Deviled Egg Crisps With Crunchy Quinoa Recipes

CRUNCHY AIR-FRIED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise and put yolks in a small bowl. Add mayonnaise, mustard, chili powder, salt, and pepper. Mash with a fork until smooth. Set filling aside.
• Place flour in a small bowl. Beat egg and hot sauce together in a separate bowl. Place panko in a third bowl.
• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Rinse the egg whites and place on a clean work surface. Drop in the bowl of flour; toss until coated. Dip into the beaten egg and then in the panko.
• Place breaded egg whites in the air fryer basket. Spray tops with cooking spray. Cook for 3 minutes. Flip and spray tops with more cooking spray. Cook for 4 minutes more.
• Place the egg whites on a serving tray and spoon yolk mixture into the centers.

CRUNCHY DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 1/4 cup mayonnaise, 1 teaspoon dijon mustard, the zest of 1 lemon and 2 teaspoons chopped pickled jalapenos. Season with salt and pepper. Spoon into the egg whites; top with canned fried onions and smoked paprika.

CRISPY EGGPLANT WITH MARINARA SAUCE

Steps:

• Preheat the oven to 450°F. Cover a baking sheet with parchment paper or aluminum foil.
• Wash and dry the eggplant.
• Cut off ends, and later cut each eggplant into 4 pieces.
• Beat the egg with salt, pepper and oil.
• On a plate, mix the bread crumbs and Parmesan cheese.
• Dip each piece of eggplant in the egg and then coat with the bread crumb mix. Arrange slices of eggplant skin-down on the baking sheet.
• Bake for 11 minutes, flip slices over and bake for 5 additional minutes. The eggplant should be golden-brown and thoroughly cooked.
• Serve hot and with marinara sauce.

DEVILED EGG CRISPS WITH CRUNCHY QUINOA

Steps:

• Set a fine sieve over a heatproof bowl. Heat 1/4 inch of canola oil in a medium skillet over medium heat until shimmering. Add the cooked and cooled quinoa and fry, stirring, until the sizzling stops, about 2 minutes. Transfer the quinoa to the sieve to drain, then transfer it to paper towels to remove any excess oil; season with salt.
• Combine the eggs, mayonnaise, mustard and hot sauce in a food processor; puree until smooth. Scrape down the side of the bowl and puree again. Season the deviled egg puree with salt and white pepper.
• Using a rubber spatula, transfer the deviled egg puree to a large resealable plastic bag. Press the puree into one corner of the bag, then snip off the corner with scissors. Pipe the puree onto crackers. Top the crisps with the crunchy quinoa and snipped chives and serve.

BEST EVER DEVILED EGGS RECIPE

Steps:

• Cut peeled eggs in half lengthwise and place them on a serving platter. Remove yolks with a spoon and place them in a medium mixing bowl.
• Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard, 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder and mash together until creamy.
• Mix in finely diced pickles. Add more seasonings to taste if needed.
• Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and big pinch of browned bacon bits.

CRUNCHY VEGGIE DEVILED EGGS

Steps:

• Remove the egg yolks and place in a small bowl, then mash with a fork. Add the mayonnaise, red pepper, onion, celery, mustard, salt and pepper and mix thoroughly.
• Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
• Cover lightly with plastic wrap and refrigerate for up to one day before serving. Enjoy!

FRIED DEVILED EGGS

Steps:

• Cut each egg in half along the long side. Carefully remove the yolks to a small mixing bowl, saving the halves of egg white on a separate plate.
• To the egg yolks add the mayonnaise, fresh dill, apple cider vinegar, Dijon mustard, 1/2 tsp. salt, a pinch of ground pepper, and hot sauce. Use a fork to combine these ingredients until entirely combined. Place mixture into a piping bag and set aside.
• Heat 1 1/2 inches of oil in a Dutch oven or heavy-bottomed pot to between 350°F and 360°F on a deep-fry thermometer.
• Place flour in a small bowl. In another bowl, beat together raw eggs until smooth. In a third bowl, mix together panko breadcrumbs, Parmesan cheese, 1/4 tsp. salt, a pinch of ground pepper, and cayenne.
• Take each egg white half and dredge it in flour, gently shaking off the excess before dipping it in the beaten egg. Lift the egg white from the beaten egg and allow to drip until the excess liquid has fallen off. Finally, dredge in the panko breadcrumb mixture.
• Fry the coated egg whites in the prepared oil until golden brown. Remove to a paper towel-lined plate.
• Allow the fried egg whites to cool slightly before piping in the egg yolk mixture. Garnish deviled eggs with fresh dill and a sprinkling of paprika.

CRUNCHY DEVILED EGGS

Steps:

• REMOVE egg yolks, reserving egg whites.
• LIGHTLY mash egg yolks in small bowl. Stir in remaining ingredients except for 1/4 cup Crispy Onions.
• SPOON or pipe into egg whites. Garnish with remaining 1/4 cup Crispy Onions and paprika, if desired. Refrigerate until ready to serve.

TURKEY, BEAN AND QUINOA CHILI WITH CRISPY TORTILLA STRIPS

Steps:

• Preheat the oven to 450 degrees F. Bring a medium saucepan filled two-thirds full of water to a boil. Stir in the quinoa and a small handful of salt. Adjust the heat and simmer 10 minutes. Drain and return the quinoa to the saucepan.
• Meanwhile, in a large saucepan, heat 1/4 cup of the oil until shimmering. Add the turkey and a generous pinch each of salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the turkey is almost cooked through and starts to brown, 5 to 7 minutes. Add the onion, bell pepper, minced jalapeño, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes; reduce the heat if the ingredients brown too quickly.
• Meanwhile, toss the tortilla strips with the remaining 1 1/2 tablespoons oil on a large rimmed baking sheet. Spread the strips in an even layer and bake until browned and crisp, about 8 minutes. Sprinkle with salt and let cool.
• Add the chili powder and cumin to the saucepan with the turkey and continue to cook, stirring, until fragrant, about 1 minute. Add the tomatoes and broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the chickpeas and cooked quinoa and simmer until thickened slightly, 3 to 5 minutes. Taste the chili and season with salt and pepper.
• Ladle the chili into bowls and top with the crispy tortilla strips, sliced jalapeño, Parmesan and cilantro.

DEVILED EGGS WITH CRISPY PROSCIUTTO

Steps:

• Preheat oven to 375. Line a baking sheet with parchment paper. Arrange prosciutto slices in a single layer and bake until dry and crispy, about 15 minutes. Remove from pan and let cool. Bring eggs to a boil over high heat. Remove from heat and let stand for 15 minutes. Drain eggs and transfer to a bowl of ice water and let cool completely. If making ahead store eggs IN WATER in refrigerator. Peel eggs and cut in half. Scoop out the yolks and reserve the egg whites. Mash yolks with fork until very fine crumbles. Add mayonnaise, chives and 1 teaspoon lemon zest to the yolks and beat with hand mixer until fluffy. Add more mayonnaise and zest as needed. Season with salt and pepper. Spoon yolk mixture into reserved egg whites. Break prosciutto into shards and decorate with one shard and one parsley leaf per egg.