Emerils Deviled Eggs Recipes

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EMERIL"S DEVILISH EGGS



Emeril

This recipe from Emeril Lagasse is for lovers of spicy foods and deviled eggs. It's a change from the usual plain deviled eggs. Cooking time does not include refrigeration time.

Provided by linguinelisa

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

12 eggs, hard boiled
1/2 cup mayonnaise
1 tablespoon creole mustard, plus
2 teaspoons creole mustard
1 tablespoon minced pickled jalapeno pepper, plus
1 teaspoon minced pickled jalapeno pepper
2 teaspoons Emeril's Original Essence or 2 teaspoons creole seasoning
1/2 teaspoon cayenne seasoning
1/2 teaspoon red pepper sauce
1/4 teaspoon paprika

Steps:

  • Peel eggs and slice in half lengthwise. Carefully remove the yolks from the eggs. Push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, Creole mustard, jalapenos, Creole seasoning or Essence, cayenne pepper, and red pepper sauce. Mix together. Spoon into the egg white halves.
  • Refrigerate for at least 1 hour. Before serving, sprinkle with paprika.

BEST DEVILED EGGS



Best Deviled Eggs image

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 12

1/2 cup mayonnaise
2 tablespoons 2% milk
1 teaspoon dried parsley flakes
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon pepper
12 hard-boiled large eggs
Minced fresh parsley and additional paprika

Steps:

  • In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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