GARLIC DEVILED EGGS
From a complimentary compilation cookbook by an auto glass manufacturer. This recipe is from Nancy Phelps of Bryant-Fensters Associates, Virginia Beach, Virginia. This recipe doesn't have pickle relish in it. This calls for hard boiled eggs so prep time is very short.
Provided by Oolala
Categories Onions
Time 10m
Yield 1 dozen egg halves, 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise and remove the yolks to a bowl; set aside the whites.
- Mash the yolks and add in the mayonnaise, mustard, green onions, garlic and salt and mix well.
- Fill the egg whites with mixture and sprinkle with paprika.
- Refrigerate until serving.
Nutrition Facts : Calories 127, Fat 9.3, SaturatedFat 2.2, Cholesterol 214.9, Sodium 216.7, Carbohydrate 4.1, Fiber 0.1, Sugar 1.4, Protein 6.5
ROASTED GARLIC DEVILED EGGS
I love incorporating new flavors into old classics, and these garlic deviled eggs were a big hit! The garlic can be roasted and the eggs can be hard-boiled up to three days in advance. The egg yolk filling can be made the night before. -Ellen Weaver, Denver, Colorado
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Wrap in foil. Bake until cloves are soft and light golden, 50-60 minutes. Unwrap; cool completely., Meanwhile, cut eggs lengthwise in half. Remove yolks to a bowl; reserve whites. Squeeze garlic from skins and add to yolks; mash yolks and garlic with a fork. Stir in mayonnaise, cheese and paprika., Spoon or pipe filling into egg whites. If desired, sprinkle with chives. Refrigerate, covered, until serving.
Nutrition Facts : Calories 78 calories, Fat 7g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 62mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SAUTEED GARLIC AND SHALLOT DEVILED EGGS
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Fill a large sauce pot about 1/2 way with water. Put Gently put 12 eggs in the water and bring to a boil; cook for 20 minutes. Immediately remove eggs and gently put into a large bowl of ice water. Let them sit in the ice water for 20 minutes.
- After 20 minutes, remove the shell and cut each hard-boiled egg in half. With a spoon, scoop out the egg yolk from each egg and put into a medium sized mixing bowl. With a fork, mash together the egg yolks until soft.
- In a small saute pan, heat 1 tablespoon of oil over medium heat. Add the minced shallots and garlic. Sautee for 1 minute and immediately remove from heat.
- Next, add the sugar, shallots, garlic, kosher salt, and mayonnaise to the medium mixing bowl with the soft egg yolks. Mix until fully incorporated. Using a spoon or a pastry bag, dollop this mixture into each halved egg white. Serve.
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
GARLIC DEVILED EGGS
I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved. My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else! -Eva Friesen, Carson City, Nevada
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 169 calories, Fat 15g fat (3g saturated fat), Cholesterol 216mg cholesterol, Sodium 183mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CLASSIC DEVILED EGGS
Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Cut eggs lengthwise in half. Slip out yolks and mash with fork.
- Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.
Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g
GARLIC, BASIL, AND BACON DEVILED EGGS
Deviled eggs made with fresh basil, garlic, and bacon! These are some of the best deviled eggs you will ever put in your mouth. Once your friends try them, they will beg you to make them again and again!
Provided by JoeLactoseFree
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 1h10m
Yield 24
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 over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 0.5 g, Cholesterol 95.8 mg, Fat 5.7 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 136 mg, Sugar 0.2 g
OLIVE-GARLIC DEVILED EGGS
With Kalamata olives and garlic flavoring the yolk, these deviled eggs have a Mediterranean flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
- Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with olives and garlic in a food processor.
- Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with olive slivers. Serve immediately, or chill up to 2 hours.
CLASSIC SAVORY DEVILED EGGS
Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.
Provided by Jeff Sikes
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 191.7 mg, Sugar 0.5 g
GARLIC AND HERB DEVILED EGGS
This is a recipe that I created using Mrs. Dash Salt Free seasoning. For garnishing, you can either use paprika or additional Mrs. Dash.
Provided by KimberlyV65
Categories Lunch/Snacks
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Hard-boil, cool and peel eggs; cut in half lengthwise; place yolks into a small bowl; mash with fork.
- Add mayonnaise, mustard, Mrs. Dash seasoning and pepper. Blend well.
- Scoop or pipe into egg halves; garnish with paprika (or additional Mrs. Dash) if desired.
- Refridgerate until ready to serve.
Nutrition Facts : Calories 59.1, Fat 4.3, SaturatedFat 1.1, Cholesterol 107.3, Sodium 79.9, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 3.3
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