nd chives.
For the stuffed eggs, combine egg yolks with mayonnaise
Slice eggs in half lengthwise, remove yolks, set whites aside.
In a bowl mash yolks with a fork,add sour cream,mustard and salt, mix well fill egg whites.
set aside.
In a saucepan saute onion in butter until tender.
Add soup and sour cream mix well.
Pour half into a baking pan,arrange stuffed eggs on top spoon rest of sauce on top.
Sprinkle with cheese and paprika.
Cover and chill overnight.
Remove 30 minutes before baking.
Bake uncovered at 350 for 25-30 minutes.
Slice eggs in half lengthwise; remove yolks and mash.
Combine yolks, crab meat, celery, green pepper, salad dressing mix and sour cream, blending well.
Stir until well mixed.
Refill egg whites.
Chill until serving time.
Makes 24 stuffed eggs.
Finely chop celery and green pepper; set aside.
Slice eggs in half, lengthwise; remove yolks and mash.
Combine yolks and crab meat, celery, green pepper, salad dressing mix and sour cream, blending well.
Stir until well mixed.
Refill egg whites.
Chill until serving time.
Makes 24 unusual and delicious stuffed eggs.
eat and cover.
Cut eggs in half lengthwise.
Empty
Shell eggs; carefully cut into halves lengthwise.
Take out yolks.
Rub salmon, anchovy and egg yolks through a sieve or whirl in blender.
Cream butter; add salmon mixture, Worcestershire and seasoning to taste.
Mix well.
Stuff into whites (the mixture). Makes 20 delicious and different salmon stuffed eggs.
Slice eggs in halves, lengthwise.
Remove yolks and mash. Combine yolks, crabmeat, celery, green pepper, salad dressing mix and sour cream, blending well.
Stir until well mixed.
Refill egg whites.
Chill until serving time.
Makes 24 stuffed eggs.
te: I did modify the recipe slightly buy sauteing some onions
Peel the eggs.
Slice eggs in halve and remove yolks to a bowl.
Mash the yolks with a fork.
Add the oil, basil, garlic, salt and pepper.
Mash until it's nice and creamy.
Taste and add more oil, salt or pepper, to your taste.
Stuff the whites using a spoon, pastry bag or plastic bag w/corner snipped.
Sprinkle the eggs with paprika.
Cover loosely and refrigerate for 1 hour to chill.
Note: for a twist, add the 2 T of sun-dried tomatoes at step five.
The recipe doubles, triples, etc. endlessly well.
Place eggs in a saucepan and cover with water. Once the water reaches a boil, remove pan from the heat. Let eggs stand in water 12 mins, drain then run under cold water. Peel the eggs and cut in half.
Scoop out yolks and place in a medium bowl; mash with a fork. Stir in cheeses, mustard, onion and parsley. Spoon mixture into egg whites. Cover plastic wrap and refrigerate for 15 mins.
The potato flakes make a full-bodied filling. One basic recipe with several variations to chill overnight.
Cut eggs in half lengthwise; remove yolks and reserve.
Blend together cream cheese, Parmesan cheese, sour cream, green onions, reserved yolks, seasoned salt and pepper; stir in spinach and mix well.
Spoon or pipe into egg white halves and garnish with chives.
Cover and refrigerate until firm, about 1 hour; serve cold.
Halve eggs lengthwise, remove yolks and mash with the cheese, cream, salt and pepper.
Pile mixture back into egg halves.
Sprinkle with paprika.
Serve on a tossed salad of cold cooked green beans, tomatoes, raw sliced mushrooms, lettuce and salad dressing of your choice (if using).
Peel eggs; cut in half and remove yolk.
Mash yolks; add crabmeat, relish, mustard and mayonnaise.
Salt and pepper to taste.
Stuff eggs.
Garnish with pimento strips or sliced stuffed olives.
Put eggs in a large, heavy pot.
Let come to a rolling boil. Cover pot and boil 2 or 3 minutes.
Turn off fire.
Let sit until cool.
This makes the eggs peel like a dream.
Cut peeled eggs in half and remove yolks.
Add to the yolks the bacon, pickles and salt and pepper to taste.
Add mayonnaise to the proper consistency.
Garnish with sliced stuffed olives, caviar or pearl onions.
Start oven at moderately hot (400\u00b0).
Place stuffed eggs in lightly greased casserole.
Drain juice from mushrooms, saving 1/4 cup juice.
Blend juice with mayonnaise and milk in saucepan over low heat and stir until smooth.
Add mushrooms and mix.
Pour over eggs in casserole.
Sprinkle with crumbs.
Bake 10 minutes or until crumbs are browning.
Makes 6 servings.
Peel eggs; slice in half lengthwise and carefully remove yolks.
Mash yolks and stir in sour cream, salt, pepper and parsley.
Mix until smooth.
Stir in bacon.
Stuff eggs with yolk mixture and sprinkle with paprika and top with olive.
Soften cream cheese by setting out on counter, while hard boiling the eggs.
Peel the eggs and cut in half and remove the yolk and put in a separate bowl. Place the two halves on whatever you plan to serve them on.
Chop up half the olives and add to the yolks.
Mash the yolks with a fork.
Add miracle whip, mustard, cream cheese and olive juice. (You can add less or more olive juice, go with what you like).
Stuff the halves with the yolk mixture.
Cut the remaining olives in half and put on top of the stuffed eggs.
br>Peel the hard-boiled eggs and cut in half lengthwise
Shell and slice eggs in half lengthwise.
Remove the yolk and mash all yolks together with the mayonnaise, mustards, Worcestershire sauce and salt and pepper to taste until smoothly blended and creamy.
Use a pastry tube to pipe the creamy yolk mixture into the whites.
Sprinkle paprika and parsley on top, if desired.
Garnishes such as a slice of olive or pickle can make stuffed eggs particularly lovely.