Side Pannel
Devilled Eggs Many Ways
Devilled Eggs Many Ways
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 6 Hard-cooked eggs
- 2 tb Light mayonnaise
- 1 tb Light sour cream
- 1 tb Finely chopped fresh chives
- -or green onion
- 1/4 ts Salt
- Pinch dry mustard
- Dash hot pepper sauce
Directions
Cut eggs in half lengthwise. Scoop yolks into bowl; set whites aside. Mash
yolks with fork until smooth. Mix in mayonnaise, sour cream, chives, salt,
mustard and hot pepper sauce; spoon into egg whites. Makes 12 pieces.
VARIATIONS:
ASPARAGUS DEVILLED EGGS: Add 1/4 tsp. finely grated lemon rind to yolk
mixture. Garnish with 4 tsp. finely diced sweet red pepper or radish, and
cooked asparagus tips.
RADISH DEVILLED EGGS: Make eggs as for Asparagus Devilled Eggs but omit
asparagus and red pepper. Garnish with sliced radishes and parsley sprigs.
ALMOND DEVILLED EGGS: Add 1/2 tsp. smooth fruit chutney and 1/4 tsp. curry
paste to yolk mixture. Sprinkle 2 tbsp. toasted sliced or chopped almonds
over eggs.
CHILI DEVILLED EGGS: Add 1/4 tsp. chili powder and pinch each dried
oregano and cumin to yolk mixture. Top each egg with crossed thin strips of
sweet green pepper.
MEDITERRANEAN DEVILLED EGGS: Add 1 tsp. prepared pesto or olive paste to
yolk mixture. Garnish each egg with small basil leaf or oil-cured black
olive quarter.
NUTTY DEVILLED EGGS: Top eggs with 1/4 tsp. paprika, 1 tbsp. pine nuts and
1 tbsp. chopped fresh chives.
HERBED DEVILLED EGGS: Add 1 tbsp. finely chopped fresh chervil or parsley
to yolk mixture. If using parsley, add 1/2 tsp. minced fresh thyme.
Garnish with chervil or parsley.
BLUE CHEESE DEVILLED EGGS: Mash 4 tsp. blue cheese with yolks. Top eggs
with 2 tbsp. chopped toasted walnuts or pecans.
yolks with fork until smooth. Mix in mayonnaise, sour cream, chives, salt,
mustard and hot pepper sauce; spoon into egg whites. Makes 12 pieces.
VARIATIONS:
ASPARAGUS DEVILLED EGGS: Add 1/4 tsp. finely grated lemon rind to yolk
mixture. Garnish with 4 tsp. finely diced sweet red pepper or radish, and
cooked asparagus tips.
RADISH DEVILLED EGGS: Make eggs as for Asparagus Devilled Eggs but omit
asparagus and red pepper. Garnish with sliced radishes and parsley sprigs.
ALMOND DEVILLED EGGS: Add 1/2 tsp. smooth fruit chutney and 1/4 tsp. curry
paste to yolk mixture. Sprinkle 2 tbsp. toasted sliced or chopped almonds
over eggs.
CHILI DEVILLED EGGS: Add 1/4 tsp. chili powder and pinch each dried
oregano and cumin to yolk mixture. Top each egg with crossed thin strips of
sweet green pepper.
MEDITERRANEAN DEVILLED EGGS: Add 1 tsp. prepared pesto or olive paste to
yolk mixture. Garnish each egg with small basil leaf or oil-cured black
olive quarter.
NUTTY DEVILLED EGGS: Top eggs with 1/4 tsp. paprika, 1 tbsp. pine nuts and
1 tbsp. chopped fresh chives.
HERBED DEVILLED EGGS: Add 1 tbsp. finely chopped fresh chervil or parsley
to yolk mixture. If using parsley, add 1/2 tsp. minced fresh thyme.
Garnish with chervil or parsley.
BLUE CHEESE DEVILLED EGGS: Mash 4 tsp. blue cheese with yolks. Top eggs
with 2 tbsp. chopped toasted walnuts or pecans.
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