206881 completely different egg mayo Recipes

boiled eggs, mayo, prepared mustard, dill, relish, cayenne, salt, cracked black pepper, garlic salt, prepared horseradish (optional), paprika and parsely for garnish

egg yolks, dijon mustard, salt, safflower oil (read *note) or 3/4-1 cup sunflower oil (read *note), lemon juice, whey (i use the from nancy s plain yogurt)

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

egg yolks, lemon juice, ground white pepper, worcestershire sauce, water, butter, melted, salt, eggs, distilled white vinegar, canadian-style bacon, english muffins, split, butter, softened

egg whites, hardboiled, chopped, egg yolk, stalk of celery, black pepper, salt, fat-free mayonnaise, parsley or dill, mustard

egg whites, eggs, mayonnaise, dijon-style mustard, dried dill weed, paprika, red onion, minced, salt and pepper to taste

hard cooked eggs, mayo, white wine vinegar, dijon mustard, dill weed, onion powder (or garlic), salt, paprika (optional)

dozen eggs, mayo (2-3 tbsp), mustard (2 tsp), sweet relish (3 tsps) (you can use dill if you prefer a little more tartness), juice from the relish jar (a must), salt (optional depending on what mayo you use - dukes is a little salty ), pepper, paprika (optional)

hard-cooked eggs, mayo, mustard (optional), relish, lemon pepper seasoning, salt and pepper

whole eggs, mayo, sugar, yellow mustard, vinegar, sweet pickle relish, salt and pepper

eggs (1 egg and 1 egg white), laughing cow cheese , wedge, fresh spinach, canadian bacon or 2 oz ham, chopped

eggs (6 egg whites, 1 whole egg), ready-made pie crust (the uncooked type located with the biscuits in the butter aisle), reduced-fat american cheese, salt & pepper

egg whites, eggs, cream of tartar, whole wheat flour, skim milk, cheddar cheese, onion, kale

egg whites, egg yolk, onion, light mayonnaise, mustard, tabasco sauce, salt, pepper

egg whites, onion, mushroom, green pepper, olive oil, soy sauce

egg whites, egg, turkey breast, grape tomatoes, colby cheese, reduced fat, leaves spinach