Tomato Pimenton Deviled Eggs Recipes

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PIMENTO DEVILED EGGS



Pimento Deviled Eggs image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 13

12 large hard-boiled eggs, peeled
8 ounces grated sharp Cheddar
1/2 cup sour cream
1/4 cup cream cheese, softened
1/4 cup mayonnaise
2 teaspoons Creole mustard
2 teaspoons sweet pickle relish
Dash hot sauce
Kosher salt and freshly ground black pepper
One 4-ounce jar finely diced pimientos, drained
Thinly sliced green onion, for garnish
Paprika, for garnish
Crushed butter crackers, for garnish

Steps:

  • Slice the hard-boiled eggs in half. Pop the yolks with a small spoon into the bowl of a food processor, then add the Cheddar, sour cream, cream cheese, mayonnaise, mustard, relish, hot sauce and some salt and pepper. Run the food processor until smooth. Remove the filling to a bowl and fold in the pimientos.
  • Transfer the mixture to a piping bag fitted with a large star tip and pipe into the egg whites. Garnish with green onions, a dusting of paprika and crushed butter crackers.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

We've hatched some delicious flavor combinations for deviled eggs recently, but this classic recipe is always on our must-make list for entertaining.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 5

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
Coarse salt and freshly ground pepper

Steps:

  • In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
  • Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Season with salt and pepper.
  • Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours.

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