WATERCRESS-HORSERADISH DEVILED EGGS
Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
- Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress and horseradish into yolk mixture.
- Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with watercress leaves. Serve immediately, or chill up to 2 hours.
DEVILED EGGS, THREE WAYS
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 24 deviled eggs (12 servings)
Number Of Ingredients 20
Steps:
- For the hard-boiled eggs: Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water. Place the eggs in it and bring to a boil over medium-high heat. Immediately turn off the heat and cover with the lid. Let sit for 12 minutes. Transfer to a colander and rinse under cold water.
- Once cooled, peel the eggs and slice in half lengthwise. Scoop out the yolks and place 4 yolks in each of 3 bowls. Mash well with a fork.
- Line a large serving platter with the greens.
- For the pickles and capers: Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with some capers and place on the platter.
- For the wasabi and ginger: Add the mayonnaise and wasabi to the second bowl of yolks and mash together. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter.
- For the sesame carrot: Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together. Season with salt and pepper. Divide the filling among the remaining 8 egg halves. Top each with more sesame seeds and place on the platter.
DEVILED HAM STUFFED EGGS
I make these stuffed eggs once a month for a fellowship meal at church-and I've yet to bring one back home! Different from typical versions, these hard-cooked eggs get a subtle crunch from chopped veggies, and deviled ham adds zing.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.
Nutrition Facts : Calories 177 calories, Fat 14g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 278mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.
CRAB-STUFFED DEVILED EGGS
These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.
Provided by Chef John
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h12m
Yield 12
Number Of Ingredients 15
Steps:
- Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
- Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
- Separate yolks from egg halves; place yolks into a mixing bowl.
- Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
- Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
- Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
- Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
- Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 0.6 g, Cholesterol 96.6 mg, Fat 5.4 g, Fiber 0.1 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 96.9 mg, Sugar 0.3 g
BACON-STUFFED DEVILED EGGS
Bring a bit of breakfast to a beloved appetizer by adding bacon.
Provided by Food Network Kitchen
Time 30m
Yield 6 servings (makes 12 deviled eggs)
Number Of Ingredients 6
Steps:
- Put the eggs in a medium saucepan, cover with cold water and bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Meanwhile, prepare a bowl of ice water. Drain the cooked eggs and transfer them to the ice water until cool, about 5 minutes.
- Peel the eggs, then halve them lengthwise and pop out the yolks into a medium bowl. Set the whites on a plate rounded-side down. Add the mayonnaise, chives, mustard and bacon to the yolks and mash until creamy and well combined; season with salt and pepper.
- Spoon or pipe the filling into the reserved egg white halves. Garnish with chives.
TUNA STUFFED DEVILED EGGS
This is a great twist on ordinary deviled eggs if you like tuna. A low-carb alternative to the usual tuna sandwich too! Originally from the "New Naturals" section of a September 1981 issue of Bon Appetit. Substitute mayonnaise or light mayonnaise for the butter if you wish. Cooked crabmeat, imitation crabmeat,chicken, cooked or smoked salmon may be substituted for the tuna.
Provided by Leslie in Texas
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter and garlic in processor until light and creamy.
- Cut eggs in half; set whites aside.
- Add yolks to butter and blend well. Add tuna, chives and ground red pepper. Season with herb salt to taste,.
- Blend until smooth.
- Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites, or carefully mound mixture into egg whites usung small spatula or spoon.
- Garnish as desired.
- Eggs can be covered with plastic wrap and refrigerated 3 days.
Nutrition Facts : Calories 146.1, Fat 13, SaturatedFat 6.5, Cholesterol 232.3, Sodium 63.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.6, Protein 6.4
WATERCRESS AND RADISH STUFFED EGGS
Yield Makes 12 stuffed eggs
Number Of Ingredients 8
Steps:
- Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
- Just before serving, garnish eggs.
CRAB-STUFFED DEVILED EGGS
For a little something special, I like to include this appealing appetizer in holiday buffets. Guests really go for the creamy crab filling with almonds and celery that add a fun crunch.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise. Remove yolks and set whites aside. In a large bowl, mash yolks. Stir in the crab, mayonnaise, celery, almonds, green pepper and salt. Stuff or pipe into egg whites. Refrigerate until ready to serve.
Nutrition Facts : Calories 208 calories, Fat 18g fat (3g saturated fat), Cholesterol 229mg cholesterol, Sodium 279mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
WATERCRESS WITH GARLIC AND SCRAMBLED EGGS
This zesty combo of fresh watercress, garlic, and scrambled eggs puts a flavorful spin on any morning meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Heat oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add watercress and cook, stirring, until just wilted. Remove from pan and set aside. Lower heat to medium-low.
- Whisk eggs and season with salt and pepper. Pour eggs into pan and cook, stirring, until just set. Return watercress to pan and stir. Serve immediately.
Nutrition Facts : Calories 191 g, Cholesterol 372 g, Fat 14 g, Protein 14 g, Sodium 157 g
JAPANESE WASABI DEVILED EGGS
A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!
Provided by Nancy-Mae
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan; 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.
- Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
- Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.
Nutrition Facts : Calories 74.1 calories, Carbohydrate 1.4 g, Cholesterol 94.7 mg, Fat 6.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 109.6 mg, Sugar 0.7 g
WATERCRESS STUFFED DEVILED EGGS
If you like the peppery tasre of watercress as much as I do, you'll like this recipe! It elevates ordinary deviled eggs to a whole new level! Originally from a "New Naturals" section in a 1981 September Bon Appetit magazine. You may want to substitute mayonnaise or light mayonnaise for the butter.
Provided by Leslie in Texas
Categories Very Low Carbs
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter in processor until light and creamy.
- Cut eggs in half; set whites aside.
- Add yolks,shallots and lemon juice to butter and blend well.
- Add watercress and ground red pepper.
- Season with herb salt to taste.
- Blend until watercress is just incorporated; do not overmix.
- Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites or carefully mound mixture into whites using a small spatula or spoon.
- Garnish with your garnish of choice.
Nutrition Facts : Calories 147.2, Fat 13, SaturatedFat 6.5, Cholesterol 232.3, Sodium 65.5, Carbohydrate 1, Sugar 0.6, Protein 6.5
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