Best Emerils Devilish Eggs Recipes

Emeril

Provided by linguinelisa

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

12 eggs, hard boiled
1/2 cup mayonnaise
1 tablespoon creole mustard, plus
2 teaspoons creole mustard
1 tablespoon minced pickled jalapeno pepper, plus
1 teaspoon minced pickled jalapeno pepper
2 teaspoons Emeril's Original Essence or 2 teaspoons creole seasoning
1/2 teaspoon cayenne seasoning
1/2 teaspoon red pepper sauce
1/4 teaspoon paprika

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 image

Provided by Ellie Krieger

Categories appetizer

Time 24m

Yield 12 servings (1 serving is 2 pieces)

Number Of Ingredients 10

1 dozen eggs
2/3 cup silken tofu, drained
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot sauce, plus more to taste
2 teaspoons prepared horseradish
2 tablespoons chopped chives
Salt
Freshly ground black pepper
1/4 teaspoon paprika

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.