AFTER EASTER SHRIMP TOAST

CREAMED HARD BOILED EGGS

CURRIED EGG SALAD

CURRIED EGGS AND PEAS

CURRIED STUFFED EGGS

CHUTNEY DIP

CONFETTI NIBBLES

CREAMY DEVILED EGGS

CREAMY YOGURT DIP

CURRIED EGG PUFFS

DEVILED EGGS 1

DEVILED EGGS 2

DEVILED EGGS 3

DEVILED EGGS 4

DEVILED EGGS 5

DEVILED EGGS 6

DEVILED EGGS 7

ITALIAN-STYLE DEVILED EGGS

DEVILED EGGS 'TO DIE FOR'

DEVILED EGGS FLORENTINE

DILLY VEGGIE DUNK

EASTER EGGS BY JELLO

EASY CHEESE EGGS A LA KING

EGG CHAMPIGNONS

EGG CUPS

EGG SALAD MELT

EGG SALAD PIZZA CONES

EGG SALAD SANDWICHES

EGG-RICE BAKE

EGGS AND TOMATO SAUCE

EGGS IN SPANISH SAUCE

HOW TO COOK PERFECT HARD BOILED EGGS

HOW TO PEEL HARD COOKED EGGS

SIMPLE DEVILED EGGS 

AFTER EASTER SHRIMP TOAST     Back to Top

12 slices multi-grain bread, crusts removed
1/4 cup reduced-fat mayonnaise
1/2 teaspoon garlic salt
1/8 teaspoon ground ginger
1/2 cup chopped green onions with tops
1/2 cup chopped celery
1/2 cup sliced water chestnuts
4 hard-cooked eggs, chopped
1 package (5 ounces) frozen cooked shrimp, thawed and drained
Additional cooked shrimp, optional
Radish slices, optional
Thinly sliced green onion tops, optional
Cut each bread slice in half diagonally. Broil 6-inches from heat until lightly toasted, about 1 to 2 minutes. Set aside.

Place mayonnaise, garlic salt, ginger, onions, celery, water chestnuts and eggs in blender or food processor container.

Cover.

Blend at medium speed or process, scraping down sides occasionally, until vegetables are finely chopped and mixture is well blended. Stir in shrimp.

Spread shrimp mixture evenly onto reserved toast. Bake in preheated 425°F oven until warmed through, about 5 to 10 minutes. Garnish with additional shrimp, radish slices and green onion tops, if desired. 8 appetizer servings (24 pieces)

CREAMED HARD BOILED EGGS     Back to Top

8 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup grated Parmesan cheese
salt and pepper to taste

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese. Pour sauce over chopped, boiled eggs. Makes 4 servings

Nutrition at a glance: per serving: Calories 273; Protein 18 grams; Total Fat 19 grams; Sodium 332 milligrams; Cholesterol 450 milligrams; Carbohydrates 7 grams; Fiber 0 grams

CURRIED EGG SALAD     Back to Top

1/4 cup bottled mayonnaise
3/4 teaspoon curry powder
1/8 teaspoon celery salt
3 to 4 drops of Tabasco, or to taste
3/4 teaspoon ground cumin
1 teaspoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
1 1/2 tablespoons bottled mango chutney, chopped
6 hard-boiled large eggs, chopped
1/4 cup finely chopped celery
3 scallions, chopped

In a bowl stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the eggs, the celery, and the scallions and season the salad with salt and pepper. Serves 4 to 6.

CURRIED EGGS AND PEAS     Back to Top

1 cup (8 ounces) plain non-fat yogurt
2 teaspoons flour
Cooking spray
1 package (10 ounces) frozen peas*
1 cup (about 4 ounces) thinly sliced onions
2 teaspoons curry power
4 hard-cooked eggs**, chopped
Cooked rice
Parsley sprigs, optional
In small bowl, stir together yogurt and flour. Set aside.

Evenly coat 10-inch omelet pan or skillet with spry. Over low heat, cook peas, onions and curry power, covered, until onions are tender and peas are heated through, about 7 to 10 minutes. Stir in reserved yogurt mixture. Gently stir in eggs. Cook, stirring occasionally, until heated throughout.

For each serving, spoon 3/4 cup egg mixture over rice. Garnish with parsley, if desired.

*Rap peas against counter edge to separate.

**To hard-cook: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.

To remove shell: crackle it by tapping gently all over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell. Makes 4 servings

CURRIED STUFFED EGGS     Back to Top

6 hard-cooked large eggs
1-1/2 tablespoons mayonnaise
1-1/2 tablespoons plain yogurt
1-1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon bottled Major Grey's chutney, large pieces minced
1 scallion, chopped fine
1/2 teaspoon fresh lime juice
Tabasco to taste
Garnish: thinly sliced scallion green

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered. Just before serving, garnish eggs. Makes 12 stuffed eggs.

CHUTNEY DIP     Back to Top

4 Eggs, hard cooked
3 ounces Cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon Curry powder
1 dash Cayenne pepper
3 dashes Tabasco sauce
1/4 teaspoon Celery seeds
2 tablespoons Mayonnaise
Salt
Black pepper, ground
4 tablespoons Chutney, chopped fine

Mash eggs with cheese. Add other ingredients, adding chutney last. Chill. Serve as a dip. This keeps well in the refrigerator for several weeks.

CONFETTI NIBBLES     Back to Top

20 small round red potatoes
Water
1/2 cup bottled reduced-fat ranch-style dressing
1 teaspoon onion salt
1 teaspoon dried OR 1 tablespoon fresh dill weed
6 hard-cooked eggs, chopped
1/2 cup finely chopped green onions with tops
1/2 cup finely chopped red pepper
Fresh dill sprigs, optional
Place potatoes in large saucepan. Cover with water. Bring to boiling. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain. Cool.

Cut each potato in half. Cut a small slice off bottom of each half so it can stand upright. Using a small spoon, carefully scoop out center of each potato half, leaving a firm shell. Set aside. Coarsely chop potato centers. Set aside, Reserve potato shells.

In medium bowl, stir together salad dressing and seasonings until well blended. Stir in eggs, onions, red pepper, and reserved potato centers until evenly coated with dressing.

With a small spoon, carefully mound about 2 tablespoons of salad mixture into each shell. Cover and chill to blend flavors. Garnish with fresh dill sprigs, if desired. Makes 40 Appetizers

CREAMY DEVILED EGGS     Back to Top

6 hard-cooked large eggs, peeled and halved
2 tablespoons Seafood Cocktail Sauce
2 tablespoons mayonnaise
1 tablespoon finely chopped onion
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Paprika

Remove egg yolks from whites. Place yolks in medium bowl; mash with fork. Add cocktail sauce, mayonnaise, onion, dill, salt and pepper; mix well. Spoon or pipe mixture into egg white halves. Sprinkle with paprika. Makes 12 deviled eggs

TIPS:
For best results when preparing hard-cooked eggs, make sure there is enough cold water in saucepan to cover the eggs. Bring water to a boil; reduce heat to medium-low so that the water stays just below a boil. Cook for 10 to 15 minutes. If eggs are used straight from the refrigerator, the longer cook time would be best.

Immediately place cooked eggs into ice water to stop the cooking process and prevent the yolks from turning a greenish tint.

To remove shell, crack it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at the large end. Hold egg under cold running water to help ease off shell. Fresher eggs may be more difficult to peel.

For ease in spooning filling into egg white halves, place filling into plastic food storage bag; cut about 1/2-inch off corner of bag. Squeeze bag gently to dispense filling.

CREAMY YOGURT DIP     Back to Top

1/2 cup plain non-fat yogurt
1/2 cup reduced-fat mayonnaise
1 tablespoon minced green onion with top
1/8 teaspoon garlic powder
4 hard-cooked eggs, chopped
Assorted fresh vegetables

In medium bowl, stir together yogurt, mayonnaise, onion and garlic powder until well blended. Gently stir in eggs until well combined. Cover and refrigerate to blend flavors. Serve with vegetables. Makes 1 3/4 cups

CURRIED EGG PUFFS     Back to Top

1 teaspoon butter
1 teaspoon curry powder
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped green onions with tops
1 can (2 ounces) sliced mushrooms, drained and finely chopped
8 eggs, well beaten
1/2 package (17.25 ounces) frozen puff pastry, thawed
In 10-inch omelet pan or skillet, over medium heat, melt butter until just hot enough to sizzle a drop of water. Cook, stirring occasionally until pepper is crisp tender, about 1 to 2 minutes. Stir in curry powder and vegetables. Reserve 3 to 4 tablespoons beaten egg. Pour remaining egg over vegetables.

As mixture begins to set, gently draw inverted pancake turner completely across bottom and sides of pan. Continue until eggs are thickened and no visible liquid egg remains. Break up any large curds. Remove from heat.

On lightly floured surface, roll 1 sheet of pastry into 15 x 15-inch square. Brush with some of the reserved beaten egg. Cut rolled pastry in half. Place one half on baking sheet. Dollop tablespoonsful of egg mixture onto pastry in 3 length-wise rows of 5 each about 1 inch apart. Top with other half of rolled pastry. Press outside edges together to seal. Firmly press pastry together in lines between dollops. Brush with more of the beaten egg, cut into squares at centers of pressed lines. Bake in preheated 375°F oven until puffed and golden brown, about 30 minutes. Repeat with second pastry sheet. Makes 30 appetizers

DEVILED EGGS 1     Back to Top

6 eggs
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/2 teaspoon mustard powder

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.

Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve. Makes 6 servings

Nutrition at a glance: per serving: Calories 110; Protein 6 grams; Total Fat 9 grams; Sodium 90 milligrams; Cholesterol 215 milligrams; Carbohydrates 1 grams; Fiber 0 grams

DEVILED EGGS 2     Back to Top

10 hard-boiled large eggs
1/4 cup spicy brown mustard
3 tablespoons mayonnaise
1 teaspoon white-wine vinegar
1/4 teaspoon Tabasco
3 tablespoons minced fresh parsley leaves
1 tablespoon drained bottled capers
2 to 3 tablespoons water

Halves the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the mustard, the mayonnaise, the vinegar, the Tabasco, the parsley, and the capers. Stir in enough of the water to reach the desired consistency, add salt and pepper to taste, and mound the filling in the egg whites.

Makes 20 deviled egg halves.

DEVILED EGGS 3     Back to Top

6 large Eggs, hard Boiled, peeled and cut in half lengthwise
3 Tablespoons White or Apple Cider Vinegar
1 to 2+ Tablespoons Mayonnaise
1/4 teaspoon Prepared Mustard
Salt to taste
Pepper to taste
sprinkle of Paprika

Remove egg yolks from the hard boiled eggs and place in a bowl. Mash the egg yolks with a fork (you could also force the yolks through a sieve or use a food processor with the plastic blade pulsing only then transfer to a bowl).

Stir in the vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise make the consistency smooth. Stir in enough of the water or lemon juice to reach the desired consistency. Add salt and pepper to taste.

Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding the filling. Sprinkle with paprika.

The stuffed eggs may be made 6 hours ahead, covered and chilled

DEVILED EGGS 4     Back to Top

6 eggs
3 tablespoons white vinegar
1 tablespoon mayonnaise
1/4 teaspoon prepared mustard
salt and pepper to taste
1 teaspoon paprika
2 leaves of lettuce

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool remove the shell, and cut the eggs in half lengthwise and scoop out the yolks.

Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.

Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving. Makes 6 servings.

Nutrition at a glance: per serving: Calories 94; Protein 6 grams; Total Fat 7 grams; Sodium 79 milligrams; Cholesterol 214 milligrams; Carbohydrates 1 grams; Fiber 0 grams

DEVILED EGGS 5     Back to Top
The "deviled" part comes from the spicy kick in the mustard.

6 Eggs, hard-boiled
1/4 cup Mayonnaise
2 teaspoons Dijon mustard
Fresh ground pepper

Cook, cool, and peel the eggs. Split them length-wise. Place the yolks in the bowl of a food processor. Add the mayonnaise, mustard, and pepper. Pulse until smooth. Spoon into the egg whites. Chill well before serving. Makes 12

DEVILED EGGS 6     Back to Top

6 hard-cooked eggs
2 tablespoons mayonnaise, sour cream or plain yogurt
3/4 teaspoon prepared mustard
1/2 teaspoon lemon juice, herb or seasoning blend
1/4 teaspoon salt, optional
1/8 teaspoon pepper

Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork.* Stir in remaining ingredients until well blended. Refill whites, using about 1 tablespoon yolk mixture for each egg half. Chill to blend flavors. Makes 6 servings.

*Place yolks in 1-quart food storage bag. Add remaining filling ingredients. Press out air. Seal bag. Knead until yolk mixture is well blended. Push yolk mixture toward corner. Snip about 1/2 inch off corner. Squeezing bag gently, fill reserved whites with yolk mixture. Chill to blend flavors.

DEVILED EGGS 7     Back to Top

6 hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1teaspoon vinegar
1teaspoon prepared mustard

Halve hard-cooked eggs lengthwise; remove yolks and mash with a fork. Stir in mayonnaise, vinegar, mustard, and 1/8 teaspoon salt. Stuff egg whites with yolk mixture. Garnish with paprika or parsley, if desired. Makes 12 servings.

ITALIAN-STYLE DEVILED EGGS     Back to Top

Prepare Deviled Eggs as above, except omit mayonnaise, vinegar, and mustard. Add 3 tablespoons creamy Italian salad dressing to mashed yolks. Stuff egg whites with yolk mixture.

DEVILED EGGS 'TO DIE FOR'     Back to Top

12 Eggs, hard boiled
8 ounces Cream Cheese, room temperature
5 Tablespoons Mayonnaise
4 teaspoons Horseradish
8 Bacon Slices, cooked and crumbled

Slice eggs in half, gently scooping out yolk. Mix together; egg yolks, cream cheese, mayonnaise, horseradish and crumbled bacon. Scoop mixture into egg halves and sprinkle with paprika. Makes 24 Deviled Eggs.

DEVILED EGGS FLORENTINE     Back to Top

2 cups (4 ounces) fine noodles
1 package (10 ounces) frozen creamed spinach, thawed
1-1/3 tablespoons tarragon wine vinegar
3 hard-cooked eggs
1 tablespoon finely chopped green onion with top, optional
1 tablespoon reduced-fat mayonnaise
1-1/2 teaspoons skim milk
1/8 teaspoon salt, optional
Diced red pepper, optional

Cook noodles according to package directions. Drain. In shallow 1-1/2 quart casserole, stir together cooked noodles, spinach, and vinegar. Spread evenly across bottom of casserole.

Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in onion, if desired, mayonnaise, milk, and salt, if desired, until well blended. With spoon, fork, or pastry bag, refill whites, using about 1 tablespoon yolk mixture for each egg half. Gently press egg halves into spinach mixture. Cover with lid or aluminum foil.

Bake in preheated 350°F oven until hot throughout, about 15 to 20 minutes.; Garnish with pepper, if desired. Makes 2 to 3 servings.

DILLY VEGGIE DUNK     Back to Top

1 cup low-fat sour cream, sour half & half or plain yogurt
1 tablespoon instant minced onion
1/2 teaspoon dried dill weed
1-1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 garlic salt
2 drops hot pepper sauce
3 hard-cooked eggs , sliced
Fresh dill weed, optional
Fresh vegetable dippers

Combine all ingredients except eggs, fresh dill weed and dippers. Beat until well blended. Reserve 2 center hard-cooked egg slices for garnish. Chop remaining eggs. Stir chopped eggs into sour cream mixture. Cover and chill to blend flavors. Garnish with reserved egg slices and dill weed, if desired. Serve with fresh vegetable dippers. Makes about 1-1/2 cups.

EASTER EGGS BY JELLO     Back to Top
You need a Jell-o egg mold for this.

Jell-o your choice of flavor

Follow the instructions on the box and pour into your Jell-o mold. Allow to set. Unmold. Serve on a bed of lettuce or place on a coconut "nest."

Note: The 6-egg mold uses the large size Jell-o.

EASY CHEESE EGGS A LA KING     Back to Top

1/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup finely chopped onion
2 tablespoons butter or margarine
1 (10-3/4-ounce) can condensed cream of celery soup
1 cup shredded American cheese(4 ounces)
1/2 cup milk
4 hard-cooked eggs, sliced
2 tablespoons chopped pimiento
4 slices bread, toasted and buttered

In a saucepan cover and cook celery, green pepper, and onion in butter or margarine until tender but not brown. Stir in celery soup, cheese, and milk: heat and stir till cheese melts. Gently stir in sliced eggs and pimiento. Serve spooned over buttered toast. Makes 4 servings.

EGG CHAMPIGNONS     Back to Top

24 large fresh mushrooms (about 1-1/2 inches diameter)
6 hard-cooked eggs*, finely chopped
1/4 cup fine dry bread crumbs
1/4 cup (1 ounces) crumbled blue cheese
2 tablespoons finely chopped green onion with top
2 tablespoons dry white wine or chicken broth
2 tablespoons butter, melted
1 tablespoon snipped fresh parsley OR 1/2 tablespoon parsley flakes
1/2 teaspoon garlic salt
Paprika, optional

Remove stems from mushrooms and set aside for another use. Set mushroom caps aside. In medium bowl, stir together eggs, crumbs, cheese, onion, wine, butter, parsley, and garlic salt until well combined. Fill each mushroom cap with 1 rounded tablespoon of egg mixture. Place filled caps on lightly greased baking sheet.

Bake in preheated 450° F oven until heated through, about 8 to 10 minutes. Sprinkle with paprika, if desired.

*To hard-cook: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.

To remove shell: crackle it by tapping gently all over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell. Makes 6 appetizer servings.

EGG CUPS     Back to Top

6 hard-cooked eggs
1/4 cup plus 2 Tbsp. light processed cream cheese
1 Tablespoon reduced-calorie mayonnaise
1 teaspoon grated onion
1 teaspoon minced fresh parsley
1/4 teaspoon curry powder
dash of red pepper

Slice hard-cooked eggs in half (lengthwise) and remove yolks (reserve for other use). Combine rest of ingredients, stirring well. Spoon cheese mixture evenly into egg whites. Chill. Yields 12 appetizers.

EGG SALAD MELT     Back to Top
This variation of the Tuna Melt Sandwich makes a great lunch item.

6 Eggs, hard-boiled, peeled and chopped
1/2 cup Mayonnaise
1/3 cup Celery, small diced
Salt and pepper to taste
6 slices Cheddar cheese, mild
6 slices White bread (good quality)

Mix together the eggs, mayonnaise, and celery. Season. Lightly toast the bread. Place 3 slices of the bread on a cookie sheet. Top each with 1/3 of the egg salad. Top with the cheese. Place under a hot broiler until the cheese has just melted. Top with the remaining toasted bread. Serve immediately. Makes 3 sandwiches

EGG SALAD PIZZA CONES     Back to Top

1/4 cup bottled reduced-fat creamy Italian salad dressing
1/2 teaspoon Italian seasoning, crushed
6 hard-cooked eggs, chopped
1/4 cup sliced green onions with tops
1/4 cup minced pepperoni
6 plain ice cream cones
Chopped mushrooms, green peppers, black olives as desired
3/4 cup pizza sauce
2 tablespoons grated Parmesan cheese

In medium bowl, stir together dressing and seasoning. Stir in eggs, onions and pepperoni. Cover and refrigerate until ready to serve.

To serve, scoop about 1/3 cup of the mixture into each cone. Top with about 2 tablespoons pizza sauce and mushrooms, peppers and olives as desired. Sprinkle each with about 1 teaspoon cheese. Makes 6 servings.

EGG SALAD SANDWICHES     Back to Top

6 hard-boiled eggs
1/2 to 3/4 cup mayonnaise or salad dressing (I prefer Miracle Whip)
1/2 teaspoon salt
1/4 teaspoon pepper

Optional:
1 tablespoon finely diced onion

Dice eggs. Add 1/2 cup of dressing if it's too thick add more dressing until spreadable. Add salt and pepper along with onion if desired. Spread on bread of choice. These make great finger sandwiches as well!

EGG-RICE BAKE     Back to Top

1/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons butter or margarine
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup milk
2 cups cooked rice
6 hard-cooked eggs, halved
1 cup shredded American cheese (4 ounces)

Pre-heat oven to 350°.

In a saucepan cook onion and green pepper in butter or margarine till tender but not brown. Add mushroom soup; stir in milk. Remove 1/2 cup of the soup mixture; set aside. Stir cooked rice into remaining mixture; spread in a 12 x 7 x 2-inch baking dish. Gently press hard-cooked egg halves, yolk side up, into the rice.
Spoon reserved soup mixture over eggs. Cover and bake in a 350° oven for 25 minutes. Uncover; sprinkle shredded cheese over all. Return to oven and bake 5 minutes more or until cheese melts. Makes 4 servings.

EGGS AND TOMATO SAUCE     Back to Top

2 tablespoons extra virgin olive oil
4 ripe tomatoes, chopped
4 eggs
salt and pepper to taste

In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes.

Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper. Makes 4 servings

Nutrition at a glance: per serving: Calories 163; Protein 7 grams; Total Fat 12 grams; Sodium 74 milligrams; Cholesterol 213 milligrams; Carbohydrates 6 grams; Fiber 1 gram

EGGS IN SPANISH SAUCE     Back to Top

6 hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
1/2 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 teaspoons sugar
1 28-ounce can tomatoes, cut up
1 bay leaf
1/4 cup fine dry bread crumbs
1 tablespoon butter, melted

Pre-oven to 350°.

Halve eggs lengthwise. Remove yolks and mash; stir in mayonnaise, mustard, and 1/8 teaspoon salt. Stuff egg whites with yolk mixture. Arrange egg halves in a 10 x 6 x 2-inch baking dish. Cook onion and green pepper in 2 tablespoons butter till tender. Stir in flour, sugar, 1/2 teaspoon salt, and dash pepper. Add un-drained tomatoes and bay leaf. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove bay leaf; pour over eggs. Toss together crumbs and 1 tablespoon melted butter; sprinkle atop. Bake in a 350° oven about 25 minutes. Let stand 5 to 10 minutes. Serves 4.

HOW TO COOK PERFECT HARD BOILED EGGS     Back to Top

Place a desired amount of eggs in a saucepan. Cover the eggs with enough cold water, so that the water level is approximately one inch above the eggs. 

Keeping the saucepan uncovered, heat the eggs and water over high heat until the water boils rapidly. Remove the saucepan from the heat and cover.  Allow the water and eggs to stand for 18 - 20 minutes. Immediately pour the hot water from the saucepan, and run cool water over the eggs until the are cool enough to handle. Drain. 

HOW TO PEEL HARD COOKED EGGS     Back to Top

With a hard boiled egg that has been cooled, tap each end of the egg lightly on kitchen counter to crackle the shell. Roll the egg between your hands or on your kitchen counter to loosen the shell, then peel under gently running cold water. Use your peeled hard cooked eggs in any of the recipes below. 

SIMPLE DEVILED EGGS     Back to Top

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise, salad dressing
OR
3 tablespoons half-and-half
1/2 teaspoon ground mustard (dry)
1/8 teaspoon salt
1/4 teaspoon pepper

Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Egg Recipes, Page 2