Slice hard-cooked eggs in baking dish.
Blend soup with mayonnaise.
Gradually add milk, stirring until well blended.
Add chopped onion.
Pour over eggs.
Sprinkle crispy cooked bacon crumbled around edge of dish.
Bake at 350\u00b0 for 20 minutes.
Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.
Peel hard-cooked eggs.
Combine sausage, parsley, sage, salt and pepper in a large mixing bowl.
Mix well.
Divide sausage mixture.
Press meat mixture around egg with hand, keeping the oval sausage shape.
Sprinkle eggs with flour, coating lightly on all sides.
Dip into beaten egg and roll in crumbs.
Heat oil in deep fryer or deep heavy pan to 350\u00b0 on deep fat thermometer. Cook one egg at a time for about 4 to 5 minutes until brown. Drain, cool and refrigerate.
Serve hot or slice in half and serve cold.
Dust hard-cooked eggs with flour.
Roll sausage on flat surface.
Mix bread crumbs with mace, salt and pepper.
Take each hard-boiled egg and dip in beaten egg; then wrap sausage meat around it until egg is covered.
Sausage meat should be at least 1/2-inch thick around the egg. Roll in bread crumbs and deep fry until golden brown.
Allow eggs to cool before serving.
Cut hard-cooked eggs in half lengthwise.
Remove yolks and mash.
Add seasonings and beat until smooth and fluffy.
Refill whites of eggs.
Garnish with a dash of paprika.
br>Scoop yolks out of hard-cooked eggs and transfer to a bowl
inutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all
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.
Halve hard-cooked eggs lengthwise; remove yolks and mash with a fork.
Stir in mayonnaise, vinegar, mustard and the salt.
Stuff egg whites with yolk mixture.
Garnish with paprika.
Makes 12 servings.
Slowly blend Heinz distilled vinegar, prepared mustard, water, sugar, salt and 6 whole cloves.
Simmer 10 minutes.
Cool.
Pour over 18 shelled hard-cooked eggs and sliced onions.
Yellow food coloring may be added for a deeper color.
Cover and refrigerate.
Peel the hard-cooked eggs and cut in half lengthwise.
Remove yolks.
Put in bowl and mash well.
Add celery, mayonnaise and seasonings.
Add the crab meat and mix well.
Stuff the egg whites with the yolk mixture.
Chill before serving.
Makes 1 dozen.
Cut hard-cooked eggs in halves.
Slip out yolks.
Mash with a fork and mix in rest of ingredients.
Refill whites with egg yolk mixture, heaping it up lightly.
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.
Slice in half the hard cooked eggs.
Take yolks out and mash. Set aside.
Drain juice from beets and add water, sugar, vinegar and spices.
Boil 5 minutes and remove from heat and add beets. Peeled eggs may be added now or later.
Allow to stand at least overnight, refrigerated.
The longer the eggs remain in the beet juice the deeper the red color penetrates into the egg.
More hard-cooked eggs may be added, if desired.
Combine hard-cooked eggs with minced, cooked liver.
Season with salt, pepper and prepared horseradish.
Moisten with mayonnaise.
In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.
Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.
Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.
Cut hard-cooked eggs in half lengthwise.
Remove yolks and mash with fork.
Add prepared mustard, lemon juice, salt, pepper and enough mayonnaise to make smooth and fluffy.
Fill egg whites with this mixture, making a rough surface.
Garnish with finely chopped chives or parsley, if desired.