MUFFIN TIN DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, nonfat greek yogurt, relish, mustard, hot sauce, salt, pepper, paprika, fresh parsley, nonstick vegetable oil cooking spray, aluminum foil
Provided by Matthew Johnson
Categories Appetizers
Yield 12 servings
Number Of Ingredients 11
Steps:
- Crack twelve eggs, and separate the yolks and egg whites into separate bowls.
- Preheat oven to 300°F (150°C).
- Spray a mini muffin tin with nonstick spray. Pour each yolk and egg white into its own mini muffin tin hole.
- Place the tin into a baking dish with a tinfoil ring, wire wrack, or a towel to keep the muffin tin from touching the bottom of the baking dish directly (so the eggs steam gently in the oven and don't turn brown).
- Cover the eggs and the baking dish tightly with aluminum foil. Make sure the foil tents up so it doesn't touch any of the eggs.
- Lift one edge of the foil and pour in boiling water ⅓ way up the muffin tin and re-cover with foil.
- Place the eggs in the oven for 13 minutes. Check to make sure the egg whites and yolks are both fully cooked.
- Remove foil and muffin tin from baking dish and let cool.
- With a thin knife, remove the egg yolks and egg whites from the tin. Set the egg whites aside.
- In a bowl, combine the cooked egg yolks, Greek yogurt, relish, mustard, hot sauce, salt, and pepper. Mix with a fork until well combined.
- Place the mixture in a piping bag with a desirable tip and pipe the yolk mixture onto the cooked egg whites. Sprinkle with paprika and chopped parsley.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 8 grams, Sugar 1 gram
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. 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 they are cool enough to handle, peel the eggs.
- 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. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
THE PERFECT DEVILED EGGS
Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!
Provided by NicoleMcmom
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
- Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
- Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g
FAVORITE DEVILED EGGS
I found this recipe in a church cookbook many years ago. A colorful platter of deviled eggs is always well received at get-togethers or other special occasions. I delight in sharing this recipe because it's easy to make, delicious and different!
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 25 appetizers.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients until blended. Shape into 1-in. balls. Roll cheese. Cover and refrigerate until serving.
Nutrition Facts : Calories 177 calories, Fat 15g fat (6g saturated fat), Cholesterol 180mg cholesterol, Sodium 216mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.
DEVILED EYEBALLS
Much easier than it looks, a fun twist on deviled eggs for Halloween. Using the long spiral pasta (fusilli col buco) you can rest them on a bed of brains. If you can't find the pasta, other short spiral pasta will do, it is needed to keep the eyeballs from sliding around.
Provided by msoders
Categories Halloween
Time 2h
Yield 36 eyeballs, 18 serving(s)
Number Of Ingredients 12
Steps:
- Cover eggs with 1 inch of cold water, bring to a full boil for 1 minute, cover and remove from heat. Let stand 17 minutes. Rinse eggs in cold water.
- Gently tap each egg with a metal spoon in several places to crack the shell. The objective is NOT to break it, but to create small cracks for the bloodshot effect of the eyeballs. Place in pan ice water (just enough to cover them), add enough red food coloring to make the water a deep red. Let sit for 1-2 hours.
- Boil pasta according to directions with a few drops of red food coloring. Drain, rinse and place on platter.
- Crack and peel eggs, rinse.
- Cut eggs in half crosswise on a slight diagonal and remove yolks.
- Blend yolks with all remaining ingredients - you will want the mixture to be a bit stiff. Divide into batches and add food coloring as desired for different eye colors.
- using a melon baller or small ice scoop, place a scoop into each eye and top with an olive slice. Place on the brains!
DEVILED CRABMEAT BALLS
Make and share this Deviled Crabmeat Balls recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h6m
Yield 18 balls
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine the crabmeat with all the remaining ingredients except the cornmeal.
- and oil; stir until well blended, adding a bit more breadcrumbs if necessary to make a firm mixture.
- Shape the mixture into balls, using about 1 tablespoon of mixture per ball; then coat each ball lightly.
- and evenly in the cornmeal.
- Pour about 3 inches of oil into a heavy saucepan; heat to 375°; fry the balls in batches until golden, about 2 minutes; drain on paper towels.
- Serve hot.
Nutrition Facts : Calories 38.8, Fat 1.1, SaturatedFat 0.2, Cholesterol 20.6, Sodium 65.6, Carbohydrate 4, Fiber 0.3, Sugar 0.3, Protein 3.1
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