DEVILED EGGS WITH PICKAPEPPA MAYONNAISE
I just happen to love Pickapeppa sauce, and putting some of it in mayonnaise is easy, as would be adding Indian lime pickle, or mango chutney, plus hot sauce for a bit of heat, or even beet horseradish. For a more surprising visual effect and a more complex dish, instead of halving the eggs, cut off the tops and bottoms, scoop out the yolks without damaging the whites, make the deviled yolk mix, then put it in a pastry bag and fill the eggs by piping the egg mixture back into the hollowed-out whites. Serve them standing up with the mayonnaise spooned over. A whole platter of these eggs for a buffet will pleasantly surprise everyone.
Provided by Jeremiah Tower
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Put the eggs in a heavy saucepan that will just hold them in one layer, cover them with cold water by 1 inch, and bring to a boil over high heat. The moment the water boils, remove the pan from the heat, cover it, and let stand 10 minutes. Then immediately cool the eggs under cold running water. If the water is not cold, add some ice.
- Peel the eggs, slice them lengthwise, and scoop out the yolk. Put the yolks in a bowl and mix with the sour cream, powdered mustard, Dijon mustard, and hot sauce until smooth. Taste for salt.
- Put the mixture back in the egg whites and put the egg halves on plates with the flat side down.
- Mix the mayonnaise and the Pickapeppa sauce together, and spoon over the eggs to "nap" them. Garnish the eggs and plates with the chives.
CLASSIC DEVILED EGGS
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
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.
EASY DEVILED EGGS
After wondering how to make deviled eggs for years, I stumbled across this recipe. It comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 114 calories, Fat 9g fat (2g saturated fat), Cholesterol 214mg cholesterol, Sodium 293mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
JAMMIN' JERK DEVILED EGGS
Make and share this Jammin' Jerk Deviled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 12 deviled eggs
Number Of Ingredients 14
Steps:
- Place the chicken in a small bowl; toss with just enough Pickapeppa sauce to cover; let sit 10 minutes while assemble the rest of the ingredients.
- Combine the thoroughly mashed yolks and yogurt.
- Stir in the lime juice, cinnamon, nutmeg, allspice, chives, Tabasco, garlic powder, and mustard.
- Lift the chicken out of the Pickapeppa sauce and drain slightly, then add to the mixture.
- Taste, then season with salt and pepper.
- Fill the whites evenly with the mixture; garnish each egg half with a dab of Pickapeppa sauce.
Nutrition Facts : Calories 52.5, Fat 3.2, SaturatedFat 1, Cholesterol 110.7, Sodium 42.9, Carbohydrate 0.8, Fiber 0.1, Sugar 0.5, Protein 4.8
SALMON DEVILED EGGS WITH HOMEMADE MAYONNAISE
This is a recipe my mother, who is French, has used for years. It is awesome and easy. A delicious twist on the traditional deviled eggs.
Provided by DCTINK
Categories Appetizers and Snacks Deviled Eggs
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
- Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
- To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 0.7 g, Cholesterol 113.2 mg, Fat 7.9 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 61.4 mg, Sugar 0.3 g
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