OLIVE-GARLIC DEVILED EGGS
With Kalamata olives and garlic flavoring the yolk, these deviled eggs have a Mediterranean flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
- Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with olives and garlic in a food processor.
- Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with olive slivers. Serve immediately, or chill up to 2 hours.
CLASSIC DEVILED EGGS
An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.
Provided by Kristina
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
- Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
- Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 1.6 g, Cholesterol 100 mg, Fat 17.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 172.6 mg, Sugar 0.6 g
DIRTY DEVILED EGGS
This picnic favorite gets a touch of cocktail-party refinement, thanks to briny olives in the filling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 30m
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Place eggs in a large pot, and cover with cold water by 1 inch. Bring to a boil. Immediately remove from heat, and let stand, covered, for 13 minutes. Drain, and run under cold water to cool.
- Peel eggs; slice a bit of the white off each short side so they can sit flat. Halve crosswise, and remove yolks. Mash yolks with creme fraiche, mustard, and lemon zest. Pass through a sieve. Stir in olives. Season with salt and pepper. Spoon or pipe yolk mixture into hollow of each egg white. Garnish each egg with an olive slice.
SIMPLE DEVILED EGGS
The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.
Provided by Suzanne EE
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g
DEVILED EGGS WITH OLIVES
I found this in a Tapas cookbook I have. A twist on deviled eggs and very delicious. Easy to double or half the recipe.
Provided by packeyes
Categories Lunch/Snacks
Time 20m
Yield 16 eggs, 8 serving(s)
Number Of Ingredients 10
Steps:
- Hardboil the eggs. Put eggs in a pan, cover with cold water, bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Drain and run eggs under cold water. Let eggs cool.
- Crack the eggs and remove the shells. Cut the eggs in half and carefully remove the yolks. Rub the yolks through a strainer into a medium-sized bowl.
- Add the rest of the ingredients to the eggs and mix well.
- Fill each egg white with the yolk mixture.
- Using the reserved pimentos and olives, add one of each to top of every egg as decoration.
- Dust with paprika.
Nutrition Facts : Calories 115.6, Fat 8.3, SaturatedFat 2.1, Cholesterol 188.4, Sodium 198.1, Carbohydrate 3.6, Fiber 0.4, Sugar 1.2, Protein 6.6
DEVILED EGGS WITH GREEN OLIVES
This is a slightly salty switch from the usual sweet or spicy versions of deviled eggs that most people make. Everybody says they love them even if they hate olives. I get a kick out of some people who discard the olive garnish before they eat the egg. Usually I try to use salad olives so that I can use at least as much pimento as green olive.
Provided by Carol F 3
Categories Lunch/Snacks
Time 40m
Yield 12 egg halves, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut cooked eggs lengthwise into halves.
- Separate yolks from whites.
- Mash yolks with a food processer or in a bowl with a fork.
- Mix yolks, mayonnaise, olives with pimentos, celery, and black pepper.
- Fill egg whites with all of the yolk mixture.
- Arrange on a dish and garnish with a paprika sprinkle or stuffed olive slices.
Nutrition Facts : Calories 92.9, Fat 6.4, SaturatedFat 1.8, Cholesterol 187.3, Sodium 111.3, Carbohydrate 2, Fiber 0.2, Sugar 0.6, Protein 6.4
OLIVE AND HERB DEVILED EGGS
Break out of your shell and enhance ordinary deviled eggs with salty olives and fresh herbs.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Cut peeled eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; mash with fork. Reserve egg white halves.
- Mix mashed yolks, mayonnaise, chopped herbs, garlic pepper and chopped olives. Carefully spoon mixture into egg white halves, mounding lightly. Cut whole pitted olives into slices; top each egg half with olive slices. Garnish with small herb sprig or leaves.
Nutrition Facts : Calories 80, Carbohydrate 1 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 110 mg
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- Cook eggs according to instructions for Perfect Hardboiled Eggs (or use your own method if you have a good one.)
- Let eggs cool in cold water, then peel, cut in half, remove yolks, and transfer yolks to a small bowl. Mash the yolks well with a fork.
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