CHRISTMAS DEVILED EGGS
Serve Christmas Deviled Eggs with bubbly Champagne or drinks at your holiday party. These Christmas appetizers are gorgeous for the holidays.
Provided by Lisa Hatfield
Categories Appetizer
Number Of Ingredients 10
Steps:
- Boil, Instant Pot, or Steam method. Peel and slice the boiled eggs in half.
- PRO TIP: Instead of scooping out the yolk with a spoon (which can tear the egg) gently push from the back of the egg and pop the yolk out!
- In a bowl, add the yolks, mayonnaise, Dijon mustard, lemon juice, salt, pepper, rosemary, cream Fraiche' (or soft cream cheese).
- Mix until well combined with a hand mixer, and load into a large zip log back fitted with a large star tip.
- Pipe the filling back into the boiled eggshells, and garnish with a few fresh pomegranate seeds and tiny sprigs of rosemary. Serve on a tray garnished with rosemary and pomegranate seeds.
Nutrition Facts : Calories 61 kcal, Carbohydrate 1 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 95 mg, Sodium 158 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOLIDAY PARTY DEVILED EGGS
My family's enjoyed these tidbits for many years and for good reason- the eggs are just delicious. What's the secret? I add cream cheese to the filling to make it smooth and rich.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the cream cheese, mayonnaise, mustard, Worcestershire sauce, salt and pepper; mix well. Stuff or pipe filling into egg whites. Garnish with paprika, pimientos and parsley. Refrigerate until serving.
Nutrition Facts : Calories 148 calories, Fat 13g fat (4g saturated fat), Cholesterol 223mg cholesterol, Sodium 153mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
HOLIDAY DEVILED EGGS
Steps:
- For the eggs: Place the eggs in the bottom of a large stockpot in a single layer and fill the pot with water to cover the eggs by 2 inches. Add the salt. Place the eggs over high heat and bring to a boil, then turn off the heat, cover the pot and let sit for 13 to 15 minutes. Prepare an ice bath. Remove the eggs from the pot and place into the ice bath to cool.
- For the filling: Peel the eggs, cut them in half and place half of the yolks in a food processor. Add the basil, chives and 1/2 cup of the mayonnaise to the processor and puree until smooth. Season with salt and pepper. Transfer the filling to a resealable plastic bag.
- Clean out the bowl of the food processor. Place the remaining egg yolks into the clean processor, add the roasted red peppers and remaining 1/2 cup mayonnaise and puree until smooth. Season with salt and pepper and transfer to a second resealable bag.
- Add the red food coloring and 1/2 teaspoon of the vinegar to 2 cups of room temperature water in a bowl and mix well. Add half of the egg whites (make sure you remove the membranes from the egg halves so they don't affect the dyeing process) and let soak until the desired color is achieved, at least 15 minutes. Repeat the same process with the green food coloring and remaining vinegar. It will take longer to get a deep green color.
- Remove the eggs from the dye and pat dry. Arrange on a serving tray and pipe the green filling into the red egg halves and the red filling into the green egg halves. Garnish the green filling with chopped chives. Garnish the red filling with finely chopped red pepper.
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- Add the eggs to a medium saucepan and cover them with enough water so that it's 1 inch above the eggs. Place the saucepan over medium-high heat and bring the water to a boil. Once the water boils, cover the pan, turn off the heat and allow the eggs to cook for 12 minutes. Remove the eggs from the water and carefully peel them.
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- Transfer the mixture to a piping bag fitted with a star tip (optional) or sealable plastic bag. Pipe the mixture into the egg whites then garnish each deviled egg with three pieces of diced red pepper. Serve immediately or refrigerate, covered, until ready to serve.
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- Once eggs are cooked, transfer to bowl of ice water; cool 8-10 minutes. Peel eggs and cut in half lengthwise. Separate egg yolks into another bowl. Reserve egg white halves.
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- Add spinach, mayo and mustard to yolks. Process or use handheld blender (my preferred method) until mixture is smooth. Start with 3 TB mayo then add more if needed. Salt and pepper to taste.
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- Place 12 large eggs in a kettle; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes. Drain the eggs and run under cool water to cool slightly. Peel the eggs.
- Halve the eggs lengthwise, scoop out the yolk and put that in a bowl for mixing. Place the egg whites on a platter.
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- Mayo-Free Deviled Eggs from Minimalist Baker. Why We Love It: If you love the idea of deviled eggs but can’t get on board with the hefty amount of mayo they usually require, here’s your solution.
- Classic Deviled Eggs from Downshiftology. Why We Love It: I’m of the opinion that classics need to be celebrated—and this recipe agrees. While I love all the creative spins that can be made to deviled eggs, sometimes, you just need to go with what you know works.
- Healthier Deviled Eggs from Live Eat Learn. Why We Love It: Deviled eggs, but with a modern twist. This lightened-up version swaps in Greek yogurt for mayonnaise for an extra boost of protein while adding a little taste of tang that I can always get on board with.
- Pimento Cheese Deviled Eggs from Pizzazzerie. Why We Love It: This recipe is an ode to the classics. Pimento cheese is game-changing in all sorts of recipes (macaroni and cheese, biscuits, and your favorite sandwich will all benefit), but it really shines in these deviled eggs.
- Spicy Deviled Eggs from Pinch and Swirl. Why We Love It: I often see deviled egg recipes opting for cayenne or any generic hot sauce to bring the heat. This take on the old favorite changes things up with sriracha.
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- Chipotle Deviled Eggs from The Perks of Being Us. Why We Love It: Fun fact I learned while rounding up these recipes: “Deviled” in the name has nothing to do with these beauties being devilishly delicious (though delicious, they are).
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