Devilish Deviled Green Beans Recipes

SUNNY'S DEVILISH EGGS

Sunny's Devilish Eggs image

Provided by Sunny Anderson

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 9

Ingredients

12 hard-boiled eggs
1/4 cup plus 2 teaspoons sour cream
2 teaspoons adobo sauce
8 pickled jalapenos, finely chopped, plus 1 tablespoon pickled jalapeno juice
Kosher salt
24 fresh cilantro leaves
1/2 teaspoon hot Hungarian paprika
2 tablespoons agave syrup
6 corn tortilla chips, crushed to bits

Steps:

Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.

DEVILED GREEN BEANS

Deviled Green Beans image

This is a different way to prepare green beans instead of just plain old beans. We were pleasantly surprised by the taste, and I would serve it with more of a plain type meat like breaded pork chops, or breaded chicken because it has its own distinctive taste. This came from a 1970's cookbook called "Cooking for Two".

Provided by justme 3

Categories Beans

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) can cut green beans
1 1/2 teaspoons butter or 1 1/2 teaspoons margarine
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1 dash salt
1 dash pepper
1 tablespoon corn flake crumbs

Steps:

Drain liquid from beans into a saucepan.
Bring to boiling; cook liquid till reduced to about one-third.
Add beans and heat through; drain.
Add butter, mustard, Worcestershire sauce, salt and pepper; stir gently till blended.
Sprinkle with cornflake crumbs.

Nutrition Facts : Calories 53.3, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 436.2, Carbohydrate 6.2, Fiber 2.3, Sugar 1.3, Protein 1.5

NOT-SO-DEVILISH DEVILED EGGS

Not-So-Devilish Deviled Eggs image

Provided by Food Network

Categories appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 8

Ingredients

8 hard-cooked eggs, peeled and halved lengthwise
1/2 cup reduced-calorie mayonnaise
1/4 cup low-fat (1 percent) creamy cottage cheese, drained
1 tablespoon curry powder
1 tablespoon Dijon mustard
Dash hot pepper sauce
Paprika, for sprinkling
Parsley sprigs, for garnish

Steps:

Place 4 of the egg yolks in a food processor or blender (discard the other 4) with the mayonnaise, cottage cheese, curry, mustard and pepper sauce. Process until smooth.
Spoon the filling into a pastry bag with star tip. Pipe the filling into the egg whites, then sprinkle with the paprika. Garnish with the parsley. Refrigerate, covered, until ready to serve.

DILLED GREEN BEANS

Dilled Green Beans image

Serve these beans on the side of a meal that you feel might need a little pick me up.

Provided by CHRISTYJ

Categories Side Dish Vegetables Green Beans

Yield 5

Number Of Ingredients 11

Ingredients

2 quarts water
2 pounds fresh green beans, washed and trimmed
1 teaspoon salt
2 teaspoons mustard seed
2 teaspoons dried dill weed
1 teaspoon red pepper flakes
1 teaspoon dill seed
4 cloves garlic, minced
2 cups distilled white vinegar
⅔ cup white sugar
2 cups water

Steps:

Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well.
In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir.
In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well.
Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 41.7 g, Fat 0.8 g, Fiber 6.8 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 488.9 mg, Sugar 29.4 g