Time 25m Yield 24 halves Number Of Ingredients 10 Steps:
Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled. Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined. Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
Time 40m Yield 24 eggs Number Of Ingredients 9 Steps:
Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes. Gently crack the eggs and peel under cold running water, starting from the large end. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients, except paprika. If the filling is too thick, add a little more pickle juice or salad dressing. Spoon the filling into the hollowed-out whites. Sprinkle with paprika.
Time 1h30m Yield 8 Number Of Ingredients 6 Steps:
Place eggs in a pot and cover with water; bring to a boil for 10 minutes. Transfer eggs to a colander and run under cold water until completely cooled. Peel eggs, cut in half lengthwise, and scoop egg yolks into a small bowl. Place egg whites onto a serving plate. Mash egg yolks with a fork until crumbly. Stir mayonnaise and mustard into yolks until smooth. Fold spinach into mayonnaise mixture; season with salt and pepper. Spoon mixture onto the egg whites; top each egg with Parmesan cheese. Refrigerate until completely chilled, at least 1 hour.
Time 1h30m Yield 8 Number Of Ingredients 6 Steps:
Place eggs in a pot and cover with water; bring to a boil for 10 minutes. Transfer eggs to a colander and run under cold water until completely cooled. Peel eggs, cut in half lengthwise, and scoop egg yolks into a small bowl. Place egg whites onto a serving plate. Mash egg yolks with a fork until crumbly. Stir mayonnaise and mustard into yolks until smooth. Fold spinach into mayonnaise mixture; season with salt and pepper. Spoon mixture onto the egg whites; top each egg with Parmesan cheese. Refrigerate until completely chilled, at least 1 hour.
Time 1h30m Yield 8 Number Of Ingredients 6 Steps:
Place eggs in a pot and cover with water; bring to a boil for 10 minutes. Transfer eggs to a colander and run under cold water until completely cooled. Peel eggs, cut in half lengthwise, and scoop egg yolks into a small bowl. Place egg whites onto a serving plate. Mash egg yolks with a fork until crumbly. Stir mayonnaise and mustard into yolks until smooth. Fold spinach into mayonnaise mixture; season with salt and pepper. Spoon mixture onto the egg whites; top each egg with Parmesan cheese. Refrigerate until completely chilled, at least 1 hour.
Time 1h30m Yield 8 Number Of Ingredients 6 Steps:
Place eggs in a pot and cover with water; bring to a boil for 10 minutes. Transfer eggs to a colander and run under cold water until completely cooled. Peel eggs, cut in half lengthwise, and scoop egg yolks into a small bowl. Place egg whites onto a serving plate. Mash egg yolks with a fork until crumbly. Stir mayonnaise and mustard into yolks until smooth. Fold spinach into mayonnaise mixture; season with salt and pepper. Spoon mixture onto the egg whites; top each egg with Parmesan cheese. Refrigerate until completely chilled, at least 1 hour.
Time 10m Yield 2 pieces, 1 serving(s) Number Of Ingredients 3 Steps:
Butter both sides of bread with 1 tsp each. Take a small class cup and cut a circle in bread. On medium heat place bread and bread circle in skillet. put 1/2 tsp of butter in each circle of bread. Put egg in hole and fry. Flip once to grill both sides.
Time 30m Yield 24 servings Number Of Ingredients 8 Steps:
Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside. Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.) Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled. Enjoy!
