Name some recipes that call for boiled eggs?!
Answers: The first person that can list three recipes will get 10 points.
Devilled Egg Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
6 Eggs -- hard boiled
1/2 teaspoon Dry mustard
OR
2 tablespoons Prepared mustard
1/2 teaspoon Salt
Onion juice -- if liked
Pepper & paprika
1 tablespoon Chili sauce
Cream or salad dressing to
Moisten
Peel eggs and slice longways. Carefully remove yolks, so as not to tear whites.
Put yolks in a bowl and mash with fork, making a paste.
Mix remaining ingredients with yolks and blend till quite smooth.
Lightly pile yolks back into egg whites. Chill.
Serve on lettuce with mayonnaise or your favorite dressing. Deviled eggs go very well with salmon.
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Egg Salad with Bacon & Horseradish
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/Eggs Lunch
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Hard-cooked eggs -- peeled &
Chopped
6 Ribs celery -- chopped
5 Scallions or green onions
White part & 2" green
Sliced
12 ounces Bacon cut in 1" squares
Cooked crisp & drained
2 tablespoons Caraway seeds
3 tablespoons UP TO ...
4 tablespoons Prepared white horseradish
Drained
1 cup Mayonnaise
Salt & freshly ground black
Pepper to taste
1/2 cup Chopped fresh parsley
Gently toss the eggs, celery, scallions, bacon & caraway seeds together
in a medium-size bowl to combine.
Mix the horseradish and mayonnaise and fold into the salad.
Season to taste with salt & pepper. Garnish with parsley.
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hard-boiled eggs florentine
2 (10-oz) boxes frozen chopped spinach
4 large eggs
1 medium onion, chopped
2 tablespoons olive oil
1 1/4 cups half-and-half
1 teaspoon chopped fresh thyme
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper PreparationCook spinach according to package directions.
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and cool 1 minute. Peel eggs and quarter lengthwise.
While eggs are standing, cook onion in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and browned, about 8 minutes. Add half-and-half, thyme, and nutmeg and briskly simmer, stirring occasionally, until liquid is reduced by one third and slightly thickened, 2 to 3 minutes. Add spinach, salt, and pepper and simmer, stirring occasionally, until spinach is heated through, about 2 minutes.
Transfer spinach mixture to a serving dish, then top with eggs and season with salt and pepper.
deviled eggs
egg salad
breakfast meal, hard/soft boiled egges with bacon and toast
Spinach salad
Deviled Eggs
Egg Salad
Potatoe Salad
Macaroni Salad
Scotch Eggs (Yummy!)
Birds Nests (vege Scotch eggs)
Spinach salad
Cobb Salad
Potato salad, tuna mornay, scotch eggs, devilled eggs, tuna salad, telur balado, Italian potato pie, salad nicoise, samosas...
Baked Stuffed Eggs
6 hard-boiled eggs
3-4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
Sauce
1/2 cup chopped onions
2 tablespoons butter
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika
Cut eggs lengthwise, remove yolks, set whites aside.
On a plate, mash yolks and add sour cream, mustard, and salt. Mix well.
Fill the egg whites with the yolk mixture.
In a small pan, saute onion in butter until tender. Add soup and sour cream; mix well.
Pour half of the sauce mixture into an 11x7 pan. Place stuffed eggs in sauce and spoon remaining sauce on top of eggs. Sprinkle with cheese and paprika.
Cover and refrigerate overnight.
Remove from fridge 30 minutes before baking. Bake, uncovered, at 350 degrees for 25 - 30 minutes or until heated through. Serve immediately.
potato salad, tuna salad, chicken salad