Huevos Diablos Recipes

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HUEVOS DIABLOS



Huevos Diablos image

You'll think these eggs really do have a bit of devil's heat in them. For a milder version, remove the ribs and seeds from the jalapeno. -Linda Ross, Williamsport, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 10

12 hard-boiled large eggs
6 tablespoons minced fresh cilantro, divided
6 tablespoons mayonnaise
2 green onions, thinly sliced
1/4 cup sour cream
1 jalapeno pepper, seeded and minced
1-1/2 teaspoons grated lime zest
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons cilantro, mayonnaise, onions, sour cream, jalapeno, lime zest, cumin, salt and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Garnish with remaining cilantro.

Nutrition Facts : Calories 70 calories, Fat 6g fat (1g saturated fat), Cholesterol 109mg cholesterol, Sodium 76mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

HUEVOS CON CHORIZO



Huevos con Chorizo image

The name pretty much says it all: This is a simple breakfast dish of eggs scrambled with chorizo. As with most simple dishes, the quality of ingredients really matters, so try to find good -- in this case, fatty and spicy -- chorizo to carry the dish. The amount of fat it renders while frying will determine how much extra oil you'll need to add. Mexican chorizo is sold either loose or in links; if yours is the latter, remove it from the casing to fry.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 plum tomatoes, diced
1/2 jalapeno, diced (seeded if desired)
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped (reserve some for garnish)
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
2 to 3 tablespoons vegetable oil
1 pound fresh Mexican chorizo, casings removed
1 small white onion, finely chopped
8 large eggs
1 tablespoon unsalted butter
Eight 6-inch flour tortillas, warmed, for serving
2 avocados, peeled, pitted and sliced

Steps:

  • For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
  • For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
  • Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

DIABLO EGGS



Diablo Eggs image

Despite the name, these eggs are heavenly delicious. Their creamy filling with a hint of poblano chile is incomparable. Make them for your next brunch.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 16 servings.

Number Of Ingredients 7

8 hard-cooked eggs, peeled
1/4 cup KRAFT Real Mayo
1 poblano chile, roasted, seeded, deveined and chopped
2 tsp. GREY POUPON Dijon Mustard
1/2 cup chopped onions
1/8 tsp. each salt and pepper
1/8 tsp. paprika

Steps:

  • Cut eggs lengthwise in half. Remove yolks; mash in small bowl. Add all remaining ingredients except egg whites and paprika; mix well.
  • Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with paprika.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 105 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)



Huevos Del Diablo (Eggs of the Devil) image

If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos.

Provided by CaribbeanQueen

Categories     < 30 Mins

Time 20m

Yield 24 serving(s)

Number Of Ingredients 9

12 eggs, boiled, cooled
1/4 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 tablespoon thai chili paste (to taste)
2 tablespoons jalapenos, minced (to taste)
2 tablespoons scallions, minced
2 tablespoons cilantro, minced (save some for garnish)
salt and pepper, to taste
pickled ginger, for garnish

Steps:

  • Cut cooled eggs in half. Scoop out the yolk.
  • Mash the yolks with next 6 ingredients. Season with salt and pepper.
  • Mix well.
  • Fill egg halves.
  • Garnish with cilantro and pickled ginger.
  • Chill and serve.

HUEVOS EL DIABLO OR THE DEVILS EGGS



Huevos El Diablo or The Devils Eggs image

This is a "one skillet" breakfast loaded with tomatoes and chiles. Just make a little space in the pan and let the eggs "poach" in the sauce. Serve with roasted potatoes and toasted baguette.

Provided by Sandy

Categories     Breakfast     Main Dish

Number Of Ingredients 12

1 to 2 links of Italian sausage (casing removed)
1 small Spanish onion (finely diced)
6 cloves garlic (divided)
3 Anaheim or New Mexico green chiles (stems and seeds removed, finely diced)
6 medium to large tomatoes (diced)
pinch of cumin
salt and black pepper (to taste)
4 to 6 eggs
Garnish
1 avocado (sliced)
½ cup sour cream
1/4 cup baby spinach (basil leaves or 2 tablespoons cilantro, minced)

Steps:

  • Remove the casing from the sausage and place in a frying pan with a tablespoon of oil. Break up the sausage the same way you would ground beef. Brown the sausage but do not fully cook, remove from pan and drain on a paper towel.
  • Add the diced onion and diced, seeded chiles to the pan. Cook and stir the chile mixture until it softens and begins to brown. Mince 4 of the cloves of garlic and add to the chile mixture. Add a pinch of cumin. Cook for 2 to 3 minutes.
  • Add the diced tomatoes. Slightly smash the tomatoes with the back of a wooden spoon to release some of the moisture and bring the mixture to a boil. Immediately reduce the temperature to just under a boil.
  • Make 4 to 6 indentations in the tomato sauce for the eggs. Crack the eggs one at a time onto a plate and it into an indentation in the tomato sauce. Repeat with all of the eggs. Cover the frying pan with a lid or aluminum foil. Let the eggs steam and "poach" until the white is set and the yolks are very runny. There will be a slight white film over the yolk. About 3 to 4 minutes. Watch them carefully. Do not over cook the eggs. The eggs will continue to cook when removed from the heat and sitting in the warm sauce.

HUEVOS DIABLOS



Huevos Diablos image

I was hungry one morning and decided to try something different, this was made from random stuff I found in the fridge ;)

Provided by Adam Carlson

Categories     Breakfast

Time 20m

Yield 3 serving(s)

Number Of Ingredients 6

3 large eggs
2 oscar mayer all beef hot dogs, chopped into 1/4 inch pieces
1 cup salsa
1 small onion
2 cloves garlic, minced
monterey jack pepper cheese

Steps:

  • Start by sweating the onion and garlic in a small skillet.
  • When they are translucent add in the salsa and hotdogs.
  • Crack the eggs over the top, letting them cook through.
  • place slices of cheese on top and cover until cheese melts.
  • Flip it all onto a plate and enjoy!

HUEVOS DIABLOS



Huevos Diablos image

A flavorful quick Mexican breakfast or brunch recipe. You can dial the heat up or down with the cayenne. I usually double the sauce and it freezes wonderfully.

Provided by momtoXandI

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
1 teaspoon Worcestershire sauce
1 dash cayenne pepper
¾ cup freshly grated Parmesan cheese, divided
6 large eggs
2 tablespoons butter
1 dash paprika
6 (6 inch) corn tortillas, warmed

Steps:

  • Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
  • Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.

Nutrition Facts : Calories 276 calories, Carbohydrate 19.5 g, Cholesterol 205 mg, Fat 17.2 g, Fiber 3.3 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 361.4 mg, Sugar 1.6 g

HUEVOS ENDIABLADOS



Huevos Endiablados image

Spanish tapas are tasty small plates that when combined can create a light supper, or serve as a great appetizer. Huevos Endiablados are deviled eggs filled with a savory combination of tuna, onion, mayonnaise, and Dijon mustard.

Provided by Allrecipes

Categories     Appetizers and Snacks     Deviled Eggs

Time 50m

Yield 6

Number Of Ingredients 8

6 eggs
1 (4 ounce) can tuna packed in oil, drained
2 tablespoons diced red onion
1 ½ tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon minced garlic
½ teaspoon smoked paprika, plus more for garnish
¼ teaspoon salt

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Allow to cool completely, about 20 minutes.
  • Slice each egg in half lengthwise, remove yolks and place them in a bowl. Set the whites aside on a serving platter. Mash yolks together with tuna, red onion, mayonnaise, Dijon mustard, garlic, smoked paprika, and salt until smooth and combined. Fill each egg white half with about a tablespoon of filling. Garnish with smoked paprika.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 1.6 g, Cholesterol 190.7 mg, Fat 9.3 g, Fiber 0.1 g, Protein 11.9 g, SaturatedFat 2.3 g, Sodium 316.2 mg, Sugar 0.6 g

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