Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel).
In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel.
Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard.
To level egg white halves, cut a small slice from the bottom of each; place on a serving platter. Pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving.
These creamy deviled eggs, topped with Old Bay seasoning and pickled shrimp, are easy to make and sure to impress. For more deviled egg recipes using seafood, try our Crabmeat Deviled Eggs.
24 rock or bay shrimp
1 c. white wine vinegar
12 hard-boiled eggs
1/2 c. mayonnaise
2 tbsp. dill pickle juice
1 tsp. Old Bay seasoning
1/2 tsp. salt
pinch Old Bay seasoning
24 sprig fresh dill
In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.
Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.
Halve hard-cooked eggs crosswise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Place yolk mixture into a resealable plastic bag and close bag while removing excess air. Snip off a small corner of the bag and pipe the filling into the bottom half of the egg white. Place other half of egg on top to form the “chick”. Add capers for eyes and pieces of carrots for the beak. Add fresh herbs, as desired.
Cover and chill until serving time (up to 24 hours).
To hard-cook the eggs, place 6 large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end.
Nutrition Facts (Deviled Egg Chicks)
Per serving: 72 kcal cal., 6 g fat,(1 g sat. fat, 109 mg chol., 62 mg sodium, 0 g carb., 0 g fiber,3 g pro., Percent Daily Values are based on a 2,000 calorie diet
In a large bowl, combine the first five ingredients. Stir in the eggs and salmon.
Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.
1 sandwich equals 533 calories, 40 g fat (11 g saturated fat), 265 mg cholesterol, 889 mg sodium, 27 g carbohydrate, 2 g fiber, 15 g protein. Originally published as Smoked Salmon Egg Salad in Simple & Delicious April/May 2011, p29
In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
Remove chicken from slow cooker; cut into bite-size pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, vegetables, avocado, eggs, bacon and cheese over romaine.
These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they’re a really popular winter party food. —Cara McDonald, Winter Park, Colorado
6 diagonally cut French bread baguette slices (1/2 inch thick)
6 ounces fully cooked ham, thinly sliced
6 slices tomato
12 dill pickle slices
2 hard-cooked eggs, sliced
2 slices red onion, separated into rings
Spread 1/4 cup potato salad on each baguette slice. Layer with ham, tomato, pickle, egg and onion.
1 open-faced sandwich equals 229 calories, 10 g fat (2 g saturated fat), 96 mg cholesterol, 821 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein. Originally published as Ham & Potato Salad Sandwiches in Taste of Home December 2013