Lil Devils Deviled Eggs Recipes

EASY CREAMY DEVILED EGGS

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, cool under cold running water, and peel. Cut the eggs in half, and place the yolks in a bowl. Reserve the whites.
• Mix the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt and pepper into the yolks. Spoon into the awaiting egg white halves. Sprinkle paprika over the top. Refrigerate until serving.

LIL DEVILS DEVILED EGGS

Steps:

• Slice eggs in half, and remove yolks to a separate bowl.
• Combine mustard, mayonnaise, curry powder and salt with yolks, mashing with the flat end of a large spoon. You may have to adjust mustard and mayonnaise quantities to reflect your taste for moisture of the deviling, and the size of the yolks.
• Mix in the chopped dill pickle or the capers (if necessary, drain them first).
• Stuff the egg white "boats" using a spoon. You may stop here and chill in refrigerator until serving, OR you may go on to make the decorated eggs.
• To decorate the Lil Devils: the capers become eyes, the pine nuts and pimento become noses, more pimento for mouths and for devil horns. The dill serves as hair and as beards. Create some Devils as victims, too. Round mouths, the like. Roasted pepper works well as pimento (is really the same thing), just cut or slice it to the shapes you want.

LIL' DEVIL EGGS

Steps:

• Cut pepper in half, finely chop one half and set aside. Cut eggs in half widthwise. Cut a thin slice from the bottom of each half so they sit flat. Remove yolks. In a small bowl, mash yolks. Add the chopped pepper, mayonnaise, jalapeno, pepper sauce and salt; mix well. Stuff into egg whites. Sprinkle with paprika. , Cut horns from remaining pepper half and press into filling. Refrigerate until serving.

LITTLE DEVIL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add dressing, pickles and hot sauce; mix well.
• Spoon yolk mixture into resealable plastic bag. Cut small corner from bottom of bag; use to pipe yolk mixture into egg white halves. Sprinkle with paprika.
• Decorate with remaining ingredients as shown in photo, trimming olive pieces as needed.

A LITTLE BIT SPICY DEVILED EGGS!

Steps:

• Remove the egg yolks to a small bowl and mash with a fork.
• Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly.
• Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika. Sprinkle over a little chili powder, if desired.
• Cover lightly with plastic wrap and refrigerate for up to one day before serving. Enjoy!

LITTLE ITALY DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, walnuts, tomatoes, cheese, garlic powder, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving., Just before serving, garnish with basil.

LITTLE GREEN EGGS AND HAM DEVILS

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 and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Cut each egg in half lengthwise. Scoop egg yolks out; place 3 to 6 egg yolks in a bowl, reserving remaining egg yolks for another use.
• Mash the 3 to 6 egg yolks with a fork; stir in avocado, lemon juice, cayenne pepper, and garlic. Season with salt and pepper.
• Arrange egg whites cut-side-up on a serving platter. Spoon avocado mixture into egg whites.
• Chop bacon into 1/2-inch pieces; place bacon and paprika in a small bowl and toss to coat bacon. Top deviled eggs with bacon pieces.