SAVORY DEVILED EGGS
When you're in the mood for some good finger food, turn to this recipe. Fans of mustard, dill and vinegar flavors, my family says these eggs are the best. I like them because they are easy to fill and make a popular contribution to a potluck or brunch.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, mustard, dill, garlic powder and salt. , Spoon into egg whites. Garnish with dill sprigs if desired. Refrigerate until serving.
Nutrition Facts : Calories 146 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 182mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CLASSIC SAVORY DEVILED EGGS
Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.
Provided by Jeff Sikes
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 191.7 mg, Sugar 0.5 g
SAVORY SCRAMBLED EGGS RECIPE
Make an ordinary scrambled eggs recipe extraordinary when cream cheese is added. This Savory Scrambled Eggs Recipe features a unique flavor for the morning.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Melt margarine in large skillet on low heat. Meanwhile, beat eggs, milk and seasonings with wire whisk until well blended. Add to skillet.
- Cook until eggs begin to set, stirring occasionally.
- Add cream cheese; continue cooking until cream cheese is melted and egg mixture is completely set, stirring occasionally. Serve with toast slices, if desired.
Nutrition Facts : Calories 200, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 305 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
SAVORY BAKED EGGS
A flavorful mixture of green pepper and onion makes a savory bed for these baked eggs shared by Judy Robertson from Russell Springs, Kentucky. A simple bread crumb topping provides extra appeal.
Provided by Taste of Home
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, saute onion and green pepper in 3 tablespoons butter until tender. Transfer to a greased 8-in. square baking dish. Break eggs over the onion mixture. Melt remaining butter; toss with bread crumbs, salt and pepper. Sprinkle over eggs. Place dish in a large baking pan; pour boiling water into larger pan to a depth of 1 in. Bake, uncovered, at 375° for 12-15 minutes or until the eggs are firm.
Nutrition Facts : Calories 245 calories, Fat 15g fat (8g saturated fat), Cholesterol 238mg cholesterol, Sodium 414mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
SAVORY OATMEAL AND SOFT-COOKED EGG
Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, and scallion greens.
Nutrition Facts : Calories 300 g, Fat 12 g, Fiber 4 g, Protein 16 g
HOT SAVOURY EGGS
for zaar world tour 8 aussies eat these cold with ham or sardines , i used ham and you bread and fry the eggs kinda like scotch eggs they are like our deviled eggs cross scotch eggs looks good
Provided by Dienia B.
Categories Breakfast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- cut the eggs length wise
- take out yolk and mash with the ham butter salt pepper and parsley
- put back in egg white and put two halves back together.
- roll in flour
- roll in beaten egg
- then bread crumbs
- drop in hot oil
- fry until golden.
Nutrition Facts : Calories 291.5, Fat 13.6, SaturatedFat 4.7, Cholesterol 438.9, Sodium 353.2, Carbohydrate 21.8, Fiber 1.1, Sugar 1.6, Protein 18.8
SAVOURY SCRAMBLED EGGS
This is a gorgeous version of the traditional Scrambled Eggs that we love in our house. Sunday mornings under the patio with lots of juice, coffee, hot buttered toast and our eggs.
Provided by Dee-licious
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large frypan over medium heat, saute onion and bacon until soft.
- Add tomato and mushrooms, and cook, stirring a further 2 minutes.
- Add herbs and stir through.
- crack eggs into a jug and whisk until just combined, add to frypan with other ingredients.
- Let eggs rest for 30 seconds, then scrape bottom of pan, lifting eggs. This forms the egg mix into curds. Continue doing this until the eggs are firm and cooked to your liking.
- Serve with hot buttered toast.
Nutrition Facts : Calories 195.3, Fat 12.4, SaturatedFat 4.1, Cholesterol 376.1, Sodium 196.6, Carbohydrate 6, Fiber 1.4, Sugar 2.8, Protein 14.7
SAVORY EGGS
Categories Egg Appetizer Spring Parade Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 egg halves
Number Of Ingredients 9
Steps:
- 1. Place the eggs in a saucepan. Gently rinse with warm water and drain. Cover with cold water and place over medium-high heat; bring to a boil. Reduce the heat to a gentle simmer and cook for exactly 13 minutes. Drain the eggs, rinse under cold water, then peel. Let cool in the refrigerator, loosely covered, for 15 minutes.
- 2. Halve the eggs lengthwise and carefully scoop out the yolks. Place the yolks in a bowl and mash with a fork. Add the mustard, pickle relish, Tabasco, salt, pepper, and snipped chives. Stir in the mayonnaise.
- 3. Fill the whites with the egg yolk mixture and dust the tops lightly with paprika. Arrange the eggs in a spoke design on a decorative platter garnished with whole chives.
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