L.E.O. (LOX AND EGGS AND ONIONS)
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set.
LOW FAT LOX STUFFED EGGS
Make and share this Low Fat Lox Stuffed Eggs recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 24m
Yield 12 Deviled eggs
Number Of Ingredients 7
Steps:
- Take 2 egg yolks and place in food processor, using steel blade (Use remaining 4 yolks for some other purpose).
- Add cream cheese, sour cream (cottage cheese), salmon & lemon juice.
- Pulse until you have a well blended mixture (If you over pulse the mixture will become runny).
- Fill the eggs and garnish with a sprig of dill and 3 capers.
STUFFED EGGS
I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!
Provided by Raakhee.D
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
- Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
- Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g
LINDA'S SHRIMP STUFFED EGGS
This appetizer is great for just about any social event... With the addition of the shrimp, everyone just raves about them. Try them, you won't be disappointed!
Provided by Lindas Busy Kitchen
Categories Thanksgiving
Time 40m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Place eggs in salted water, and bring to a boil. When water starts to boil hard, take off burner, put on cover, and let sit for 15 minutes.
- Take eggs out, and crack each one as you run under cold water, to peel off the shell.
- Cut each egg in half, and put the yolks in a bowl. Put egg whites and egg yolks aside for now.
- In a bowl mix mayonnaise, mustard, onion powder, and lemon.
- Open can of shrimp, and drain well. Using your hands mince shrimp between your fingers until they are mixed up well (so they are shredded and not in pieces).
- Repeat this step with the egg yolks too. (I hate big chunks of egg).
- Add shrimp and eggs to the mayonnaise/mustard mixture in the bowl,and mix together well.
- Stuff egg whites with mixture.
- Put on a serving plate, and sprinkle with paprika to decorate.
- Cover with Saran Wrap, and chill until ready to serve.
Nutrition Facts : Calories 58.2, Fat 3.7, SaturatedFat 1, Cholesterol 117.9, Sodium 76.2, Carbohydrate 1.2, Sugar 0.5, Protein 4.7
SCRAMBLED EGGS WITH LOX AND CREAM CHEESE
Categories Egg Breakfast Brunch Low Carb Cream Cheese Salmon Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Whisk eggs, salt and pepper in large bowl to blend. Melt butter in large nonstick skillet over medium-high heat. Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes. Gently fold in cheese and salmon and stir just until eggs are set, about 1 minute.
- Transfer eggs to platter. Sprinkle with chives, if desired, and serve.
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