Zsidotojas Hungarian Egg Dip Recipes

Steps:

• Peel and mash eggs.
• Add rest of the ingredients and mix well.
• Enjoy!

Steps:

• In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 30 minutes, stirring occasionally.
• Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.

Steps:

• Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
• Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.

Steps:

• In large bowl, soften gelatin in cold water for about 5 minutes or until softened.
• Add boiling water, stir to dissolve.
• Let cool to room temperature.
• In another bowl, grate eggs; add mayonnaise, mustard, lemon juice, onion, garlic powder, salt, pepper, pimentos and green pepper.
• Stir to combine.
• Add egg mixture to gelatin, stirring to blend.
• Coat a 2 quart mold with cooking spray.
• Pour egg mixture into mold and chill until firm.
• Unmold onto a platter; cover top with sour cream and caviar, if using.
• Serve with crackers that are not highly seasoned, so the flavors don't compete with one another.
• Club crackers or sourdough bagel chips are good.

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel and chop the cooled eggs.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
• Combine the eggs, bacon, mayonnaise, mozzarella cheese, paprika, sugar, white wine vinegar, and mustard in a bowl to make a chunky dip. Garnish with paprika.

Steps:

• Combine all ingredients; blend until smooth with mixer.
• Refrigerate for 4 hours.
• Whip.
• Let stand for 30 minutes.
• Serve with your favorite crackers.

Steps:

• Peel and cool hard boiled eggs. Blend in a food processer until smooth. Transfer puree into a bowl.
• In the bowl, mix in miracle whip, mayo, parsley and paprica. Add salt and pepper to taste. Save half of the parsley and paprica for garnish. Cover with plastic wrap and chill for 30 minutes or until cold.
• Remove dip from fridge. Garnish with remaining paprica and parsley.
• Serve with pretzels or wheat thins.