Best Sunnys Devilish Eggs Recipes

Sunny's Devilish Eggs image

Provided by Sunny Anderson

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 9

12 hard-boiled eggs
1/4 cup plus 2 teaspoons sour cream
2 teaspoons adobo sauce
8 pickled jalapenos, finely chopped, plus 1 tablespoon pickled jalapeno juice
Kosher salt
24 fresh cilantro leaves
1/2 teaspoon hot Hungarian paprika
2 tablespoons agave syrup
6 corn tortilla chips, crushed to bits

Steps:

Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.

Crunchy Deviled Eggs image

Provided by Sunny Anderson

Categories appetizer

Time 15m

Number Of Ingredients 0

Steps:

Mash 6 hard-boiled egg yolks, 1/4 cup mayonnaise, 1 teaspoon dijon mustard, the zest of 1 lemon and 2 teaspoons chopped pickled jalapenos. Season with salt and pepper. Spoon into the egg whites; top with canned fried onions and smoked 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.