Search results for "eggs"

An ode to Dr. Seuss, both you and your kids will love snacking on Green Eggs and Ham Deviled Eggs featuring avocado and prosciutto.

Pickled beets give Chinese tea eggs a colorful flavor makeover. To get a finely etched marbled look, peel eggs after 2 hours. For more pronounced pickled-beet flavor and uniform color, chill eggs for the full 24 hours.

The creamy filling in this deviled egg recipe couldn't be easier to prepare. And it's a good way to use up all those leftover Easter eggs.

Pipérade is a dish from the Basque region of France that always includes tomatoes and bell peppers. This version with eggs is similar to a frittata.

Notes: Heating the eggs in the shell first keeps them from sticking together as they poach. You can serve the eggs as soon as they're cooked, but they're easier to manage if you poach them even a few minutes ahead, then reheat.

Stuffed eggs are often served warm in France, and this recipe is similar to one from the Périgord region. If you plan to dye Easter eggs, cook extras for this dish.

Chef Stage remembers his mother's deviled eggs, which he updates with vibrant Creole seasonings.

Let’s call them scramboiled eggs

Your guests will rave over these impressive, NOLA-inspired deviled eggs.

Deviled eggs are considered a Southern staple but this recipe gives them a touch of elegance by adding lobster. The combo makes for the perfect appetizer.

Switch up your regular breakfast routine with Marinara Poached Egg. Poaching eggs in marinara is easy since the sauce is quite thick. The sauce gives so much more flavor to the eggs compared to the normal water-poaching method. Keep some toasted Italian or French bread handy – you will want to dip.

Deviled eggs are delicious any time of year, and even more so when you can decorate them with fun fall designs. These deviled eggs each have a secret ingredient that dresses them up for Halloween. Make this classic appetizer to enjoy at your next Halloween gathering. If you're traveling with the Halloween deviled eggs, here's an easy tip: Prep the eggs ahead of time, but wait to fill them until you arrive. Store the filling in a zip-top bag, then simply snip the corner for easy piping. Happy haunting!

Outerlands restaurant in San Francisco serves this take-off on the classic eggs-in-a-frame. We borrowed the idea for camp. You'll need to pack a bread knife and a 1 1/2-in. round cutter or a tricked-out Swiss Army knife.

Plus, the best ways to use not-so-fresh eggs.

What summer party would be complete without deviled eggs? Let your guests get creative and top their eggs with whatever inspires them.

Frambled eggs are the new scrambled eggs

This easy twist on classic deviled eggs uses no mayonnaise or butter but gets plenty of flavor from hummus and horseradish. This recipe is easily doubled or tripled for a party.

Smoky and spicy chorizo adds bold flavor to the traditonal brunch dish, Ranch-Style Eggs with Chorizo.

Easy eggs for people with zero patience

Give that eggs Benny a wake-up call