Monday 21 April 2014

Veggie Twist Oats Deviled Eggs, Straight Up Deviled Eggs & Smoked Salmon Deviled Eggs Recipes

Veggie Twist Oats Deviled Eggs, Straight Up Deviled Eggs & Smoked Salmon Deviled Eggs Recipes

Veggie Twist Oats Deviled Eggs
  • 1 tsp cumin seeds
  • 1 bowl hung yogurt
  • 4-5 mint leaves
  • 2 tsp chopped garlic
  • Salt to taste
  • 1 1/2 cups water
  • 1 packet of Saffola Veggie Twist Oats
  • Salt to taste
  • 1 1/2 cups water
  • 1 grated carrot
  • 3 boiled eggs
  1. Roast the cumin seeds in a pan for 3 minutes.
  2. Remove it from the pan and crush the cumin seeds.
  3. Take a bowl of hung yogurt and add the crushed cumin seeds in it.
  4. Then add some mint leaves, garlic and salt to taste. Mix it and keep it aside.
  5. Heat water in another pan.
  6. Add Saffola Veggie Twist Oats and chopped carrots in it and cook it for 3 minutes.
  7. Then take three boiled eggs and cut each egg into two pieces.
  8. Remove the egg yolk and fill in the ready saffola masala oats in it.
Straight Up Deviled Eggs

  • 1 dozen eggs
  • 1/4 cup mayonnaise, or yogurt as a healthy alternative
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon lemon juice
  • 2 teaspoons sweet pickle relish
  • 1 teaspoon paprika
  • 2 tablespoons chopped chives
  • 2 tablespoons bacon bits or crumbled bacon, for garnish, optional
  1. Put the eggs in a large pot and cover with cold water. Bring to a boil over medium heat, then turn off the heat, cover and let sit for 15 minutes. Drain the water from the pot and fill with cold water to cool the eggs. Change the water twice so that the eggs will cool down quickly.
  2. Peel the eggs and slice a small piece off the bottoms so that they will stand upright. Slice the top third off of each and save the tops. Carefully remove the eggs yolks with a small spoon and put them in a medium-size bowl. Break up the egg yolks with a potato masher. Add all the remaining ingredients except the bacon and chives. Mix until well blended and smooth.
  3. Transfer the mixture to a releasable bag, cut off the corner of the bag and pipe the filling into each egg. Sprinkle each with chopped chives and bacon bits, if desired. Cover with the egg tops and arrange them on a serving platter.
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Smoked Salmon Deviled Eggs

  • 8 extra-large eggs
  • 1/2 cup sour cream
  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons good mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons minced fresh chives, plus extra for garnish
  • 4 ounces good smoked salmon, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces salmon roe
  1. Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
  2. Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
  3. To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
  4. When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

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  1. Liked all these 3 deviled eggs. Wonderful pictures too.