Deviled Eggs With Radishes Chives And Thyme Recipes
CHIVE AND ONION DEVILED EGGS
Add creamy richness and herbal accents to these foolproof appetizers with flavored cream cheese.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
- Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese spread, salt, milk and mustard; mash with fork until well blended and smooth. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and chives.
Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 110 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Deviled Egg, Sodium 95 mg, Sugar 0 g, TransFat 0 g
DEVILED EGGS WITH RADISHES, CHIVES AND THYME
Categories Egg Picnic Vegetarian Quick & Easy Yogurt Radish Summer Thyme Chive Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Halve eggs lenghtwise and transfer yolks to medium bowl. Mash yolks with fork. Mix in yogurt or (mayonaise) and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme. Season filling to taste with salt and generous amout of pepper.
- Spoon filling into egg whites, mounding center. Top with additional chives, thyme, and radishes. Arrange on platter. Garnish with whole radishes.
SCALLION-CHIVE DEVILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 24 deviled eggs
Number Of Ingredients 6
Steps:
- Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
- Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
- Scoop out the yolks into a food processor and puree with the mayonnaise, scallions, parsley and capers.
- Spoon or pipe the filling into the egg whites. Top with chives.
DEVILED EGGS WITH CHIVES
Make and share this Deviled Eggs With Chives recipe from Food.com.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place eggs in large saucepan. Add enough cold water to cover by 1-inch. Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 minutes.
- Remove eggs to bowl of cold water and let cool, about 15 minutes. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites.
- Use a fork to mash the yolks with the remaining ingredients. Mound the yolk mixture back into the hollow of the egg whites, spooning about 1 tablespoons in each half-egg. Sprinkle with reserved chives and serve.
DEVILED EGG AND RADISH MINI-SANDWICHES
This easy to fix finger food is from an August 1989 issue of Bon Apetit as part of the menu for a "Beach Party for 8", but I think they'd be great served at a shower, tea, or birthday party too!
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 1h10m
Yield 32 mini-sandwiches
Number Of Ingredients 12
Steps:
- Place eggs in saucepan and cover with cold water; cover saucepan and bring water to boil.
- Remove pan from heat and let stand, covered, 30 minutes.
- Drain eggs and rinse under cold water. (I like to fill the saucepan with ice and cold water to rapidly chill eggs. They seem to peel better this way.).
- Peel and finely chop eggs.
- Combine in medium bowl with chopped redishes and green onions.
- Combine mayonnaise,sour cream, mustard and pepper in small bowl.
- Add to eggs and mix gently until well combined.
- Season with salt to taste.
- (Can be prepared 1 day ahead. Cover and refrigerate.).
- Spread butter thinly over one side of bread slices.
- Spread 2 tablespoons egg mixture on each.
- Cut sandwiches into triangles or quarters.
- Sprinkle with some of the sprouts.
- (Sandwiches can be assembled 2 hours ahead. Cover loosely with plastic wrap and refrigerate.).
- Cover platter with remaining sprouts.
- Top with sandwiches, garnish with whole radishes and serve.
Nutrition Facts : Calories 32.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 27, Sodium 55.9, Carbohydrate 3.7, Fiber 0.5, Sugar 0.5, Protein 1.5
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