Chile Cheddar Deviled Eggs Recipes

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CHILI DEVILED EGGS



Chili Deviled Eggs image

Provided by Kardea Brown

Categories     appetizer

Time 45m

Yield 24 deviled eggs

Number Of Ingredients 14

12 large eggs
1/3 cup mayonnaise
2 teaspoons sour cream
2 teaspoons Dijon mustard
2 teaspoons sweet relish
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup finely crushed corn chips
1/2 cup shredded yellow Cheddar
1/2 teaspoon chili powder
1/4 cup fresh parsley, finely chopped

Steps:

  • For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
  • When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
  • For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

JALAPENO BACON CHEDDAR DEVILED EGGS



Jalapeno Bacon Cheddar Deviled Eggs image

A spin on an old classic. Deviled eggs with the addition of savory bacon, delicious Cheddar and spicy jalapeno.

Provided by Russell

Categories     Appetizers and Snacks     Deviled Eggs     Bacon Deviled Egg Recipes

Time 1h

Yield 24

Number Of Ingredients 8

12 eggs
4 slices bacon
3 jalapeno peppers
1 cup finely shredded sharp Cheddar cheese
⅓ cup mayonnaise
¼ red onion, minced
2 tablespoons spicy brown mustard
1 pinch paprika, or as desired

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 bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble when cool enough to handle.
  • Remove seeds and stems from jalapenos; mince 1 pepper and slice remaining peppers into very thin strips; set aside.
  • Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in minced jalapeno, Cheddar cheese, mayonnaise, red onion, and mustard.
  • Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with crumbled bacon and paprika.

Nutrition Facts : Calories 87 calories, Carbohydrate 0.7 g, Cholesterol 100.8 mg, Fat 7.2 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 2.4 g, Sodium 132.5 mg, Sugar 0.4 g

BACON CHEDDAR DEVILED EGGS



Bacon Cheddar Deviled Eggs image

These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.

Provided by USEREMILY3260

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Bacon Deviled Egg Recipes

Time 40m

Yield 12

Number Of Ingredients 5

12 eggs
½ cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard

Steps:

  • Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  • Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 0.8 g, Cholesterol 197.3 mg, Fat 17 g, Protein 7.9 g, SaturatedFat 4.3 g, Sodium 223 mg, Sugar 0.5 g

DEVILED EGGS



Deviled Eggs image

What makes this recipe different is the softened butter that is added to the yolk mixture. It adds a nice depth and richness to the eggs. This recipe is a Julia Child original.

Provided by lisar

Categories     Very Low Carbs

Time 15m

Yield 2 dozen

Number Of Ingredients 5

2 dozen hard-boiled eggs
1/4 cup mayonnaise
4 tablespoons soft butter
2 tablespoons chopped sweet pickles or 2 tablespoons relish
salt and pepper

Steps:

  • Cut eggs in half lengthwise with a sharp knife dipped in cold water, then puree the yolks through a sieve or food mill into a bowl.
  • Blend in the mayo, butter, pickle and salt and pepper.
  • Put mixture in pastry bag or zip lock bag and fill egg whites.

Nutrition Facts : Calories 1259.7, Fat 96.5, SaturatedFat 35.6, Cholesterol 2612.7, Sodium 1208.5, Carbohydrate 16.9, Fiber 0.1, Sugar 10.1, Protein 76

CHILI-STUFFED DEVILED EGGS



Chili-Stuffed Deviled Eggs image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 16 deviled eggs

Number Of Ingredients 24

8 eggs
1 tablespoon white vinegar
2 cans dark red chili beans, drained and rinsed
1/2 medium white onion, diced
2 tablespoons butter
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon cayenne
Salt and pepper
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon white vinegar
Salt and pepper
Shredded cheddar, for serving
Minced scallions, for serving
Smoked paprika, for garnish

Steps:

  • For the boiled eggs: Place the eggs in medium stockpot, add water to cover and pour in the vinegar. Bring to a boil, then remove from the heat and cover with a lid. Let sit for 18 minutes. Remove the eggs to a bowl of ice water and set aside.
  • For the chili: In a skillet, combine the chili beans, onions, butter, tomato paste, chili powder, onion powder, cumin, garlic powder, sugar, cayenne and some salt and pepper. Cook for 20 minutes over medium heat, stirring often. Let cool.
  • For the deviled eggs: Crack the eggs on the counter and peel off the shells. Cut the eggs in half and scoop the yolks into a food processor. Add the sour cream, mayonnaise, dry mustard, garlic powder, onion powder, sugar, vinegar and some salt and pepper. Pulse until smooth and creamy.
  • Transfer the filling to a resealable plastic bag, snip off a corner and pipe into the egg halves. Top each deviled egg with about 2 teaspoons of the chili. Finish off with some shredded cheddar, minced scallions and a small sprinkle of smoked paprika. Enjoy!!

BACON-CHEDDAR DEVILED EGGS



Bacon-Cheddar Deviled Eggs image

I created this recipe a few years ago when I was craving something different to do with hard-boiled eggs. Three of my favorite foods-bacon, eggs and cheese-come together in these deviled eggs. They're my go-to party snack. -Laura LeMay, Deerfield Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 6

12 hard-boiled large eggs
1/2 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded cheddar cheese
1 tablespoon honey mustard
1/4 teaspoon pepper

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff or pipe into egg whites. Refrigerate until serving.

Nutrition Facts : Calories 79 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 88mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CHILE-CHEDDAR DEVILED EGGS



Chile-Cheddar Deviled Eggs image

Provided by Ted Allen

Categories     appetizer

Time 15m

Number Of Ingredients 0

Steps:

  • Mash 6 hard-boiled egg yolks, 2 teaspoons chopped chives, 2 teaspoons chopped chipotles in adobo sauce, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1/4 cup shredded cheddar cheese and 1/4 teaspoon paprika. Season with salt. Spoon into the egg whites; top with more chives.

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