robin Spires, Tampa, Florida

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 9

12 hard-boiled large eggs
1/2 cup crumbled blue cheese, divided
2 celery ribs, finely chopped
1/2 cup mayonnaise
1/4 cup finely chopped cooked chicken breast
3 tablespoons minced fresh parsley
1 tablespoon Buffalo wing sauce or 1 teaspoon hot pepper sauce
1/8 teaspoon pepper
Additional Buffalo wing or hot pepper sauce, optional

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper., Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce.

Nutrition Facts : Calories 85 calories, Fat 7g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 111mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

~ CREAMY CHICKEN DEVILED EGGS ~



~ Creamy Chicken Deviled Eggs ~ image

I had some leftover chicken I had boiled for my diet and this is what became of the leftovers. My family loved them. Would be great for Easter dinner. Enjoy!

Provided by Cassie *

Categories     Other Appetizers

Time 10m

Number Of Ingredients 10

1/2 c cooked & fine chopped chicken breast
6 hard boiled eggs - shelled and halved
3 1/2 Tbsp mayonnaise
1 1/2 Tbsp grated or finely minced sweet onion
1 tsp dijon mustard
1/2 tsp dry mustard
salt & pepper to taste
1/2 tsp tabasco or to taste
1 Tbsp fresh minced parsley
paprika for garnish

Steps:

  • 1. Cut your boiled eggs lengthwise in half. Remove the yolks and place in a small bowl. Mashed the yolks and add the chicken, mayonnaise, onion, Dijon, dry mustard, hot sauce, salt, pepper and parsley. Mix well.
  • 2. I use a small baggie to pipe into the whites. Snip a corner from the bag and pipe equal amounts into each egg white and sprinkle with paprika to garnish.
  • 3. Enjoy!

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