ote: I did modify the recipe slightly buy sauteing some onions
Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover and remove from heat. Let stand for 13 minutes. Drrain, and transfer eggs to ice-water bath until cold.
Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.
Cut the eggs in half lengthways. Carefully remove the yolks and place in a mixing bowl. Add the mayonnaise, yoghurt, gherkins, and dill, season well, and mash with a fork until fairly smooth.
Place the egg white halves on a serving plate, cut-side up, and carefully spoon the yolk mixture into the hollows. Serve straight away, garnished with dill and pink peppercorns, if desired.
This is a favorite recipe in our family for 3 generations. Grammy Smucker made this cake and sold it at City Market years ago. \"If too much is eaten, you will soon have a change of waist line.\"
After eating all the pickles out of the jar, save pickle juice.
Boil eggs and drain water off of them.
Run cold water over them until they are cooled.
Peel the eggs and drop them into the jar.
Add the other ingredients and stir it into the jar.
Put in the refrigerator and let them sit for about amonth or longer so they can marinate.
Stir the ingredients every other day or so.
These are really easy and quite yummy.
rom heat. Cover and let eggs stand in hot water for
Bake pastry shells according to package directions.
Cook bacon in skillet until browned. Remove & keep warm.
Cook sauce according to package directions.
Melt butter or margarine in skillet.
Add eggs and cheese (softened in microwave) & cook until eggs are set but still moist, stirring often.
Cut pastry shells crosswise into halves.
Place bacon on pastry bottoms.
Top pastry with egg mixture. Place top back over eggs.
Pour Hollandaise sauce over the tops of each.
Sprinkle with chives.
Serve immediately.
Mix yolks of hard-boiled eggs with Thousand Island dressing to desired consistency.
Stuff eggs.
Cups of sauce.
Eggs recipe:
Melt 1 stick of
In a small mixing bowl, thoroughly whisk together eggs, reduced-fat mayonnaise, and salt.
Heat a skillet over low-medium heat. Melt butter; then add egg mixture. As eggs cook, slowly but constantly move them around skillet. Cook only until eggs are set, yet still soft and moist--avoid overcooking.
Transfer scrambled eggs to a plate and season to taste with salt and pepper; serve hot.
For hard-boiled eggs;.
1. Place eggs in a single layer in a large saucepan of cold water.
2. Cover and bring to a boil.
3. Remove from heat and let stand for 15 minutes.
4. Place eggs in ice water until cool.
To assemble deviled eggs:
1. Remove shells and cut each egg in half.
2. Remove yolks and mash together in a bowl with a fork.
3. Add Miracle Whip, sugar, mustard, salt and pepper to yolks and mix well.
4. Spoon filling into each egg half and top with choopped fresh chives.
Hard boil eggs.
Cut in half; remove yolks.
Mash yolks with deviled ham and mayonnaise to taste.
Fill egg whites.
Top with sprinkle of paprika or piece of stuffed olive.
Shell 6 hard-cooked eggs and cut in half lengthwise.
Remove egg yolks.
Mash yolks.
Blend with zesty hot dog relish, mayonnaise and salt.
Spoon into egg whites, chill and serve.
Cut eggs in half lengthwise.
Remove yolks; place in bowl and mash with fork.
Add ham, pickles, dressing, mustard and pepper; mix well.
Spoon egg yolk mixture evenly into egg whites.
Serve immediately or cover and refrigerate until ready to serve.
Garnish with paprika, if desired.
Beat eggs.
Heat skillet and pour light coating of olive oil.
Heal oil for about a minute.
Add diced scallions and fry for about 30 seconds.
Add eggs.
Fry for about 2 minutes or until eggs are desired consistency. I use a rubber spatula to break up the egg mixture as it fries.
Salt and pepper to taste.
Enjoy!
Beat eggs with FORK, until yolks are blended but not all one colour (makes them better!).
Stir in salt & pepper.
Put eggs in unheated nonstick pan.
Rip cheese into strips & place with eggs in pan.
Scramble until done but not too firm.
Serve with toast or even ketchup if desired.
For hard cooked eggs: Put a small pinhole in
Cube bread.
Place bread in buttered (greased) 9 x 13-inch pan.
Add cheese on top.
Beat eggs well and add milk, salt, pepper and mustard.
Pour over bread and cheese.
Refrigerate overnight.
Bake 1 to 1 1/2 hours at 325\u00b0 to 350\u00b0.
May add chopped ham, dried beef or bacon chips.
Boil eggs 15 minutes.
Cool, peel, cut in half.
Remove yolks, and mash with potato masher.
Add Thousand Island dressing to creamy consistency.
Fill eggs, garnish with paprika.
Break eggs into a bowl with milk or water.
Add salt and pepper.
Beat with a fork or whisk.
Heat butter in a moderately hot skillet.
Pour the egg mixture in and reduce heat to low.
[Eggs should be scrambled slowly and gently!].
When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.