Stuffed Eggs - 6 Recipes!

iVillage Member
Registered: 01-03-2006
Stuffed Eggs - 6 Recipes!
4
Thu, 03-20-2008 - 8:25am
French-Style Stuffed Eggs
Ingredients:

8 large eggs
1/3 cup minced reduced-fat ham
1 tablespoon minced green onions
1 tablespoon minced parsley
1 tablespoon low-fat mayonnaise
1 teaspoon mustard
1/4 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (1-ounce) slices whole wheat bread, torn into large pieces
 Cooking spray
 Fresh thyme leaves (optional)


Preparation:

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.

Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.

Preheat broiler.

Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.



Yield: 16 servings (serving size: 1 egg half)


Barbeque Deviled Eggs
Ingredients:

12 large eggs
1/4 cup low-fat mayonnaise
1/3 cup finely chopped smoked pork (NOTE: I'm not sure what smoked pork is, but you can substitute leftover pork loin, deli ham, prosciutto or turkey bacon)
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot sauce
 Garnish: paprika


Preparation:

Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.

Spoon yolk mixture evenly into egg white halves. Garnish, if desired.



Yield: Makes 12 servings
Bacon Deviled Eggs
Ingredients:

3 slices turkey bacon (3 oz.)
8 hard-cooked large eggs
1/3 cup low-fat mayonnaise
2 tablespoons thinly sliced green onions
1 teaspoon prepared mustard
 Salt and pepper


Preparation:1. In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.

2. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.

3. Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.



Yield: Makes 16 deviled eggs; 8 servings

Chive-Tarragon Deviled Eggs
Ingredients:

1 dozen large eggs, hard-cooked and peeled
1/2 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon hot sauce
2 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon dry mustard
 Garnishes: chopped fresh chives, fresh flat-leaf parsley sprigs



Preparation:Cut eggs in half lengthwise; carefully remove yolks. Mash egg yolks; stir in mayonnaise, lemon juice, hot sauce, and next 4 ingredients. Spoon or pipe egg yolk mixture evenly into egg white halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.



Yield: Makes 2 dozen



Tex-Mex Deviled Eggs
Ingredients:

6 hard-cooked eggs, peeled
1 tablespoon diced green onions
1 tablespoon chopped fresh cilantro
1 small serrano or jalapeño pepper, seeded and finely chopped
1/4 cup low-fat mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 cup (1 ounce) shredded low-fat Cheddar cheese
 Chili powder



Preparation:Cut eggs in half crosswise; carefully remove yolks. Mash yolks, and stir in green onions and next 5 ingredients.

Spoon into egg whites; sprinkle with cheese and chili powder. Cover and chill.



Yield: 1 dozen
Traditional Deviled Eggs
Ingredients:

5 hard-cooked eggs, peeled
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
5 pimiento-stuffed green olives, halved
1 teaspoon Cajun seasoning



Preparation:Cut eggs in half lengthwise; carefully remove yolks.

Mash yolks, and stir in mustard and mayonnaise; blend well.

Spoon yolk mixture evenly into egg whites. Place an olive half in the center of each; sprinkle with Cajun seasoning.





Yield: Makes 10 eggs

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Avatar for mistydew369
iVillage Member
Registered: 03-26-2003
Thu, 03-20-2008 - 8:53am
WOW, these looks awesome! Thanks!
iVillage Member
Registered: 11-05-2006
Thu, 03-20-2008 - 1:37pm

Adding another to the stuff egg recipes!

iVillage Member
Registered: 01-03-2006
Thu, 03-20-2008 - 2:16pm

That's a good

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iVillage Member
Registered: 08-07-2007
Tue, 03-25-2008 - 1:54pm

Here are a couple more I found that sounded good!


Crab-Stuffed Deviled Eggs

Gluten-Free, Dairy-Free


The addition of crab meat takes the traditional deviled egg up a notch. The filling is also tasty on crackers or toast.


Makes 24 deviled eggs

  • 1 dozen eggs
  • 1/2 teaspoon Old Bay seasoning, more to taste
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 tablespoons cold water
  • 8 ounces crab meat
  • Salt and pepper to taste
  • Paprika (optional)

Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes. Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 or 10 minutes, then peel. Slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a rimmed baking sheet.


To prepare the filling, add Old Bay, mayonnaise, mustard and water to yolks and mash. Fold in crab meat. Taste and adjust seasoning. Use two small spoons to scoop filling into egg white halves. Sprinkle with paprika or Old Bay and serve.


Nutrition Info

Per serving (2 deviled egg halves/76g-wt.): 110 calories (70 from fat), 7g total fat, 2g saturated fat, 10g protein, 1g total carbohydrate (0g dietary fiber, 0g sugar), 230mg cholesterol, 200mg sodium


Mediterranean Deviled Eggs

Dairy-Free, Gluten-Free


Bright lemon zest, briny capers and salty anchovies complement each other in this Mediterranean version of the classic deviled egg. Omit anchovies if you don't like them, or garnish with a tiny sliver of an anchovy fillet if you like them a lot!


Makes 24 deviled eggs

  • 1 dozen large eggs
  • 1 tablespoon finely chopped flat-leaf parsley, more for garnish
  • 1 tablespoon finely chopped, rinsed capers
  • 1/4 teaspoon anchovy paste, more to taste
  • Zest of 1 lemon, finely minced
  • Juice of 1/2 lemon
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cold water
  • Pepper to taste

Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes. Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 or 10 minutes, then peel. Slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a rimmed baking sheet.


To prepare the filling, add parsley, capers, anchovy paste, lemon zest, mayonnaise, mustard and water to yolks and mash. Taste and add pepper. The filling will be salty from the capers and anchovy, so additional salt will not be needed.


Use two small spoons to scoop filling into egg white halves. Sprinkle with chopped parsley and serve.


Nutrition Info

Per serving (2 deviled egg halves/61g-wt.): 100 calories (70 from fat), 7g total fat, 2g saturated fat, 6g protein, 1g total carbohydrate (0g dietary fiber, 0g sugar), 215mg cholesterol, 130mg sodium

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