No Mayo Stuffed Eggs Recipes

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NO MAYO STUFFED EGGS



No Mayo Stuffed Eggs image

Make and share this No Mayo Stuffed Eggs recipe from Food.com.

Provided by Elisabetta47

Categories     European

Time 35m

Yield 8 egg halves, 4 serving(s)

Number Of Ingredients 8

4 large eggs, hard-boiled
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil, minced
1/4 teaspoon garlic, minced
1/4 teaspoon salt
ground pepper, to taste
paprika, for garnish
2 tablespoons sun-dried tomatoes, oil-packed, drained and chopped (optional)

Steps:

  • Peel the eggs.
  • Slice eggs in halve and remove yolks to a bowl.
  • Mash the yolks with a fork.
  • Add the oil, basil, garlic, salt and pepper.
  • Mash until it's nice and creamy.
  • Taste and add more oil, salt or pepper, to your taste.
  • Stuff the whites using a spoon, pastry bag or plastic bag w/corner snipped.
  • Sprinkle the eggs with paprika.
  • Cover loosely and refrigerate for 1 hour to chill.
  • Note: for a twist, add the 2 T of sun-dried tomatoes at step five.
  • The recipe doubles, triples, etc. endlessly well.

Nutrition Facts : Calories 131.7, Fat 11.5, SaturatedFat 2.5, Cholesterol 186, Sodium 216.6, Carbohydrate 0.5, Sugar 0.2, Protein 6.3

NO MAYO DEVILED EGGS



No Mayo Deviled Eggs image

I always make deviled eggs to use up dyed hardboiled eggs from Easter, but many family and friends hate the mayo taste and texture. I tried an avocado base and it made the best deviled eggs anyone had tasted. You just can't be afraid of green eggs and ham.

Provided by Eliz TR

Categories     Appetizers and Snacks     Deviled Eggs     No Mayo Deviled Egg Recipes

Time 1h

Yield 12

Number Of Ingredients 8

6 eggs
1 ripe avocado
3 tablespoons sour cream
1 dash Worcestershire sauce
1 tablespoon chopped fresh dill
salt to taste
ground white pepper to taste
2 green onions, chopped

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl.
  • Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped green onion.

Nutrition Facts : Calories 71.2 calories, Carbohydrate 2 g, Cholesterol 94.1 mg, Fat 5.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 78.2 mg, Sugar 0.4 g

GRAND MA-MA'S DEVILED EGGS (NO MAYO!!)



Grand Ma-Ma's Deviled Eggs (No Mayo!!) image

This recipe is unique in that it doesn't have mayonnaise, if you are one that is expecting a "creamy" mayo type deviled egg, this recipe may NOT be for you!! For me the melted butter gives these eggs a unique and added flavor. Adapted from Gooseberry Patch Newsletter. *Cooking time varies based on your method of boiling eggs, so that is a broad estimate!!!

Provided by kittycatmom

Categories     Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

4 eggs, hard-boiled and peeled
1 1/2 teaspoons vinegar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sugar
1 1/2 tablespoons butter, melted
1/4 teaspoon Worcestershire sauce
paprika

Steps:

  • Halve eggs and arrange egg whites on a serving platter.
  • In a bowl, mash yolks well with a fork.
  • Add remaining ingredients except paprika; mix well.
  • Spoon mixture into a plastic zipping bag and squeeze down into the corner of the bag. Snip off the corner and pipe mixture into whites; sprinkle with paprika.

Nutrition Facts : Calories 58.1, Fat 4.7, SaturatedFat 2.1, Cholesterol 111.5, Sodium 124.8, Carbohydrate 0.6, Sugar 0.5, Protein 3.2

PICNIC STUFFED EGGS



Picnic Stuffed Eggs image

My dad loves these stuffed eggs, which are a Southern favorite. I've been cooking since I became a teenager, and this is one of my original recipes.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 8

12 hard-boiled large eggs
1/2 cup mayonnaise
1/4 cup sweet pickle relish, drained
1 tablespoon honey mustard
1 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Fresh parsley sprigs, optional

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.

Nutrition Facts : Calories 154 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 317mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.

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