Deviled Egg Baskets Recipes

DEVILED EGG BASKETS

Steps:

• Make crosswise cut about 1/3 down from top narrow end of each egg to cut egg into 2 pieces. Cut thin slice off large bottom rounded end of each egg so egg sits level when placed on plate.
• Remove egg yolks; place in small bowl.
• Chop whites from top thirds of eggs along with the thin trimmed egg white slices into fine pieces. Add to egg yolks along with cream cheese spread and dressing; mix well.
• Spoon 1 Tbsp. egg yolk mixture into each hollowed-out egg white piece. Refrigerate remaining egg yolk mixture for another use. (See tip.)
• Insert both ends of each chive piece into egg yolk mixture in each egg to resemble handle on a basket.
• Press dill pieces around edges of egg yolk mixture; sprinkle with paprika.

HOP-TO-IT DEVILED EGGS

Steps:

• Cut eggs in half widthwise. Cut a thin slice from the bottom of each half so they sit flat. Remove yolks; set whites aside. In a small bowl, mash yolks. Add mayonnaise, relish, mustard, salt and pepper; mix well. Stuff or pipe into egg whites., Top with sprouts. Tuck the ends of a chive into each egg, forming a handle. Refrigerate until serving. Just before serving, garnish with sunflower kernels.

EGGS IN A BASKET

Steps:

• Heat the oven to 400 degrees.
• In a large bowl, mix the hash brown potatoes, 1/4 cup vegetable oil,the beaten egg, salt and pepper and mix well.
• Spray the muffin tins with cookng spray oil.
• Using a large 6 serving muffin tin, spoon about 1/2 cup into the bottom and pressing up the sides of each.
• Be sure the surface of each tin is covered well.
• Bake for approximately 35 minutes or until golden brown.
• Remove from oven and add a little shredded cheddar cheese to the bottom of each tin.
• While the baskets are cooking, melt 1 tbls. of butter in a non-stick skillet over medium high heat.
• Whisk together the eggs, half & half and salt and pepper to taste.
• Add the drained Rotel and crumbled bacon.
• Cook the eggs in the melted butter until set.
• Spoon cooked egg mixture evenly into each tin.
• Top with more shredded cheddar cheese.
• Return to the oven just until the cheese is melted, about 3-5 minutes.
• Serve warm topped with chopped green onion if using.
• Enjoy.

NEWBORN BABIES DEVILED EGGS (BABY SHOWER) RECIPE - (3.8/5)

Steps:

• Cut hardboiled egg into two pieces, lengthwise, so that one half is slightly larger than the other. Remove egg yolk from both halves and set aside. On the larger half, cut out a little extra space on the inside to make your egg white "carriage" slightly more spacious. Cut the smaller half of the egg in half crosswise. Skewer a carrot slice onto the end of a toothpick, then do the same with a pickle slice so that the pickle slice is on the outside edge of the carrot. Stick the other end of the toothpick through the "carriage" section of the egg where you want one set of wheels to be. Once through, secure on the other end with another carrot slice, followed by another pickle slice. Repeat this step to create one more set of wheels at the other end of your carriage. With the egg yolks you set aside earlier, make a deviled egg filling mixing the egg yolks with the mayonnaise, mustard, vinegar, onion, hot sauce and salt and pepper. Scoop this filling into your carriage. With the top piece you cut from the smaller egg half earlier, create a dome on one end of your carriage by gently pressing the egg into the deviled egg filling. The ends of this piece should rest inside the carriage structure and you may have to squeeze the ends together slightly to accomplish this. Cut a slice crosswise from a sausage--it should be about 1/4" thick and then trim a bit from the outside to create a slightly smaller circle that fits more easily inside the dome of the carriage. Stick two chocolate sprinkles side-by side into the sausage so that they look like eyes. Cut a curved sliver from a black olive and press onto the sausage so that it looks like the baby's mouth. Press the baby's head into the deviled egg filling just inside the dome section of the carriage. For the body, cut another slice from the sausage and trim off two sides so that you have a more rectangular shape. Trim off a little but from one of the remaining curved edges so that only one edge and you still have a slightly oblong shape. Press the body into the deviled egg filling with the curved edge facing away from the baby's head. Use some of the sausage pieces you cut off earlier to create arms and legs--these should be roughly rectangle-shaped. Press the arms and legs into the deviled egg mixture.