3 Creative Recipes Using Just An Egg
published on 15 February, 2019 at 18:52
Tuna deviled eggs:
INGREDIENTS
5 eggs
salt
pepper
100g tuna
2 tsp mayonnaise
chives
5 eggs
salt
pepper
100g tuna
2 tsp mayonnaise
chives
DIRECTIONS
Boil the eggs for 12 minutes in salted water. Let them cool off completely in cold water. Remove the shell. Slice the eggs in two and remove the yolk. Mix the yolks with the tuna and mayonnaise. Fill each egg with this mixture. Garnish with a dusting of paprika and chopped chives before serving.
Boil the eggs for 12 minutes in salted water. Let them cool off completely in cold water. Remove the shell. Slice the eggs in two and remove the yolk. Mix the yolks with the tuna and mayonnaise. Fill each egg with this mixture. Garnish with a dusting of paprika and chopped chives before serving.
-----------------------------
Fried Deviled Eggs:
Ingredients:
6 Hard Boiled Eggs.
2 Tsp Mayonnaise.
½ Tsp Mustard.
½ Tsp Red Wine Vinegar.
1 Tsp Chopped Parsley.
Pinch of Paprika.
1 Beaten Egg.
125g Breadcrumbs.
Oil for frying.
Salt and Pepper.
Chives and paprika for garnish.
6 Hard Boiled Eggs.
2 Tsp Mayonnaise.
½ Tsp Mustard.
½ Tsp Red Wine Vinegar.
1 Tsp Chopped Parsley.
Pinch of Paprika.
1 Beaten Egg.
125g Breadcrumbs.
Oil for frying.
Salt and Pepper.
Chives and paprika for garnish.
Instructions:
Shell the hard boiled eggs and then cut in half and remove the yolks.
Mash these egg yolks with the mayonnaise, mustard, red wine vinegar and a pinch of salt, pepper and paprika.
Transfer his mix to a piping bag.
Take the egg whites and mix them with the beaten egg to coat.
Transfer to a large bowl with breadcrumbs and toss to coat.
Bake at 180°C or 350F for 50 minutes.
Remove the foil lid and bake for another 10 minutes.
Heat your oil to 180°C or 350F and cook the egg whites for 2 minutes.
Pipe in the egg yolk mix and then top with either paprika or chopped chives.
Shell the hard boiled eggs and then cut in half and remove the yolks.
Mash these egg yolks with the mayonnaise, mustard, red wine vinegar and a pinch of salt, pepper and paprika.
Transfer his mix to a piping bag.
Take the egg whites and mix them with the beaten egg to coat.
Transfer to a large bowl with breadcrumbs and toss to coat.
Bake at 180°C or 350F for 50 minutes.
Remove the foil lid and bake for another 10 minutes.
Heat your oil to 180°C or 350F and cook the egg whites for 2 minutes.
Pipe in the egg yolk mix and then top with either paprika or chopped chives.
-------------------------------
Beet Pickled Devilish Eggs:
Ingredients
2 serrano peppers, divided
3 cups water
1 cup white vinegar
1 ½ cups sugar
2 small beets, peeled and sliced
3 cloves garlic, crushed
2 tbsp. whole black peppercorns
1 tablespoonkosher salt
12 large hard-boiled eggs, peeled2
tbsp.mayonnaise
1 tbsp. extra-virgin olive oil
1 tbsp. Dijon mustard
1 tbsp. Sriracha sauce
Cilantro and pepper flakes
3 cups water
1 cup white vinegar
1 ½ cups sugar
2 small beets, peeled and sliced
3 cloves garlic, crushed
2 tbsp. whole black peppercorns
1 tablespoonkosher salt
12 large hard-boiled eggs, peeled2
tbsp.mayonnaise
1 tbsp. extra-virgin olive oil
1 tbsp. Dijon mustard
1 tbsp. Sriracha sauce
Cilantro and pepper flakes
Instructions
Cut 1 of the serrano peppers in halves, retaining the seeds.
Place the pepper in a large saucepan with water, vinegar, sugar, beets, garlic, peppercorns, and salt. Bring to a boil over high heat, reduce the heat to low. Simmer until the beets are tender, about 20 minutes.
Remove from heat and cool.
Add the eggs to the beet liquid and refrigerate for at least 6 hours.Remove the eggs from the liquid, cut into halves lengthwise and remove the yolks. Add the mayonnaise, olive oil, mustard, and Sriracha to the yolks.Mix and mash to combine thoroughly. Fill the whites with the yolk mixture.Slice the remaining serrano pepper into rounds.Top with pepper flakes and cilantro
Cut 1 of the serrano peppers in halves, retaining the seeds.
Place the pepper in a large saucepan with water, vinegar, sugar, beets, garlic, peppercorns, and salt. Bring to a boil over high heat, reduce the heat to low. Simmer until the beets are tender, about 20 minutes.
Remove from heat and cool.
Add the eggs to the beet liquid and refrigerate for at least 6 hours.Remove the eggs from the liquid, cut into halves lengthwise and remove the yolks. Add the mayonnaise, olive oil, mustard, and Sriracha to the yolks.Mix and mash to combine thoroughly. Fill the whites with the yolk mixture.Slice the remaining serrano pepper into rounds.Top with pepper flakes and cilantro
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