hick enough to coat the eggs and potatoes).
Season the
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.
efrigerator.
Bring eggs to room temperature before using.
If the
Place eggs in a medium saucepan in a single layer. Cover with water, about 1 inch above eggs. Place pan on largest burner and bring to a simmer as quickly as possible. This should take about 12 mins.
For soft-boiled eggs, remove eggs when water comes to a boil. For medium-boiled eggs, simmer for 1 min. For hard-boiled eggs, simmer for 4 mins.
Immediately run eggs under cold water to cool. Mix together salt, dukkah and pepper. Serve with cooled 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.
r two if you are using electric so as not to
Remove shell from boiled eggs.
slice eggs in half then remove and reserve yellow egg yolk in bowl.
With a fork break down and mash the egg yolks, then add mayonnaise and mix
Fold in chopped Bread & Butter Pickles, and onion.
Chop the thawed shrimp and add to egg yolk mixture.
Mix filling ingredients well. Egg filling mixture should be a little chunky.
Add filling to eggs using a spoon or pipe into the sliced shells using a wide tip to allow for chunky consistancy.
Top the eggs with Paprika.
Blanch asparagus in boiling salted water for 2-4 mins, until bright green. Drain. Season with fresh ground black pepper. Serve with soft-boiled eggs and whole grain toast.
Boil all ingredients, except eggs and beets in a saucepan. Add the beets and simmer for several minutes.
Cool to just warm and add shelled, boiled eggs.
When cool, keep in refrigerator.
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.
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.
Lightly grease 13 x 9-inch pan.
Stand 8 tortilla halves upright along sides of pan.
Cover center of pan with 4 tortilla halves.
Spread with 11 ounces of enchilada sauce.
Top with eggs. Mix next 7 ingredients.
Spread over eggs.
Top with remaining 12 tortilla halves, remaining enchilada sauce and cheese.
Bake for 30 to 35 minutes at 350\u00b0.
Garnish with sour cream and olives.
he shells from the hard boiled eggs and slice each egg in
side.
Using a sharp knife slice the hard-boiled eggs in half
Cut hard-boiled eggs in halves.
Remove yolks and mash with fork.
Mix in other ingredients, using enough mayo to moisten well.
Refill egg whites with yolk mixture, heaping it up.
Chill until served.
Cut hard boiled eggs in half and combine yolks in a mixing bowl with horseradish and mustard until filling is thick, but not pasty.
Add seasonings to taste. (I tend to go heavy on the curry powder.).
Fill the whites with the mixture using a spoon or pastry bag with a star tip.
Garnish each with 1/4 tsp chutney.
Chill and serve.
Peel & halve hard boiled eggs.
Put yolks into a
Boil, skin and debone chicken and place in a 9 x 13-inch casserole dish.
Mix cream of chicken soup with water and pour over chicken.
Add peas and carrots to mixture.
If using boiled eggs, slice and place on top of chicken and soup.
Mix flour, buttermilk and melted butter together.
Pour batter over chicken mixture.
Add chicken broth over batter and do not stir.
Bake in preheated oven at 350\u00b0 for about 1 hour.
Crust rises to top and is golden brown.