Egg Recipes III

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Nov 23, 2001

Eggs aren?t just for breakfast or brunch. Many recipes make a great light lunch or dinner, especially if paired with a green salad. Enjoy!

*Deviled Eggs*
A holiday and picnic favorite

1 doz. boiled eggs, cooled
1 med. onion, chopped
3/4 c. mayonnaise (more or less to taste)
2 tbsp. mustard (more or less to taste)
1/8 tsp. paprika (more or less to taste)

Peel and wash eggs. Cut lengthwise in half. Put yolks into medium size bowl. Smash with fork. Add mayonnaise, mustard and onion. Mix well. Fill egg white halves with mix. Sprinkle with paprika. Makes 24 halves.

*Pickled Red Eggs*
These make a beautiful red tinted egg

2 doz. eggs, boiled and peeled
2 cans red beets
1 1/2 c. sugar
3/4 c. vinegar
2 cinnamon sticks

Pour over eggs and let stand for 24 hours or more.

*Philly Eggs*
Lovely and light

8 eggs, beaten
1 tbsp. margarine
8 tsp. milk or cream
Salt
3 oz. cream cheese
2 tsp. chopped chives
1 1/2 tsp. fine herbs

Melt margarine in skillet as for scrambled eggs. Mix eggs and milk. Cook until starting to set then add cream cheese, chives and fine herbs. Stir until well blended and eggs are done. Serves 4.

*Egg Foo Yong*
Terrific use for leftover pork

3 eggs
1/2 c. cooked pork
2 tbsp. chopped onion
1 c. bean sprout
2 tbsp. peanut oil
1 tbsp. soy sauce

Beat eggs until thick; stir in sprouts, pork, onion and soy sauce. Heat oil in skillet and pour in some of the mixture at a time, using spatula push eggs as they cool over meat to form patties. When patties is firm, turn over to brown other side. Serve with sauce.

*Egg Salad*
Great for sandwiches

1/4 c. mayonnaise
1/4 tsp. salt
1/2 tsp. onion salt
1/2 stalk celery, cut in 2 inch pieces (than finer)
1/8 tsp. pepper
1/8 tsp. paprika
4 hard cooked boiled eggs

Mix together. Chill and serve with either bread or crackers.

*Baked Eggs*
Mixes quickly and no need to watch while in the oven

2 c. seasoned croutons
4 eggs, slightly beaten
2 c. milk
1/2 tsp. salt
Pepper
1/4 tsp. onion powder
4 (8 oz.) Cheddar cheese

Place croutons in buttered pan. Pour milk mixture over croutons. Sprinkle shredded cheese on top. Bake in 325 degree oven for 55-60 minutes. Pan size, 10 x 6 x 2 inches. (To double recipe, use a 9 x 13 inch pan). Sausage, ham, broccoli, etc., can be added to mixture.

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