DOUBLE EGGS
Make and share this Double Eggs recipe from Food.com.
Provided by Keysha
Categories Lunch/Snacks
Time 30m
Yield 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Boil eggs then cool and peel them.
- Cut eggs in half, separating the egg yolk from the egg white.
- Place cut egg white onto a serving dish.
- Mix egg yolk, mayonnaise, mustard, vinegar, and sugar in a bowl until it is firm not runny. Add more or less of each ingredient until it suits your taste.
- Fill egg whites with the yolk mixture.
- Chill then serve.
- Makes a delicious and easy appetizer.
Nutrition Facts : Calories 162.8, Fat 10.4, SaturatedFat 3.2, Cholesterol 372.6, Sodium 187.9, Carbohydrate 3.5, Fiber 0.1, Sugar 2.6, Protein 12.7
GWANNY'S "DOUBLE EGGS"
Since he was able to talk, grandson Jonathan, has requested some of Gwanny's Double Eggs when he comes to visit--it took a while to realize he meant DEVILED Eggs. The special ingredient is the added small boiled irish potato which takes on the tastes of the condiments, and extends the amount of filler in the egg. The amount of condiments to add is dependant upon your own taste and consistancy desired.
Provided by Gwanny Hill
Categories < 30 Mins
Time 30m
Yield 8-16 serving(s)
Number Of Ingredients 7
Steps:
- Put eggs on stove in cold water.
- Bring to boil, cover and remove from heat.
- Let them sit in hot water for 12-15 minutes.
- Pour off hot water and allow to sit in cold water until cool enough to handle.
- Peel eggs and cut in half, removing the yolks to a small bowl.
- Mash yolks and add the mashed potato.
- mixing well.
- Add mayonnaise, mustard, and vinegar to desired stuffing consistency; add salt and pepper.
- Stuff yolk mixture into the egg whites and refrigerate until ready to serve.
- Garnish with light sprinkling of paprika, if desired.
- NOTE: Adding a teaspoon of vinegar to the water before boiling the eggs will prevent the leaking out of egg white should the egg crack during the cooking process.
CLASSIC DEVILED EGGS
These classic deviled eggs from Food Network are perfect for your next party.
Provided by Mary Nolan
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
DOUBLE CHOCOLATE EASTER EGG CHEESECAKE
What's better than a chocolate cheesecake? A double chocolate Easter egg cheesecake with a crunchy bourbon biscuit base and topped with creme eggs
Provided by Miriam Nice
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the base of a 23cm springform tin with baking parchment. Place the bourbon biscuits in a food processor and blitz until reduced to fine crumbs. Mix the melted butter and biscuit crumbs together, then press firmly onto the base of the tin with the back of a spoon. Bake in the oven for 10 mins then leave to cool while you make the filling.
- Turn oven temperature up to 240C/220C fan/gas 9. In a large bowl beat the cream cheese and sugar with an electric whisk until creamy, then add in the cocoa, vanilla, coffee, eggs, soured cream and the melted chocolate and whisk again until smooth.
- Brush the sides of a cake tin with a little more melted butter then pour in the cheesecake mixture and smooth the top with a spatula. Bake for 10 mins, then turn the heat down to 110C/90C fan/gas 1/4 for 25-30 mins. When ready the filling should be set, but with a little wobble in the middle. Turn off the oven, but leave the oven door open and allow it to cool in there for 2 hrs. Chill until ready to serve.
- To decorate the cheesecake, carefully remove it from the tin and removed the lining paper from the base. Lightly whip the double cream and place or pipe 4 large dollops of it on top of the cheesecake in a ring with 4 smaller dollops in between. Top each mound of cream with a smaller splodge of passion fruit curd and then top with the cream egg halves then place the whole ones in between. Serve immediately.
Nutrition Facts : Calories 546 calories, Fat 38 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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