Devilishly Delicious Eggs Recipes

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DEVILISHLY DELICIOUS EGGS



Devilishly Delicious Eggs image

These deviled eggs are so good, they'll be the talk of your next brunch party. Even better, they're made with just 3 simple ingredients in just 10 minutes.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 12 servings.

Number Of Ingredients 3

6 hard-cooked eggs
3 Tbsp. KRAFT Mayo Garlic & Herb Naturally Flavored Reduced Fat Mayonnaise
2 Tbsp. shredded carrots

Steps:

  • Cut eggs lengthwise in half. Place yolks in small bowl; mix with mayo.
  • Spoon into resealable plastic bag. Cut off corner from bottom of bag; pipe filling into egg white halves.
  • Top with carrots.

Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 105 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

DEVILED EGGS - DEVILISHLY DELICIOUS



Deviled Eggs - Devilishly Delicious image

I've had this recipe,from Food & Drink magazine (the best of) in my pile of recipes to try for ages - now why didn't I make it sooner? I've included tips for making perfect hard boiled eggs! For best results, read the directions one day ahead.

Provided by CountryLady

Categories     Kid Friendly

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

6 eggs
2 teaspoons curry powder
2 teaspoons lime juice
1 teaspoon fresh ginger puree
1/3 cup mayonnaise

Steps:

  • Eggs that are a few days old are best for hard boiling as fresh eggs are impossible to peel cleanly; test your eggs by placing in a pan of cold water - a newly laid egg will lay flat on the bottom, an older egg will tilt up slightly.
  • The night before cooking the eggs, store them on their side in their container to centre the yolks.
  • Place the eggs in a pan roomy enough to hold them without crowding; cover with COLD water to cover by at least an inch.
  • Over high heat, heat water & eggs until just fully boiling.
  • Remove saucepan from the heat & cover tightly; if eggs are boiled or overcooked, the yolks will be hard or turn an unattractive greenish-gray.
  • Let the eggs stand in the boiling water for exactly 15 minutes; pour off the water & run the eggs under the cold water tap to stop the eggs from cooking any further and make them easier to peel.
  • Gently tap the the large end of the shell against a flat surface; under cold running water, gently peel off pieces of shell, beginning at the large end.
  • Cut the eggs in half horizontally & remove the yolks to a small bowl; add the remaining ingredients plus salt & pepper to taste and mix well.
  • Using a piping bag or a small spoon, fill the white part of the egg with the yolk mixture; garnish with a small sprig of chervil or coriander.

Nutrition Facts : Calories 127, Fat 9.4, SaturatedFat 2.2, Cholesterol 214.9, Sodium 163.1, Carbohydrate 4, Fiber 0.2, Sugar 1.3, Protein 6.5

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