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Category: Snacks (Page 10 of 10)

Country Fresh Baked Eggs Recipe

Ingredients:
8 eggs
1/4 cup heavy cream
3 tablespoon grated parmesan cheese
1 small onion, finely chopped
1/2 teaspoon dried parsley
Pepper to taste
Paprika

Instructions:

Put cream in large shallow baking dish. Break eggs into cream, taking care not to break yolks. Sprinkle with cheese, parsley, pepper, onion and paprika.

Bake 350 degrees for 10 minutes or until whites are cooked.


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Curried Egg Recipe

Ingredients:
12 eggs, hard boiled
Lettuce leaves, for lining the platter
2 tablespoon curry powder
3/4 cup mayonnaise
2 tablespoon parsley, minced
2 tablespoon spinach, minced
1 tablespoon dijon mustard
1 dill sprigs or chives, for garnish
1 paprika, for garnish

Instructions:

Halve the eggs lengthwise, remove yolks from whites, and place halved egg whites on bed of lettuce arranged on a platter.

In a mixing bowl mash egg yolks with curry powder, mayonnaise, parsley, spinach, and mustard until smooth.

Spoon or pipe this filling into egg-white halves.

Garnish with dill sprigs and paprika. Cover carefully with plastic wrap and chill for 15 minutes before serving.


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Dill Pickled Eggs Recipe

Ingredients:
3 Dozen Hard Boiled Eggs
2 large Bunches Fresh Dill, roughly chopped
2 large Jars, Generic Dill Spears (or slices)
2 large Yellow Onions, sliced into rings
1 large Green Pepper, sliced into rings
2 large Sweet Red Peppers, sliced into rings
1 quart cider Vinegar
1 quart Bottled Water (Purified or Spring Water)
1 small Handful Whole Cloves

Instructions:

Drain pickle juice into large pan. Add cider, water, cloves and dill.

Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour (it has a strong smell so open windows)

Place eggs, vegetable slices and pickle spears into large glass or hard plastic container. Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables.

Let sit for 24-36 hours at room temperatures.

The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. Can also be used as a complimentary garnish.


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Hot Sauce Devilish Egg Recipe

Ingredients:
6 each hard boiled eggs
2 tablespoon mayonnaise
2 tablespoon Poupon mustard
1 tablespoon Louisiana hot sauce
1 tablespoon pimentos, mashed
3 tablespoon Dill relish
Lettuce
Salt, to taste

Instructions:

Cut the eggs in half. Remove yolk from white and set white aside.

Mash yolks with a fork and add the mayonnaise and the rest of the ingredients.

Spoon mixture back into egg whites and serve on a bed of lettuce.


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Almond Deviled Eggs Recipe

Ingredients:
6 hard-boiled egg
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon garlic salt
3 teaspoon roasted almonds, finely chop
12 roasted almonds
Fresh parsley

Instructions:

Slice eggs in half lengthwise; remove yolks and set whites aside.

In a small bowl, mash yolks, mayonnaise, mustard, garlic salt and chopped almonds.

Evenly fill the egg whites, Garnish with whole almonds and parsley.

Chill until read to serve.

12 servings


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Anchovy Deviled Eggs Recipe

Ingredients:
12 hard boiled Eggs
1/2 cup mayonnaise
2 tablespoon anchovies, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoon parsley, minced
Salt and pepper
Capers

Instructions:

Slice eggs length wise. Remove yolks from eggs and mash in bowl.

Stir in mayonnaise, anchovies, mustard, lemon juice, 1 tablespoon parsley and salt and pepper to taste.

Place filling in pastry bag. Pipe filling into egg whites. Garnish with capers and remaining parsley.

Cover and chill until serving time.


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