Dilly Chive Eggs Recipes

Steps:

• Heat butter in small frying pan on low heat. Don't turn up heat!
• Scramble eggs really well in a bowl, using whisk or fork. Add dash salt, dash pepper, chopped chives and dill.
• When butter is completely melted, pour in eggs. Into the empty bowl, add a dash of milk, then pour that into the pan, too. Don't mix this right away! Let it sit sit in the pan for about 30 seconds on the low heat.
• After about 30 seconds, give it a few mixes. Keep on low heat. Let sit for about 15 more seconds. Mix again, then turn off heat and let sit in pan.
• Now make your toast, and top with slice of ham. Slide your eggs on top of ham, and enjoy these light, flavorful and creamy eggs! I like mine with a few slices of good cheese on the side like sharp cheddar or Amish white cheese.

Steps:

• Cut hard-boiled eggs in half, removing egg yolks from egg whites.
• Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
• Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

Steps:

• Place the eggs in a saucepan with enough water to cover by about 2 inches. Bring the water to a low boil over medium-high heat. As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.
• Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool. Remove the eggs from the water and carefully remove the shells. Place on a paper towel to drain.
• Cut the eggs in half lengthwise. Scoop the yolks into a medium bowl, being careful to keep the whites intact. Place the whites on a plate and set aside.
• Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste.
• Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.
• Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving.

Steps:

• Combine eggs yolks, mayo, lemon juice, parsley, dill, chives, salt and pepper.
• Put into egg whites.
• Enjoy!