Deviled Eggs Dijonnaise Recipes
CHEF JOHN'S DEVILED EGGS
My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.
Provided by Chef John
Categories Appetizers and Snacks Deviled Eggs Spicy Deviled Egg Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
- Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
- Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
- Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
- Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
- Pipe filling into the egg shells.
- Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 4.1 g, Cholesterol 191 mg, Fat 10.7 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 180.9 mg, Sugar 3.6 g
DIJON DEVILED EGGS
Trade fat-free sour cream for mayo in this leaner version of deviled eggs, always a party pleaser. Green onion and Dijon mustard deliver extra zing.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, place eggs in single layer; add cold water until 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 shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
- Cut peeled eggs lengthwise in half. Scoop out egg yolks into small bowl; mash with fork. Stir in sour cream, mustard, onion and seasoned salt.
- Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika. Cover and refrigerate up to 24 hours.
Nutrition Facts : Calories 45, Carbohydrate 1 g, Cholesterol 105 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 0 g, TransFat 0 g
DEVILED EGGS DIJONNAISE
Made with Dijon mustard and mayo and a bit of scallions and garlic, this creamy stuffing puts the devil back in deviled eggs.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork.
- Add remaining ingredients; mix well.
- Spoon into egg whites.
Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
BUTTERY DIJON DEVILED EGGS
Plan ahead these need to chill for 3 hours before serving, these are really good! Make certain that eggs are completely cooled before slicing in half and butter is very soft but not melted, you can adjust all ingredients to taste
Provided by Kittencalrecipezazz
Categories Christmas
Time 3h
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Slice the peeled eggs in half lengthwise; carefully remove the yolks and place into a bowl.
- Add in soft butter, mayonnaise, Dijon, lemon juice and green onion, cayenne pepper, 1/3 cup finely grated cheddar cheese and 1 teaspoon seasoned salt; mix very well until smooth, then season with pepper to taste.
- Spoon or pipe the mixture evenly between the egg white halves.
- Place a small amount of shredded cheddar on top of each egg (you can use more than 1/3 cup if desired for the tops of the eggs).
- Lightly dust with paprika.
- Cover and chill for 3 hours before serving.
Nutrition Facts : Calories 78.8, Fat 6.5, SaturatedFat 2.8, Cholesterol 115, Sodium 88.7, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 4
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