Devilled egg souffle recipe
Devilled Egg Souffle recipeThis article was published by: Matthew
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Recipe introIntroducing the delectable Devilled Egg Souffle recipe, a delightful twist on the classic devilled eggs. This recipe is perfect for brunches, parties, or simply as a tasty snack. With a light and fluffy texture, this souffle combines the rich flavors of devilled eggs with a delicate souffle base. It's quick and easy to prepare, making it a crowd-pleasing dish that will impress your guests.
Keywords: devilled egg, souffle, recipe, brunch, appetizer
Devilled egg souffle recipe details
- On a per person basis:
- 1 egg
- 1/2 cup milk, half & half, heavy cream, or skim milk
- 2 Tablespoons flour (for 6 or more servings, cut to 1-1/2 Tablespoons)
- dollops of Dijon or 1/2 cup sherry (to taste)
Preheat oven to 400 degrees. Spray ramekins (heavily on sides) with non-stick cooking spray and set aside. Once oven has heated, turn down to 350 degrees. Mix all ingredients with blender or mixer on high speed for about a minute (this is what creates the lightness and the height). Pour equal parts into each ramekin. Sprinkle with fresh ground pepper, fresh chives, or any other spices, meats, seafood, veggies, etc.
Place in oven, cooking approximately 25 to 30 minutes depending on your oven. Turn oven back up to 400 degrees during the last 5 minutes or so (this gives extra height). Eggs are done when lifted above ramekin and golden brown. Take out and tip onto plate. We top them off with shredded Swiss cheese, but again, you can use anything. Great with accompaniment of cold melon. Also makes a wonderful lunch entree!
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