Monte Carlo Stuffed Eggs Recipes

Steps:

• Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.
• For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.
• For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

Steps:

• Slice eggs in halves the long way.
• Remove yolkes and mince them.
• Mix them along with crab meat, celery, green pepper.
• Blend dressing with mayo/sour cream.
• Add to filling.
• Stir well.
• Fill eggs.
• Chill.

Steps:

• On a work surface, lay out 2 slices of bread and spread with mayonnaise. Top each slice with the 1 slice of Gouda and 1 slice of turkey each. Put the third slice of bread on top of one stack, and flip the remaining stack on top, cheese-side down, to make a triple-decker sandwich.
• Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in.)
• Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over medium-high heat. Unwrap the sandwich and dip it in the egg batter, to coat evenly. Gently place it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total.
• Cut the Monte Cristo in 1/2, transfer it to a place, and garnish with the strawberry and orange. Spoon some jam over each 1/2 and serve immediately.

Steps:

• Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium heat. Make sandwiches in 2 batches.
• Beat eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices bread in batter, then add to griddle or pan. Turn bread after it browns, 2 to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce. Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place. Repeat to make 2 more sandwiches. Cut sandwiches from corner to corner.
• Heat syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.

Steps:

• Place 2 bread slices on work surface. Spread each with 1 tablespoon mustard. Top each with 1 cheese slice, 2 turkey slices, 2 ham slices, 2 leaves mustard greens, another cheese slice, and bread.
• Beat eggs and remaining 1/2 tablespoon mustard in pie dish to blend. Melt butter in large skillet over medium-low heat. Dip both sides of sandwiches into egg mixture. Place in skillet. Cover and cook until bottoms are golden, about 5 minutes. Turn sandwiches over. Cover; cook until golden and cheese is melted, about 4 minutes longer. Transfer sandwiches to plates; cut into quarters.

Steps:

• Preheat oven to 350.
• Pour the sour cream and cream into baking dish.
• Carefully slip the eggs into it from a cup one by one.
• Dot with butter; sprinkle with chives.
• Bake at 350 about 15 minutes or until eggs are set.

Steps:

• Cut the eggs in half, remove the yolks and place them in a bowl.
• Reserve the whites.
• Add the mustard, mayonnaise, curry powder, cayenne pepper, salt & pepper to the egg yolks and mix well.
• Divide the yolk mixture evenly among the reserved whites, mounding it slightly.
• Serve immediately or store, covered in the refrigerator for up to 1 day.

Steps:

• In a saucepan, put the eggs and cover with cold water. Bring to boil at high heat. When water begins to simmer, cover the saucepan and remove from the heat. Lest rest for about 12 minutes. Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking. Peel the eggs.
• Cut the eggs in half and remove the yolks.
• In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds. Add salt and pepper.
• Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg. With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill.

Steps:

• Put all ingredients in frying pan & whisk every few minutes until thoroughly cooked and serve.

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.

Steps:

• Boil the eggs for three minutes.
• Peel and slice each egg in half lengthways.
• Remove egg yolks and place the egg white halves on a serving platter.
• Mash avocados and egg yolks together.
• Fold in minced onions, lemon juice and salt.
• Spoon mixture into the egg whites.
• Garnish with a sprinkle of paprika and diced olives.