BREAKFAST DEVILED EGGS

CRUNCHY GARDEN VEGETABLE DEVILED EGGS

EGGS STUFFED WITH CAPERS, OLIVES, ANCHOVY, AND RADISH

EPICUREAN DEVILED EGGS

EVER-SO-EASY DEVILED EGGS

FIESTA DEVILED EGGS

GREEN CHILI DEVILED EGGS

HAM AND HORSERADISH STUFFED EGGS

HARDBOILED EGG DRESSING WITH TARRAGON AND CORNICHONS

HARDBOILED EGG, ROQUEFORT, AND SCALLION DIP

HERBED EGG SALAD SANDWICHES

HOMESTYLE GOOD MORNING CASSEROLE

HOT ASPARAGUS EGG SALAD

HOT PEPPER DEVILED EGGS

LEMON TARRAGON STUFFED EGGS

LOBSTER-SALAD-STUFFED EGGS

MARBLEIZED TEA EGGS

NATURE LOVERS EGG SALAD

OLIVE AND ANCHOVY STUFFED EGGS

ORANGE SPICE PICKLED EGGS

PICKLED EGGS 1

PICKLED EGGS 2

PICKLED EGGS 3

PICKLED EGGS AND BEETS

PICKLED RED BEET EGGS

PORTABLE PASTA SALAD

POST EASTER POTSTICKERS

RUSSIAN EGGS

SCALLOPED EGGS AND BACON

SCOTCH EGGS 1

SCOTCH EGGS 2

SPRING DELIGHT SANDWICHES

STUFFED EGGS WITH VINEGAR SAUCE ON TOAST

SWISS ONION BAKE

TURKISH-STYLE EGGS

YOGURT DEVILED EGGS

ZESTY SNACK PUFFS

ZESTY VEGETABLE EGG SPREAD

ZIPPY VEGGIE DUNK

BREAKFAST DEVILED EGGS     Back to Top

12 hard-cooked eggs, peeled
1/2 cup fat free plain yogurt
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup cooked, crumbled bacon
1/4 cup parsley -- chopped

Cut in eggs in half lengthwise. Mash yellow 
yolk and mix with yogurt, salt and pepper.
Pipe yellow mixture back into shells. Garnish 
with cooked, crumbled bacon and chopped 
parsley. Refrigerate until ready to serve.

CRUNCHY GARDEN VEGETABLE DEVILED EGGS     Back to Top

6 hard-cooked eggs -- peeled
3 tablespoons fat-free mayonnaise or salad dressing
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onion
1 teaspoon mustard
1/4 teaspoon salt

Cut eggs lengthwise in half. Slip out egg 
yolks; mash with fork. Stir in remaining 
ingredients. Fill egg whites with egg yolk 
mixture, heaping slightly.

EGGS STUFFED WITH CAPERS, OLIVES, ANCHOVY, AND RADISH  Back to Top

6 hard-boiled large eggs, halved
2 tablespoons chopped green olives
2 tablespoons chopped drained bottled capers
2 tablespoons finely chopped radish
1 flat anchovy fillet, minced and mashed to a paste
1 tablespoon mayonnaise
1 heaping tablespoon plain yogurt
1 tablespoon minced fresh parsley leaves

In a bowl mash the yolks and combine them well with the olives, the capers, the radish, and the anchovy. Stir in the mayonnaise and the yogurt until the mixture is combined well and season the mixture with salt and pepper. Divide the mixture among the whites and sprinkle the stuffed eggs with the parsley.

EPICUREAN DEVILED EGGS     Back to Top

12 eggs
2 teaspoons mustard powder
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 teaspoon celery salt
1/2 cup butter, softened

Place eggs in a large pot of cool water. Bring water to a boil. Let water boil for 10 to 15 minutes.

Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well.

Mix mustard, Worcestershire sauce, hot sauce, celery salt, and softened butter into the mixing bowl with the yolks. Blend mixture until smooth. Scoop mixture into the hollowed portion of the eggs. Refrigerate one hour and serve. Makes 12 eggs

Nutrition at a glance: per serving: Calories 145; Protein 6 grams; Total Fat 13 grams; Sodium 184 milligrams; Cholesterol 233 milligrams; Carbohydrates 1 gram; Fiber 0 grams

EVER-SO-EASY DEVILED EGGS     Back to Top

6 hard-cooked eggs*
1/3 cup (2.66 ounces) reduced-fat sour cream
1/3 cup (1.33 ounces) reduced-fat shredded cheese with taco seasoning or Cheddar cheese
3 tablespoons minced green onions with tops
Additional minced green onions, optional
Pimiento strips or parsley leaves, optional

Cut eggs in half lengthwise. Remove yolks. Set whites aside. Mash yolks with fork.** Stir in sour cream, cheese and 3 tablespoons onions. Refill whites, using 1 heaping tablespoon yolk mixture for each egg half. Garnish with additional onions and pimiento, if desired. Chill to blend flavors. Makes 6 appetizer servings

*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.

** To use bag method: place yolks in 1-quart plastic food storage bag. Add sour cream, cheese and 3 tablespoons onions. Press out air. Close bag. Knead until yolk mixture is thoroughly blended. Push yolk mixture toward corner of bag. Snip off about 1/2 inch of bag corner. Squeezing bag gently, fill reserved whites with yolk mixture. Garnish and chill as above.

FIESTA DEVILED EGGS     Back to Top

8 hard boiled eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 Tablespoons sliced green onion
1 Tablespoon sour cream
salt to taste

Slice eggs in half lengthwise, remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. Evenly fill the egg whites. Lightly sprinkle with paprika if desired. Chill until ready to serve. Yield: 16 Appetizers

GREEN CHILI DEVILED EGGS     Back to Top

10 large Eggs, hard Boiled, peeled and cut in half lengthwise
1/4 Cup (60 milliliters) Spicy Brown Mustard
3 Tablespoons Mayonnaise
1 teaspoon Apple Cider Vinegar
1/4 teaspoon Hot Pepper Sauce
3 Tablespoons Fresh Cilantro Leaves, minced
1 Tablespoon Diced Green Chilies
1 to 3 Tablespoon Lemon Juice
Salt to taste
Pepper to taste

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 mustard, the mayonnaise, the vinegar, the hot pepper sauce, the cilantro, and green chilies. Stir in enough of the lemon juice to reach the desired consistency. Add salt and pepper to taste. Spoon filling into the whites, mounding the filling. The stuffed eggs may be made 6 hours ahead, covered and chilled. Garnish with fresh cilantro.

HAM AND HORSERADISH STUFFED EGGS     Back to Top

6 hard-cooked large eggs
3 tablespoons mayonnaise
1/2 cup minced cooked ham (about 3 ounces)
teaspoon coarse-grained mustard
1-1/2 teaspoons drained bottled horseradish, or to taste
1/2 teaspoon fresh lemon juice
cayenne to taste

Cut a paper-thin slice of 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 decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered. Makes 12 stuffed eggs.

HARDBOILED EGG DRESSING WITH TARRAGON AND CORNICHONS     Back to Top

1 hard-boiled whole large egg, mashed well
1 hard-boiled large egg yolk, mashed well
1 tablespoon Dijon-style mustard
2 tablespoons tarragon vinegar
1/2 cup olive oil
2 tablespoons chopped drained cornichons (French sour gherkins, available at specialty foods shops and some supermarkets)
2 tablespoons minced fresh tarragon

In a bowl whisk together the mashed whole egg and yolk, the mustard, and the vinegar and add the oil in a stream, whisking until the dressing is emulsified. Stir in the cornichons, the tarragon, and salt and pepper to taste. The dressing keeps, covered and chilled, for several days. Serve the dressing with cold meat, poultry, or vegetables. Makes about 3/4 cup.

HARDBOILED EGG, ROQUEFORT, AND SCALLION DIP     Back to Top

6 hard-boiled large eggs
1-1/2 cups crumbled Roquefort
1 teaspoon fresh lemon juice, or to taste
1/3 cup plain yogurt
3 scallions, chopped
potato chips or crudités as an accompaniment

In a food processor or blender purée the eggs with the Roquefort, the lemon juice, the yogurt, and salt and pepper to taste, transfer the mixture to a bowl, and stir in the scallions. Serve the dip with the potato chips or crudités. Makes 2 cups.

HERBED EGG SALAD SANDWICHES     Back to Top

4 hard-boiled large eggs, peeled and chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon
1 scallion, minced
2 teaspoons fresh lemon juice, or to taste
1 teaspoon Dijon mustard
a pinch freshly grated lemon zest
8 slices whole-grain bread

In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well. Make 4 sandwiches, pressing bread slices together gently. Serves 4.

HOMESTYLE GOOD MORNING CASSEROLE     Back to Top

4 slices bread, crust trimmed
6 eggs
1-1/2 cups skim or low-fat milk
4 slices cooked turkey bacon, crumbled
1/4 cup (1 ounces) shredded reduced-fat Cheddar cheese, divided
1/4 cup (1 ounces) shredded reduced-fat Swiss cheese, divided
1/3 cup sliced mushrooms
1/4 teaspoon seasoned salt, optional
1/2 cup frozen hash brown potatoes, thawed
Across bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread slices, slightly overlapping. Set aside.

In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of Swiss and Cheddar cheeses, mushrooms and salt, if desired. Pour mixture over bread slices. Sprinkle potatoes and remaining cheeses over egg mixture. Cover and refrigerate overnight.

Bake, uncovered, in preheated 350ºF oven until lightly browned and knife inserted near center comes out clean, about 40 to 45 minutes. Makes 4 servings.

HOT ASPARAGUS EGG SALAD     Back to Top

4 Kaiser rolls
1 package (0.9 ounces) Hollandaise sauce mix
1 teaspoon cornstarch
1-1/4 cups water
1 teaspoon lemon juice
2 cups fresh asparagus pieces, cooked, drained OR 1 package (10 ounces) frozen asparagus cuts, cooked, drained
1/2 cup chopped lean cooked ham
1 can (4 ounces) sliced mushrooms, drained
4 hard-cooked eggs, sliced

Cut 1/2-inch off tops of rolls. From the bottom piece, remove inside crumb, leaving 1/2-inch border on bottom and sides. Place rolls and tops on baking sheet in preheated 400°F oven until crisp and lightly browned, about 6 to 8 minutes.

Empty sauce mix into medium saucepan. Stir in cornstarch. Slowly stir in water and blend until smooth. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat and stir in lemon juice.

Stir in asparagus, ham and mushrooms. Gently fold in eggs. Cook over low heat just until heated through, about 2 or 3 Minutes. Place rolls on serving plates and fill each with about 1 cup of mixture. Makes 4 servings.

HOT PEPPER DEVILED EGGS     Back to Top

10 large Eggs, hard Boiled, peeled and cut in half lengthwise
1/4 Cup (60ml) Spicy Brown Mustard
3 Tablespoons Mayonnaise
1 teaspoon White Wine Vinegar
1/4 teaspoon Hot Pepper Sauce
3 Tablespoon Fresh Parsley Leaves, minced
1 Tablespoon Capers
1 to 3 Tablespoons Water or Lemon Juice
Salt to taste
Pepper to taste

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 mustard, the mayonnaise, the vinegar, the hot pepper sauce, the parsley, and capers. Stir in enough of the water or lemon juice to reach the desired consistency. Add salt and pepper to taste. Spoon filling into the whites, mounding the filling.

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

LEMON TARRAGON STUFFED EGGS     Back to Top

6 hard-cooked large eggs
3 tablespoons mayonnaise
1 large shallot, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly grated lemon zest
3/4 teaspoon fresh lemon juice
2 teaspoons minced fresh tarragon leaves

Garnish: Fresh tarragon sprigs

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 decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered. Makes 12 Stuffed Eggs.

Just before serving, garnish eggs.

LOBSTER-SALAD-STUFFED EGGS     Back to Top

1/4 pound cooked lobster meat or the meat of 1 cooked King crab leg, chopped fine (about 1/2 cup)
2 radishes, chopped fine
2 tablespoons finely chopped scallion
2 tablespoons finely chopped celery
1 tablespoon minced fresh parsley leaves
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1/8 teaspoon Tabasco
3 hard-boiled large eggs
1/2 cup finely shredded romaine for garnish
1/2 cup finely shredded cabbage for garnish

In a bowl combine well the lobster, the radishes, the scallion, the celery, the parsley, the mayonnaise, the lemon juice, the Tabasco, and salt and pepper to taste. Halve the eggs crosswise and remove the yolks. Chop 1 of the yolks, reserving the other 2 for another use, and stir it into the lobster salad. Divide the romaine and the cabbage between 2 salad plates, forming nests, fill the whites with the lobster salad, and arrange the eggs in the nests. Serves 2 as a first course.

MARBLEIZED TEA EGGS     Back to Top

6 medium or 8 large eggs
1 teaspoon coarse kosher salt
1 Tablespoon thin (regular) soy sauce
1 Tablespoon black (thick) soy sauce
1/4 teaspoon coarse kosher salt
2 whole star anise, broken into 16 individual points

STEEPING INGREDIENTS

2 Tablespoons black tea leaves plus 1 (2-inch) length cinnamon stick, crumbled,
plus 1 thumb-sized piece fresh or home-dried orange or tangerine peel,
white pith removed

or

2 Tablespoons cinnamon or orange-spiced black tea leaves

or

4 teaspoons Constant Comment spiced tea leaves

Begin 12 hours to 1-1/2 full days in advance of serving. Put eggs and salt in a large, heavy saucepan. Cover with a generous amount of cold water, then bring to a near boil over moderate heat. Reduce heat to maintain a steady simmer, then cook uncovered for 20 minutes. Drain, then rush eggs under cold water and let them sit in a cold bath until cool.

Using the back of a heavy spoon, tap a network of fine cracks over surface of each egg, cradling egg in your palm and turning gently as you tap. Don't tap too hard. But if you do and the shell comes off, don't worry--it will just be dark, a nice contrast to the marbled eggs. Return the eggs carefully to a heavy pot that will
hold them snugly. Add the steeping ingredients and 3 cups cold water. Bring the mixture to a gentle boil over high heat, stir near top of liquid to submerge tea leaves, then reduce heat to maintain a steaming, weak simmer. Cover the pot tightly and simmer 3 hours. Check periodically to see that the eggs remain almost covered and add water if needed. Do not add too much, lest you dilute the infusion. Swirl the pot several times while cooking to distribute liquids over the eggs.

After three hours, turn off the heat. let the eggs steep in the covered pot at room temperature for at least 8 hours, or for as long as 1-1/2 days. The longer they sit, the richer the flavor and the darker the color. Eggs may be eaten tepid, at room
temperature, or chilled. Just before serving, peel eggs carefully and remove any clinging membrane. Cut in half or quarters if you wish, and arrange. Store unpeeled eggs in their shells, refrigerated and tightly sealed. Store leftover peeled eggs in refrigerator, sealed airtight. Tea eggs will keep 4-5 days.

NATURE LOVERS EGG SALAD     Back to Top

1/4 cup plain non-fat yogurt
Dash ground nutmeg
3 hard-cooked eggs, chopped
1/3 cup shredded carrot
1/4 cup raisins
2 tablespoons sunflower seeds
4 slices whole wheat or raisin bread

Spinach or lettuce leaves

In medium bowl stir together yogurt and nutmeg until well blended. Add eggs, carrot, raisins and seeds. Gently stir until evenly coated with dressing. Cover. Chill to blend flavors. To serve, spread about 3/4 cup salad over each of 2 of the bread slices. Top with spinach leaves and remaining bread slices. Makes 2 servings.

Nutrition information: per serving of 1/2 recipe using whole wheat bread and
spinach: calories 389, total fat 15 grams, cholesterol 319 milligrams, sodium 435 milligrams,
potassium 656 milligrams, carbohydrate 48 grams, protein 20 grams and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, calcium, iron, phosphorus, zinc

OLIVE AND ANCHOVY STUFFED EGGS     Back to Top

6 hard-cooked large eggs
3 tablespoons sour cream
6 Kalamata or other brine-cured black olives, pitted and minced
1/2 teaspoon anchovy paste
1/2 teaspoon white-wine vinegar
2 to 3 tablespoons minced fresh flat-leafed parsley leaves

Garnish: Black olive slivers and chopped parsley leaves

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 plain or 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.

ORANGE SPICE PICKLED EGGS     Back to Top

8 hard-cooked eggs
1-1/2 cups white vinegar
1/4 cup water
1 can (6 ounces) frozen orange juice concentrate
1 cinnamon stick, broken
8 whole cloves, crushed
Arrange eggs in 1-quart jar with tight-fitting lid.

In medium saucepan, stir together all remaining ingredients. Bring to boiling. Reduce heat and gently simmer 5 minutes.

Pour hot mixture over eggs. Cover tightly. Store in cool place OR cool at room temperature 1 hour. Refrigerate to blend flavors, at least several days or up to several weeks. After opening, refrigerate and use within 1 week. Makes 8 servings.

PICKLED EGGS 1     Back to Top
Marinated hard-cooked eggs.

The marinade may be made from vinegar and pickling spices although spicy cider or pickle juice works well, too. The juice from pickled beets is one of the most popular marinades. When sliced, the lovely red color is a pretty contrast to the yolk and white.

Pickled eggs can be served as a snack or appetizer or cut in wedges and added to tossed green salads; included in cold cut platters; sliced and used as garnish for cooked vegetables and potato salads; or prepared as deviled eggs.

If the container is not opened, pickled eggs will keep several months without refrigeration. Although the acidity of the pickling solution prevents the growth of bacteria, it eventually causes the eggs to disintegrate. Refrigerate opened containers and, to avoid introducing bacteria, use a clean implement to remove eggs from the solution.

Use several small containers, quarts or less, if the pickled eggs are to be consumed intermittently over a period of time.

PICKLED EGGS 2     Back to Top

1 cup juice from canned pickled beets
1 cup vinegar
1 clove garlic
1 medium bay leaf
2 teaspoons mixed pickling spices
12 hard-cooked eggs
1 small onion, sliced and separated into rings

In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling spices, 4 cups water and 1/2 teaspoon salt; mix well. Remove shells from the eggs. Add eggs and onion rings. Cover and refrigerate 3 to 4 days. Makes 12.

PICKLED EGGS 3     Back to Top

Hard boiled eggs
Vinegar
Water
Red pepper
Black pepper

Remove shells and rinse eggs under cold water and place in jar. Do not over-crowd. Pour vinegar over eggs to fill jar 3/4 full and finish filling with water. Pour the vinegar and water mixture into a saucepan and bring to a boil. Pour vinegar and water mixture over eggs in jar. Add black and red pepper to suit your taste. Cover tightly and place in refrigerator to chill. These pickled eggs will keep indefinitely. Those who like salt may put 1/2 teaspoon to a pint of pickled eggs. Servings: 4

PICKLED EGGS AND BEETS     Back to Top

1 can (13-1/4 ounces) sliced beets
1/2 cup sugar
1/4 cup vinegar
1/2 cinnamon stick
6 whole cloves, optional
8 hard-cooked eggs, shelled

Drain beets, reserving juice; set beets aside. Add enough water to juice to measure 3/4 cup; place in a saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat. Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving. Yield: 8 servings

PICKLED RED BEET EGGS     Back to Top

1 (15-ounce) can beets
1 onion, thinly sliced
12 hard cooked eggs, shelled and left whole
1/4 cup white sugar
1/2 cup vinegar

Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.

Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.

Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste. Makes 12 servings

Nutrition at a glance: per serving: Calories 105; Protein 7 grams; Total Fat 5 grams; Sodium 152 milligrams; Cholesterol 213 milligrams; Carbohydrates 8 grams; Fiber 1 gram

PORTABLE PASTA SALAD     Back to Top

1 cup (8 ounces) reduced-fat sour cream
1 can (4 ounces) diced green chilies
1 teaspoon ground cumin
9 lasagna noodles, cooked and drained
1 can (12 ounces) Mexican-style whole kernel corn, drained*
4 cups shredded lettuce
1 jar (16 ounces) salsa, divided
12 hard-cooked eggs**, sliced, divided
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided

In small bowl, stir together sour cream, chilies and cumin until well blended. Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish. Over noodles, evenly layer 1/2 cup of the corn and 1-1/3 cups of the lettuce. Dollop with 3/4 cup of the salsa. Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese. Repeat layers substituting sour cream mixture for salsa. Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs. Dollop with 1/4 cup salsa. Cover and chill to blend flavors. To serve, cut into squares. Serve a portion of all layers. Makes 12 servings.

*Substitute 1-1/2 cups cooked and drained fresh corn kernels (about 3 medium ears) and 2 tablespoons each finely chopped sweet red and green pepper, if desired.

POST EASTER POTSTICKERS     Back to Top

1/3 cup finely chopped green onions with tops
1/3 cup finely chopped celery
1/2 teaspoon ground ginger
2 tablespoons dry sherry
6 hard-cooked eggs, chopped
24 packaged wonton skins
1 egg, well beaten
2 tablespoons cooking oil
2/3 cup water, divided
1/2 cup white wine vinegar
2 tablespoons soy sauce
1/2 teaspoon liquid hot pepper seasoning
2 teaspoons cornstarch

Stir together first five ingredients. Place 1 tablespoon of mixture in center of each skin. Moisten edges with beaten egg. Fold over mixture, matching opposite corners. Pinch edges to seal. Place on platter or baking sheet, lightly pressing to flatten bottoms.
In large skillet over medium heat, cook 12 of the potstickers in 1 tablespoon oil until lightly browned on bottoms. Pour 1/3 cup water into pan. Reduce heat to low, cover and simmer until skins are translucent, about 5 minutes.

Repeat for remaining potstickers. In small saucepan stir together last four ingredients. Stir constantly over medium heat until mixture boils and is smooth and thickened. Serve with potstickers. Makes 6 servings

RUSSIAN EGGS     Back to Top

6 eggs, hard-cooked, divided use
2 ounces caviar
1 teaspoon lemon juice
1 cucumber
1 cup olive oil
1 tablespoon wine vinegar or lemon juice
Salt and pepper to taste

When the eggs are cold, peel and slice the tops off the broad end. Remove all six yolks and set aside. Discard whites from two of the eggs. Fill the cavities of the remaining four eggs with caviar and sprinkle with lemon juice. Set the stuffed eggs on a plate.

Wash the cucumber; do not peel. Cut into thin slices and arrange around the eggs on the plate.

To make a mayonnaise sauce, press two of the egg yolks through a sieve or mash finely with a fork. Put the sieved yolks in a small bowl, adding the olive oil drop by drop. Increase the flow to a trickle, beating with egg beater until all oil is incorporated. Add the wine vinegar or lemon juice.

Put the remaining four egg yolks through a sieve and blend with mayonnaise sauce. Add salt and pepper to taste. This should form a thick, creamy sauce.

Cover each egg on the platter with about a tablespoon of mayonnaise sauce. You will have sauce left over for another use.

SCALLOPED EGGS AND BACON     Back to Top

1/2 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-1/2 cups milk
1/2 cup shredded American cheese
1/2 cup shredded Swiss cheese
6 hard-cooked eggs, sliced
10 to 12 slices bacon, crisp-cooked
and crumbled
1-1/2 cups crushed
potato chips

Pre-heat oven to 350°.

Cook onion in butter till tender but not brown. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add cheeses; stir till melted. Place half of the sliced eggs in the bottom of a 10 x 6 x 2-inch baking dish; pour half of the cheese sauce over. Sprinkle with half of the
crumbled bacon and half of the crushed potato chips. Repeat layers. Bake in a 350° oven for 15 to 20 minutes. Makes 6 servings.

SCOTCH EGGS 1     Back to Top

1-1/4 pounds bulk country-style or herbed sausage
1 teaspoon crumbled dried sage
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne
4 hard-boiled large eggs
1/2 cup all-purpose flour
2 raw large eggs, beaten lightly
1 cup fresh bread crumbs
vegetable oil for deep-frying the eggs

In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. In a deep fryer heat 2-1/2 inches of the oil to 350°F. and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes. Makes 4 Scotch eggs, serving 4.

SCOTCH EGGS 2     Back to Top

1 pound bulk pork sausage
Salt and pepper to taste
6 hard-cooked eggs
1 egg, lightly beaten
3/4 cup crushed cornflakes

Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400 degrees for 30 minutes or until meat is no longer pink, turning every 10 minutes. Yield: 6 servings

SPRING DELIGHT SANDWICHES     Back to Top

4 uncut French rolls or baguettes, about 6 x 3 inches
1 package (10 ounces) frozen asparagus tips, cooked, drained
1 jar (2.5 ounces) sliced mushrooms, drained
1 jar (2.5 ounces) sliced pimientos, drained
1 cup (8 ounces) low-fat (1%) cottage cheese
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon salt, optional
4 hard-cooked eggs, sliced

Slice off tops of rolls at about 1-1/2 inches from bottom crust. With fork, pull or scrape out insides of bottom pieces, leaving about 1/2-inch wall all around. Reserve crumbs for another use. Place rolls and tops cut-side up on baking sheet or in baking pan. Bake in preheated 375ºF oven until lightly toasted, about 10 minutes.

In medium saucepan, cook asparagus according to package directions. Drain and return to saucepan.

Place cottage cheese, mayonnaise, and salt, if desired, in blender container. Cover and blend at medium speed until smooth. Stir into vegetables. Cover and cook over low heat, stirring occasionally, until heated through. Gently stir in eggs. Spoon into toasted rolls. Serve filled rolls with toasted tops alongside. Makes 4 servings.

STUFFED EGGS WITH VINEGAR SAUCE ON TOAST     Back to Top

4 hard-boiled large eggs, peeled
2 tablespoons crème fraîche, or sour cream
1 tablespoon cider vinegar
1 small garlic clove, minced
2 teaspoons chopped fresh parsley leaves plus additional for garnish
1 tablespoon unsalted butter
4 shallots, sliced thin
1/4 cup chicken broth
8 slices toasted French bread

Cut eggs in half lengthwise and remove yolks. Press yolks through a fine sieve into a small bowl and reserve 1 tablespoon yolk on a small plate, covered. In small bowl with yolks stir together crème fraîche, 1 teaspoon vinegar, garlic, 1 teaspoon parsley, and salt and pepper to taste.

Fill whites with yolk mixture and smooth tops.

In a small non-stick skillet heat butter over moderate heat and cook eggs, cut sides down, without turning, until heated through, about 3 minutes. Remove eggs from skillet with a slotted spoon and keep warm. Whisk in remaining 2 teaspoon vinegar, shallots, and broth and cook, whisking, until reduced slightly, about 1 minute. Add reserved sieved egg yolk and whisk until smooth. Add 1 teaspoon parsley and season with salt and pepper. Spoon sauce over toasted bread slices and top with eggs and additional parsley. Serves 2 as a brunch main course.

SWISS ONION BAKE     Back to Top

2 tablespoons butter or margarine
1-1/2 cups sliced onion
6 hard-cooked eggs, sliced
1-1/2 cups shredded Swiss cheese (6 ounces)
1 (10-3/4-ounce) can condensed cream of chicken soup
3/4 cup milk
1/2 teaspoon prepared mustard
French bread slices, toasted, or toast points

Pre-heat oven to 350°.

In a large skillet melt butter. Add onion; cover and cook 10 minutes or till tender. Spread onion in bottom of a 10x6x2-inch baking dish. Top with sliced eggs; sprinkle with shredded cheese. In a saucepan combine soup, milk, and mustard; heat and stir till smooth. Pour over casserole. Bake, covered, in a 350° oven for 30 minutes or till hot. Serve spooned over toasted bread. Sprinkle with paprika, if desired. Makes 6 servings.

TURKISH-STYLE EGGS     Back to Top

3 cloves garlic, peeled and minced
1-1/2 cups plain yogurt
1 pinch salt
1 quart water
1 tablespoon vinegar
1 teaspoon salt
6 eggs
2 tablespoons butter
1 teaspoon paprika

In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.

In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.

Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Makes 2 servings

Nutrition at a glance: per serving: Calories 452; Protein 29 grams; Total Fat 30 grams; Sodium 1808 milligrams; Cholesterol 680 milligrams; Carbohydrates 17 grams; Fiber 0 grams

YOGURT DEVILED EGGS     Back to Top

6 hard-cooked eggs
1/4 cup plain low-fat yogurt
1 teaspoon instant minced onion
1 teaspoon parsley flakes or freeze-dried chives
1 teaspoon lemon juice or dry vermouth
3/4 teaspoon prepared mustard
1/4 teaspoon salt, optional
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Dash paprika

Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in yogurt, onion, parsley, juice, mustard, salt, if desired, Worcestershire, pepper and paprika until well blended. With spoon or pastry bag, refill whites using about 1 tablespoon yolk mixture for each egg half.

OR

Place yolks in food-storage bag. Add remaining ingredients, except egg white halves, to the bag. Close bag. Knead the bag until everything is well blended & smooth. Push the contents toward the corner. Snip about 1/2-inch off the corner of the bag. Squeezing the bag gently, fill the reserved whites with the yolk mixture. Chill to blend flavors. Makes 6 main dish or 12 appetizer servings

ZESTY SNACK PUFFS     Back to Top

1/4 cup reduced-fat mayonnaise
2 tablespoons horseradish mustard
2 teaspoons lemon juice
1/4 teaspoon salt, optional
8 hard-cooked eggs*, chopped
1/2 cup shredded carrots
1 package (17.25 ounces) frozen puff pastry, thawed
1 egg, beaten
Carrot leaves, optional

In large bowl, stir together mayonnaise, mustard, lemon juice and salt, if desired, until well blended. Gently stir in eggs and carrots. Set aside. On lightly floured surface, roll 1 sheet of the puff pastry into 15 x 15-inch square. Brush with some of the beaten egg. Cut rolled pastry in half. Place one half of the pastry on 15-1/2 x 12-inch baking sheet. Dollop scant tablespoons of the reserved egg salad mixture onto pastry on sheet in 3 lengthwise rows of 5 each, about 1 inch apart. Top with remaining half of rolled pastry. Press outside edges together to seal. Gently, but firmly, press pastry together in lines between dollops of salad. Brush with more of the beaten egg. Cut into squares at centers of pressed lines. Bake in preheated 375ºF oven until puffed and golden brown, about 30 minutes. Repeat with remaining sheet of puff pastry, egg salad mixture and beaten egg. Garnish with carrot leaves, if desired. If prepared in advance, reheat in preheated 375ºF oven about 7 to 8 minutes, if desired. Makes 8 servings of 3 to 4 puffs each

*To hard-cook, put eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and 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. (Adjust time up or down by about 3 minutes for each size larger or smaller.) Immediately run cold water over eggs or put 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.

ZESTY VEGETABLE EGG SPREAD     Back to Top

1 cup bottled reduced-fat ranch dressing
4 ounces Neufchatel cheese, softened
2 tablespoons lemon juice
4 hard-cooked eggs, chopped
2 tablespoons grated carrots
2 tablespoons finely chopped green onions with tops
2 tablespoons finely chopped mushrooms
2 tablespoons finely chopped radishes

In medium bowl, stir together dressing, cheese and juice until smooth and creamy.
Stir in remaining ingredients. Cover. Refrigerate to blend flavors. Serve as a spread with crackers or as a dip for fresh vegetables. Makes approximately 2 cups.

ZIPPY VEGGIE DUNK     Back to Top

6 hard-cooked eggs*, coarsely chopped
1/2 cup low-fat (1%) cottage cheese
1/3 cup skim non-fat or low-fat (1%) milk
2 teaspoons instant minced onion
1/2 teaspoon salt, optional
1/2 teaspoon basil
1/2 teaspoon lemon juice
1/2 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper

Place eggs, cheese, milk, onion, salt, if desired, basil, juice, mustard, sauce and pepper in 5-cup blender container or food processor. Cover. Blend or process until mixture is smooth and creamy, stopping occasionally to scrape down sides of container. Spoon into serving container. Cover. Refrigerate to blend flavors. Makes about 2 cups.

*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.

Egg Decorating