Chirp, Chirp Deviled Eggs

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Chirp, Chirp Deviled Eggs
Serves 6
If your kids get excited about going on Easter Egg hunts, they’ll definitely be eager to try these adorable baby chick deviled eggs.
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Ingredients
  1. 6 hard-boiled Rosemary Farm eggs
  2. 3 tablespoons light mayonnaise
  3. 3 tablespoons finely diced orange bell pepper or 3 tablespoons peeled and shredded carrot
  4. 1 teaspoon honey mustard
  5. ⅛ teaspoon salt
  6. A few pinches of pepper
  7. Decorations: orange bell pepper or cooked carrot, sliced black olives, fresh dill or parsley (optional)
Instructions
  1. Cut the eggs in half, lengthwise. Carefully remove the yolks and place in a bowl. Mash the egg yolks with the back of a fork. Add the mayonnaise, bell pepper (or carrot), mustard, salt, and pepper, and stir to combine.
  2. Place the egg yolk mixture in a zip-top plastic sandwich bag. Seal the bag and snip half an inch off one bottom corner. Squeeze an equal amount of the mixture into each egg white half.
  3. To decorate the chicks, cut small triangles out of several strips of bell pepper (or cooked carrot) and use them for the beaks; use the sliced black olives for the eyes, and the dill or parsley, as desired, for feathers.
Notes
  1. If you don’t have olives, use cooked green peas or halved black beans for the eyes.
  2. -- Nutrition Information --
  3. Serving size: (2 halves) Calories: 100 Fat: 7g Saturated fat: 1.5g Sodium: 170mg Fiber: 0g Protein: 6g
Adapted from Meal Makeover Moms
Rosemary Farm http://www.rosemaryfarm.com/

Deviled Egg Pasta Salad

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Deviled Egg Pasta Salad
A super simple and great recipe for entertaining. Add this delicious recipe to your Thanksgiving menu to wow your guests.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 cups cooked pasta
  2. 4 Rosemary Farm eggs, hard-boiled
  3. 1 teaspoon mustard
  4. 1/8 cup mayonnaise
  5. 1 teaspoon vinegar
  6. salt and pepper to taste
Instructions
  1. Put the pasta into a large bowl.
  2. Mash the eggs and add to the bowl with pasta.
  3. Mix together all the remaining ingredients and enjoy.
  4. Garnish if desired.
Adapted from Courtney's Sweets
Adapted from Courtney's Sweets
Rosemary Farm http://www.rosemaryfarm.com/

Pepperoni Pizza Deviled Eggs

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Pepperoni Pizza Deviled Eggs
Slices of pepperoni top deviled eggs for a fun, kid-friendly appetizer. The classic yolk mixture gets an Italian update with shredded mozzarella and fresh basil.
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Ingredients
  1. 12 Large Rosemary Farm Eggs
  2. 1/3 Cup Mayonnaise
  3. 1/3 Cup Shredded Mozzarella
  4. ¼ Cup Diced Tomatoes
  5. 2 Tablespoons Chopped Basil
  6. Sliced Pepperonis for Topping
Instructions
  1. Place 12 large eggs in a wide pot; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes.
  2. Drain the eggs and run under cold water. Peel and halve each egg lengthwise. Scoop out the yolks.
  3. Mash the yolks with 1/3 cup mayonnaise and shredded mozzarella, ¼ cup diced tomatoes and 2 tablespoons of chopped basil.
  4. Spoon into the egg whites; top with sliced pepperoni.
Adapted from Food Network Magazine
Rosemary Farm http://www.rosemaryfarm.com/

Avocado BLT Deviled Eggs

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Avocado BLT Deviled Eggs
The salty bacon with the creamy egg & avocado make these absolutely delicious.
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Ingredients
  1. 6 hard boiled Rosemary Farm eggs (peeled and cut in half)
  2. ½ large avocado (ripe)
  3. 1 ripe tomato (seeds and membrane removed, finely diced)
  4. 4 sliced crispy chopped bacon (read your label for W30 compliant)
  5. ½ tsp salt (or to taste)
  6. 1 tsp pepper (or to taste)
  7. 1 cup shredded lettuce (I used head lettuce)
Instructions
  1. Cut hard boiled eggs in half lengthwise. Remove yolks and place in small mixing bowl.
  2. Cook bacon until crispy, chopped into small dice.
  3. Remove seeds and inside membranes from tomato and chop into small dice.
  4. Add avocado to egg yolks and thoroughly combine (I used a fork).
  5. Gently stir tomato and bacon into egg/avocado mixture. Reserve a little tomato & bacon for garnish.
  6. Season to taste with salt & pepper.
  7. Using a teaspoon, carefully fill the egg whites up with egg mixture.
  8. Garnish with extra bacon & tomato.
  9. Serve over a bed of shredded lettuce.
  10. Enjoy!
Adapted from Joy in Every Season
Rosemary Farm http://www.rosemaryfarm.com/

Jacques Pépin’s Pan-Crisped Deviled Egg Salad

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Jacques Pépin's Pan-Crisped Deviled Egg Salad
Serves 4
Crisped deviled eggs served warm over delicate Bibb lettuce with the creamiest deviled egg salad dressing.
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Prep Time
15 min
Cook Time
3 min
Total Time
18 min
Prep Time
15 min
Cook Time
3 min
Total Time
18 min
Ingredients
  1. FOR THE EGGS
  2. 8 large eggs, hard-boiled, peeled, and sliced in half
  3. 1 teaspoon Dijon mustard
  4. 1 tablespoon mayonnaise
  5. 1 tablespoon olive oil
  6. 1 tablespoon buttermilk
  7. 1 small garlic clove, minced
  8. 1 tablespoon minced green onion
  9. 2 tablespoons fresh flat-leaf parsley leaves, coarse chopped
  10. 1 teaspoon fresh-squeezed lemon juice
  11. sea salt and fresh cracked black pepper
  12. ghee or olive oil for pan-frying eggs
  13. FOR THE SALAD
  14. the leftover egg stuffing
  15. 3 tablespoons good olive oil
  16. 1 teaspoon Dijon mustard
  17. 2 tablespoons buttermilk
  18. 2 teaspoons lemon juice
  19. sea salt and fresh cracked black pepper
  20. 1 head bibb lettuce, cleaned and torn
Instructions
  1. Cut the hard-cooked eggs in half lengthwise. Use your fingers to gently remove the yolks and place them in a medium bowl. Reserve the whites on a medium plate.
  2. Add the mustard, mayonnaise, olive oil, buttermilk, garlic, onion, parsley, lemon juice to the yolks. With a fork, crush everything together into a thick paste. Add salt and pepper to taste.
  3. Spoon the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg, not mounded. You will have leftover stuffing which will become the salad dressing.
  4. In a large nonstick skillet, heat the ghee or oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook.
  5. To make the salad, in a large bowl combine the leftover egg stuffing with all the dressing ingredients. Whisk to combine and emulsify. Add the salad greens to the bowl, and toss. Heap them on a serving platter.
  6. Gently lift the eggs from the pan, turn them filling side up, set them on the greens, and serve enjoy warm.
Adapted from Jacques Pépin and The Splendid Table
Rosemary Farm http://www.rosemaryfarm.com/

Mini Mexican Wonton Quiche

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Mini Mexican Wonton Quiches
Yields 18
These Mini Mexican Wonton Quiche are simple to make and perfect for breakfast, brunch, or as appetizers! Most of the prep can be done ahead so you can relax and enjoy your holidays.
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Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Ingredients
  1. ½ lb lean ground beef (about 2 cups once cooked)
  2. 1 teaspoon chili powder
  3. ¾ teaspoon cumin
  4. ½ teaspoon garlic powder
  5. ½ teaspoon salt
  6. ¼ teaspoon dried oregano
  7. ⅛ teaspoon paprika
  8. ½ cup finely diced red pepper
  9. 2 tablespoons green onion, chopped
  10. 36 wonton wrappers (about 3" in diameter)
  11. 5 large eggs
  12. ½ cup milk
  13. ¼ teaspoon salt
  14. 1 cup cheddar cheese, shredded
  15. 1 cup shredded lettuce, optional, for serving
  16. 1 cup finely diced tomatoes, optional, for serving
  17. 1 cup salsa, optional, for serving
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium pan over medium-high heat, cook ground beef, chili powder, cumin, garlic, salt, oregano and paprika for 2-3 minutes, stirring often. Add red pepper and cook another 4-5 minutes, until beef is browned and peppers are tender crisp. Remove from heat and stir in green onion.
  3. In a greased muffin pan (you will need 18 muffin cups), fit one wonton wrapper, and then fit another wonton wrapper directly on top of that one,staggering the edges if possible (so that they cover as much of the sides of the muffin cup as possible). Repeat until your 18 "crusts" are done.
  4. In each wonton crust, spoon about 1 tablespoon of beef mixture. Sprinkle with about 1 teaspoon of cheddar cheese.
  5. In a medium bowl, combine eggs, milk and salt and whisk until combined. Ladle over beef mixture in wontons, filling about ⅔ full (keep in mind that eggs puff as they bake!).
  6. Bake for 15-18 minutes, until eggs are set in the center of each quiche.
  7. Serve warm with shredded lettuce, chopped tomatoes, and your favorite salsa.
Notes
  1. *Make ahead: you can prep the beef mixture and store in the refrigerator up to 24-48 hours in advance. Then simply lay your wontons, mix up your eggs and build your quiche before baking!
Adapted from The Recipe Rebel
Adapted from The Recipe Rebel
Rosemary Farm http://www.rosemaryfarm.com/

Egg and Pepper Crostini Recipe

Egg and Pepper Crostini Recipe
Yields 24
Perfect for holiday entertaining and beyond, this Egg and Pepper Crostini Recipe is a cinch to put together and full of flavor. It will be the unexpected hit!
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Prep Time
40 min
Cook Time
12 min
Total Time
52 min
Prep Time
40 min
Cook Time
12 min
Total Time
52 min
Ingredients
  1. 1 (12-inch) baguette
  2. olive oil
  3. 6 eggs
  4. 1 package (5.2 oz) Gournay garlic and herb soft cheese (such as Boursin)
  5. 1 roasted red pepper, patted dry with a paper towel and cut into small strips
  6. chopped dill and chives
Instructions
  1. Place the eggs in a saucepan and cover with water. Place on the stove over high heat and bring to a boil. Once the water starts to boil, put a lid on the pan and turn the heat off. Let the eggs sit for 12 minutes, then drain. Fill the pan with cold water and ice and allow the eggs to sit until they are completely cold.
  2. Preheat the oven to 350ºF. Cut the baguette into 24½” slices. Place the slices on a baking sheet and brush with olive oil. Bake until they are golden, about 7 minutes.
  3. When the eggs are cold, carefully peel them. Cut each egg into 4 slices.
  4. To make the crostini, spread some of the cheese on each slice of baguette. Top with a boiled egg slice then season with salt and pepper. Top with a slice or two of bell pepper, then sprinkle with chopped herbs.
Adapted from Taste & Tell
Adapted from Taste & Tell
Rosemary Farm http://www.rosemaryfarm.com/

Butternut Squash & Bacon Deviled Eggs

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Butternut Squash & Bacon Deviled Eggs
Yields 12
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Ingredients
  1. 1 small butternut squash (.75 to 1 pound)
  2. 6 large eggs
  3. 2 tablespoons mayonnaise
  4. ⅛ teaspoon cayenne, plus more for sprinkling
  5. ⅛ teaspoon salt
  6. ⅛ teaspoon nutmeg
  7. 2 slices of cooked bacon, crumbled
Instructions
  1. Cook the butternut squash. Prick the squash with a fork several times. You can roast the whole pricked squash at 375°F for about 30 minutes, until tender. Alternatively, you can microwave it for 5 minutes, cut it in half lengthwise, and microwave both halves cut-side down for another 5-8 minutes, until tender. When the squash is tender, remove and discard (or save) the seeds and scoop out the filling.
  2. Place the cooked squash in a food processor or blender and blend until smooth. Measure out 6 tablespoons of squash for the deviled eggs.
  3. Meanwhile, hard-boil the eggs. Place the eggs in a large pot and cover with at least 2 inches of cold water (*see note). Bring the water to a rolling boil over medium-high heat. Remove the pot from the heat and cover for 11 minutes. Remove the eggs from the pot and run them under cold water to stop the cooking. When they're cool enough to handle, peel the eggs, slice them in half lengthwise and scoop out the yolks into a mixing bowl.
  4. Add the 6 tablespoons of butternut squash purée to the bowl with the yolks, and mix. Add the mayonnaise, cayenne, salt, and nutmeg and mix until smooth (you can also return this mixture to the food processor or blender if you want it super smooth).
  5. Divide the filling among the egg halves (either using a spoon or pipe it in using a piping bag).
  6. Top with a few crumbles of cooked bacon and sprinkle cayenne on top. Refrigerate until serving.
Adapted from Snixy Kitchen
Adapted from Snixy Kitchen
Rosemary Farm http://www.rosemaryfarm.com/

Crab Deviled Eggs

Crab Deviled Eggs
Serves 12
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 12 hard-cooked eggs
  2. 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  3. 1/2 cup mayonnaise
  4. 1 green onion, finely chopped
  5. 1 tablespoon finely chopped celery
  6. 1 tablespoon finely chopped green pepper
  7. 2 teaspoons Dijon mustard
  8. 1 teaspoon minced fresh parsley
  9. 1/2 teaspoon salt
  10. 1/8 teaspoon pepper
  11. 3 dashes hot pepper sauce
  12. 3 dashes Worcestershire sauce
  13. Additional minced fresh parsley
Instructions
  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.
  2. Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving.
Adapted from Hungry Forever
Adapted from Hungry Forever
Rosemary Farm http://www.rosemaryfarm.com/

Big Game Deviled Eggs

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Big Game Deviled Eggs
Yields 24
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Ingredients
  1. 12 Hard-Boiled Eggs
  2. 1/4 Cup Mayonnaise
  3. 1/4 Cup Sour Cream
  4. 1 Tbsp. Dijon Mustard
  5. 1 Tbsp. Fresh Lemon Juice
  6. 1/4 Tsp. Salt
  7. 1/4 Tsp. Pepper
  8. 2 Tbsp. Finely Chopped Fresh Dill or Chives
  9. Food Dye for Coloring Egg Whites (see below)
TOPPERS
  1. Chives, crabmeat & fresh dill, small cooked shrimp & chives, smoked salmon, capers & chives, diced red bell peppers & Italian parsley, steamed asparagus tips (optional)
Instructions
  1. CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 20 white halves. Finely chop remaining 4 white halves.
  2. MASH yolks with fork. ADD finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. ADD dill; mix well. Cover and refrigerate.
  3. DYING EGG WHITES: ARRANGE egg whites in glass jars or tall glasses. For each color, COMBINE 1 cup hot water, 1 tablespoon white vinegar and desired food coloring.
  4. Maroon: 200 drops (2 tsp.) red + 5 drops yellow + 2 drops black, let sit 5 to 10 minutes. Blue/Dark Blue: 150 drops (1-1/2 tsp.) neon blue + 70 drops (1/2 tsp + 20 drops) neon purple, let sit 2 to 3 minutes for brighter blue and 5 to 6 minutes for darker blue.
  5. POUR color mixture over egg whites to completely cover. Let stand 2 to 10 minutes to achieve desired color.
  6. REMOVE colorful egg whites from dye mixture with slotted spoon, pat dry with paper towels. SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. Garnish football eggs with chive laces or other toppers, as desired. REFRIGERATE until serving.
Notes
  1. Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
  2. Tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
  3. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
  4. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  5. To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
  6. No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
Adapted from Incredible Egg Recipes
Rosemary Farm http://www.rosemaryfarm.com/

Wedge Salad With Deviled Egg Dressing and Crab

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Wedge Salad With Deviled Egg Dressing and Crab
Serves 4
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Ingredients
  1. FOR THE DRESSING
  2. 3 hard-cooked eggs, halved, whites and yolks separated
  3. 1/4 cup mayonnaise, preferably Duke’s
  4. 1/4 cup regular plain Greek-style yogurt
  5. 1/4 cup low-fat buttermilk
  6. 1/2 teaspoon Dijon-style mustard
  7. 1/4 teaspoon ground cayenne pepper
  8. 1/4 teaspoon freshly ground black pepper
  9. 1/4 teaspoon fine sea salt
  10. 1 tablespoon chopped fresh chives
  11. 2 tablespoons sweet pickle relish
  12. FOR THE SALAD
  13. 1 head iceberg lettuce (about 1 pound)
  14. One 4-ounce length (seedless) English cucumber
  15. 4 radishes
  16. 1/2 small red onion
  17. One 5.2-ounce package Boursin brand Garlic & Fine Herbs cheese, at room temperature (optional; see headnote)
  18. 16 grape tomatoes, cut lengthwise, or 1 large heirloom tomato, cut into large dice (may substitute oven-roasted tomatoes)
  19. Flesh of 1 avocado, diced (see NOTE)
  20. 8 ounces True Blue Maryland jumbo lump crabmeat, picked through to remove any bits of cartilage (certified Maryland crabmeat)
  21. 1 large hard-cooked egg
  22. Smoked paprika, for garnish
  23. Chopped fresh chives, for garnish
Instructions
  1. FOR THE DRESSING: Combine the egg yolks, mayonnaise, yogurt, buttermilk, mustard, cayenne, black pepper and salt in a blender or food processor; puree until smooth. Spoon into a bowl, then stir in the chives and pickle relish.
  2. Finely grate the egg whites; add them to the dressing. The yield is 1 1/4 cups. Cover and refrigerate.
  3. FOR THE SALAD: Line a small baking sheet with a double thickness of paper towels. Core and rinse the lettuce, then cut it into 4 wedges, placing the wedges on the baking sheet with a cut side down. Take enough paper towels to cover the wedges with a double thickness. Blot the tops of the wedges with the paper towels and cover the wedges with them. Refrigerate while you assemble the salad toppings.
  4. Cut 1/4-inch of skin and flesh lengthwise from all sides of the cucumber. Cut each of those slices into lengthwise strips 1/4-inch-thick. Line up the strips and cut them widthwise all at the same time into 1/4-inch cubes.
  5. Cut 1/4-inch of skin and flesh from the radishes; cut each slice into small dice. Reserve the remaining radishes for another use, if desired.
  6. Dice the red onion to match the size of the other vegetables.
  7. When ready to assemble, spread a thin coating of the Boursin cheese, if using, between the bottom 5 or 6 layers of lettuce of each wedge.
  8. Place the assembled wedges on dinner or soup plates and generously coat each one with the dressing. Top and surround each portion with cucumber, radish, red onion, tomatoes, avocado and crabmeat.
  9. Finely grate the hard-cooked egg over each portion. Sprinkle with smoked paprika and chives.
Notes
  1. The optional step of spreading Boursin cheese between the bottom leaves of the wedge keeps the leaves from separating and injects flavor into the layers that the dressing might not reach.
  2. Feel free to substitute poached or roasted chicken or cooked shrimp for the crab, or use no protein at all.
  3. Make Ahead: The dressing is best when made and refrigerated a day in advance.
  4. To dice an avocado, halve it and remove and discard the seed. Use a paring knife to cut through the flesh, but not the skin, in lengthwise and widthwise rows to make 1/2-inch cubes. Use a large spoon to scoop the cubed avocado pieces from the skin.
Adapted from The Washington Post
Rosemary Farm http://www.rosemaryfarm.com/

Creamy Deviled Egg Potato Salad

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Creamy Deviled Egg Potato Salad
Serves 10
This recipe is what would happen if your favorite deviled eggs hooked up with a sinfully delicious potato salad. Rich, creamy, tangy, eggy and starchy, this is everything you want in a July Fourth side salad.
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 12 eggs
  2. 3 pounds red potatoes, cut into 1-inch cubes
  3. 2 tablespoons cider vinegar
  4. 1/4 cup mascarpone cheese
  5. 2 tablespoons Dijon mustard
  6. 1/2 cup mayonnaise
  7. 1/4 teaspoon cayenne pepper
  8. Kosher salt and ground black pepper
  9. 2 scallions, thinly sliced
  10. Smoked paprika, to garnish
Instructions
  1. In a saucepan large enough to hold the eggs comfortably but closely in a single layer, arrange the eggs and cover with cold water by 1 inch. Bring to a boil over medium-high, then cover the pan and remove from the heat. Let sit for 10 minutes. Have a bowl of ice water near the stove.
  2. After 10 minutes, use a slotted spoon to transfer the eggs to the ice water. Chill them for 5 minutes. Remove the eggs and tap the shells all over on the counter to crack them. Return the eggs without peeling them to the ice water while you cook the potatoes.
  3. In a large pot of salted water over high, bring the potatoes to a boil. Cook until tender, but not falling apart, 10 to 15 minutes. Drain and spread on a rimmed baking sheet. Sprinkle with the cider vinegar and allow to cool.
  4. While the potatoes cool, make the dressing. In a medium bowl, mix together the mascarpone, mustard, mayonnaise, cayenne and a hefty pinch each of salt and pepper. Peel the eggs, rinsing to ensure no bits of shell remain. Halve the eggs and remove the yolks. Mix the yolks into the dressing, mashing with a fork until smooth.
  5. Chop the egg whites and gently fold into the dressing, along with the cooled potatoes and scallions. When ready to serve, sprinkle with smoked paprika.
Notes
  1. If you find the potato salad too dry, just add another spoonful of mayonnaise or a splash of water.
  2. Nutrition information per serving: 310 calories; 170 calories from fat (55 percent of total calories); 19 g fat (6 g saturated; 0 g trans fats); 275 mg cholesterol; 350 mg sodium; 24 g carbohydrate; 3 g fiber; 2 g sugar; 11 g protein.
Adapted from Stevens Point Journal
Rosemary Farm http://www.rosemaryfarm.com/

Barbecue Deviled Eggs

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Barbecue Deviled Eggs
Yields 24
If you’ve been tasked with bringing deviled eggs to a 4th of July get-together, spice up your recipe with these barbecue deviled eggs.
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Ingredients
  1. 12 large eggs
  2. 1/4 cup mayonnaise
  3. 1/3 cup finely chopped smoked pork
  4. 1 tablespoon Dijon mustard
  5. 1/4 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1/8 teaspoon hot sauce
  8. Garnish: paprika
Instructions
  1. Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
  2. Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
  3. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
  4. Spoon yolk mixture evenly into egg white halves. Garnish, if desired.
Notes
  1. *If you want to omit the chopped pork, add a drop of liquid smoke to provide a barbecue-like flavor.
Adapted from The Williamson Source
Rosemary Farm http://www.rosemaryfarm.com/

Egg & Avocado Cucumber Rolls

Egg & Avocado Cucumber Rolls
These are so refreshing and delicious and packed full of healthy fats and protein. They’re pretty and perfectly party sized- ideal for dinner parties or celebrations! You can make the egg filling ahead of time but the cucumber is best served rolled at the last minute.
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Ingredients
  1. 4 Eggs
  2. 1-2 Cucumbers
  3. 1 Ripe Avocado
  4. 1 Handful of Chives
  5. Coarse Salt & Pepper
Instructions
  1. Boil your eggs for about 8-9 minutes. While they’re boiling, finely cop your chives and remove the avocados from their skin. Peel the eggs and add them to a large bowl with the avocado, chives and a good pinch of coarse salt and pepper.
  2. Use a fork and knive to chop and press everything together. You should have quite a mushy mixture.
  3. Use a mandolin or wide vegetable peeler to peel thin strips of cucumber. You’ll need two per roll.
  4. Layer two pieces of cucumber on top of each other and spread a heaped tablespoon of the egg mixture into a thin layer over the cucumber. Roll the cucumber tightly into itself.
  5. Garnish with a little more chive, salt and pepper and serve straight away!
Adapted from The Little Green Spoon
Rosemary Farm http://www.rosemaryfarm.com/

French Onion Dip Deviled Eggs

French Onion Dip Deviled Eggs
Serves 12
Kick up your classic deviled eggs a notch with these creamy French Onion Dip Deviled Eggs. Packed full of caramelized onion, this party food will disappear in no time.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 6 large eggs
  2. 1 tablespoon olive oil
  3. 1 cup diced Vidalia Onion
  4. 1/4 cup sour cream
  5. 2 tablespoons mayonnaise
  6. 1 teaspoon lemon juice
  7. 1/8 teaspoon garlic powder
  8. 1/8 teaspoon salt
  9. 1/8 teaspoon Worcestershire sauce (optional - leave out if vegetarian)
  10. Chopped chives, for garnish
Instructions
  1. Place the eggs in a large saucepan and cover with an inch or two of water. Bring to water to a full rolling boil over high heat. Turn off the heat and keep the pan on the hot burner. Cover and let sit for 10 minutes. Remove the eggs from the pan and run under cold water. Cool to room temperature then peel.
  2. Meanwhile, add the oil to a large skillet over medium-high heat. Once hot, add the onion. Cook for 15-20 minutes or until brown and caramelized.
  3. Cut the eggs in half and place the egg yolks in a large bowl. Add the sour cream, mayonnaise, lemon juice, garlic powder, salt, and Worcestershire sauce. Beat until smooth. Stir in the onion.
  4. Fill each egg half with filling. Top with chives. Store in an airtight container in the refrigerator for up to 3 days.
Adapted from www.chocolatemoosey.com
Rosemary Farm http://www.rosemaryfarm.com/

Guacamole Deviled Eggs

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Guacamole Deviled Eggs
Yields 24
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Ingredients
  1. 12 large eggs, hard boiled
  2. 1 medium avocado
  3. Juice from 1/2 lime
  4. 1 teaspoon minced red onion
  5. 1 Tablespoon diced tomato
  6. 1 Tablespoon chopped fresh cilantro, plus more for garnish
  7. Kosher salt and freshly ground pepper, to taste
Instructions
  1. Peel the hard boiled eggs and cut eggs in half lengthwise. Add two of the egg yolks to a medium bowl; discard the remaining yolks. Add avocado and mash with a fork or potato masher. Gently stir in lime juice, red onion, tomato, cilantro, salt and pepper. Adjust seasonings to taste.
  2. Place egg halves on a platter and scoop guacamole evenly into each halve. Sprinkle with a little additional chopped cilantro and serve.
  3. Enjoy!
Rosemary Farm http://www.rosemaryfarm.com/

Chicken Soup with Poached Eggs Recipe

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Chicken Soup with Poached Eggs Recipe
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Ingredients
  1. 4 cups chicken stock (homemade is best!)
  2. 120 grams dried maltagliati or broken up lasagna sheets
  3. 2 cups arugula
  4. 1 cup shredded chicken reserved from stock preparation
  5. 2 eggs
  6. ¼ cup grated Parmigiano-Reggiano
  7. ¼ cup breadcrumbs, toasted in 1 tablespoon olive oil until crispy
  8. Fruity extra virgin olive oil for drizzling
  9. Salt and pepper
Instructions
  1. Bring stock to a simmer in a medium saucepan. Season to taste.
  2. Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets.
  3. Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.
  4. After 3 minutes, carefully ladle into 2 bowls, 1 egg in each, and top with breadcrumbs, grated Parmigiano-Reggiano, salt, pepper, and a generous drizzle of fruity extra virgin olive oil.
Rosemary Farm http://www.rosemaryfarm.com/

Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus

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Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus
Yields 18
Never have you ever had deviled eggs like this before.
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Ingredients
  1. 2 heads garlic
  2. 18 large eggs
  3. 10 slices thick-cut bacon
  4. 10 asparagus spears, woody stems removed
  5. 1 pinch each of salt, pepper and garlic powder
  6. 1/2 cup mayonnaise
  7. 1/4 cup plain greek yogurt (full fat!)
  8. 1 1/2 tablespoons dijon mustard
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon pepper
  11. 2 ounces blue cheese, crumbled
  12. 1/2 teaspoon smoked paprika
  13. 2 tablespoons fresh chives
Instructions
  1. Preheat the oven to 350 degrees F. Slice the top off the heads of garlic and drizzle them with olive oil. Wrap them tightly in aluminum foil and place it in the oven to roast for 45 to 60 minutes. You want the cloves to be caramely and golden. Remove the garlic and unwrap it, allowing it to cool until you can touch it. You can do this a day or two ahead of time if you'd like!
  2. To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
  3. While the eggs are cooling, heat a large skillet over medium-low heat and cook the bacon until crisp and all the fat is rendered. Place the bacon on a paper towel to drain the grease. Keep 1 to 2 tablespoons of the grease in the skillet (reserve the rest!) and throw the asparagus in the skillet. Sprinkle it with salt, pepper and garlic powder. Cook for 5 minutes, just until slightly softened. Turn off the heat.
  4. After 30 minutes, peel the eggs and place them on a paper towel. Slice off a TINY piece of the fat bottom of the egg so it can "stand up." Slice off the upper 1/2 of the egg to reveal the yolk (occasionally you might have to slice off more or less, it just depends). Gently scoop the yolk out of each egg with a small spoon, fork or knife, trying not to destroy the white in the process. This can be difficult, so do it patiently and gently.
  5. Add the bacon slices to a food processor and pulse until it is in crumbles. It may stick together and be paste-like, which is fine because it will stick to the eggs better! Remove the bacon and place it in a bowl. Do NOT clean out the food processor! Add the egg yolks, mayo, yogurt, mustard, salt, pepper, and roasted garlic cloves (squeeze them out of the bulb) to the food processor. Add in a drizzle of reserved bacon grease if you have it, like 1 to 2 teaspoons. Blend until smooth and creamy and mousse-like. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites. Top the yolk mixture with a sprinkle of the crumbled bacon, pressing it gently to adhere. Add some blue cheese crumbs. Slice the asparagus in half if needed (you'll need to cut it to get 18 pieces and I recommend doing it AFTER cooking) and stick it down in the eggs. Sprinkle on smoked paprika! Sprinkle on chives! Serve it. Eat it. Done.
Rosemary Farm http://www.rosemaryfarm.com/

BBQ Chicken Cobb Salad

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BBQ Chicken Cobb Salad
Yields 4
Healthy, hearty, quick and easy with an incredibly creamy buttermilk ranch dressing that is absolutely to die for!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 slices bacon, diced
  2. 2 boneless, skinless thin-sliced chicken breasts
  3. Kosher salt and freshly ground black pepper, to taste
  4. 3 tablespoons BBQ sauce, or more, to taste
  5. 2 large eggs
  6. 6 cups chopped romaine lettuce
  7. 2 Roma tomatoes, diced
  8. 1 avocado, halved, seeded, peeled and diced
  9. 1 cup canned corn kernels, drained
  10. 1 cup canned black beans, drained and rinsed
  11. For the buttermilk ranch dressing
  12. 1/2 cup buttermilk
  13. 1/4 cup plain Greek yogurt
  14. 1/4 cup sour cream
  15. 1/2 teaspoon dried dill
  16. 1/2 teaspoon dried parsley
  17. 1/4 teaspoon garlic powder
  18. Kosher salt and freshly ground black pepper, to taste
Instructions
  1. To make the buttermilk ranch dressing, whisk together buttermilk, Greek yogurt, sour cream, dill, parsley, garlic powder, salt and pepper, to taste, in a small bowl; set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  4. In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.
  5. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  6. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, BBQ chicken, eggs, tomatoes, avocado, corn and beans.
  7. Serve immediately with buttermilk ranch dressing.
Notes
  1. Adapted from The Kitchn
Rosemary Farm http://www.rosemaryfarm.com/

Bacon & Cheddar Deviled Eggs

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Bacon & Cheddar Deviled Eggs
Serves 24
A twist on classic deviled eggs, this creamy and rich recipe includes savory bacon, cheese and onion.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 14 HARD-BOILED EGGS
  2. 1/2 cup mayonnaise
  3. 1/2 cup sour cream
  4. 1-1/2 tsp. Dijon mustard
  5. 1 tsp. fresh lemon juice
  6. 1/4 tsp. pepper
  7. 1/3 cup crumbled cooked bacon
  8. 1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
  9. 2 Tbsp. chopped fresh chives OR green onion tops
Instructions
  1. CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 24 white halves. Finely CHOP remaining 4 white halves.
  2. MASH yolks with fork. ADD mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. ADD chopped egg whites, bacon, cheese and chives; mix well.
  3. SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. REFRIGERATE, covered, to blend flavors.
Notes
  1. Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
  2. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.
  3. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  4. To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
  5. Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
  6. No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
  7. Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
Adapted from Incredible Edible Egg
Rosemary Farm http://www.rosemaryfarm.com/