Corned Beef Deviled Eggs Food

CORNED BEEF DEVILED EGGS

Steps:

• Microwave coleslaw blend in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Cool.
• Mash egg yolks in medium bowl with fork. Stir in mayo and mustard. Add corned beef, coleslaw blend and half the carrots; mix well.
• Spoon into centers of whites; sprinkle with remaining carrots and parsley.

CORNED BEEF AND SAUERKRAUT DEVILED EGGS

Steps:

• Start with peeled hard-boiled eggs.
• Cut the eggs in half, lengthwise and separate the yolks from the egg whites.
• Place the yolks in a small bowl and mash with a fork to break them up.
• Add the 1000 island dressing, corned beef (saving a little for garnish), and sauerkraut with juice.
• Stir to combine completely.
• Put mixture in a piping bag or zip top bag.
• Pipe into the 8 egg white halves.
• Serve with a few pieces of chopped corned beef sauerkraut for garnish.

CORNED BEEF HASH AND EGGS

Steps:

• Cook onion and pepper in butter until tender.
• Stir in corned beef, potato, and broth.
• Cook and stir for 3 minutes.
• Sprinkle with salt and pepper.
• Using back of a spoon, make 4 indentations in hash.
• Break 1 egg into each indentation.
• Cook on low, covered, for about 4 minutes until desired doneness.

EGGS BENEDICTWICH

Steps:

• Make the easy "hollandaze": Place the egg yolks, lemon juice, mustard and hot sauce in a blender and blend until just combined, about 1 minute. While the blender is still running, slowly stream in the melted butter through the top hole until the sauce thickens, about 15 seconds. Adjust the seasoning with more lemon juice and some salt. Cover and keep warm (you can also transfer to a Thermos).
• Make the sandwiches: Heat a large nonstick skillet over medium heat; add 1 tablespoon butter and let melt. Fry the ham until slightly charred, 2 to 4 minutes per side. Wipe the skillet clean and add the remaining 1 tablespoon butter. When the butter is melted, fry the eggs over-easy, 1 1/2 to 2 minutes per side; season with salt and pepper.
• Toss the baby spinach, lemon juice, and salt and pepper to taste in a small bowl. Pile some of the dressed spinach on the bottom of each English muffin. Top with a piece of ham, then slide 1 fried egg on top of each. Ladle some of the hollandaze sauce on top, close the muffins and serve.

CORNED BEEF SANDWICH SPREAD

Steps:

• Combine all ingredients. Chill until serving time.

CORNED BEEF HASH AND EGGS

Steps:

• In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

DEVILED CORNED BEEF BUNS

Steps:

• In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325° for 20 minutes or until heated through.

BREAKFAST SLIDERS WITH CORNED BEEF AND EGGS

Steps:

• Heat olive oil in a skillet over low heat. Add corned beef and onions and cook, stirring occasionally, until onion is translucent, 2 to 3 minutes.
• Stir in eggs, and scramble until cooked, 2 to 3 minutes; don't overcook the eggs or they'll be rubbery.
• Evenly portion out egg mixture over the bottom halves of the slider buns, add a piece of Swiss cheese, season with salt and pepper, and add the top halves of the buns. Serve warm.