CREAMY DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.
CHICKEN CREOLE DEVILED EGGS
Scrambling for a quick-and-easy recipe to use up some of those hard-cooked Easter eggs? Just add a little diced chicken and these zippy deviled-egg snacks from our Test Kitchen are almost a lunch in themselves! NO CREOLE seasoning or honey mustard? The following spices can be substituted for the Creole seasoning: ¼ teaspoon each paprika and garlic powder, and a pinch each of cayenne pepper, dried thyme and ground cumin. As a substitute for honey mustard, combine ½ teaspoon Dijon mustard and ½ teaspoon honey.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash the yolks. Stir in the chicken, mayonnaise, onion, honey mustard, ground mustard, Creole seasoning and hot pepper sauce. Pipe or spoon into egg whites. Sprinkle with parsley. Refrigerate until serving.
Nutrition Facts : Calories 187 calories, Fat 15g fat (3g saturated fat), Cholesterol 227mg cholesterol, Sodium 198mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
PERFECT DEVILED EGGS
These appeared on the table at every holiday and every gathering when I was growing up. My children will stand in front of the refrigerator and eat one after another (if I don't catch them). You can spice these up with country or creole mustard, a few jots of hot sauce (or a bunch of hot sauce!), and a sprig of parsley. It's just pretty.
Provided by Jan Charles
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
- Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.
Nutrition Facts : Calories 149 calories, Carbohydrate 1.8 g, Cholesterol 191 mg, Fat 13 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 188.8 mg, Sugar 0.9 g
SIMPLE DEVILED EGGS
The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.
Provided by Suzanne EE
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g
CREOLE DEVILED EGGS
Make and share this Creole Deviled Eggs recipe from Food.com.
Provided by The Range Rover
Categories Creole
Time 20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggs in half and remove yolk.
- Process yolks, mayo and next 4 ingredients in food processer until smooth; stopping once to scrape down the sides.
- Add chives, parsley and bell pepper.
- Pulse until blended.
- Spoon yolk mixture into egg halves.
- Granish eggs by dusting each with more ground red pepper.
- If desired you can add more chives and parsley as well to garnish.
K-JON'S CREOLE DEVILED EGGS
Make and share this K-Jon's Creole Deviled Eggs recipe from Food.com.
Provided by K-Jon Chef
Categories Cajun
Time 4h30m
Yield 16 pieces, 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. peel eggs.
- 2. cut in half long ways.
- 3. remove all yolks and reserve the 1/2 whites.
- 4. mash the yolks with a fork until smooth.
- 5. add the rest of the ingredients and mix well.
- 6. place mixture in egg white cups with spoon or pipe with a bag.
- 7. garnish with my pepper blend Recipe #426929 or paprika!
- 8. chill at least 4 hours or overnight is best. can do days in advance.
Nutrition Facts : Calories 117.5, Fat 8.7, SaturatedFat 2.4, Cholesterol 190.1, Sodium 146, Carbohydrate 3.2, Fiber 0.1, Sugar 1, Protein 6.5
EGGS DEVILED EGGS..... CREOLE DEVILED EGGS
Make and share this Eggs Deviled Eggs..... Creole Deviled Eggs recipe from Food.com.
Provided by Timothy H.
Categories Creole
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Place the eggs in a pan enough to hold them in one layer.Cover with water and place the pan over high flame.Bring to boil.Pull the pan off the heat.Cover and let sit for 12 minutes.Pour off the hot water and run cold water over the eggs to chill them.Peel and cut in half lengthwise.
- Scoop out the yolks,saving the whites and transfer the yolks to a large bowl.Mash the yoks with a fork and add the mayonnaise,mustard,celery,pepper and salt.Mash everything again and put the yolk mixture back into the whites. Garnish with chives and sprinkle with Creole season lightly.
Nutrition Facts : Calories 612.7, Fat 43.9, SaturatedFat 11.6, Cholesterol 1127.5, Sodium 1206.5, Carbohydrate 13.8, Fiber 0.7, Sugar 4.2, Protein 38.8
CAJUN DEVILED EGGS
Perfectly spicy deviled eggs, I gar-on-tee!
Provided by Denyse
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
- Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 52.9 calories, Carbohydrate 0.4 g, Cholesterol 93.9 mg, Fat 4.3 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 155.4 mg, Sugar 0.2 g
RANCH DEVILED EGGS WITH CREOLE SHRIMPS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Who doesn't love deviled eggs? It's just another twist of the old favorite. the ranch seasoning and shrimps sure take the dish up to another level of deliciousness.
Provided by ferschey
Categories Weeknight
Time 13m
Yield 16 deviled eggs, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler. Toss shrimps with olive oil, lemon juice and Creole seasoning. Spread shrimps mixture in single layer on a baking sheet. Broil for 3 minutes, turning halfway through, or until opaque.
- Halve eggs; place egg whites on a plate. Put egg yolks in a medium bowl; mash with potato masher. Stir in yogurt, ranch seasoning mix, mustard and 1½ tablespoons chives.
- Spoon egg yolk mixture into egg white cavities; top each with shrimp and garnish with remaining chives.
Nutrition Facts : Calories 88.9, Fat 6.5, SaturatedFat 1.8, Cholesterol 186.5, Sodium 76.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.6, Protein 6.4
EGGS DEVILED EGGS..... CREOLE DEVILED EGGS
Make and share this Eggs Deviled Eggs..... Creole Deviled Eggs recipe from Food.com.
Provided by Timothy H.
Categories Creole
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Place the eggs in a pan enough to hold them in one layer.Cover with water and place the pan over high flame.Bring to boil.Pull the pan off the heat.Cover and let sit for 12 minutes.Pour off the hot water and run cold water over the eggs to chill them.Peel and cut in half lengthwise.
- Scoop out the yolks,saving the whites and transfer the yolks to a large bowl.Mash the yoks with a fork and add the mayonnaise,mustard,celery,pepper and salt.Mash everything again and put the yolk mixture back into the whites. Garnish with chives and sprinkle with Creole season lightly.
Nutrition Facts : Calories 612.7, Fat 43.9, SaturatedFat 11.6, Cholesterol 1127.5, Sodium 1206.5, Carbohydrate 13.8, Fiber 0.7, Sugar 4.2, Protein 38.8
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