ROASTED GARLIC DEVILED EGGS
I love incorporating new flavors into old classics, and these garlic deviled eggs were a big hit! The garlic can be roasted and the eggs can be hard-boiled up to three days in advance. The egg yolk filling can be made the night before. -Ellen Weaver, Denver, Colorado
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Wrap in foil. Bake until cloves are soft and light golden, 50-60 minutes. Unwrap; cool completely., Meanwhile, cut eggs lengthwise in half. Remove yolks to a bowl; reserve whites. Squeeze garlic from skins and add to yolks; mash yolks and garlic with a fork. Stir in mayonnaise, cheese and paprika., Spoon or pipe filling into egg whites. If desired, sprinkle with chives. Refrigerate, covered, until serving.
Nutrition Facts : Calories 78 calories, Fat 7g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 62mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
GARLIC PICKLED EGGS
These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.
Provided by Cliff Andres
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT25m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a medium 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, cool and peel.
- Place the eggs in a 1 quart jar with the onion rings.
- In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
- Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 70.8 mg, Sugar 5 g
GARLIC PICKLED EGGS
Plan ahead these eggs need to chill for at least 7 days before using, that is if you can wait that long, these are sooo good! Use beet juice or water, if you like extreme garlic flavor then add in another few cloves, the cayenne is optional I like to add it in for some heat, if you are using add it into the beet juice mixture.
Provided by Kittencalrecipezazz
Categories Refrigerator
Time P7D
Yield 12 eggs
Number Of Ingredients 8
Steps:
- Place the peeled eggs and onion slices in a 1-quart glass jar.
- In a saucepan bring the beet juice or water, vinegar, salt, sugar and garlic cloves; bring to a boil stirring for a couple of minutes until the sugar and salt is dissolved; remove from heat and let cool (about 30 minutes).
- Pour the vinegar mixture over the eggs and cover tightly.
- Refrigerate for 7 days before using.
Nutrition Facts : Calories 104, Fat 5.3, SaturatedFat 1.6, Cholesterol 212, Sodium 159.9, Carbohydrate 6.3, Fiber 0.2, Sugar 5.1, Protein 6.5
SCRAMBLED EGGS à LA PROVENçALE
Make these salmon-colored eggs for an impromptu late-night supper or brunch. They are simply scrambled eggs to which you have added a small amount of tomato sauce. The sauce adds a dimension of flavor and a velvety texture.
Provided by Martha Rose Shulman
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Beat the eggs in a bowl. Add the salt, pepper, and fresh tomato sauce and whisk together.
- Heat a heavy saucepan or nonstick skillet over low heat and add the olive oil. When it is hot (but not too hot - this is gentle cooking), add the egg mixture, scraping in every last bit with a rubber spatula. Cook slowly over low heat, stirring gently and scraping the eggs from the bottom of the pan with a heatproof rubber spatula or a wooden spoon, until the eggs are just set. Stir in the basil or chives. Serve hot, with toast.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 306 milligrams, Sugar 1 gram, TransFat 0 grams
GARLIC-CILANTRO SCRAMBLED EGGS
A blend of garlic and cilantro with scrambled eggs. A refreshing way to start your day.
Provided by David Smith
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.
- Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 3.3 g, Cholesterol 394.3 mg, Fat 18.3 g, Fiber 0.2 g, Protein 14.7 g, SaturatedFat 8.3 g, Sodium 224.2 mg, Sugar 2.3 g
PROVENçAL GARLIC SOUP WITH POACHED EGG
Provided by David Tanis
Categories soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
- Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
- Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
- For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
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