CORNED BEEF AND SAUERKRAUT DEVILED EGGS
Make your traditional deviled eggs ready for St. Patrick's Day by adding corned beef and sauerkraut and transforming them into Reuben Deviled Eggs!
Provided by Jennifer Stewart
Categories Deviled Eggs
Time 20m
Number Of Ingredients 4
Steps:
- Start with peeled hard-boiled eggs.
- Cut the eggs in half, lengthwise and separate the yolks from the egg whites.
- Place the yolks in a small bowl and mash with a fork to break them up.
- Add the 1000 island dressing, corned beef (saving a little for garnish), and sauerkraut with juice.
- Stir to combine completely.
- Put mixture in a piping bag or zip top bag.
- Pipe into the 8 egg white halves.
- Serve with a few pieces of chopped corned beef sauerkraut for garnish.
Nutrition Facts : Calories 241 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 230 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2 egg halves, Sodium 616 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CORNED BEEF DEVILED EGGS
Whip up Corned Beef Deviled Eggs for a delicious appetizer. With just 15 minutes of prep time, Corned Beef Deviled Eggs are sure to be a new family favorite.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Microwave coleslaw blend in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Cool.
- Mash egg yolks in medium bowl with fork. Stir in mayo and mustard. Add corned beef, coleslaw blend and half the carrots; mix well.
- Spoon into centers of whites; sprinkle with remaining carrots and parsley.
Nutrition Facts : Calories 150, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 190 mg, Sodium 170 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0.8573 g, Protein 7 g
DEVILED CORNED BEEF BUNS
THIS IS quite an old recipe that I've used for years. I've always thought of it as a good "living room picnic", because each sandwich is wrapped individually. That makes them easy to eat. The sandwich spread keeps for days in the refrigerator, so it's a good thing to have on hand for a quick and easy meal. -Helen Kennedy, Hudson, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325° for 20 minutes or until heated through.
Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 1529mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 2g fiber), Protein 26g protein.
CORNED BEEF HASH AND EGGS
Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.
Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
BREAKFAST SLIDERS WITH CORNED BEEF AND EGGS
Yet another way to use up leftover corned beef. The perfect grab-and-go breakfast for those hectic weekdays.
Provided by lutzflcat
Categories Sliders
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over low heat. Add corned beef and onions and cook, stirring occasionally, until onion is translucent, 2 to 3 minutes.
- Stir in eggs, and scramble until cooked, 2 to 3 minutes; don't overcook the eggs or they'll be rubbery.
- Evenly portion out egg mixture over the bottom halves of the slider buns, add a piece of Swiss cheese, season with salt and pepper, and add the top halves of the buns. Serve warm.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 159.2 g, Cholesterol 149.9 mg, Fat 9.5 g, Fiber 0.1 g, Protein 9.7 g, SaturatedFat 2.9 g, Sodium 153.8 mg
CORNED-BEEF EGG CUPS
Sitting down to a hearty Irish-inspired breakfast on St. Patrick's Day doesn't mean having to wake up at the crack of dawn. These no-fuss egg cups require just five ingredients and 20 minutes of bake time, so you can rise and dine in no time.
Provided by Martha Stewart
Time 30m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Brush 6 muffin cups (the deeper the better) with melted butter. With a rolling pin, slightly flatten slices of potato bread (trimming off the crusts if desired). Press into prepared cups and brush with more butter.
- Melt 1 tablespoon butter in a small skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Remove from heat and stir in corned beef and baby spinach.
- Divide filling evenly among cups. Crack 1 large egg into each and season with salt and pepper. Bake until egg whites are almost set, 15 to 20 minutes. Let stand 5 minutes before serving.
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