Pickled Pepperoncini Deviled Eggs Recipes

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PEPERONCINI DEVILED EGGS



Peperoncini Deviled Eggs image

Flavorful Peperoncini Deviled Eggs are the perfect bite sized appetizer that everyone will love. The flavor and texture will have them flying off the tray!

Provided by Krissy Allori

Categories     Appetizer

Time 30m

Number Of Ingredients 7

6 eggs
1/4 cup mayonnaise
1 teaspoon liquid from Peperoncini jar
1 teaspoon yellow mustard
1/8 teaspoon salt
Garnish and serve with additional Pepperoncinis
dust with smoked paprika

Steps:

  • Place eggs in large pot and cover with enough water so that there is about an inch of water above them. Bring to boil over high heat. Allow to boil for only a minute, then cover, remove from heat, and allow to sit in hot water for 15 minutes. Carefully drain and immediately transfer to ice bath. Once eggs have fully cooled, peel and rinse them.
  • Slice each egg in half lengthwise and carefully remove yolk by adding it to a small bowl. For a prettier presentation, you may rinse the egg white halves, taking care to not tear them, and then pat dry.
  • Smash the egg yolks together and combine with mayonnaise, Peperoncini liquid, yellow mustard, and salt until smooth.
  • Spoon or pipe yolk filling into each cooked egg white half. Top with desired amount of Peperoncini slices, and dust with a bit of smoked paprika.

Nutrition Facts : Calories 63 kcal, Carbohydrate 1 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 84 mg, Sodium 90 mg, Sugar 1 g, ServingSize 1 serving

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.

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