,

Crab Stuffed Deviled Eggs

Crab Stuffed Deviled Eggs
Yields 12
Be the life of the holiday party by bringing these decadent Crab Stuffed Deviled Eggs via Incredible Egg.
Write a review
Print
Ingredients
  1. 12 hard-cooked EGGS, peeled
  2. 1 can (8 ounces) white lump crabmeat, drained, flaked
  3. 1/3 cup mayonnaise
  4. 2 tbsp. chopped fresh dill
  5. 2 tsp. lemon pepper
  6. 2 tsp. Dijon mustard
  7. 1 tsp. prepared horseradish
  8. Additional fresh dill, optional
Instructions
  1. SLICE eggs lengthwise in half. REMOVE yolks; place in a medium bowl.
  2. ADD crabmeat, mayonnaise, 2 tablespoons chopped fresh dill, lemon pepper, mustard and horseradish. MIX until blended.
  3. DIVIDE yolk mixture evenly between egg whites.
  4. SPRINKLE top of each filled egg white with additional fresh dill before serving.
Notes
  1. 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.
  2. To hard-cook eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
  3. Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  4. To peel a hard-cooked 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.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
,

Chirp, Chirp Deviled Eggs

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.
Write a review
Print
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 https://www.rosemaryfarm.com/
, , ,

Deviled Egg Pasta Salad

Deviled Egg Pasta Salad
A super simple and great recipe for entertaining. Add this delicious recipe to your Thanksgiving menu to wow your guests.
Write a review
Print
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 https://www.rosemaryfarm.com/
,

Pepperoni Pizza Deviled Eggs

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.
Write a review
Print
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 https://www.rosemaryfarm.com/
,

Avocado BLT Deviled Eggs

Avocado BLT Deviled Eggs
The salty bacon with the creamy egg & avocado make these absolutely delicious.
Write a review
Print
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 https://www.rosemaryfarm.com/
,

Jacques Pépin’s Pan-Crisped Deviled Egg Salad

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.
Write a review
Print
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 https://www.rosemaryfarm.com/
, ,

Mini Mexican Wonton Quiche

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.
Write a review
Print
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 https://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!
Write a review
Print
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 https://www.rosemaryfarm.com/