Deviled Eggs With Ancho Sour Cream And Cilantro

DEVILED EGGS WITH ANCHO, SOUR CREAM, AND CILANTRO



Deviled Eggs with Ancho, Sour Cream, and Cilantro image

Recipe From epicurious.com

Categories     Egg     Appetizer     Cilantro

Yield serves 10

Number Of Ingredients: 9

10 large hard-boiled eggs, peeled and halved lengthwise (see opposite)
1 ancho chile, stemmed and seeded
1/3 cup sour cream
3 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187)
2 tablespoons chopped fresh cilantro
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Carefully scoop the yolks from the egg halves, dropping them into a large bowl. Arrange the empty egg halves on a large platter.
  • Tear the chile into small pieces and place it in a spice grinder. Grind to a powder. Add 1 teaspoon of this ground chile to the egg yolks. Add the sour cream, mayonnaise, cilantro, mustard, lemon juice, salt, and pepper, and mash with a fork until smooth.
  • Spoon the filling into each of the egg halves, mounding it slightly. (The deviled eggs can be prepared 2 hours ahead. Cover and refrigerate.) Serve with 1 teaspoon of the remaining chile powder sifted over the eggs, if desired.


AMAZING DEVILED EGGS



Amazing Deviled Eggs image

I made this recipe up myself and have perfected it over the years. I've taken these to church potlucks and have beaten out sweet grandmas with the hushed compliments I've received. They always go fast! It's the addition of the sour cream that sets them apart. (Also, I bought an egg cooker, such a great investment.)

Recipe From food.com

Provided by Scotland

Categories     < 60 Mins

Time 40m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients: 8

6 hard-boiled eggs
2 tablespoons mayonnaise (or 1 of each) or 2 tablespoons Miracle Whip (or 1 of each)
2 tablespoons sour cream
1 teaspoon prepared yellow mustard
1 scant silverware teaspoon sweet pickle relish
1 dash garlic powder
salt and pepper
paprika, for dusting

Steps:

  • Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
  • Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
  • Add next 5 ingredients. Try not to add too much vinegar from the relish.
  • Stir mixture until creamy.
  • Spoon mixture into egg white halves or pipe.
  • Dust the tops of the filled eggs with paprika.
  • Chill in fridge for at least 1-2 hours before serving.


MAKEOVER DEVILED EGGS



Makeover Deviled Eggs image

This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. -Taste of Home Test Kitchen

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 16 servings.

Number Of Ingredients: 9

8 hard-boiled large eggs
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons soft bread crumbs
1 tablespoon prepared mustard
1/4 teaspoon salt
Dash white pepper
4 pimiento-stuffed olives, sliced
Paprika, optional
Calories 62 calories
Fat4g fat (1g saturated fat)
Cholesterol140mg cholesterol
Sodium135mg sodium
Carbohydrate2g carbohydrate (1g sugars
Fiber0 fiber)
Protein4g protein. Diabetic Exchanges

Steps:

  • Slice eggs in half lengthwise and remove yolks; refrigerate 8 yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in the mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. If desired, sprinkle with paprika.


ANCHO CHILE FETTUCCINI WITH CILANTRO-TOMATILLO CREAM SAUCE



Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce image

Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper.

Recipe From allrecipes.com

Provided by Bryce Fegley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients: 15

1 tablespoon olive oil
3 ancho chiles, stemmed and seeded
4 cloves unpeeled garlic
2 eggs
2 cups all-purpose flour
½ teaspoon salt
1 bunch chopped fresh cilantro
3 tomatillos, husked and chopped
½ jalapeno pepper, seeded and chopped
½ cup cream cheese, softened
½ cup sour cream
¼ cup chicken stock
1 tablespoon olive oil
½ teaspoon ground cumin
salt and pepper to taste
Calories539.5 calories
Carbohydrate59.7 g
Cholesterol137.6 mg
Fat27.5 g
Fiber5.5 g
Protein15.1 g
SaturatedFat12.1 g
Sodium484.1 mg
Sugar1.7 g

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
  • In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
  • In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.




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