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Chives and Dijon-style mustard flavor the filling for these appetizer eggs. The caviar on top makes them a sophisticated appetizer at any party.
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INGREDIENTS
1/3 cup mayonnaise or salad dressing
2 teaspoons snipped fresh chives or parsley
2 teaspoons white wine vinegar or vinegar
1-1/2 teaspoons Dijon-style mustard, balsamic herb mustard, horseradish mustard or other favorite mustard
1/8 teaspoon paprika or cayenne pepper
Red and/or black caviar or sliced pitted green or black ripe olives
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DIRECTIONS
1. For hard-cooked eggs: Place eggs in a single layer in a large saucepan. Add enough cold water to come 1 inch above eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water till cool enough to handle; drain. To peel eggs, gently tap each egg on the counter. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
2. For filling: Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, chives, vinegar, mustard and paprika; mix well. Spoon mashed egg mixture into egg white halves. Cover and chill up to 24 hours, if you like. Top each egg with caviar or olives. Makes 16 eggs.
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Garlic and hot pepper sauce add heat to the deviled eggs that top off this simple salad loaded with vegetables.
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INGREDIENTS
3 Tbsp. salad dressing or mayonnaise
1 Tbsp. chopped fresh dill weed
5 dashes bottled hot pepper sauce
6 cups torn Boston or Bibb lettuce
2 cups grape or cherry tomatoes, halved
1 medium red sweet pepper, chopped
4 slices bacon, crisp-cooked, drained, and crumbled
1 recipe Dill Vinaigrette
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DIRECTIONS
1. Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside.
2. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Makes 6 to 8 servings.
3. Dill Vinaigrette In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.
4. *To hard-cook eggs: In a large saucepan place eggs in a single layer. Add enough cold water to cover eggs by 1 inch. Bring to rapid boiling over high heat. Remove from heat, cover. Let stand 15 minutes; drain. Cool. Peel.
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These handsome deviled eggs add bright color and flavor to your Easter buffet.
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INGREDIENTS
1 teaspoon yellow mustard
1 tablespoon unsalted butter, room temperature
2 tablespoon sun dried tomatoes, minced plus additional for garnish
1 tablespoon chives, minced plus additional for garnish
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DIRECTIONS
1. Place eggs in medium pot and cover with cold water. Cover the pot with a top and bring water to a boil.
2. Turn off fire and leave eggs covered for 13 minutes. The eggs will continue to cook in the hot water.
3. Remove boiled eggs from the pot and immerse in cold water.
4. Remove shell from egg. Cut egg in half length wise.
5. Place yolk into a mixing bowl. Use fork or back of a spoon to make yolks smooth.
6. Add mayonnaise, mustard, hot sauce and butter to yolks. Mix until smooth.
7. Fold sun dried tomatoes and chives into egg mixture.
8. Fill a zip top bag with the egg mixture. Cut the tip from the bottom of the bag and push egg mixture toward the hole. Fill the empty egg whites with the egg mixture.
9. Garnish with chives and sun dried tomatoes.
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These deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of horseradish. They are garnished old-school style with a sprinkle of paprika, giving you everything you expect from traditional deviled eggs. The only unexpected thing is that these are good for you, thanks to my secret ingredient, silken tofu, which is so creamy and rich it lets you use less egg yolk and mayonnaise. Don’t tell your guests and they’ll never know. Just ask my husband, a self-proclaimed deviled egg connoisseur, who couldn’t stop eating them.
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INGREDIENTS
2/3 cup silken tofu, drained
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce, plus more to taste
2 teaspoon prepared horseradish
2 tablespoons chopped fresh chives, plus more for garnish
Salt and freshly ground black pepper to taste
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DIRECTIONS
1. Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from the water and run under cold water for about 1 minute, until cool enough to touch. Peel the eggs under cold running water. Pat them dry.
2. Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them. Set aside the whites. Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish, and chives. Season with salt and pepper.
3. Spoon the yolk mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika and chives.
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To make a traditional platter of deviled eggs more interesting, this recipe offers three toppings–paprika, black olives, and chopped ham.
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INGREDIENTS
12 eggs, at room temperature
4 teaspoons Dijon mustard
2 ounces Virginia ham, finely chopped (about 1/2 cup)
1 teaspoon Worcestershire sauce
2 tablespoons sliced pitted black olives
2 tablespoons finely chopped Virginia ham
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DIRECTIONS
1. Place eggs in large saucepan; add enough cold water to cover eggs. Bring to boiling over high heat. Lower heat to medium; simmer for 10 minutes. Drain in colander; cool under cold running water. Peel. Let cool completely at room temperature.
2. Cut each egg in half lengthwise; carefully remove yolks and place in bowl. Place whites on work surface.
3. Add mayonnaise and mustard to yolks; mash with fork until well blended and smooth. Stir in ham and Worcestershire sauce.
4. Mound scant tablespoon of yolk mixture into hollow of each egg white. Garnish third of eggs with paprika, another third with olives and remaining third with ham.
5. Make-Ahead Tip: If not serving immediately, do not garnish. Cover filled eggs with plastic wrap; refrigerate up to 6 hours. Garnish when ready to serve.
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These make-ahead appetizers are filled with a mixture of chopped eggs, Dijon mustard, sour cream, and red pepper sauce.
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INGREDIENTS
1 dozen large hard-cooked eggs, peeled
1/4 cup finely chopped celery with leaves
2 tablespoons finely chopped cornichons or sour pickles
2 tablespoons dairy sour cream
2 teaspoons Dijon mustard
1/2 teaspoon red pepper sauce
1 large English (seedless) cucumber, at least 18 inches long
2 tablespoons finely chopped onion
1 tablespoon snipped fresh chives, for garnish
3/4 teaspoon poppy seeds or black mustard seeds, for garnish
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DIRECTIONS
1. Cut a small piece from the pointed end of each hard-cooked egg. Cut one third off the rounded end of egg, then carefully remove the yolk, reserving egg white pieces. Arrange egg cups on a large jelly-roll pan lined with foil. Coarsely chop yolks and egg white pieces; transfer to a large bowl. Stir in celery, pickles, mayonnaise, sour cream, mustard, salt and red pepper sauce.
2. For the cucumber cups, with vegetable peeler, remove 1-inch-wide strips lengthwise down each cucumber. Cut cucumbers crosswise into 3/4-inch-thick pieces. Using the tip of a small spoon or melon baller, remove the cucumber flesh from each cucumber piece, being careful not to cut through the other side. Finely chop the cucumber flesh, drain on paper towels then transfer to bowl with egg filling. Rinse onion in a small strainer under cold water. Drain and stir into egg filling.
3. Transfer cucumber cups to pan with egg cups. Fill a plastic storage bag with egg filling and pipe into egg whites and cucumber cups. Arrange eggs and cucumbers on a serving plate. Sprinkle tops with chives and poppy seeds, if desired. Makes 12 egg and 18 cucumber cups.
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A pinch of ground red pepper and bottled barbecue sauce bestow Cajun spice on deviled eggs.
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INGREDIENTS
2 tablespoons bottled barbecue sauce
2 tablespoons sweet pickle relish
1/4 teaspoon black pepper
Pinch ground red pepper (cayenne)
Parsley sprigs, for garnis
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DIRECTIONS
1. Peel and halve eggs lengthwise. Remove yolks; set 1 yolk aside and place other 11 yolks in a small bowl.
2. Coarsely mash yolks in bowl. Add mayonnaise, barbecue sauce, pickle relish, salt, black pepper and red pepper; stir well to combine.
3. Spoon or pipe yolk mixture into hollow in egg whites, dividing evenly. Press remaining yolk half through strainer, or grate on fine side of cheese grater. Sprinkle over eggs. Top with parsley.
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This appetizer recipe makes one whole egg per serving. For traditional deviled eggs, simply cut in half.
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INGREDIENTS
12 hard-cooked eggs,* peeled
1/4 cup mayonnaise or salad dressing
2 to 3 teaspoons Dijon-style mustard
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh dill or 1-1/2 teaspoons dried dillweed
2 tablespoons snipped fresh chives or 1-1/2 teaspoons dried chives
Fresh ground black pepper
Paprika or cayenne pepper (optional)
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DIRECTIONS
1. Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.)
2. Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with salt and black pepper. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne. Makes 12 servings.
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Give deviled eggs a flavor boost with the addition of bacon and sharp cheddar cheese.
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INGREDIENTS
12 hard-cooked eggs, peeled
1 tablespoon honey-mustard
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp cheddar cheese
Parsley, for garnish (optional)
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DIRECTIONS
1. Halve eggs lengthwise. Spoon out yolks into bowl. Reserve whites.
2. Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.
3. Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.
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Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese-keeping the filling velvety and rich while reducing some of the fat. No one will know the difference.
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INGREDIENTS
12 large hard-boiled eggs, (see Tip), peeled
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayonnaise
3 tablespoons minced fresh chives, or scallion greens
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
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DIRECTIONS
1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
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