Best 8 Emerils Devilish Eggs Recipes
Within the culinary realm, there exists a delectable delicacy known as "Emeril's Devilish Eggs," a creation of the celebrated chef Emeril Lagasse. These eggs, far from ordinary, are elevated to a realm of sinfully exquisite flavors, a testament to Emeril's culinary expertise. Prepare to embark on a gastronomic journey, as we delve into the world of "Emeril's Devilish Eggs," uncovering the secrets behind their tantalizing taste, and presenting you with a curated collection of recipes that will ignite your taste buds and leave you craving for more.
Let's cook with our recipes!
EMERIL'S DEVILED EGGS
Time 45m
Yield Yield:
Number Of Ingredients 7
Steps:
- 1 dozen hard boiled large eggs, peeled 1/2 cup Mayonnaise 1 tablespoon plus 2 teaspoons Creole or other whole-grain mustard 2 teaspoons Emeril's Original Essence 1/4 teaspoon cayenne pepper Pinch of salt 1/4 teaspoon paprika
EMERIL"S DEVILISH EGGS
This recipe from Emeril Lagasse is for lovers of spicy foods and deviled eggs. It's a change from the usual plain deviled eggs. Cooking time does not include refrigeration time.
Provided by linguinelisa
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel eggs and slice in half lengthwise. Carefully remove the yolks from the eggs. Push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, Creole mustard, jalapenos, Creole seasoning or Essence, cayenne pepper, and red pepper sauce. Mix together. Spoon into the egg white halves.
- Refrigerate for at least 1 hour. Before serving, sprinkle with paprika.
DEVILISH EGGS
Provided by Ellie Krieger
Categories appetizer
Time 24m
Yield 12 servings (1 serving is 2 pieces)
Number Of Ingredients 10
Steps:
- Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water.
- Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.
- Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.
- Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.
EMERIL'S ESSENCE
Steps:
- Combine all ingredients thoroughly.
EMERALD EGGS
Steps:
- Hard-boil 6 eggs, then peel and slice in half. Scoop the yolks into a food processor and puree with 1 cup watercress leaves, 1/4 cup mayonnaise, 2 tablespoons each chopped scallions and tarragon, and salt and pepper. Cut 4 slices ham into thin strips; fold and place in the hollowed-out egg whites. Fill with the yolk mixture.
DEVILISH EGGS
This recipe is from "My First Cookbook" distributed by the Imperial Sugar Company in 1959. This is the way all my in-laws prepare devilled eggs. They're very good. Can easily be doubled or tripled as needed. Prep time does not include boiling the eggs.
Provided by Nanita
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Cut eggs in half and remove yolks.
- In medium bowl mash yolks and add remaining ingredients. Mix well.
- Spoon mixture into egg white halves.
- Sprinkle with paprika.
- Refrigerate 1 hour or until time to serve.
Nutrition Facts : Calories 213.7, Fat 15.6, SaturatedFat 4, Cholesterol 427.8, Sodium 634.8, Carbohydrate 4.8, Fiber 0.1, Sugar 2.1, Protein 12.8
EMERIL'S CRAB MEAT DEVILED EGGS RECIPE - (4.1/5)
Provided by Tufgrlz
Number Of Ingredients 9
Steps:
- Remove the yolks from the whites and place in a mixing bowl. Using the back of a fork, break the yolks into small pieces. Add the mayo, crab meat, garlic, capers and caper juice. Mix well. Season with mixture of salt and pepper. Spoon the mixture into the white halves. Chill the eggs completely and garnish with parsley.
DEVILISH EGGS
Make and share this Devilish Eggs recipe from Food.com.
Provided by Schutte
Categories < 30 Mins
Time 20m
Yield 12 eggs
Number Of Ingredients 9
Steps:
- Take egg yolks out, place in a bowl, and mash with a fork and/or spoon.
- Add the mayonnaise, mustard, 1 tsp of chives, Tabasco, salt, and pepper, and mix together.
- Spoon mixture back into egg halves.
- Mix paprika and chipotle powder.
- Garnish with extra chopped chives and paprika blend.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your deviled eggs.
- Hard-boil your eggs perfectly. Overcooked eggs will be dry and crumbly, while undercooked eggs will be runny. Boil your eggs for 10-12 minutes for a perfect hard-boiled egg.
- Cool your eggs thoroughly before peeling them. This will help prevent the shells from sticking to the eggs.
- Use a sharp knife to cut your eggs in half. This will give you a clean cut and prevent the eggs from breaking.
- Scoop out the yolks carefully. Use a small spoon to scoop out the yolks, being careful not to break the whites.
- Mash the yolks with a fork until they are smooth. You can also use a food processor or blender to do this.
- Add your desired fillings to the yolks. Some popular fillings include mayonnaise, mustard, celery, onion, and pickles. You can also get creative and add other ingredients, such as bacon, avocado, or cheese.
- Pipe the yolk mixture into the egg whites. Use a pastry bag fitted with a star tip to pipe the yolk mixture into the egg whites. This will give your deviled eggs a professional look.
- Garnish your deviled eggs with your favorite toppings. Some popular toppings include paprika, chives, and parsley.
Conclusion:
Deviled eggs are a classic party appetizer that is always a hit. They are easy to make and can be tailored to your own taste. With a little creativity, you can create deviled eggs that are both delicious and visually appealing. So next time you are looking for a quick and easy appetizer, give deviled eggs a try. You won't be disappointed.
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