Best Slim Southwest Deviled Eggs Recipes

DEVILED EGGS

Steps:

• Slice eggs in half the long way and scoop out yolks into bowl.
• Beat yolks with mixer on low speed to crumble into tiny pieces OR for best results use a potato ricer and rice the yolks. Makes a smoother filling.
• With a spoon mix in remaining ingredients and spoon or pipe into depression in egg white halves. Want a fluffier filling? Beat with a mixer.
• Garnish with salt and pepper and a sprinkle of paprika if you like. A sprinkle or leaf of parsley looks nice too.
• Serve cold.

SLIM GUACAMOLE DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, avocado, cilantro, lime zest, lime juice, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with tomatoes. Chill until serving.

SLIM CURRIED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, hummus, curry powder, salt, pepper and cayenne. Stuff or pipe into egg whites. If desired, garnish with toasted pine nuts, cayenne pepper and additional curry powder. Chill until serving.

MCCORMICK'S SOUTHWEST DEVILED EGGS

Steps:

• Directions for perfect shelling of a hard cooked egg:.
• Fresh eggs cooked, will be hard to peel and thus, ugly.
• Allow eggs to set out in the kitchen for one hour outside their carton so they get to room temperature, before cooking. For every hour they sit out, they will age one week, or so I am told.
• I put my eggs in my vegetable steamer with the water level high, for 18 minutes.
• Most people set their eggs in a sauce pan in a single layer with enough cold water to cover them by an additional inch, bring their eggs to the boil on medium setting, on the top of the stove. Remove from heat. Cover and let stand about 15 minutes. (Adjust time up or down by 3 minutes for each size larger or smaller}.
• After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in Ice water) until completely cooled. Refrigerate and use within a week.
• OR---After my eggs have steamed 18 minutes, I immediately plunge them into ice cube water and just let them set for 10 to 20 minutes, before peeling.
• When your eggs are peeled; rinse them to be certain there are no little bits of shell adhering, dry them with a paper towel, then slice them in half lengthwise. Pluck out the yolks, putting them in a small bowl;setting the whites aside on a serving plate.
• Mash the yolks with a fork or masher.
• Stir in mayonnaise, dry mustard, Season-All, cumin, chili powder and cayenne until smooth and creamy.
• Spoon or pipe yolk mixture into egg halves. Sprinkle lightly with paprika and garnish with chives or chopped green onion, if desired.
• Cover with plastic wrap and refrigerate until ready to serve. Makes 12 (2 halves servings).