Bobs Baked Deviled Eggs Recipes

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MUFFIN TIN DEVILED EGGS RECIPE BY TASTY



Muffin Tin Deviled Eggs Recipe by Tasty image

Here's what you need: eggs, nonfat greek yogurt, relish, mustard, hot sauce, salt, pepper, paprika, fresh parsley, nonstick vegetable oil cooking spray, aluminum foil

Provided by Matthew Johnson

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 11

12 eggs
3 tablespoons nonfat greek yogurt
2 tablespoons relish
1 tablespoon mustard
1 tablespoon hot sauce
salt, to taste
pepper, to taste
paprika, to serve
fresh parsley, chopped, to serve
nonstick vegetable oil cooking spray
aluminum foil

Steps:

  • Crack twelve eggs, and separate the yolks and egg whites into separate bowls.
  • Preheat oven to 300°F (150°C).
  • Spray a mini muffin tin with nonstick spray. Pour each yolk and egg white into its own mini muffin tin hole.
  • Place the tin into a baking dish with a tinfoil ring, wire wrack, or a towel to keep the muffin tin from touching the bottom of the baking dish directly (so the eggs steam gently in the oven and don't turn brown).
  • Cover the eggs and the baking dish tightly with aluminum foil. Make sure the foil tents up so it doesn't touch any of the eggs.
  • Lift one edge of the foil and pour in boiling water ⅓ way up the muffin tin and re-cover with foil.
  • Place the eggs in the oven for 13 minutes. Check to make sure the egg whites and yolks are both fully cooked.
  • Remove foil and muffin tin from baking dish and let cool.
  • With a thin knife, remove the egg yolks and egg whites from the tin. Set the egg whites aside.
  • In a bowl, combine the cooked egg yolks, Greek yogurt, relish, mustard, hot sauce, salt, and pepper. Mix with a fork until well combined.
  • Place the mixture in a piping bag with a desirable tip and pipe the yolk mixture onto the cooked egg whites. Sprinkle with paprika and chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 97 calories, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 8 grams, Sugar 1 gram

SQUARE DEVILED EGGS



Square Deviled Eggs image

Forget about peeling shells the next time you make deviled eggs! In this fun, square version, whites and yolks are separated, cooked individually and then brought back together to taste just like the original.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield about 4 dozen

Number Of Ingredients 7

Cooking spray
12 large eggs
1/3 cup mayonnaise
1 tablespoon white vinegar
2 teaspoons yellow mustard
Kosher salt and freshly ground black pepper
Paprika and sliced chives, for garnish, optional

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
  • Separate the egg whites and yolks into 2 small bowls; set aside the yolks. Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes. Let cool completely in the baking dish.
  • While the whites are baking, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.
  • Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip.
  • Turn the egg whites out of the baking dish onto a cutting board. Cut into even 1-inch squares. Pipe swirly dollops of the egg yolk onto each square. Sprinkle each with paprika and chives if using.

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.

BOB'S BAKED DEVILED EGGS.



Bob's Baked Deviled Eggs. image

Found this in a old cookbook that I came Across and thought that I would try it out. It turned out just great. Every body that tried them wants me make them again..

Provided by Bob Wakeman

Categories     Other Side Dishes

Time 1h5m

Number Of Ingredients 12

8 hard-cooked eggs.
1 1/4 c sour cream
2 tsp prepared mustard
1/4 tsp salt
1/2 c chopped green peppers
1/4 c chopped onions
2 tsp hot sauce
3 Tbsp real butter
1/4 c chopped pimento
1 10oz can(s) condensed cream of mushroom soup
2 oz shredded chedder cheese
paprika

Steps:

  • 1. After shelling eggs. cut in 1/ lengthwise. Remove yolks; Mash with a fork. combine with 1/4 cup sour cream, mustard, salt, and one teaspoon of hot sauce. Refill egg whites and set a side.
  • 2. Saute green pepper and onion in butter is a skillet. stir in 1 teaspoon hot sauce, pimento, soup, and remaining cup of sour cream..
  • 3. Pour into a 12x8inch baking dish. Place deviled eggs on top, yolk side up. Sprinkle with paprika and cheese. Bake uncovered at 325 for 25 minutes or till heated through. serve over hot cooked asparagus spears...

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