Sun Dried Tomato Deviled Eggs
A robust twist on a classic, our Sun Dried Tomato Deviled Eggs make the perfect side dish for your weekend plans! ????
Recipe:
4 Levels of Deviled Eggs: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Desi, home cook Emily, and professional chef Joshua Resnick from the Institute of Culinary Education - to make us their take on deviled eggs. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which deviled eggs would you swipe from the appetizer tray first?
Check out professional Chef Joshua's recipe here:
Produced by Epicurious with Eggland's Best
Director: Lisa Paradise
Director of Photography: Jeremy Harris
Editor: Manolo Moreno
Talent: L1: Desi Johnson; L2: Emily Duncan; L3: Chef Joshua Resnick
Expert: Rosemary Trout (Food Scientist)
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Culinary Producer: Mallary Sanctucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
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Classic Deviled Eggs- Martha Stewart
We've hatched some delicious flavor combinations for deviled eggs over the years, but this classic recipe is always on our must-make list for entertaining.
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Vegan Deviled Eggs Recipe | Forks Over Knives
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INGREDIENTS:
FOR THE HUMMUS:
1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
2 large cloves garlic
2 tablespoons fresh lemon juice
1½ tablespoons spicy brown mustard, or to taste
Freshly ground black pepper, to taste
¼ teaspoon salt (optional; we do not use it)
1 cup chopped green onions (4 to 5)
2 teaspoons Dijon mustard, or to taste
Zest of 1 lemon
1½ to 2 additional tablespoons fresh lemon juice, to taste
½ teaspoon ground turmeric
FOR THE DEVILS
12 small red potatoes (roughly the size of large walnuts or small clementines)
Pinch of smoked paprika, for garnish
1 green onion, finely sliced, for garnish
Baby kale leaves, for garnish (optional)
Green Onion Hummus
DIRECTIONS:
-To make Hummus, in a food processor, combine the chickpeas, garlic, lemon juice, mustard, pepper to taste, salt (if using), and 2 tablespoons water, and process until uniformly smooth.
-In a small bowl, stir together the hummus, green onions, Dijon mustard, lemon zest, additional lemon juice, and turmeric. Dollop or spread on immediately or store in an airtight container until ready to use.
-To make the Smoky Devils, set a steamer insert in a saucepan and add about 2 inches of water. Bring to a boil over high heat; then place the potatoes in the steamer basket and steam for about 20 minutes. Plunge them into cold water in a big bowl or just run cold water over them.
-Slice each potato in half. With the small end of a melon-baller or a small spoon, scoop out a hole in the center. (Save the little scooped-out potato balls to put into a salad or just pop them into your mouth!)
-Fill each hole with hummus. Sprinkle with smoked paprika. It is easiest to take a tiny bit between your fingers and sprinkle just enough for the color to show. Garnish with green onions or, for a really fun look, use a tiny baby kale leaf as a “sail” in each little potato “boat.”
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Deviled Tomatoes/ Healthy Vegan Alternative to Deviled Eggs
This is a simple, delicious vegan alternative to deviled eggs. I have some other deviled egg recipes I make and will come out with recipes on that in the future. I really recommend adding the horseradish, unless you really don't like it, it kicks it up and makes it even more delicious! You could either blend some in with the mixture or just add a little bit right on top of the tomatoes (which is what I like to do).
Makes approximately 18 deviled tomatoes (using 9 tomatoes) You could use any small/medium sized tomatoes, you just want them to be big enough to be able to fit some filling inside.
Ingredients
9-12 medium/small tomatoes
3/4 cup raw cashews
1 ripe avocado
the juice of 1/2 large lemon/1 small lemon (about 1 tbsp)
1 tbsp apple cider vinegar
approximately 1 tbsp plant milk (just enough to help everything blend smoothly, not too much)
1 tsp onion powder
1 tsp garlic powder
salt & pepper to taste
horseradish to taste (not needed, but recommended) 1/2 tbsp-1 tbsp into the blender or just a little bit on top of each deviled tomato.
Soak cashews for 3-6 hours (or more)
drain and add to a blender or food processor, along with everything else but the tomatoes, obviously...lol
Add to a store bought piping bag or you could do the cheap lazy way, like me, and add it to a ziplock bag, cut tip off, and add a nice amount to each tomato.
Add some cracked black pepper on top. You could also add some horseradish on top, and salt if you wish.
Enjoy!
You will have a good amount of tomato insides left over, why waste? Here's what I did with them-
Blend together
Tomato remains
3/4 cup soaked raw cashews
about 1/2- 3/4 cup plant milk
1-2 tsp onion powder
1-2 tsp garlic powder
salt and pepper to taste
blend and add to pasta. You could enjoy like that or mix it with any tomato sauce. It will make the sauce creamy. Kind of like when I used to make pasta sauce and add a little cream to it. It's really good.
Bacon Ranch Tomato Deviled Eggs
A savory twist on classic deviled eggs, simple Bacon Ranch Tomato Deviled Eggs are bursting with creamy ranch flavor. Top with crispy bacon and juicy tomatoes.
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