Deviled Eggs
Best Deviled Eggs
Kandy Peek, Cape Girardeau, Mo.
2 hard boiled eggs, peeled
½ cup mayonnaise
1 tsp. dried parsley flakes
½ tsp. dried chives
½ tsp. ground mustard
½ tsp. dill weed
¼ tsp. salt
¼ tsp. paprika
¹⁄8tsp. pepper
¹⁄8 tsp. garlic powder
2 tbls. milk
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, parsley flakes, chives, ground mustard, dill weed, salt, paprika, pepper, garlic powder and milk; mix well. Evenly fill the whites. Garnish with additional paprika. Yields 12 servings.
Bacon Cheese-Puff Pie
Terrie Mathis, Newburg, Mo.
1 (9-inch) unbaked pastry shell
1 lb. sliced bacon, cooked and crumbled
1 large tomato, peeled and sliced
1 cup (4-ounces) shredded cheddar cheese
3 eggs, separated
¾ cup sour cream
½ cup all-purpose flour
½ tsp. salt
Paprika
Heat the oven to 450°. Line pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil. Bake for 5 minutes longer. Cool completely. Sprinkle bacon over crust. Top with tomato and cheese. In a medium bowl, beat egg yolks, sour cream, flour and salt until smooth. In separate bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika. Bake at 350° for 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 to 10 minutes before cutting. Yields 6 servings.
Corned Beef Hash Quiche
Louise Watkins, Thayer, Mo.
1 (15 oz.) can corned beef hash
4 eggs
¼ tsp. salt
¼ tsp. pepper
¼ cup onion, grated
1 cup broccoli (or favorite vegetable), finely chopped
1 tsp. dry mustard
½ cup shredded cheddar cheese
Heat the oven to 350°. Press corned beef hash into the bottom and up the sides of a 9-inch pie pan. Bake for 15 minutes. Beat eggs until thick and foamy. Stir in salt, pepper, onion, broccoli and dry mustard. Pour into crust. Bake 30 to 35 minutes or until set. Sprinkle with cheese. Return to oven for 5 minutes or until cheese is melted. Yields 6 servings.
Country Club Eggs
Irene Stauffer, Barnett, Mo.
7 slices bread, cubed
1 ½ lb. sausage
½ lb. sliced Velveeta cheese
8 eggs
2 cups milk
¼ tsp. dry mustard
1 tsp. salt
¼ tsp. sage
¼ cup butter, melted
Butter a 9x13-inch pan. Cover bottom of pan with bread. Fry sausage and drain well. Cover bread with sausage and cheese. Beat eggs; add milk and seasonings. Pour over ingredients. Drizzle the melted butter over all. Cover and refrigerate overnight. Bake at 325° for 1 hour, covered loosely with foil. Yields 8 servings.
Creamy Herb Deviled Eggs
Lorene Gingerich, Clark, Mo.
12 eggs, hard-cooked, peeled
¼ cup prepared ranch salad dressing
3 tbls. plain Greek yogurt
2 tsp. Dijon mustard
¼ tsp. pepper
¹⁄8 tsp. paprika
Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in salad dressing, yogurt, mustard and pepper. Spoon or pipe the yolk filling into egg whites. Refrigerate, covered, until serving. Sprinkle with paprika. Yields 24 servings.
Egg Pizzas
Kathy Gingerich, Clark, Mo.
4 eggs
3 tbls. green pepper, finely chopped
3 tbls. milk
Dash of salt and pepper
½ tsp. dried oregano
1 tbls. butter or margarine
4 English muffins
4 to 6 tbls. pizza sauce
½ cup bulk pork sausage, cooked and drained
2 tbls. sliced ripe olives
2 tbls. grated Parmesan cheese
In a medium bowl, beat eggs; add green pepper, milk, salt, pepper and oregano. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are set. Remove from heat. Split and toast English muffins; spread with pizza sauce. Spoon the egg mixture onto muffins. Sprinkle with sausage, olives and cheese. Place under broiler for a few minutes to heat through. Yields 8 servings.
Kay’s Egg Casserole
Esther Yoder, Stanberry, Mo.
6 eggs, hard-cooked
¼ cup celery, finely chopped
1 tbls. mayonnaise
1 tsp. prepared mustard
6 sliced cooked ham
1 (10.5 oz.) can cream of mushroom soup
¹⁄³ cup milk
½ cup grated cheddar cheese
¼ cup potato chips, crushed
Heat oven to 325°. Beat egg yolks until thick and lemon- colored. Beat in half of the sour cream and the salt. Fold in beaten egg whites and ham. In a 10-inch skillet; heat butter and pour in omelet mixture, leveling gently. Cook over low heat until lightly browned on bottom, about 5 minutes. Finish cooking in low oven until top is golden brown, about 12 minutes. Loosen omelet; slide onto a warm plate. Cut in wedges with two forks. Garnish with remaining sour cream. Yields 6 servings.
Hash brown Cheese Omelet
Susie Gingerich, Clark, Mo.
1 medium onion, chopped
½ cup green pepper, chopped
1 ¾ cups frozen hash brown potatoes, cubed
Egg substitute equivalent to 8 eggs
¼ cup water
1/8 tsp. pepper
3 slices light process American cheese
In a large skillet coated with nonstick cooking spray; sauté onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through. In a medium bowl, beat egg substitute, water and pepper; pour over sautéing vegetables. As eggs set, lift edges letting uncooked portion flow underneath. Just before eggs are completely set, place cheese slices over half of the omelet. Fold the omelet in half and transfer to a warm serving platter. Yields 4 servings.
Peanutty Egg Salad
Fannie Miller, Brashear, Mo.
6 eggs, hard-cooked
½ cups celery, diced
3 tbls. pickle relish
2 tbls. pimentos, diced
1/3 cup roasted peanuts, chopped
2 avocados
Leaf lettuce
Peel eggs and chop coarsely. Mix celery, relish, pimentos and peanuts with eggs and stir gently. Peel avocados and cut in half; remove seed. Spoon egg salad mixture into the 4 avocado halves and place on a leaf of lettuce. Yields 4 servings.
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