NORWEGIAN STUFFED EGGS
Prep time does not include hard boiling the eggs. Whenever I've eaten these, the eggs were sliced the short way. I can never get them to stand upright, so I slice them lengthwise.
Provided by Parsley
Categories Lunch/Snacks
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Cut the eggs in half lengthwise.
- Remove the yolks and set egg whites aside.
- In a bowl, mash the yolks. Add in the chopped smoked salmon, butter, sour cream, cheese and dill; mix together well.
- Stuff the egg whites with this mixture.
NORWEGIAN STUFFED HARD COOKED EGGS
Make and share this Norwegian Stuffed Hard Cooked Eggs recipe from Food.com.
Provided by Pesto lover
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut eggs in half, lengthwise.
- Mix together yolks, butter, ham and cheese.
- Sprinkle with dill.
- Fill eggs and serve.
EASY PEEL NO FAIL HARD COOKED EGGS
Tired of losing half your egg trying to get the shells off? Forget about all those other methods! The shells will slip right off these perfectly cooked eggs and you'll have tender whites and yolks done just right, no green. A bonus hint for seasoning your hard cooked eggs too!
Provided by Monstr
Categories Lunch/Snacks
Time 17m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Bring the water to a rolling boil - not a simmer.
- Using a push pin (what you would use on a bulletin board, or something similar) gently poke a hole in the fat end of the egg. It's easy to do. This will prevent the egg from breaking when you put it in the water, however, if you skip this, only the occasional egg will pop.
- Using a slotted spoon gently lower each egg into the boiling water, get them all in quickly.
- BOIL - not simmer - the eggs for 6 minutes.
- Turn off the heat and let eggs sit for 6 minutes, this will give you a very slightly moist yolk, add 30 seconds or so to boil time if you like them a little drier -to your preference.
- Remove eggs using the slotted spoon and set on a towel or (as I do) in a dish rack, allow to cool to room temp or until you can handle, don't put in cold water.
- Crack and peel shells, they will slip right off, the whites are tender so be gentle!
- Chill and use as desired.
- To cook more eggs increase the volume of boiling water, it should remain boiling when the eggs are added.
- HINT: To season the eggs nicely for lunches, snacks or deviled, put the peeled eggs in a ziploc bag and sprinkle with salt to taste and refrigerate overnight, makes a big difference in the flavor.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 80.5, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
SOUTHWEST SCOTCH EGG RELLENOS
Scotch Eggs are hard cooked eggs covered in sausage and deep fried, and Chile Rellenos are cheese stuffed green chili's that are battered and deep fried. I have created a collision of flavors by wrapping a hard cooked egg with cheddar and spicy cream cheese, a whole green chili, and spicy sausage. An explosion of flavors and textures that leaves you craving more...
Provided by robynleewade
Categories Mexican
Time 1h20m
Yield 6 Entrees, 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil 6 eggs for 12 minutes, remove from heat for 5 minutes, drain and cool before peeling.
- While eggs are boiling, drain and pat green chiles dry with paper towel-set aside. Combine cream cheese with ½ cup cheddar cheese, set aside. Set 3 medium bowls in order-1 bowl-flour,chile powder, salt, pepper, 1 bowl-1 egg beaten, 1 bowl-panko bread crumbs. In large bowl combine sausage, 1 egg beaten, and 1/4 cup panko bread crumbs. Use a rolling pin to roll out sausage in between a folded over parchment paper until 1/8" thin, gently peel back top parchment. Use sharp knife to cut into 6 pieces.
- Stuff green chiles with 1/6 of cream cheese mixture-about 2 tablespoons-set aside. Peel eggs and pat dry, or pat dry packaged eggs. Roll eggs in flour; insert 1 into each green chile. Wrap each green chile in sausage, pressing firmly. Roll stuffed green chile in flour, dip into egg, then roll in panko bread crumbs, pressing firmly. Roll each green chile in remaining grated cheddar, pressing cheese to stick. Lightly coat with cooking spray on all sides.
- Suggested Cooking method-air fryer oven 350 degrees for 25 minutes-turning gently after 15 minutes. Can be baked in oven at 400 degrees for 25 minutes, turning gently after 15 minutes.
- Gently cut in half lengthwise with serrated knife, sprinkle with mild red chile powder, and serve with guacamole, salsa, and sour cream for a delicious and nutritious egg fiesta!
- Can be reheated in air fryer at 350 degrees for 15 minutes or oven at 400 degrees for 15 minutes-microwave reheating not recommended.
- The Southwest region of the United States is best known for the spicy influence from south of the border. A regional favorite is Hatch green chiles from Hatch, NM, which most of us use in every meal-including in eggs any time of day you need a nutritional boost. The annual Hatch Chile Festival is the time for Tucson foodies to stock up on fresh Hatch green chiles-they add a mild kick to any egg dish from their bright and spicy flavor profile. Every year in Tucson there are giant industrial chile roasters filling the air with a spicy, pungent aroma unique to the char-roasted green chile. With all of this careful attention to detail, I use the highest quality ingredients to really showcase my favorite regional delight has resulted-a highly nutritious spicy, creamy, hearty, and crunchy Southwest Scotch Egg Rellenos-Enjoy This Unique Egg Creation!
Nutrition Facts : Calories 695.9, Fat 45.8, SaturatedFat 19.1, Cholesterol 353.1, Sodium 1430, Carbohydrate 39.4, Fiber 5.5, Sugar 6.9, Protein 33.1
STUFFED EGGS
I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!
Provided by Raakhee.D
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
- Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
- Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g
PICKLED QUAIL EGGS - DILL PICKLING
One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. For the pickle juice, just save old dill pickle jars with their liquid. Preparation time does not include marinating time. These will come out nicely yellowish-green.
Provided by Diann is Cooking
Categories < 15 Mins
Time 5m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
- Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
- Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.
Nutrition Facts : Calories 137.2, Fat 9.5, SaturatedFat 3, Cholesterol 723.4, Sodium 121.1, Carbohydrate 0.8, Sugar 0.4, Protein 11.3
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