JAPANESE DEVILED EGGS
Great twist on a old favorite.
Provided by Mya
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 55m
Yield 18
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.
- Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a plate lined with a paper towel.
- Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly.
- Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 2.1 g, Cholesterol 95.3 mg, Fat 7.9 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 122.1 mg, Sugar 0.3 g
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.
YOGURT DEVILED EGGS
In this recipe, yogurt lowers fat as it fills in smoothly for the traditional mayonnaise. This cool creamy finger food can also be served as a snack.-American Egg Board, Linda Braun, Park Ridge, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Cut eggs in half lengthwise. Remove yolks and set whites aside. In a small bowl, mash yolks; blend in the next eight ingredients. Refill whites, using about 1 tablespoon yolk mixture for each. Sprinkle paprika on top of eggs if desired.
Nutrition Facts :
OLD STAND-BY DEVILED EGGS
Make and share this Old Stand-by Deviled Eggs recipe from Food.com.
Provided by LorenLou
Categories < 15 Mins
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the boiled eggs lengthwise and gently remove the yolks.
- Mash the yolks with a fork, but do not pack.
- Add remaining ingredients.
- Replace the filling, back into the egg whites.
- You can do it with a spoon, or decoratively with a cake decorating/icing pump.
- Sprinkle with extra paprika and garnish as desired with olives, pimentos, etc.
Nutrition Facts : Calories 55.4, Fat 3.9, SaturatedFat 1, Cholesterol 107, Sodium 70.8, Carbohydrate 1.7, Sugar 0.8, Protein 3.2
DEVILED EGGS
Steps:
- Place the eggs in a pan large enough to hold them in a single layer and cover with cold water. Bring to a boil, cover, turn off the heat and let eggs sit 15 minutes. Drain and run under cold water until eggs are completely cool.
- Peel eggs and cut in half lengthwise. Remove the yolks and rub through a fine-mesh strainer into a bowl. Add the mayonnaise, mustard and butter; mix until smooth. Stir in the lemon juice, cayenne, salt and white pepper to taste. Place in a pastry bag or Ziploc bag with a cut-off corner.
- Fill the egg whites neatly by pressing bag. Sprinkle with chives.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 74 milligrams, Sugar 0 grams, TransFat 0 grams
YAYA'S DEVILED EGGS
Like most deviled egg recipes, this one's got mayo in it. But Yaya likes to put a Greek-inspired spin on hers with crumbled feta cheese and dried oregano.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
- Add mayo; beat with mixer until blended. Add cheese and oregano; mix well.
- Spoon or pipe egg yolk mixture into centers of egg whites.
Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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