205386 devilish eggs ellie Recipes

dozen eggs, silken tofu, drained, mayonnaise, dijon mustard, hot sauce , plus more to taste, prepared horseradish, chopped chives, salt, freshly ground black pepper, paprika

eggs, hard boiled, mayonnaise, grey poupon, louisiana hot sauce, pimiento, mashed, dill relish, salt

eggs, mayonnaise, dijon mustard, minced shallot, sea salt, freshly ground black pepper, black and red caviar

hard-boiled eggs, salt, pepper, mustard, vinegar, mayonnaise, paprika (optional)

eggs, hard cooked, black pepper, fresh ground, salt, mayonnaise, lemon juice , to taste, cayenne pepper , to taste

yellow mustard, salt and pepper (a shake of each), eggs, mayonnaise, paprika (optional)

extra large hard-boiled eggs, peeled, mayonnaise, dijon mustard, rice wine vinegar, liverwurst, cream cheese, softened, salt and pepper, bacon, cooked and crumbled

hard-boiled eggs, peeled and halved lengthwise, reduced-calorie mayonnaise, low fat cottage cheese, drained (1 reader suggested ricotta cheese instead), sweet pickle relish, mustard, salt & pepper, to taste, paprika, for sprinkling, parsley sprig, for garnish (optional)

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, creole mustard or 2 tbsp spicy brown mustard, minced celery, fresh ground pepper, salt, snipped fresh chives (to garnish )

dozen egg, silken tofu, drained, mayonnaise, dijon mustard, hot sauce , plus more to taste, prepared horseradish, chives, chopped, salt & freshly ground black pepper, paprika

hard boiled eggs, mayonnaise, spicy brown mustard, hot pepper sauce, dill relish

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