CHILI DEVILED EGGS
Provided by Kardea Brown
Categories appetizer
Time 45m
Yield 24 deviled eggs
Number Of Ingredients 14
Steps:
- For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
- When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
- For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.
ST. PATRICK'S DAY DEVILED EGGS
I wanted a great GREEN recipe for St. Patty's day but couldn't really find one, so I came up with this and hopefully everyone will get into the St. Patty's spirit with green deviled eggs!
Provided by Sabrina
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in the hot water for 15 minutes. Remove from hot water and chill at least 30 minutes in a bowl of cold water or in the refrigerator, until eggs are cold.
- Prepare egg dye according to package directions in a large metal or glass bowl.
- Gently crack eggs but do not remove shells so that the egg dye can reach the egg whites.
- Place the cracked hard-cooked eggs into the dye, working in batches if necessary, until dye seeps through the cracks and colors the eggs slightly, about 5 minutes per batch.
- Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
- Scoop egg yolks into a bowl and mash with a fork and mix in the mayonnaise and celery; stir green food coloring into the yolk mixture.
- Spoon the yolk mixture into the egg halves; top each egg half with a parsley leaf.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 3.1 g, Cholesterol 187.7 mg, Fat 8.9 g, Fiber 1.4 g, Protein 7.5 g, SaturatedFat 2.1 g, Sodium 120.7 mg, Sugar 0.8 g
CHILI-STUFFED DEVILED EGGS
Provided by Food Network
Categories appetizer
Time 1h
Yield 16 deviled eggs
Number Of Ingredients 24
Steps:
- For the boiled eggs: Place the eggs in medium stockpot, add water to cover and pour in the vinegar. Bring to a boil, then remove from the heat and cover with a lid. Let sit for 18 minutes. Remove the eggs to a bowl of ice water and set aside.
- For the chili: In a skillet, combine the chili beans, onions, butter, tomato paste, chili powder, onion powder, cumin, garlic powder, sugar, cayenne and some salt and pepper. Cook for 20 minutes over medium heat, stirring often. Let cool.
- For the deviled eggs: Crack the eggs on the counter and peel off the shells. Cut the eggs in half and scoop the yolks into a food processor. Add the sour cream, mayonnaise, dry mustard, garlic powder, onion powder, sugar, vinegar and some salt and pepper. Pulse until smooth and creamy.
- Transfer the filling to a resealable plastic bag, snip off a corner and pipe into the egg halves. Top each deviled egg with about 2 teaspoons of the chili. Finish off with some shredded cheddar, minced scallions and a small sprinkle of smoked paprika. Enjoy!!
CHILE-CHEDDAR DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 2 teaspoons chopped chives, 2 teaspoons chopped chipotles in adobo sauce, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1/4 cup shredded cheddar cheese and 1/4 teaspoon paprika. Season with salt. Spoon into the egg whites; top with more chives.
GREEN CHILE CHICKEN LASAGNA
You don't need to boil oven ready lasagna noodles, which cuts prep time. The mild enchilada sauce pairs well with chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.
- In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.
- Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.
Nutrition Facts : Calories 420, Carbohydrate 28 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 3 g, TransFat 0 g
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