Deviledeggswithchives Food

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CLASSIC DEVILED EGGS



Classic Deviled Eggs image

This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.

Provided by Alex Witchel

Categories     easy, appetizer

Time 45m

Yield 12 halves

Number Of Ingredients 9

6 large eggs
1 teaspoon Dijon mustard
1 to 2 dashes Tabasco sauce, to taste
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
3 tablespoons mayonnaise
Paprika, for garnish
Whole fresh chives, for garnish

Steps:

  • Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
  • Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
  • Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams

DILL DEVILED EGGS



Dill Deviled Eggs image

This is a nice twist to the classic deviled eggs recipe. Loved by both adults and children! The recipe calls for everything fresh but works well with dried ingredients too. Just make sure to make a day ahead of time and let the yolk mixture sit to soften the dried herbs, then put into the egg whites.

Provided by amydietrichmark

Categories     < 15 Mins

Time 15m

Yield 24 egg half

Number Of Ingredients 7

12 hard-boiled eggs
1/2 cup mayonnaise (not miracle whip!)
3 teaspoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon fresh dill, chopped
4 teaspoons fresh chives, chopped
salt and pepper

Steps:

  • Combine eggs yolks, mayo, lemon juice, parsley, dill, chives, salt and pepper.
  • Put into egg whites.
  • Enjoy!

Nutrition Facts : Calories 58.1, Fat 4.3, SaturatedFat 1.1, Cholesterol 94.5, Sodium 66, Carbohydrate 1.5, Sugar 0.6, Protein 3.2

DEVILED EGGS WITH CHIVES



Deviled Eggs With Chives image

Make and share this Deviled Eggs With Chives recipe from Food.com.

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 large eggs
1 tablespoon mayonnaise, style dressing
3 tablespoons sun-dried tomatoes packed in oil, finely chopped
3 tablespoons sliced green olives, finely chopped
3 tablespoons fresh chives, finely chopped plus more for garnish
1/4 teaspoon cayenne pepper

Steps:

  • Place eggs in large saucepan. Add enough cold water to cover by 1-inch. Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 minutes.
  • Remove eggs to bowl of cold water and let cool, about 15 minutes. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites.
  • Use a fork to mash the yolks with the remaining ingredients. Mound the yolk mixture back into the hollow of the egg whites, spooning about 1 tablespoons in each half-egg. Sprinkle with reserved chives and serve.

SCALLION-CHIVE DEVILED EGGS



Scallion-Chive Deviled Eggs image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 24 deviled eggs

Number Of Ingredients 6

12 large eggs
1/3 cup mayonnaise
1/4 cup chopped scallions
1/4 cup chopped fresh parsley
2 tablespoons capers, drained
Chopped fresh chives, for topping

Steps:

  • Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
  • Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
  • Scoop out the yolks into a food processor and puree with the mayonnaise, scallions, parsley and capers.
  • Spoon or pipe the filling into the egg whites. Top with chives.

DEVILED EGGS



Deviled Eggs image

This recipe comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders

Provided by MilkAndCookies

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
paprika

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside.
  • In a small bowl, mash yolks with a fork.
  • Add the mayonnaise, sugar, vinegar, mustard and salt; mix well.
  • Stuff or pipe into egg whites.
  • Sprinkle with paprika.
  • Refrigerate until serving.

Nutrition Facts : Calories 300.1, Fat 20.9, SaturatedFat 5.6, Cholesterol 563.3, Sodium 900.4, Carbohydrate 7.5, Fiber 0.1, Sugar 4.8, Protein 19.1

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