Best 5 Deviled Eggs With Radishes Chives And Thyme Recipes

CHIVE AND ONION DEVILED EGGS

Steps:

• In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
• Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese spread, salt, milk and mustard; mash with fork until well blended and smooth. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and chives.

DEVILED EGGS WITH RADISHES, CHIVES AND THYME

Steps:

• Halve eggs lenghtwise and transfer yolks to medium bowl. Mash yolks with fork. Mix in yogurt or (mayonaise) and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme. Season filling to taste with salt and generous amout of pepper.
• Spoon filling into egg whites, mounding center. Top with additional chives, thyme, and radishes. Arrange on platter. Garnish with whole radishes.

SCALLION-CHIVE DEVILED EGGS

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 WITH CHIVES

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.

DEVILED EGG AND RADISH MINI-SANDWICHES

Steps:

• Place eggs in saucepan and cover with cold water; cover saucepan and bring water to boil.
• Remove pan from heat and let stand, covered, 30 minutes.
• Drain eggs and rinse under cold water. (I like to fill the saucepan with ice and cold water to rapidly chill eggs. They seem to peel better this way.).
• Peel and finely chop eggs.
• Combine in medium bowl with chopped redishes and green onions.
• Combine mayonnaise,sour cream, mustard and pepper in small bowl.
• Add to eggs and mix gently until well combined.
• Season with salt to taste.
• (Can be prepared 1 day ahead. Cover and refrigerate.).
• Spread butter thinly over one side of bread slices.
• Spread 2 tablespoons egg mixture on each.
• Cut sandwiches into triangles or quarters.
• Sprinkle with some of the sprouts.
• (Sandwiches can be assembled 2 hours ahead. Cover loosely with plastic wrap and refrigerate.).
• Cover platter with remaining sprouts.
• Top with sandwiches, garnish with whole radishes and serve.