Deviled Egg Stuffed French Toast Recipes

CLASSIC DEVILED EGGS

Classic Deviled Eggs image

These classic deviled eggs from Food Network are perfect for your next party.

Provided by Mary Nolan

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Steps:

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

PRESSURE COOKER STUFFED DEVILED EGGS RECIPE - (4.4/5)

Pressure Cooker Stuffed Deviled Eggs Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 11

Ingredients

FILLING:
6 eggs
2 to 4 tablespoons mayonnaise
1 teaspoon yellow or brown mustard
Splash of white wine vinegar (1 to 2 teaspoons)
Pinch yellow curry, optional
Salt and pepper, to taste
GARNISH:
Cornichon (miniature pickles)
Capers
Paprika

Steps:

Super helpful: Save the cardboard (not styrofoam) egg carton and cut it to fit into the pressure cooker. Prepare an ice bath in a large bowl, set aside. Fill the pressure cooker with 1 cup of water. Place the egg cart on top of a trivet. Place the lid on, lock and pressure cook on HIGH for 6 minutes. Release the pressure, then remove the eggs (with tongs) and place into the ice bath. Note: If you don't own a pressure cooker, here's how to cook perfect hard boiled eggs on the stove: Place eggs in medium saucepan, cover with 1-inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired. (Source: America's Test Kitchen, Season 1) Once cool, peel under slow running cold water. For the eggs: Cut the cooled eggs in half. Remove the cooked egg yolk (I push the white part of the egg, gently, inside out.) Using a potato ricer, I place all of the egg yolks into the well and squeeze into a bowl. Add the mayonnaise and season to your liking. It's best to go easy on the mayonnaise, adding more in small increments until it reaches your ideal consistency. Place the filling into a piping bag (or a Zip-Log bag, with the corner cut off) and use a star tip filling. Pipe into each egg. Garnish with a pinch of paprika for color. Garnish to your liking. I use thinly sliced cornichons, or capers. A small sprig of fresh dill or parsley looks festive, too. Keep the eggs chilled until right before serving. They will disappear fast!

MONTE CRISTO STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP

Monte Cristo Stuffed French Toast with Strawberry Syrup image

Enjoy these cheesy French bread and ham sandwiches with strawberry syrup - perfect for an on-the-go dinner that's ready in just 20 minutes!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 3

Number Of Ingredients 9

Ingredients

12 slices French bread, 1/2 inch thick
1/4 lb shaved or very thinly sliced cooked ham
3 slices (3/4 oz each) Gruyère or Swiss cheese, cut in half
3 eggs
1/2 cup milk
2 tablespoons granulated sugar
1 tablespoon butter or margarine
Powdered sugar, if desired
3/4 cup strawberry syrup

Steps:

Top 6 slices of the bread evenly with ham and cheese, folding to fit. Top with remaining bread slices.
In small bowl, beat eggs, milk and granulated sugar with fork or wire whisk until well mixed; pour into shallow bowl.
In 12-inch nonstick skillet, heat butter over medium-low heat. Dip each side of each sandwich in egg mixture, allowing time for bread to soak up mixture. Add sandwiches to skillet. Cover; cook 2 to 3 minutes on each side or until golden brown. Sprinkle with powdered sugar. Serve with syrup.

Nutrition Facts : Calories 850, Carbohydrate 132 g, Cholesterol 265 mg, Fat 1, Fiber 3 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 42 g, TransFat 1 g

CRAB STUFFED DEVILED EGGS RECIPE - (4.5/5)

Crab Stuffed Deviled Eggs Recipe - (4.5/5) image

Provided by Icindee

Number Of Ingredients 8

Ingredients

6 large hard-boiled eggs, peeled
2 tablespoons olive oil
1 tablespoon flat leaf parsley, chopped
1 tablespoon shallot, minced
1 teaspoons fresh lemon juice
Pinch cayenne pepper
1 tablespoon capers [rinsed]
1/2 pound crabmeat

Steps:

Cut eggs lengthwise in half. Scoop out yolks. Mash yolks with fork. Add Olive Oil. Then add all other ingredients. Garnish each with small tarragon sprig, if desired, and serve.

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