Deviled Egg Dip
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
3 slices bacon, finely chopped
1 tablespoon butter
1 small onion, finely chopped
4 hard-boiled eggs
1 tablespoon parsley, minced
Salt and freshly milled black pepper

Vigorously beat cream cheese until creamy. Mix in mayonnaise, sour cream, mustard, and cayenne. Blend well. Sauté bacon over medium heat until browned and crisp. Drain on absorbent paper. Crumble when dry and set aside. Pour off excess bacon fat. Melt butter and stir in onions. Cook over low heat until transparent, but not brown. Remove with slotted spoon and set aside. When onion and bacon have cooled, add to cream cheese mixture. Shell and chop eggs. Stir into cream cheese mix with parsley. Mix well and season with salt and pepper. Refrigerate until serving.

Cuban Eggs
8 hard-cooked eggs
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
3 tablespoons non-fat milk
1/2 teaspoon salt, optional
Dash pepper
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 cans (8 oz. each) no-salt-added tomato sauce
Hot cooked rice, optional
Parsley sprigs, optional

Preheat oven to 350° F. Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in 8 x 8 x 2 inch baking dish. In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes. Stir in tomato sauce and bring to a boil. Pour over eggs. Sprinkle with remaining cheese. Bake in preheated 350° F oven until hot and bubbly and cheese is melted, about 15 minutes. Serve over rice and garnish with parsley, if desired.

Sunday Morning Egg Casserole
2 tablespoons butter or margarine
1 pound fresh mushrooms, sliced
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
8 oz sour cream
2 tablespoons all-purpose flour
1/2  teaspoon salt
1 tablespoon finely chopped onion
2 oz. jar chopped pimiento, drained
10 oz. package frozen green peas, thawed and drained
14 hard-cooked eggs, cut lengthwise into 4 wedges
8 oz can sliced water chestnuts, drained
1 cup fresh bread crumbs (2 slices bread)
1 tablespoon butter or margarine, melted

Preheat oven to 375°F. Melt 2 tablespoons butter in a large skillet; add mushrooms, and cook over medium heat 5 minutes or until mushrooms are tender.  Drain well; set aside. Combine soup and next 6 ingredients in a  medium saucepan. Cook 2 minutes or until mixture is bubbly; stir in mushrooms  and peas. Arrange egg wedges and water chestnuts in bottom of a lightly greased 13 x  9 x 2-inch baking dish. Pour soup mixture evenly over top.  Combine bread crumbs and melted butter. Sprinkle over soup mixture. Bake in preheated 375°F oven for 20 minutes or until top is golden.

Hard Boiled Egg and Blue Cheese Dip
6 hard-boiled large eggs
3/4 cups blue cheese
1 teaspoon fresh lemon juice, or to taste
1/3 cup plain yogurt
Salt and freshly milled black pepper to taste
1 tablespoon chives, finely chopped for garnish

In a food processor puree eggs with blue cheese, lemon juice, yogurt, salt and pepper. Remove to serving bowl, and garnish with chives.

Potato & Hard Boiled Egg Casserole
6 medium potatoes, peeled
1 cup (1/2 pint) sour cream
1 (10 1/2 ounce) can cream chicken soup
1 teaspoon salt
1/4 teaspoon pepper
4 hard boiled eggs, sliced
1/2 cup soft bread crumbs, combined with
1/2 cup shredded sharp Cheddar cheese

Cook potatoes whole in boiling, salted water until tender. Drain. Slice about 1/4 inch thick. Preheat oven to 350°F. Combine sour cream, chicken soup, salt, and pepper. Layer bottom of a 2 quart casserole with 1/3 of potato slices, then 1/3 egg slices, then 1/3 cream mixture. Repeat layering 2 more times. Sprinkle bread crumb/cheese mixture over top. Bake, uncovered, in preheated 350° F oven about 30 minutes, or until heated through and browned on top.

All of these recipes are from www.inmamaskitchen.com 



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