Peel the hard boiled eggs and cut them lengthwise in four.
In a bowl mix the olive oil with the vinegar and the mustard to make the sauce.
Add the pieces of the eggs and sprinkle with salt and pepper.
Preheat oven to 350 degrees F (180 degrees C). Grease 2 baking sheets with cooking spray.
Combine ham, Gouda cheese, and hard-boiled eggs in a bowl; mix well.
Arrange pastry disks on a flat surface; dab a little water around the rims. Place a large tablespoonful of ham and cheese mixture in the center; fold pastry over and press edge with a fork to seal well.
Place empanadas on the prepared baking sheets. Brush with beaten egg.
Bake in the preheated oven until golden, 20 to 25 minutes. Let cool for 5 minutes before serving.
Peel and chop the hard-boiled eggs coarsely.
Whisk the remaining ingredients together in a bowl, and stir in egg pieces.
Serve immediately.
Cut pork into small cubes. Chop shallots and mince garlic.
Saute pork until brown. Remove meat (leave fat in pan) and saute the shallot and garlic on medium-high heat until lightly brown. Remove and saute mushrooms.
Add everything back into the pan, including the soy sauce, rice vinegar, dark soy sauce, water and spices (star anise, five spice, cinnamon, and ginger). Simmer for about 60 minutes or until tender. Add the eggs during the last 10-15 minutes.
Garnish with chopped scallion and sliced hard cooked eggs.
Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
Reduce heat; simmer for 10 minutes.
Remove from the heat; allow to cool to about room temperature.
Strain the liquid and pour over the eggs, covering them completely.
Seal and store in refrigerator for about ten days prior to consuming.
Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.<
Heat 1 tsp oil in a saucepan. Add 3 tsp curry powder and flour. Saute briefly then add stock and bring to a boil. Add cream and season.
Meanwhile, heat remaining oil in a separate saucepan. Saute vegetables for 3 mins. Season. Add vegetables and hard-boiled eggs to sauce. Serve in deep bowls, garnished with watercress and sprinkled with remaining curry powder.
inaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
Place eggs in medium saucepan, cover with
Peel hard-boiled eggs and slice in half lengthwise;
Cook 1 package Garlic Mashed Potatoes according to package instruction. In 2 quart sauce pan melt butter and add cooked Garlic Mashed Potatoes mix well, add hard boiled eggs and mash slightly into potatoes. Stir in mayonnaise and salt to taste, mix well and serve.
hells off the cooled hard boiled eggs.
Cut eggs lengthwise, put only the
about 40 minutes).
Hard-boil the eggs by simmering them in
Peel your leftover Easter egg (or just regular hard boiled egg).
Slice the eggs into pieces widthwise.
juice lemon half or just put lemon juice over egg slices.
drizzle olive oil.
sprinkle salt and pepper.
enjoy!
Place all the ingredients except the hard-boiled eggs in a covered pot and boil for 15 minutes.
Place the hard-boiled eggs in a glass jar and cover them with hot pickling mixture until the eggs are completely covered.
If there is not enough vinegar, you may add some hot water to the vinegar solution.
Marinate the eggs in this solution, in the refrigerator, for 7 days before serving.
The longer they marinate, the more robust the flavor!
n paper towels.
Chop hard-boiled eggs.
Arrange muffin bottoms, split
Bring all ingredients, except eggs, to a hard boil.
Pour over hard-boiled eggs.
Let stand at room temperature for 2 or more days.
owls, add a chopped up hard boiled egg and a dab of
egg correctly place your eggs in a pot. Make
Combine first 6 ingredients and cook 10 minutes.
Cool completely.
Cool hard-boiled eggs completely or eggs will be tough.
Place all in gallon glass jar.
Refrigerate overnight before using.