Free Pdf Recipes Recipes Recipe For Deviled
SLOWLY DEVILED BEEF
This is an easy to prepare slow cooker recipe that will have them asking for more. Try serving over potatoes, rice, or even noodles. You may also try adding green bell pepper for variety. It's also great using venison instead of beef.
Provided by JEMERY61
Categories 100+ Everyday Cooking Recipes
Time 10h10m
Yield 6
Number Of Ingredients 6
Steps:
- Place the beef, onion, tomato paste, water, sloppy Joe seasoning mix and vinegar in a slow cooker.
- Cook on low setting for 10 hours OR on high setting for 5 hours.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 11.7 g, Cholesterol 98.3 mg, Fat 20.4 g, Fiber 1.5 g, Protein 30.5 g, SaturatedFat 8 g, Sodium 828 mg, Sugar 4.2 g
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- Scoop out the yellow yolks into a small bowl and mash them with a fork until they are smooth and paste like.
- Add the mayonnaise, mustard, vinegar, salt and pepper and stir until blended and creamy. Taste and adjust seasonings to suit your tastes.
- Divide the filling evenly into the hollows of the egg whites with a spoon heaping it slightly. (Alternatively scoop the filling into a heavy-duty plastic bag. Press the filling into a corner of the bag and then snip off the corner and use it like a pastry bag to squeeze the mixture attractively into the hollows of the egg whites.)
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Reviews 29Estimated Reading Time 4 mins
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- Place the eggs in a large saucepan or Dutch oven; cover with cold water. Bring to the water to a boil on high heat. Reduce the heat to low and simmer the eggs for about 15 minutes.
- Immediately drain the hot water from the eggs and then run cold water over eggs to stop the cooking process.
- Peel the eggs and cut them in half lengthwise. Scoop the yolks from 4 of the eggs into a medium bowl. Remove remaining 4 yolks and reserve them for another use.
- Add the crabmeat, mayonnaise, dry mustard and cayenne pepper to the yolks in the bowl. Mix and mash everything together with a fork until the ingredients are well blended. Mound the yolk mixture into the center of each cooked egg white half.
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4.9/5 (9)Total Time 20 minsCategory AppetizerCalories 89 per serving
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- Toast the dill seeds in a dry pan over medium heat until they deepen in color, a few minutes. Remove the seeds from the heat and allow them to cool, then gently crush them in a mortar and pestle.
- Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil, then turn off the heat and cover. Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.
- Cut each egg in half and use a spoon to carefully scoop the yolks into a bowl. Set the empty white aside. Mash and fluff the yolks with a fork. Add the Greek yogurt, olive oil, and salt. Continue to mix and mash until the yolk mixture is as smooth and creamy as possible. This takes a bit of time, but the result is worth it--the yolks become creamy, light, and airy. Add the toasted dill seed and the chives, chervil, and dill to the creamed yolks, reserving a bit of each for garnish. Mix well to incorporate.
- Use a spoon to gather small balls of yolk, then use your finger to gently slide them into the whites. Garnish each egg with the reserved herbs, dill seed, chive flowers (if available), almonds, and a finishing drizzle of olive oil. For classic deviled appearance, sprinkle with a few pinches of smoked paprika.
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- Place the eggs in a large pan or Dutch oven. Cover them with cold water, making sure that the water comes up an inch or two above the eggs. Discard any eggs that float to the surface!
- Place the pan or Dutch oven on the stove and turn the burner to high. As soon as the water reaches a rolling boil, turn the heat down to medium and set the kitchen timer for 10 minutes.
- When the timer goes off, remove the eggs from the heat. With kitchen tongs, take the eggs out of the water and place them in a colander.
- Wait until the eggs are just cool enough to handle and shell the eggs under cold running water to remove any bits of shell. Place the shelled eggs back into the colander to cool and dry.
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