Egg Salad Boats Food

BELL PEPPER EGG BOATS RECIPE BY TASTY

Bell Pepper Egg Boats Recipe by Tasty image

Here's what you need: bell peppers, eggs, salt, pepper, fresh spinach, baby bella mushrooms, parmesan cheese, diced tomato, fresh basil, salsa, cheddar cheese

Provided by Melissa Boyajian

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 bell peppers, assorted
6 eggs
salt, to taste
pepper, to taste
¼ cup fresh spinach, chopped, to taste
8 oz baby bella mushrooms, sliced, to taste
parmesan cheese, to taste
diced tomato, to taste
fresh basil, chopped, to taste
salsa, to taste
cheddar cheese, to taste

Steps:

Preheat oven to 375˚F (190˚C).
Cut the peppers in half through the stem. Leave the stem attached, but remove the seeds and membrane. Place onto a parchment-lined baking tray.
Bake for 20 minutes.
Crack a whole egg into each pepper half. Season with salt and pepper.
Add spinach,mushrooms and Parmesan to 2 of the pepper halves.
Add salsa and cheddar to 2 of the pepper halves.
Add tomato, and basil to the 2 remaining pepper halves.
Bake for an additional 15 minutes, until the egg whites have set or until your eggs are cooked to your preference.
Enjoy!

Nutrition Facts : Calories 123 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, Sugar 4 grams

PARTY SALAD BOATS

Party Salad Boats image

Perfect for a buffet party because it turns salad into a finger food! If the onions aren't mild enough, saute them in olive oil first.

Provided by puppitypup

Categories Potluck

Time 2h

Yield 24 boats, 12 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
1 1/2 teaspoons lemon juice
1 teaspoon italian seasoning
1 pinch kosher salt
2 pinches fresh ground pepper
1/2 teaspoon minced garlic
2 1/2 tablespoons parmesan cheese
1/4 mild red onion, sliced thinly
1 large head green leaf lettuce
1 cup chopped tomato
1/4 lb thinly sliced pepperoni
2 (4 ounce) cans sliced olives
1/2 lb queso ranchero or 1/2 lb feta
garlic salt
1 (12 ounce) package jumbo pasta shells
1 tablespoon kosher salt
4 quarts water

Steps:

Assemble the salad dressing an hour ahead, so the onion and salad dressing have time to blend but the onion is still crunchy.
Bring the water to a boil with the salt. Add the pasta and cook for 12 minutes. Drain immediately and cool completely.
Chop the romaine, tomatoes and pepperoni. Drain and add the olives. Crumble the cheese over the salad.
Toss the salad dressing and salad. The dressing will be clumpy. Add the dressing a little at a time, being careful to not add too much. Add garlic salt to taste.
(I usually spoon out the onions with a large non-slotted spoon. I use the dressing that comes along with the onions, leaving any excess dressing for another day.).
Fill the pasta shells.

EGG SALAD BOATS

Egg salad boats image

This makes a nice lunch, or even a dinner with rolls. When I don't have celery on hand, I chop up a can of water chestnuts. Recipe is from a Sunset cookbook. cook time is 15 minute egg boiling time.

Provided by Hey Jude

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 hard-boiled eggs, coarsely chopped
1/2 cup mayonnaise
1 cup thinly sliced celery
3 green onions, including tops,thinly sliced
3/4 teaspoon dill weed
1/2 teaspoon lemon juice
4 large tomatoes
lettuce leaf

Steps:

In a large bowl, gently stir together eggs, mayonnaise, celery, onions, dill and lemon juice until well combined; set aside.
Cut out cores from tomato stem ends; then cut each tomato almost to the base into 8 wedges (don't slice all the way through).
Place each tomato on a lettuce lined plate, carefully spread wedges open and spoon about 3/4 cup egg salad into center.

Nutrition Facts : Calories 387.1, Fat 26.1, SaturatedFat 6.4, Cholesterol 643.6, Sodium 426, Carbohydrate 17.5, Fiber 2.9, Sugar 9.1, Protein 21.1

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