Deviled Egg Bar Recipes
BARBECUE DEVILED EGGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 15m
Number Of Ingredients 0
Steps:
- Mash 6 hard-boiled egg yolks, 1 1/2 tablespoons mayonnaise, 2 teaspoons yellow mustard, a dash or two of hot sauce, and salt and pepper. Mix in 1 tablespoon barbecue sauce. Fill the egg whites with the yolk mixture; top with sliced scallions and paprika.
DEVILED EGG BAR
Provided by Mary Giuliani
Categories appetizer
Time 20m
Yield 24 deviled eggs
Number Of Ingredients 15
Steps:
- Slice the eggs in half lengthwise.
- Remove the yolks to a medium bowl. Mash with a fork then add the hummus and stir until smooth. Alternatively, mash the yolks in a stand mixer fitted with the paddle attachment. Add the hummus and mix until smooth. Transfer the filling to a pastry bag with your desired tip (or a large resealable bag with one corner snipped).
- Pipe the filling into the egg whites and transfer to a platter. Refrigerate for up to 2 hours.
- For the deviled egg bar: Serve the deviled eggs with as many of the suggested toppings as desired in individual bowls, letting guests customize their own deviled eggs.
- Combine the chickpeas, lemon juice, tahini and garlic in a food processor. Process until smooth. With the machine running, slowly stream in the olive oil and continue to process until smooth. Season with salt and pepper.
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- In medium bowl, add egg yolks, mustards, mayo, horseradish, smoked paprika, cayenne, vinegar, salt and pepper to taste. Whisk the yolk mixture until smooth, removing as many lumps as you can (you can press it through a fine mesh strainer if you are in a meticulous mood).
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