Huevos Diablos Recipes

HUEVOS DIABLOS

If you want a milder version of this dish, remove the ribs and seeds from the jalapenos. Source: unknown

Provided by Lynnda Cloutier

Categories Other Appetizers

Time 20m

Number Of Ingredients 10

Huevos Diablos image

Steps:

1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In small bowl, mash yolks. Add 3 Tbsp. cilantro, mayonnaise, onions, sour cream jalapeno, lime peel cumin, salt and pepper. Mix well.
2. Stuff or pipe into egg whites. Refrigerate til serving. Garnish with remaining cilantro. Makes 2 dozen.

Ingredients

12 hard cooked eggs
6 tbsp. minced fresh cilantro, divided
6 tbsp. mayonnaise
2 green onions, thinly sliced
1/4 cup sour cream
1 jalapeno pepper, seeded and minced
1 1/2 tsp. grated lime peel
1 tsp. ground cumin
1/4 tsp.salt
1/8 tsp. pepper

HUEVOS DIABLOS

I was hungry one morning and decided to try something different, this was made from random stuff I found in the fridge ;)

Provided by Adam Carlson

Categories Breakfast

Time 20m

Yield 3 serving(s)

Number Of Ingredients 6

Huevos Diablos image

Steps:

Start by sweating the onion and garlic in a small skillet.
When they are translucent add in the salsa and hotdogs.
Crack the eggs over the top, letting them cook through.
place slices of cheese on top and cover until cheese melts.
Flip it all onto a plate and enjoy!

Ingredients

3 large eggs
2 oscar mayer all beef hot dogs, chopped into 1/4 inch pieces
1 cup salsa
1 small onion
2 cloves garlic, minced
monterey jack pepper cheese

HUEVOS DIABLOS

A flavorful quick Mexican breakfast or brunch recipe. You can dial the heat up or down with the cayenne. I usually double the sauce and it freezes wonderfully.

Provided by momtoXandI

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 40m

Yield 6

Number Of Ingredients 11

Huevos Diablos image

Steps:

Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.

Nutrition Facts : Calories 276 calories, Carbohydrate 19.5 g, Cholesterol 205 mg, Fat 17.2 g, Fiber 3.3 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 361.4 mg, Sugar 1.6 g

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
1 teaspoon Worcestershire sauce
1 dash cayenne pepper
¾ cup freshly grated Parmesan cheese, divided
6 large eggs
2 tablespoons butter
1 dash paprika
6 (6 inch) corn tortillas, warmed

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)

If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos.

Provided by CaribbeanQueen

Categories < 30 Mins

Time 20m

Yield 24 serving(s)

Number Of Ingredients 9

Huevos Del Diablo (Eggs of the Devil) image

Steps:

Cut cooled eggs in half. Scoop out the yolk.
Mash the yolks with next 6 ingredients. Season with salt and pepper.
Mix well.
Fill egg halves.
Garnish with cilantro and pickled ginger.
Chill and serve.

Ingredients

12 eggs, boiled, cooled
1/4 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 tablespoon thai chili paste (to taste)
2 tablespoons jalapenos, minced (to taste)
2 tablespoons scallions, minced
2 tablespoons cilantro, minced (save some for garnish)
salt and pepper, to taste
pickled ginger, for garnish

DIABLO EGGS

Despite the name, these eggs are heavenly delicious. Their creamy filling with a hint of poblano chile is incomparable. Make them for your next brunch.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 16 servings.

Number Of Ingredients 7

Diablo Eggs image

Steps:

Cut eggs lengthwise in half. Remove yolks; mash in small bowl. Add all remaining ingredients except egg whites and paprika; mix well.
Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with paprika.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 105 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

Ingredients

8 hard-cooked eggs, peeled
1/4 cup KRAFT Real Mayo
1 poblano chile, roasted, seeded, deveined and chopped
2 tsp. GREY POUPON Dijon Mustard
1/2 cup chopped onions
1/8 tsp. each salt and pepper
1/8 tsp. paprika

HUEVOS ENDIABLADOS

Spanish tapas are tasty small plates that when combined can create a light supper, or serve as a great appetizer. Huevos Endiablados are deviled eggs filled with a savory combination of tuna, onion, mayonnaise, and Dijon mustard.

Provided by Allrecipes

Categories Appetizers and Snacks Deviled Eggs

Time 50m

Yield 6

Number Of Ingredients 8

Huevos Endiablados image

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Allow to cool completely, about 20 minutes.
Slice each egg in half lengthwise, remove yolks and place them in a bowl. Set the whites aside on a serving platter. Mash yolks together with tuna, red onion, mayonnaise, Dijon mustard, garlic, smoked paprika, and salt until smooth and combined. Fill each egg white half with about a tablespoon of filling. Garnish with smoked paprika.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 1.6 g, Cholesterol 190.7 mg, Fat 9.3 g, Fiber 0.1 g, Protein 11.9 g, SaturatedFat 2.3 g, Sodium 316.2 mg, Sugar 0.6 g

Ingredients

6 eggs
1 (4 ounce) can tuna packed in oil, drained
2 tablespoons diced red onion
1 ½ tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon minced garlic
½ teaspoon smoked paprika, plus more for garnish
¼ teaspoon salt

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HUEVOS EL DIABLO RECIPE {THE DEVIL'S EGGS} - EVERYDAY …

Web Mar 4, 2021 Just make little space in the tomatoes and chiles then, crack the eggs right into the pan to "poach" them in the sauce. Huevos El …
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5/5 (4)
Servings 4
Cuisine American, American Southwest, Mexican
Category Breakfast, Main Dish

Remove the casing from the sausage and place in a frying pan with a tablespoon of oil. Break up the sausage the same way you would ground beef. Brown the sausage but do not fully cook, remove from pan and drain on a paper towel.
Add the diced onion and diced, seeded chiles to the pan. Cook and stir the chile mixture until it softens and begins to brown. Mince 4 of the cloves of garlic and add to the chile mixture. Add a pinch of cumin. Cook for 2 to 3 minutes.
Add the diced tomatoes. Slightly smash the tomatoes with the back of a wooden spoon to release some of the moisture and bring the mixture to a boil. Immediately reduce the temperature to just under a boil.
Make 4 to 6 indentations in the tomato sauce for the eggs. Crack the eggs one at a time onto a plate and it into an indentation in the tomato sauce. Repeat with all of the eggs. Cover the frying pan with a lid or aluminum foil. Let the eggs steam and "poach" until the white is set and the yolks are very runny. There will be a slight white film over the yolk. About 3 to 4 minutes. Watch them carefully. Do not over cook the eggs. The eggs will continue to cook when removed from the heat and sitting in the warm sauce.

Huevos Diablos Recipes

HUEVOS DIABLOS

If you want a milder version of this dish, remove the ribs and seeds from the jalapenos. Source: unknown

HUEVOS DIABLOS

I was hungry one morning and decided to try something different, this was made from random stuff I found in the fridge ;)

HUEVOS DIABLOS

A flavorful quick Mexican breakfast or brunch recipe. You can dial the heat up or down with the cayenne. I usually double the sauce and it freezes wonderfully.

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)

If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos.

DIABLO EGGS

Despite the name, these eggs are heavenly delicious. Their creamy filling with a hint of poblano chile is incomparable. Make them for your next brunch.

HUEVOS ENDIABLADOS

Spanish tapas are tasty small plates that when combined can create a light supper, or serve as a great appetizer. Huevos Endiablados are deviled eggs filled with a savory combination of tuna, onion, mayonnaise, and Dijon mustard.

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