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When you make Scotch eggs in your air fryer, you get all the deliciousness without the mess and added fat of deep frying. Serve with homemade chutney dipping sauce.
When you make Scotch eggs in your air fryer, you get all the deliciousness without the mess and added fat of deep frying. Serve with homemade chutney dipping sauce.
Ingredients:
greek yogurt, mango chutney, mayonnaise, salt, pepper, curry powder, cayenne pepper, pork sausage, eggs, flour, bread crumbs, cooking spray
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My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.
My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.
Ingredients:
eggs, sugar, water, jalapeno pepper, cream cheese, mayonnaise, sriracha, dijon mustard, rice vinegar, chives
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Leftover chicken gets a makeover for brunch in these super easy salsa verde chilaquiles, baked with eggs cracked on top for added deliciousness.
Leftover chicken gets a makeover for brunch in these super easy salsa verde chilaquiles, baked with eggs cracked on top for added deliciousness.
Ingredients:
vegetable oil, red onion, jalapeno pepper, salsa verde, chicken breast, tortilla chips, black olives, cilantro, eggs, salt, black pepper, cotija cheese, avocado
www.chowhound.com
In this scramble recipe, eggs are whisked with mayonnaise, cooked until creamy, and folded together with leeks, tomatoes, and crisp bacon.
In this scramble recipe, eggs are whisked with mayonnaise, cooked until creamy, and folded together with leeks, tomatoes, and crisp bacon.
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Hard boiled eggs are served in a creamy sauce of milk, butter, flour and cheese. The cheese is optional, and you can use any kind you prefer.
Hard boiled eggs are served in a creamy sauce of milk, butter, flour and cheese. The cheese is optional, and you can use any kind you prefer.
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This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.
This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.
Ingredients:
eggs, parmesan cheese, chives, prosciutto, green olives, red bell pepper, dijon mustard, sour cream, mayonnaise, hot pepper sauce, garlic powder, black pepper
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The best, creamiest scrambled eggs are flavored with curry and Cheddar cheese. Try these once and you'll be hooked!
The best, creamiest scrambled eggs are flavored with curry and Cheddar cheese. Try these once and you'll be hooked!
cooking.nytimes.com
This recipe is adapted from ''U.S.A Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives)
This recipe is adapted from ''U.S.A Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives)
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Deviled eggs made with spicy hot mustard have a sweet and hot kick. A cut stuffed olive on top adds to the presentation.
Deviled eggs made with spicy hot mustard have a sweet and hot kick. A cut stuffed olive on top adds to the presentation.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Daniel Patterson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's my foolproof method for making hard-boiled eggs when we want softer, creamier yolks such as in salads.
Here's my foolproof method for making hard-boiled eggs when we want softer, creamier yolks such as in salads.