206059 deviled lemony eggs Recipes

eggs, water, cider vinegar, sugar, chopped red onion, plain 2% reduced-fat greek yogurt, canola mayonnaise, dijon mustard, sriracha (hot chile sauce, such as huy fong) or hot pepper sauce (such as tabasco), freshly ground black pepper, kosher salt, chopped chives

eggs, bacon (1 1/2 oz. total), coarsely chopped, sour cream, dijon mustard, hot sauce, salt, parsley leaves for garnish

eggs, fat-free sour cream, chopped fresh chives, reduced-fat mayonnaise, dijon mustard, minced fresh tarragon, minced fresh dill, freshly ground black pepper, cold-smoked salmon, finely chopped, dill sprigs (optional), tarragon sprigs (optional)

eggs, vanilla extract, shortening, food cake mix, peanut butter chips

eggs, mayonnaise, dijon mustard, lemon juice, onion powder, garlic powder, worcestershire sauce, salt, cayenne pepper, green olives, sliced, fusilli , col buco

eggs, ice, cucumbers (each at least 7 in. long), green chile mayonnaise, minced red onion, rinsed (about 1/2 small red onion), fresh lemon juice, sea salt, red or green serrano chiles, seeded and slivered, for garnish

eggs, chopped green onions, fresh lemon juice, ground nutmeg, grated lemon rind, fresh lump crabmeat, drained, butter, melted and divided, soft breadcrumbs, divided, chopped fresh parsley, salt, freshly ground pepper

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 beaters egg substitute (egg substitute), equal sugar substitute, evaporated skim milk, skim milk, vanilla, rum flavoring, ground nutmeg

eggs, mayonnaise, mustard, pickle relish, pimento stuffed olives, salt and pepper

eggs, hard-cooked and peeled, mayonnaise, butter, softened, drained capers, chopped fresh chives, dry mustard, salt and pepper to taste, paprika (optional), fresh parsley sprigs (optional)

eggs hard boiled, salt, pepper, mayonnaise, mustard, paprika powder to garnish

eggs, ice, cucumbers (each at least 7 in. long), green chile mayonnaise, minced red onions, rinsed (about 1/2 small red onion), fresh lemon juice, sea salt, serrano chili, seeded and slivered, for garnish

eggs, hard-boiled, sliced in half and yolks removed, lobster steamed , tail leg and claw meat separated, garlic, minced, horseradish, fresh, prepared brown mustard, lemon juice, dill weed, hot sauce, mayonnaise, fresh ground pepper