| I thought it might be nice this month to get a bunch of recipies for hard boiled eggs so I can let the kids color as many as they want for easter and don't have to worry about eating them till Christmas! Spyce |
| Deviled eggs Ingredients 4 eggs 1 tablespoon prepared mustard 1 tablespoon mayonnaise 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1 pinch paprika, for garnish Directions 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool. 2 Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl. 3 Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yokes. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving. |
| Creamed hard boiled eggs Ingredients 8 eggs 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup milk 1/4 cup grated Parmesan cheese salt and pepper to taste Directions 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 2 Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese. 3 Pour sauce over chopped, boiled eggs. |
| Egg & cucumber salad Ingredients 4 eggs 4 small seedless cucumbers 4 small dill pickles 3 tablespoons mayonnaise Directions 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. 2 Peel eggs. Chop into eighths, and transfer to a medium salad bowl. 3 Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled. |
| Egg salad Ingredients 4 eggs 4 small seedless cucumbers 4 small dill pickles 3 tablespoons mayonnaise Directions 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. 2 Peel eggs. Chop into eighths, and transfer to a medium salad bowl. 3 Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled. |
| Egg salad in squash boats Ingredients 6 medium yellow squash 4 hard-cooked eggs, finely chopped 1/4 cup minced celery 1/4 cup minced red bell pepper 1/4 cup sliced green olives 1/4 cup shredded sharp Cheddar cheese 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh dill weed 2 tablespoons mayonnaise 1/4 teaspoon cayenne pepper 1/4 teaspoon seasoned salt Directions 1 Bring a large pot of water to a boil over medium-high heat. Cut squash in half lengthwise. Remove and discard pulp. Blanch squash halves by putting in boiling water for about 30 seconds. Plunge squash in ice water to stop cooking. 2 in a medium bowl, combine chopped eggs, celery, red pepper, sliced green olives, shredded cheese, basil, dill and mayonnaise. Season with cayenne and seasoned salt. Mix well. 3 Spoon egg mixture into squash halves, mounding if necessary. Cover with plastic wrap and refrigerate until chilled thoroughly. |
| Smoked salmon and egg salad Ingredients 12 eggs 2 stalks celery, chopped 1 red onion, chopped 5 ounces diced smoked salmon 1 cup mayonnaise 3 tablespoons chopped fresh dill salt and pepper to taste Directions 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 2 in a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine. |
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| BELL'S FAVORITE EGGS Ingredients: 2 eggs 1/2 slice low fat ham 1 tbs low fat mayonnaise 1/2 tsp mustard Hard boil eggs and cool. Shell eggs. And cut in half long ways. Spoon out yokes and place in small bowl. Cut up ham and add to yokes. Add mayonnaise and mustard and mix togeather. Spoon mixture into eggs halves. From "Cooking with Mickey and Friends" by: Pat Baird |