DEVILLED EGGS
FRENCH TOAST DEVILLED EGGS
Hanneli Erasmus
(Makes 24)
Ingredients:
1 dozen 12-minute hard-cooked eggs
For the filling:
2 tablespoons mayonnaise
1/4 cup sour cream
1 tablespoon real maple syrup
1/4 teaspoon salt
1/4 cup cooked, crumbled, breakfast sausage (about 2 ounces uncooked)
Topping:
24 Petit French Toast pieces (recipe follows)
1 tablespoon real maple syrup
24 very tiny half-slices of strawberry (optional)
Method:
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, maple syrup, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the breakfast sausage. Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a large plain tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with 1 piece of French toast and 1/8 teaspoon of maple syrup. Add a small piece of strawberry, if desired.
How to make the Petit French Toasts:
(Makes 24 pieces)
1 1/2 slices white bread
1 egg
1 tablespoon milk
2 teaspoons sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Cut the crust off the bread. Cut the whole slice into sixteen equal-sized squares, and the half-slice into eight. You should have two dozen tiny squares.
In a small bowl, whisk together the egg, milk, sugar, and spices.
Pour the egg mixture into a shallow pan or pie dish. Lay the bread squares on the egg mixture, then flip them over to coat well and absorb the egg mixture.
Meanwhile, heat a 10-inch nonstick sauté pan over medium heat. Spray with pan spray. Lay in the French toast pieces and cook for about 1 minute until light golden. Flip, and cook for about 1 more minute. Transfer to a plate or rack until ready to use. If making ahead, refrigerate, then bring to room temperature before garnishing the eggs.
Hanneli Erasmus
(Makes 24)
Ingredients:
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Directions:
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Bron: All Recipes
AVOCADO DEVILLED EGGS:
Hanneli Erasmus
(Makes 12)
Ingredients:
6 hard-boiled eggs, peeled and halved
1 avocado - peeled, pitted, and diced
3 slices cooked turkey bacon, chopped, divided
2 1/2 tablespoons mayonnaise
2 teaspoons lime juice
1 clove garlic, crushed
1/8 teaspoon cayenne pepper
sea salt to taste
1 jalapeno pepper, sliced(optional)
1 dash hot sauce, or to taste(optional)
Method:
Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.
Bron: All Recipes
KRAKERIGE GEVULDE EIERS:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/devilled-eggs.html
Hanneli Erasmus
(Maak 24)
Veroorsaak 'n opskudding op die skinkbord met hierdie uitstaande bederfies, deur gebruik te maak van ons bekende Bakers Bacon Flavour KIPS, dis is maklik om te maak en heerlik om te eet!
Bestanddele:
50 g (¼ pakkie) Bakers KIPS
(spek-geur)
4 repe strepiespek
45 ml fyngekapte pietersielie
12 hardgekookte eiers, afgedop
30 ml room
45 ml mayonnaise
15 ml tamatiesous
10 ml Worcestersous
sout en gemaalde swartpeper
Instruksies:
Sny of breek die Bakers KIPS grofweg. Braai of rooster die spek tot bros en kap dit fyn. Meng die spek, beskuitjies en pietersielie en sit dit opsy.
Halveer die eiers, verwyder die eiergele en sit dit in ’n mengbak. Rangskik die eierwitte op ’n opdienbord.
Druk die eiergele fyn en voeg die room, mayonnaise, tamatie- en Worcestersous by. Geur goed met sout en peper. Meng deeglik en skep die mengsel in die eierwitskulpe. Strooi die speken- beskuitjie mengsel bo-oor die eiers en bedien.
Lewer 24.
NS: Gebruik jou mikrogolfoond om ’n paar repe spek in te braai. Plaas die spek op ’n bord tussen twee stukke papierhanddoek. Mikrogolf op hoog maar kyk elke 30 – 60 sekondes of die spek al bros genoeg is.
Bron: Bakers Recipes
Totally Easter Eggs
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/devilled-eggs.html
Boil your eggs and whip up your fave deviled egg mix...I use miracle whip, mustard and dill relish...
Mix 1/2 cup water with 1 tablespoon
cider vinegar and 3-5 drops food coloring...Drop your egg whites in
each color and let stand until they are the pastel of your
choice....Fill with your egg mixture and display on your favorite Easter
plate**
Piece of Cake Recipes
Susan Marais
Sit daai eiergeel mix in n spuitsak en spuit rosies op die eiers....lyk baie mooi. En o...die eiers gly vreeslik rond...bedien dit in die karton eier houer waarin jy dit gekoop het.
