Diablo Eggs Recipes

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DIABLO EGGS



Diablo Eggs image

Despite the name, these eggs are heavenly delicious. Their creamy filling with a hint of poblano chile is incomparable. Make them for your next brunch.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 16 servings.

Number Of Ingredients 7

8 hard-cooked eggs, peeled
1/4 cup KRAFT Real Mayo
1 poblano chile, roasted, seeded, deveined and chopped
2 tsp. GREY POUPON Dijon Mustard
1/2 cup chopped onions
1/8 tsp. each salt and pepper
1/8 tsp. paprika

Steps:

  • Cut eggs lengthwise in half. Remove yolks; mash in small bowl. Add all remaining ingredients except egg whites and paprika; mix well.
  • Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with paprika.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 105 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)



Huevos Del Diablo (Eggs of the Devil) image

If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos.

Provided by CaribbeanQueen

Categories     < 30 Mins

Time 20m

Yield 24 serving(s)

Number Of Ingredients 9

12 eggs, boiled, cooled
1/4 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 tablespoon thai chili paste (to taste)
2 tablespoons jalapenos, minced (to taste)
2 tablespoons scallions, minced
2 tablespoons cilantro, minced (save some for garnish)
salt and pepper, to taste
pickled ginger, for garnish

Steps:

  • Cut cooled eggs in half. Scoop out the yolk.
  • Mash the yolks with next 6 ingredients. Season with salt and pepper.
  • Mix well.
  • Fill egg halves.
  • Garnish with cilantro and pickled ginger.
  • Chill and serve.

O DIABLO (THE DEVIL'S POT - MACAO)



O Diablo (the Devil's Pot - Macao) image

Provided by Food Network

Categories     main-dish

Yield Serves 10 to 12

Number Of Ingredients 13

6 to 7 pounds cooked meats (such as leftover roast turkey, roast pheasant, capons, roast beef, roast leg of lamb, pork or veal chops, roast pork, and perhaps some stewed meats)
3 tablespoons olive or vegetable oil
2 large onions, chopped
8 medium tomatoes, chopped
1 (32-ounce) jar mixed pickles, chopped
Reserved juice from meats
3 pounds potatoes, peeled and quartered
18 eggs, hardboiled
6 tablespoons sugar
2 teaspoons powdered mustard
Vinegar from pickles
1 cup white wine
3 cups rice

Steps:

  • Remove any bones from the meats and cut into 1-inch square pieces. Set aside. Heat the oil in a large pot over medium heat and saute the onion until slightly golden. Add the tomatoes and let cook until the liquid has evaporated. Add the pickles and the chopped meats. Mix well, cover, and cook over low heat for 10 minutes to blend flavors. Add reserved juices and enough water to barely cover meats. Place potatoes over meats, cover, and cook until potatoes are done (about 20 minutes).
  • While O Diablo is cooking, peel the eggs and separate the yolks from the whites. Mash the whites with a fork and add to the pot. Mash the yolks and mix with the sugar and the powdered mustard. Add enough of the vinegar from the pickle jar to form a paste (about 1/2 cup). When the potatoes are done, thicken sauce in pot with the egg yolk mixture. Cook 5 minutes more. Add white wine; increase the heat and bring to a boil. Cook another 3 minutes. Remove from heat and let it set, covered, until dinner is served.
  • Cook rice according to package directions. When ready, reheat O Diablo and serve with rice. Some prefer this dish with bread instead of rice to sop up the juices; either way, it is delicious.
  • Prepare this dish in the morning so that the flavors will have melded by dinnertime. The leftovers of this dish will keep up to 2 weeks in the refrigerator.

HUEVOS DIABLOS



Huevos Diablos image

You'll think these eggs really do have a bit of devil's heat in them. For a milder version, remove the ribs and seeds from the jalapeno. -Linda Ross, Williamsport, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 10

12 hard-boiled large eggs
6 tablespoons minced fresh cilantro, divided
6 tablespoons mayonnaise
2 green onions, thinly sliced
1/4 cup sour cream
1 jalapeno pepper, seeded and minced
1-1/2 teaspoons grated lime zest
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons cilantro, mayonnaise, onions, sour cream, jalapeno, lime zest, cumin, salt and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Garnish with remaining cilantro.

Nutrition Facts : Calories 70 calories, Fat 6g fat (1g saturated fat), Cholesterol 109mg cholesterol, Sodium 76mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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