Preheat oven to 450\u00b0F. Line a baking tray with baking paper.
Place potatoes on prepared tray and drizzle with 1 tbsp reserved oil. Bake 20 mins, or until tender.
Combine tuna, capers, tomatoes, onion, spinach, vinegar and remaining oil in a large bowl. Add potatoes and toss to combine.
Serve topped with hardboiled eggs and chives.
Heat brine ingredients to boiling. Pour over beets and let stand six hours.
Add hardboiled eggs and let stand in refrigerator for up to one week. Assuming you can wait that long. I can't. I start snitching them the day after they're put in the fridge.
Dissolve the soaked gelatin in the stock. Allow to cool, then stir in the chopped parsley.
Rinse 6 ramekins with cold water and place 1 parsley leaf on the bottom of each. Place the eggs on top and lay over the ham strips and pickle slices. Pour in the stock and chill for at least 4 hours, until set.
Dip the ramekins in hot water and turn out the contents. Serve garnished with the remaining pickles.
For the herb-yogurt dressing, mix yogurt, sour cream and mayonnaise. Season and add chopped herbs.
For cucumber salad, place cucumber in a bowl, season and sprinkle with sugar. Add lemon juice and oil.
Meanwhile, cook potatoes in boiling salted water for 20 mins. Drain potatoes and arrange on plates with hard-boiled eggs. Drizzle with yogurt dressing, sprinkle with reserved herbs and garnish with basil leaves. Serve with cucumber salad.
te: I did modify the recipe slightly buy sauteing some onions
Put the peeled hardboiled eggs in the large jar.
Boil the remaining ingredients together for 5 minutes.
Pour over the eggs in the jar.
Cover; leave on counter overnight.
Keeps in refrigerator for weeks, in theory.
In reality, if you love pickled eggs, these will disappear.
In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved.
In a larger glass bowl, place peeled eggs and beets.
Pour dressing over eggs.
Refrigerate overnight, covered (the colour will get more intense if left a day or two longer).
To serve, cut eggs into halves or quarters.
After eggs are boiled, remove from pot and tap lightly on counter.
Put teabags in the water in pot along with soy sauce. Return eggs to cooking pot; simmer 1-2 hours.
Eggs will have pretty spider web, or leafy pattern when shells are removed.
Peel eggs, slice in half lengthwise and remove yolks.
In a small bowl, mash egg yolks until smooth; add crushed crackers, onion, celery and bacon, mixing well.
Stir in mayonnaise and mustard until well mixed.
If mixture is too dry, add additional mayonnaise or a small amount of cream.
Season with salt and pepper.
Pipe or spoon egg yolk mixture into egg white halves.
Press olive slice onto top of egg and sprinkle lightly with paprika.
Serve immediately or refrigerate.
Cups of sauce.
Eggs recipe:
Melt 1 stick of
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.
br>Meanwhile, to make dyed eggs, add 1 cup of water
pepper to taste; add chopped hardboiled eggs and mix together; puree mixture
Peel hardboiled eggs and chop them. Place in a large bowl.
Add the remaining ingredients (start low with the mayonnaise) and mix well.
Chill for at least 1 hour before serving in pitas, rolls or on fresh greens. Don't forget the lettuce and tomato!
poon over the halved boiled eggs.
Season the 6 beaten
he potatoes and 3 chopped hardboiled eggs. Fold and stir gently to
sparagus cooks peel and slice hardboiled eggs into 1/4\" slices. Divide
Pierce hard boiled eggs 2 or 3 times with a toothpick.
Heat oil in a wok, and fry eggs until golden.
Drain.
Cut eggs in half and place on a serving dish.
Pour off all of the oil except 1 tablespoons Fry the onion and chilies until golden.
Drain.
Combine sugar, water, tamarind pulp and liquid seasoning in wok and simmer for 5 min till thickened.
Spoon onion and chilies over eggs.
Pour sauce over all.
Serve with rice.
Peel the cooled hardboiled eggs and separate the egg whites
lices of ham. Lay the hardboiled eggs just off-centre in a