Deviled Egg Bites Recipes

DEVILED EGG BACON BITES

Deviled Egg Bacon Bites image

Provided by Food Network Kitchen

Time 1h10m

Yield 24 deviled egg bacon bites

Number Of Ingredients 0

Ingredients

Steps:

Put 4 thick-cut bacon slices on a rack set on a baking sheet. Place in a cold oven, set the temperature to 400˚ F and bake 35 to 40 minutes, rotating the pan halfway through. Let cool, then cut each slice into 6 pieces.
Combine 3 tablespoons mayonnaise, 1 tablespoon yellow mustard, 2 teaspoons relish, 1 teaspoon celery salt, a few dashes of hot sauce and a pinch of pepper in a food processor. Add 2 chopped hard-boiled eggs; puree. Transfer to a piping bag with a star tip.
Pipe the egg mixture onto each bacon piece and top with paprika and chopped chives.

CHILI DEVILED EGGS

Chili Deviled Eggs image

Provided by Kardea Brown

Categories appetizer

Time 45m

Yield 24 deviled eggs

Number Of Ingredients 14

Ingredients

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.

MUFFIN TIN DEVILED EGGS RECIPE BY TASTY

Muffin Tin Deviled Eggs Recipe by Tasty image

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

Ingredients

12 eggs
3 tablespoons nonfat greek yogurt
2 tablespoons relish
1 tablespoon mustard
1 tablespoon hot sauce
salt, to taste
pepper, to taste
paprika, to serve
fresh parsley, chopped, to serve
nonstick vegetable oil cooking spray
aluminum foil

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

DEVILED EGG SALAD BITES

Deviled Egg Salad Bites image

Bite into crunchy Deviled Egg Salad Bites at your next party! Served on crackers, these Deviled Egg Salad Bites make a great Healthy Living appetizer.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 16 servings, 3 topped crackers each

Number Of Ingredients 7

Ingredients

2 hard-cooked eggs, chopped
1/4 cup finely chopped celery
1/4 cup finely chopped red peppers
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 tsp. GREY POUPON Dijon Mustard
48 woven rye crackers
12 large cherry tomatoes, each cut into 4 wedges

Steps:

Mix eggs, celery, peppers, mayo and mustard until blended.
Refrigerate 1 hour.
Top each cracker with 1 tsp. egg mixture and 1 tomato wedge just before serving.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

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