Lone Star Deviled Eggs Recipes

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BEST DEVILED EGGS



Best Deviled Eggs image

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 12

1/2 cup mayonnaise
2 tablespoons 2% milk
1 teaspoon dried parsley flakes
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon pepper
12 hard-boiled large eggs
Minced fresh parsley and additional paprika

Steps:

  • In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

NOT-SO-DEVILISH DEVILED EGGS



Not-So-Devilish Deviled Eggs image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 8

8 hard-cooked eggs, peeled and halved lengthwise
1/2 cup reduced-calorie mayonnaise
1/4 cup low-fat (1 percent) creamy cottage cheese, drained
1 tablespoon curry powder
1 tablespoon Dijon mustard
Dash hot pepper sauce
Paprika, for sprinkling
Parsley sprigs, for garnish

Steps:

  • Place 4 of the egg yolks in a food processor or blender (discard the other 4) with the mayonnaise, cottage cheese, curry, mustard and pepper sauce. Process until smooth.
  • Spoon the filling into a pastry bag with star tip. Pipe the filling into the egg whites, then sprinkle with the paprika. Garnish with the parsley. Refrigerate, covered, until ready to serve.

LOBSTER DEVILED EGGS



Lobster Deviled Eggs image

To me, every party needs deviled eggs, but my deviled eggs are a little different. They are lobster deviled eggs. I mean, if you want New England-style deviled eggs then we are definitely talking lobster. The best thing is you can make this elegant party snack without spending a fortune. I hope you all enjoy one of my favorite party snacks. This transforms a regular old-time snack into a sexy little piece of New England.

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Time 40m

Yield 24 halves

Number Of Ingredients 12

1 whole lobster, about 1 1/2 pounds (or 2 frozen tails if you can't find live whole lobster)
1 dozen eggs, hard boiled
4 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/2 teaspoon ground mustard
1 teaspoon finely chopped fresh chives
Pinch celery salt
Salt and freshly ground black pepper
2 stalks celery, thinly sliced
1/2 red onion, finely diced
Finely chopped fresh dill, for garnish
Paprika, for sprinkling

Steps:

  • Bring 3 to 4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes. Remove the meat from the shell and dice into 1/2-inch chunks.
  • Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions. Mix all together so that the yolk mixture is creamy. Fold in most of the lobster, reserving 24 small pieces. Add salt and pepper to taste, and then stuff the egg white halves with the filling. Garnish with a touch of fresh dill and a little piece of lobster. Sprinkle with paprika.

ANNA OLSON'S DEVILED EGGS



Anna Olson's Deviled Eggs image

Make and share this Anna Olson's Deviled Eggs recipe from Food.com.

Provided by PalatablePastime

Categories     Canadian

Time 20m

Yield 16 serving(s)

Number Of Ingredients 8

8 large eggs, hard cooked
1/2 cup mayonnaise
1 1/2 teaspoons ground dry mustard
1 tablespoon finely chopped fresh chives
2 teaspoons capers, drained and chopped
salt and pepper
capers, and
chives, for garnish

Steps:

  • Peel eggs and cut in half.
  • Scoop out cooked yolks and press them through a strainer.
  • Blend with mayonnaise, mustard, chives and chopped capers and season to taste.
  • Place egg filling in a piping bag and pipe back into egg whites.
  • Garnish with a caper and a sprig of chive.
  • Wrap and chill until ready to serve.

Nutrition Facts : Calories 65.5, Fat 4.9, SaturatedFat 1.1, Cholesterol 94.9, Sodium 98.3, Carbohydrate 2, Sugar 0.6, Protein 3.3

CLASSIC SOUTHERN DEVILED EGGS



Classic Southern Deviled Eggs image

This classic Southern recipe has been a favorite in my family for years. It combines the simplest ingredients, including sweet pickle relish, perfectly for a picnic, cookout, or family dinner.

Provided by FoodJunkie

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 15m

Yield 12

Number Of Ingredients 8

12 hard-boiled eggs, peeled and halved
¼ cup mayonnaise
3 tablespoons rice wine vinegar
3 tablespoons sweet pickle relish
3 tablespoons yellow mustard, or more to taste
1 tablespoon white sugar
¼ teaspoon cayenne pepper, divided
¼ teaspoon ground black pepper, divided

Steps:

  • Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork.
  • Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 3.3 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 162.2 mg, Sugar 2.8 g

BOURSIN AND GARLIC DEVILED EGGS



Boursin and Garlic Deviled Eggs image

A superfast deviled egg recipe with tons of flavor. Recipe from D'Lish Deviled Eggs by Kathy Casey.

Provided by gailanng

Categories     European

Time 30m

Yield 24 egg halves, 24 serving(s)

Number Of Ingredients 6

12 large hard-cooked eggs
1 (5 1/2 ounce) package boursin garlic & herb spreadable cheese, softened to room temperature
3 tablespoons mayonnaise
1/2 teaspoon minced fresh garlic
1/4 teaspoon salt
1/3 cup fresh herb, torn (a mixture, such as tarragon, chives, mint, Italian parsley, basil)

Steps:

  • Halve the eggs lengthwise and transfer the yolks to a mixing bowl.Set the egg white halves on a platter.
  • With a fork, mash the yolks to a smooth consistency. Add the boursin cheese, mayonnaise, garlic and salt; mix until smooth. Adjust seasoning accordingly.
  • Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively fill egg wells with a spoon, dividing the filling evenly.
  • Top each egg half with a pouf of herb salad.

Nutrition Facts : Calories 46, Fat 3.3, SaturatedFat 0.9, Cholesterol 93.7, Sodium 68.3, Carbohydrate 0.7, Sugar 0.4, Protein 3.2

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