BAKED DEVILED EGGS RECIPES

Name: Muffin Tin Baked Eggs
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: Nonstick cooking spray, for the muffin tin; 1 cup thinly sliced kale leaves; 1/2 cup shredded Cheddaru00A0; 1/4 cup chopped roasted red peppersu00A0; 2 scallions, finely choppedu00A0; Kosher salt and freshly ground black pepperu00A0; 6 large eggsu00A0; 1 stick (8 tablespoons) unsalted butter; 1 tablespoon lemon juiceu00A0; 1/4 teaspoon smoked paprikau00A0; 3 large egg yolksu00A0; Kosher saltu00A0

MUFFIN TIN BAKED EGGS RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Muffin Tin Baked Eggs Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Total Time 25 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray, for the muffin tin
1 cup thinly sliced kale leaves
1/2 cup shredded Cheddar
1/4 cup chopped roasted red peppers
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
6 large eggs
1 stick (8 tablespoons) unsalted butter
1 tablespoon lemon juice
1/4 teaspoon smoked paprika
3 large egg yolks
Kosher salt

Steps:

For the baked eggs: Preheat the oven to 350 degrees F. Spray a 6-cup muffin tin generously with cooking spray.
Toss the kale, Cheddar, red peppers and scallions together in a bowl with a large pinch of salt and a few grinds of pepper. Divide the mixture evenly among the muffin cups, pressing down lightly to compact. Crack an egg into a small bowl and then slide it into one of the cups; repeat with the remaining eggs. Sprinkle lightly with salt and pepper.
Bake until the egg whites are just set but the yolks are still a little runny, about 15 minutes.
For the hollandaise: Meanwhile, in a small saucepan, melt the butter over low heat.
Add the lemon juice, paprika, egg yolks and a pinch of salt to a blender and blend on medium-high speed until the yolks lighten in color, 20 to 30 seconds. Lower the blender speed and slowly drizzle in the melted butter. Continue to blend on low until fully incorporated. For thinner hollandaise, drizzle in water 1 tablespoon at a time. Season with salt to taste.
Serve the baked eggs warm with the hollandaise.

WORLD’S BEST DEVILED EGGS – PHILLY JAY COOKING

World’s Best Deviled Eggs – Philly Jay Cooking image

Tasty, scrumptious, Deviled eggs. The perfect appetizer for picnics, parties, and summer cookouts.

Provided by PhillyboyJay

Total Time -456525 hours 7 minutes33S

Prep Time 40 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 1

Ingredients

12 Large Eggs5 Tbs Mayo4 Tsps Sweet Relish2 Tsps Ranch Dressing1 Tsp Yellow Mustard2 Tbs Sugar2 Tsps Paprika (For decoration purposes)1 Tsp Parsley Flakes (For decoration purposes)1/2 Tsp Old Bay1/2 Tsp Salt1/8 Tsp Garlic Powder1/8 Tsp Black Pepper

Steps:

1. Place the eggs in a large pot and cover them with cool water.2. Place the pot over high heat and boil for 20 mins.3. Place the eggs in a bowl, cover them with cool water, then remove the shells once they chill.4. Slice the eggs lengthwise, scoop out the yolks, then add them to a small bowl.5. Smash the egg yolks with a fork until all the lumps are removed.6. Stir in the seasonings and condiments.7. Add the filling to the eggs, garnish with paprika and parsley flakes, then place in the refrigerator to chill.

Nutrition Facts : ServingSize 6

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