LITTLE DEVIL DEVILED EGGS
Make your deviled eggs devilishly cute with this Little Devil Deviled Eggs recipe. The best part of our Little Devil Deviled Eggs are that they are a Healthy Living recipe so get out the grape tomatoes and olives and let's get started.
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add dressing, pickles and hot sauce; mix well.
- Spoon yolk mixture into resealable plastic bag. Cut small corner from bottom of bag; use to pipe yolk mixture into egg white halves. Sprinkle with paprika.
- Decorate with remaining ingredients as shown in photo, trimming olive pieces as needed.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
LIL DEVILS DEVILED EGGS
The Lil Devils can be made, of course, with your favorite deviled egg recipe; I'm enclosing the recipe my mother was famous for, and which I've taken over myself. The Lil Devils were first served at a Halloween party for adults in 2007, but these could also be great adapted at a child's party anytime. Also, I'm not great at measuring (nor was she), but the quantities for ingredients are in the right ballpark. As for decorating: let ingredients at hand and your imagination be your guide. In the photo that will be included, I omitted toasting the pine-nuts which is why you can't really see them.
Provided by Diann is Cooking
Categories < 4 Hours
Time 1h15m
Yield 24 Lil Devils
Number Of Ingredients 10
Steps:
- Slice eggs in half, and remove yolks to a separate bowl.
- Combine mustard, mayonnaise, curry powder and salt with yolks, mashing with the flat end of a large spoon. You may have to adjust mustard and mayonnaise quantities to reflect your taste for moisture of the deviling, and the size of the yolks.
- Mix in the chopped dill pickle or the capers (if necessary, drain them first).
- Stuff the egg white "boats" using a spoon. You may stop here and chill in refrigerator until serving, OR you may go on to make the decorated eggs.
- To decorate the Lil Devils: the capers become eyes, the pine nuts and pimento become noses, more pimento for mouths and for devil horns. The dill serves as hair and as beards. Create some Devils as victims, too. Round mouths, the like. Roasted pepper works well as pimento (is really the same thing), just cut or slice it to the shapes you want.
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.
EASY DEVILED EGGS
After wondering how to make deviled eggs for years, I stumbled across this recipe. It comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana
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 with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 114 calories, Fat 9g fat (2g saturated fat), Cholesterol 214mg cholesterol, Sodium 293mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
DOUBLE DEVIL DEVILED EGGS
Make and share this Double Devil Deviled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 22m
Yield 12 deviled eggs
Number Of Ingredients 11
Steps:
- In a bowl, mix together the mashed yolks, mayonnaise, and mustard; mix well.
- Stir in the deviled ham, olives, and capers; season to taste with salt and pepper.
- Fill the whites evenly with the mixture; garnish each egg half with an olive slice.
- Cover and chill a few hours before serving.
Nutrition Facts : Calories 52.4, Fat 3.8, SaturatedFat 1, Cholesterol 106.8, Sodium 71.9, Carbohydrate 1.1, Sugar 0.5, Protein 3.2
THE DEVIL'S OWN DEVILED EGGS
A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!
Provided by Eric Starkey
Categories Spicy Deviled Eggs
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
- Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 0.7 g, Cholesterol 187.7 mg, Fat 8.6 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 101 mg, Sugar 0.5 g
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