Deviledpecans Recipes

CLASSIC DEVILED EGGS RECIPE BY TASTY

Classic Deviled Eggs Recipe by Tasty image

Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves

Provided by Vaughn Vreeland

Categories Appetizers

Time 30m

Yield 24 servings

Number Of Ingredients 8

Ingredients

12 eggs
½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon relish
1 teaspoon salt
1 teaspoon pepper
paprika
1 tablespoon fresh parsley leaves

Steps:

Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
Enjoy!

Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

DEVILED PECANS

Deviled Pecans image

These spicy little devils are delicious! Betcha can't eat just one. One of my Mother's specialties for snacking.

Provided by BeachGirl

Categories Lunch/Snacks

Time 25m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 6

Ingredients

1 lb pecan halves
1/3 cup butter, melted
1 -2 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon hot sauce
1/4 teaspoon onion salt

Steps:

Place pecans in single layer in large baking sheet.
Add all spices and worcestershire to melted butter.
Pour over pecans and stir to coat evenly.
Bake 20 minutes in 300 degree oven, stirring several times during baking.
STORAGE: Store pecans in an air-tight container.
These can be frozen and keep for months.

DEVILED CRABS

Deviled Crabs image

Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells-they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.

Provided by Kardea Brown

Categories appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 large yellow onion, cut into large pieces
1 stalk celery, cut into large pieces
1/2 medium red bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more, melted, for brushing
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons dry sherry
1 teaspoon seafood seasoning
1/4 teaspoon ground mace
2 large eggs, lightly beaten
2 pounds blue crabmeat (lump or claw), picked over to remove any shells
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
12 cleaned crab shells

Steps:

Preheat the oven to 375 degrees F.
Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

DEVILED PECANS NEIMAN MARCUS

Deviled Pecans Neiman Marcus image

These are the spicy nuts served in all the bars at Neiman Marcus. Please feel free to reduce the salt.

Provided by Annacia

Categories Lunch/Snacks

Time 8m

Yield 4 cups

Number Of Ingredients 6

Ingredients

1 tablespoon kosher salt
2 teaspoons celery salt
1 teaspoon garlic salt
1/4 teaspoon cayenne powder
2 tablespoons vegetable oil
1 lb walnuts or 1 lb almonds

Steps:

Mix the salt, celery salt, garlic salt and cayenne together in a bowl and set aside.
Heat the oil in a heavy-bottomed saucepan over medium heat.
When the oil is hot, add the nuts and cook for about 2 minutes, or until they begin to brown; it is important to keep shaking the pan while the nuts are cooking to avoid burning them.
Drain the nuts on paper towels.
Transfer the nuts to a bowl while still hot and sprinkle with the salt mixture.
Mix thoroughly until the nuts are evenly coated.
Let cool to room temperature.
Makes about 4 cups.

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