231135 vinaigrette durs hard egg dressing Recipes

hard-boiled eggs finely chopped, mayonnaise, green onion finely chopped, onion finely diced, fresh parsley chopped, capers rinsed, salt, black pepper freshly ground

eggs hard boiled, mayonnaise, mustard , preferably french s, rice vinegar , cider vinegar, or leftover pickle juice, granulated sugar, salt, stalk celery minced, pickle relish, paprika - for garnish

hard-cooked eggs, finely chopped, minced watercress , chives or parsley, chopped pimiento-stuffed olives, mayonnaise, salt, white pepper, butter, softened, whole wheat and/or white bread

eggs, hardboiled, finely chopped, sweet pickle relish, celery, finely chopped, celery seed, mayonnaise, ranch dressing, salt and pepper, torn lettuce leaves, bread

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.

hard-cooked egg yolks, vegetable oil, worcestershire sauce, prepared mustard, salt, catsup, vinegar, chopped dill pickle

hard-cooked large eggs, chopped, chunk light tuna in water, drained, light mayonnaise, minced red onion, dijon mustard, freshly ground black pepper, whole wheat bread, red leaf lettuce leaves, thick) slices tomato, alfalfa sprouts

cauliflowerets, hard-cooked eggs, chopped, chopped celery, chopped onion , green pepper and sweet red pepper, miracle whip, salt, garlic powder, pepper

hard-cooked eggs, chopped, chopped green pepper, mayonnaise, chopped red onion, lemon juice, salt, pepper, whole wheat bread, cucumber, thinly sliced, lettuce leaves

hard-cooked eggs, chopped, tuna, drained and flaked, celery ribs, chopped, sweet pickle relish, mayonnaise, onion soup mix, minced fresh parsley, pepper, lettuce leaves , optional, flour tortillas (10 inches)

eggs, mayonnaise, dijon mustard, onion powder, salt, pepper, paprika

egg noodles, imitation crabmeat, mild cheddar cheese, cubed, green bell pepper, tomatoes, halved, zesty italian salad dressing

dressed-up green beans, frozen french style green beans, crumbled cooked bacon, lemon juice, olive oil, dijon mustard, sugar ( or 1 little packet of sweet n low), garlic powder, dill weed, pepper

dressing, garlic, kosher salt, several cranks freshly ground black pepper (at least 10 or more to taste), anchovy paste, dijon mustard, fresh lemon juice, extra virgin olive oil, salad, romaine hearts , chopped into bite sized pieces, pignolis (pinenuts), toasted and cooled, grated asiago cheese