Decadent Eggnog Baileys Recipes

Steps:

• In a lrg bowl, beat eggs till very thick & creamy. Gradually beat in sugar. Blend in milk & Bailey's.
• Whip cream in another bowl till it holds soft peaks. Stir whipped cream into egg mixture.
• Chill till ready to serve & stir again just before serving. (I like to dust the top w/nutmeg).
• NOTE: Prep steps were repeated exactly as shown on the net. I skipped Step 2, added the unbeaten cream w/the milk + Bailey's & cannot imagine it being any better if done as written, but you may choose your method.

Steps:

• Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise or yogurt, 1 1/2 teaspoons spicy mustard, 1/2 teaspoon lemon juice, 1 teaspoon relish and 1/2 teaspoon paprika. Fill the egg whites with the yolk mixture. Top with chopped chives and crumbled cooked bacon.

Steps:

• In a medium bowl, beat egg whites until almost stiff.
• Add sugar gradually to egg whites until stiff (wash beaters!).
• In another bowl, beat whipping cream until stiff.
• In a third bowl, beat egg yolks until thick.
• Stir in liqueur and ice cream. Beat on low speed until just smooth.
• Pour mixture into a punch bowl or into a pitcher.
• Fold in egg whites, then fold in whipped cream.
• Sprinkle with nutmeg for taste.

Steps:

• Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
• Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.