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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.
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This recipe is by Daniel Patterson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: eggs, olive oil
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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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A blend of garlic and cilantro with scrambled eggs. A refreshing way to start your day.
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Plenty of milk is the secret to these fluffy scrambled eggs.
Ingredients: eggs, milk, salt, black pepper, olive oil
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Here's my foolproof method for making hard-boiled eggs when we want softer, creamier yolks such as in salads.
Ingredients: water, eggs
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This pickled-egg recipe uses balsamic vinegar, fresh cayenne peppers, and the liquid from canned beets for a unique Alaskan delicacy.
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My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!
Ingredients: beets, onion, eggs, sugar, vinegar
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Chinese hot mustard gives these appetizer favorites a spicy kick!
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Deviled eggs are stuffed with a tuna salad and egg yolk mixture, a fun change for potlucks and holidays.
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Deviled eggs with a lemon and chive filling topped with slices of black truffles.
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Get Deviled Eggs, Three Ways Recipe from Food Network