brittone2
05-20-2006, 02:20 PM
Quiche or strata can at least be frozen into individual servings if you want to go that route.
I don't really have a deviled egg recipe...I just do yolks in a bowl mashed up, mayo, some mustard, mix that up in a bowl, then add a splash of white vinegar and some worsteshire sauce. Egg salad I just do chopped eggs, and in a separate bowl mix my mayo and mustard, a splash of vinegar, and add that to the eggs. Some fresh dill or chives is yummy this time of the year.
psophia17
05-22-2006, 12:11 AM
How about making crepe-like pancakes?
I don't have an exact recipe, but my Mom makes a very thin pancake batter in her blender with 6 eggs, about a cup of flour, a tsp or so of baking powder, some salt, and about a cup of milk. She blends it until it's about as thick as runny salad dressing (I couldn't think of a better comparison - sorry!), and then fry them up like you'd fry a crepe.
These are best served with butter and syrup (or sugar), and then rolled up so you can cut slices easily.
Katie -
Here's my non-recipe for egg salad. I don't measure, I just kind of put stuff in till it looks (and tastes!) right.
Hardboiled eggs (about 1/2 dozen)
Duke's Mayonnaise (but you can you Hellman's or whatever you prefer)
Salt and pepper
Curry powder
Chop up the eggs, add a dollop of mayo (I use as little as I possibly can to make everything stick together), salt, pepper, and curry powder to taste.
ETA: I second the recommendation for creme brulee. It's not really that hard, but it is a sort of demanding dish, at least the recipe I use. I have a little blowtorch if you need to borrow it!
-Ry,
mom to Emma, stillborn 11/04/04
and Max, 01/05/06
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lisaCO
05-22-2006, 12:18 PM
Here's a slew of recipes that were in my local paper a few years ago. This collection has a recipe for every variety I have ever seen. Our favorites are Ken's Zatarain and Lindy's Milk, sugar and vinegar (DS calls them 'honey' eggs) Enjoy!
ETA fix some spacing issues...
Ma-Ma's Deviled Eggs
Makes 6 servings
6 hard-boiled eggs, peeled, cut in half, and yolks mashed in a bowl
2 tablespoons plus 2 teaspoons mayonnaise
1 tablespoon prepared yellow mustard
2 teaspoons distilled white vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
• Combine the thoroughly mashed yolks and mayonnaise, then stir in the mustard and vinegar.
• Stir in the salt and pepper, then taste and adjust if necessary. Stir well with a spoon to achieve a creamy texture.
• Fill the whites evenly with the mixture and garnish each egg half with paprika.
Nutritional information per serving: 122 cal., 10 g fat (2 g sat.), 215 mg chol., 1 g carb., 222 mg sodium, 0 g fiber, 6 g pro.
- Deviled Eggs, 50 Recipes From Simple To Sassy, Debbie Moose, The Harvard Common Press
Dippy Eggs
Makes 6 servings
6 hard-boiled eggs, peeled, cut in half, and yolks mashed in a bowl
5 tablespoons plus 1 teaspoon whipped cream cheese
2 teaspoons mayonnaise
1 tablespoon grated onion with juice
1/2 teaspoon grated garlic with juice
1/2 teaspoon black pepper, plus more for garnish
• Combine the thoroughly mashed yolks with the cream cheese and mayonnaise.
• Add the grated onion and garlic and their juices to the mixture and blend in the pepper. Taste, then season with salt. • Fill the whites evenly with the mixture and garnish each egg half with pepper.
Nutritional information per serving: 121 cal., 10 g fat (4 g sat.), 224 mg chol., 1 g carb., 206 mg sodium, 0 g fiber, 7 g pro.
- Deviled Eggs, 50 Recipes From Simple To Sassy (Debbie Moose, The Harvard Common Press)
Jacque's Apple cider vinegar, bacon
Makes 12 servings
12 hard-boiled eggs, peeled, cut in half
2 teaspoons apple cider vinegar
1 tablespoon plain old yellow mustard
Enough mayonnaise to make eggs moist (1/4 to ½ cup)
3 slices of bacon, cooked very crisp
• Mix all ingredients. • Crumble bacon into the egg yolk mixture.
• Stir all ingredients together, then fill egg whites. Top with paprika, if desired.
Nutritional information per serving: 111 cal., 9 g fat (2 g sat.), 215 mg chol., 1 g carb., 103 mg sodium, 0 g fiber, 6 g pro.
- Submitted by Jacque Crick
Sam's Parsley flakes, hot pepper sauce
Makes 12 servings
12 hard-boiled eggs, peeled, cut in half
1 teaspoon dry mustard
1/2 teaspoon each salt and pepper
1 teaspoon dry parsley flakes
1 tablespoon white vinegar
Couple of dashes of hot pepper sauce
3/4 cup regular mayonnaise and Miracle Whip Salad Dressing (mixed together)
• In a medium-sized mixing bowl, mash yolks with a fork until crumbly. (Mix by hand.)
• Add dry mustard, salt, pepper and parsley and mix with fork. • Add vinegar and hot pepper sauce.
• Add mayonnaise/salad dressing mixture a little bit at a time until egg yolk mixture is of paste consistency.
• Pour into plastic bag; cut hole in one corner and pipe into egg halves. • Sprinkle each half with paprika. • Refrigerate until ready to serve.
Nutritional information per serving: 148 cal., 12 g fat (3 g sat.), 217 mg chol., 3 g carb., 211 mg sodium, 0 g fiber, 6 g pro.
- Submitted by Sam Savajian c
Ken's Zatarain's Creole Seasoning
Makes 12 servings
12 hard-boiled eggs, peeled and cut in half
1/2 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons butter
Pinch salt and pepper
1 tablespoon spice blend such as, Zatarain's Creole Seasoning, Paul Prudhomme's Magic, Emeril's Essense, plus more to garnish
• Combine egg yolks with remaining ingredients and mash to a uniform consistency.
• Pipe into egg halves and dust tops with spice blend.
Nutritional information per serving: 151 cal., 13 g fat (3 g sat.), 219 mg chol., 1 g carb., 185 mg sodium, 0 g fiber, 6 g pro.
- Submitted by Ken Stone
Suzanne's Curry powder, sour cream Makes 6 servings
6 hard-boiled eggs, peeled,cut in half
1 teaspoon salt , White pepper, garlic salt or powder
3 teaspoons mayonnaise
3 teaspoons sour cream
1 squirt yellow mustard
1/8 teaspoon curry powder, or to taste
• Mash the yolks to crumbly stage with a fork, add salt, white pepper, a little garlic salt or powder to taste and equal amounts of mayonnaise and sour cream. • Mix with a fork. Add a squirt of mustard.
• Add more sour cream if it's too dry. Add curry powder to taste.
• Spoon it into the whites and top with either black olive, green olive, sweet midget pickle, caviar or paprika.
Nutritional information per serving: 98 cal., 8 g fat (2 g sat.), 214 mg chol., 1 g carb., 464 mg sodium, 0 g fiber, 6 g pro.
- Submitted by Suzanne Staples
Denise's Sweet pickle relish
Makes 12 servings
12 hard-boiled eggs, peeled and cut in half
2 big dollops Miracle Whip Salad Dressing
1/2 teaspoon yellow mustard
1 tablespoon sweet pickle relish, drained (add more or less to taste)
• Mash up egg yolks with fork and add all above ingredients, mixing until smooth. Fill egg halves with mixture using just a spoon.
• Place the filled egg halves on a plate and sprinkle with paprika, using just enough for color.
Nutritional information per serving: 103 cal., 8 g fat (2 g sat.), 214 mg chol., 2 g carb., 106 mg sodium, 0 g fiber, 6 g pro.
- Submitted by Denise York
Lindy's Sugar, milk, vinegar
Makes 12 servings
12 hard-boiled eggs, peeled and cut in half
1/4 teaspoon salt
3 teaspoons vinegar
2 tablespoons mayonnaise
1/4 teaspoon pepper
1/4 teaspoon dry mustard or 1 tablespoon prepared mustard
2 teaspoons sugar
Milk, as needed
• Mash together all ingredients with a fork and add a bit of milk to smooth the mix if needed.
• Fill the egg white halves and sprinkle with paprika and/or garnish with parsley, if desired.
• Let the mixture sit in the refrigerator at least an hour so that the flavors will meld.
Nutritional information per serving: 98 cal., 7 g fat (2 g sat.), 213 mg chol., 1 g carb., 138 mg sodium, 0 g fiber, 6 g pro.
- Submitted by Lindy McNamee
Becky's Melted butter, sugar
Makes 8 servings
8 hard-boiled eggs, peeled and cut in half
2 teaspoons melted butter
2 teaspoons mayonnaise or salad dressing
1 1/2 teaspoons sugar
• Mix all ingredients together and fill egg halves.
Nutritional information per serving: 98 cal., 7 g fat (2 g sat.), 215 mg chol., 1 g carb., 79 mg sodium, 0 g fiber, 6 g pro.
- Submitted by Becky Puetz
Gigi's Pickle relish, Worcestershire sauce
Makes 6 servings
6 hard-boiled eggs, peeled, cut in half
Miracle Whip
Brown mustard
Sweet pickle relish
Worcestershire sauce
Sweet paprika, for garnish
• Add all ingredients to taste. Sprinkle with paprika.
Nutritional information per serving: 124 cal., 10 g fat (2 g sat.), 215 mg chol., 2 g carb., 125 mg sodium, 0 g fiber, 6 g pro.
- Submitted by Gigi Boniface
Linda's Ranch dressing, pickle juice
Makes 12 servings
12 hard-boiled eggs, peeled,cut in half
1 heaping tablespoon yellow mustard
Small squirt of ranch dressing
Three shakes of white wine vinegar
Tiny squirt of lemon juice
1 teaspoon of bread and butter pickle juice (no pickles)
1/2 cup mayonnaise
Two to three dashes of salt and a dash of pepper
Olives, pimientos and paprika, for garnish
• Scoop the yolks into a small bowl.
• Mash the yolks with a sturdy fork to a grainy consistency (less than pea-sized). Add all ingredients, except mayo, one at a time, mixing as you add.
• The filling should be a thick, smooth paste; if not, add another dash of either white wine vinegar or pickle juice.
• Add the mayonnaise and stir briskly. You can adjust texture with the mayonnaise or ranch dressing. It should be creamy but stay in shape in the egg.
• Spoon filling into egg. Place a slice of a pimento or olive on top of each one, and sprinkle with paprika.
Nutritional information per serving: 153 cal., 13 g fat (3 g sat.), 217 mg chol., 1 g carb., 208 mg sodium, 0 g fiber, 6 g pro.
- Submitted by Linda Holder
Madolyn's Rice vinegar Makes 15 servings
15 hard-boiled eggs, peeled, cut in half
2 heaping tablespoons butter
Miracle Whip
Rice vinegar, or other mild vinegar
• While yolk is still warm, add butter and flake with fork.
• Add the Miracle Whip and blend until fairly smooth and somewhat thick.
• Add vinegar slowly and mix until the right consistency.
Nutritional information per serving: 118 cal., 10 g fat (3 g sat.), 210 mg chol., 1 g carb., 112 mg sodium, 0 g fiber, 6 g pro.
- Submitted by Madolyn Paroske
-
Trudy's Horseradish
Makes 6 servings
6 hard-boiled eggs, peeled, cut in half
2 tablespoons salad dressing or mayonnaise
1 teaspoon cider vinegar
1/2 teaspoon salt
Dash of pepper
1/2 teaspoon dry mustard
1 tablespoon horseradish
Paprika, for garnish
• Mix all ingredients together. Sprinkle with paprika.
Nutritional information per serving: 113 cal., 9 g fat (2 g sat.), 215 mg chol., 1 g carb., 191 mg sodium, 0 g fiber, 6 g pro.
- Submitted by Trudy Wolf
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