Double Egg Recipes

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DOUBLE-DIPPER EGG LUNCH



Double-Dipper Egg Lunch image

Enjoy hard cooked eggs with two types of dippers for lunch - ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 2

Number Of Ingredients 3

4 hard-cooked eggs, peeled, sliced
1/4 cup finely crushed Cheddar cheese crackers
1/4 cup or 2 (individual) containers purchased ranch salad dressing

Steps:

  • Place 2 eggs in each of 2 resealable food storage plastic bags. Divide cracker crumbs into 2 small plastic containers with lids. If necessary, divide salad dressing into 2 small plastic containers with lids. Pack in 2 insulated lunch bags with ice packs.
  • At lunch time, dip eggs in salad dressing, then in cracker crumbs.

Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 430 mg, Fat 4, Fiber 0 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

These classic deviled eggs from Food Network are perfect for your next party.

Provided by Mary Nolan

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Steps:

  • Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  • Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

THE BEST DEVILED EGGS



The Best Deviled Eggs image

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 7

12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling

Steps:

  • Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
  • Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
  • Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

DEVILED EGGS I



Deviled Eggs I image

Another recipe passed down to me by my mother. Very good!

Provided by Martin

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 20m

Yield 6

Number Of Ingredients 4

6 eggs
½ teaspoon paprika
2 tablespoons mayonnaise
½ teaspoon mustard powder

Steps:

  • Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
  • Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 0.7 g, Cholesterol 187.7 mg, Fat 8.7 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 96.2 mg, Sugar 0.5 g

DOUBLE COCONUT AND PEANUT BUTTER EASTER EGGS RECIPE - (4.3/5)



Double Coconut and Peanut Butter Easter Eggs Recipe - (4.3/5) image

Provided by Suze

Number Of Ingredients 14

COCONUT EGGS:
4 cups sweetened shredded coconut
6 cups confections sugar
8 ounces cream cheese, softened
1 teaspoon vanilla extract
23 ounce bag chocolate morsels (melted for dipping)
Pinch salt
PEANUT BUTTER EGGS:
1/4 cup butter or margarine
1/2 cup brown sugar
1-1/2 cup confection sugar
1 cup peanut butter
1 teaspoon vanilla
23 ounce bag chocolate morsels (melted for dipping)

Steps:

  • COCONUT EGGS: Using a hand mixer, beat the cream cheese until soft. Add confectioner's sugar and beat until smooth. Add shredded coconut, vanilla extract, and salt. Beat until smooth. By spoonfuls, shape the mixture into egg shapes. Let rest on cookie sheet in the refrigerator for an hour to set and for better handling. With a wooden pick, dip the eggs in melted chocolate and let rest until the chocolate sets. Store in the refrigerator. PEANUT BUTTER EGGS: In a 1-quart microwavable safe bowl, microwave butter or margarine and brown sugar 1-2 minutes, stir until brown sugar is melted. Stir in powdered sugar, peanut butter and vanilla. Mixture should be somewhat dry not pasty. Shape by teaspoonfuls into egg shapes. In a double boiler or heavy saucepan, over low heat, melt chocolate chips. With a wooden pick, dip each egg into the melted chocolate, coating completely. Place eggs on wax paper-lined baking sheet until cool. Store in refrigerator. Note: I store these Easter Eggs in the freezer until ready to eat or be given away.

SOUTHERN DEVILED EGGS



Southern Deviled Eggs image

A good combo of my mother's and my own deviled eggs over the years. I enjoy my deviled egg somewhat sweet but the condensed milk also gives the deviled egg mixture an unforgettable consistency with a nice shine!

Provided by Joy

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 25m

Yield 8

Number Of Ingredients 10

8 hard-cooked eggs, peeled and sliced in half lengthwise
2 tablespoons mayonnaise
1 teaspoon prepared yellow mustard
1 teaspoon spicy brown mustard
1 pinch ground black pepper
⅛ teaspoon distilled white vinegar
⅛ teaspoon white sugar
¼ teaspoon sweetened condensed milk, or more to taste
¼ teaspoon paprika for garnish
16 slices black olives

Steps:

  • Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.

Nutrition Facts : Calories 107 calories, Carbohydrate 1.2 g, Cholesterol 213.4 mg, Fat 8.4 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 114.8 mg, Sugar 0.8 g

GWANNY'S "DOUBLE EGGS"



Gwanny's

Since he was able to talk, grandson Jonathan, has requested some of Gwanny's Double Eggs when he comes to visit--it took a while to realize he meant DEVILED Eggs. The special ingredient is the added small boiled irish potato which takes on the tastes of the condiments, and extends the amount of filler in the egg. The amount of condiments to add is dependant upon your own taste and consistancy desired.

Provided by Gwanny Hill

Categories     < 30 Mins

Time 30m

Yield 8-16 serving(s)

Number Of Ingredients 7

8 hard-boiled eggs
1 small boiled and mashed irish potato
1/3 cup mayonnaise (Dukes preferred)
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
salt and pepper, to taste
paprika (optional)

Steps:

  • Put eggs on stove in cold water.
  • Bring to boil, cover and remove from heat.
  • Let them sit in hot water for 12-15 minutes.
  • Pour off hot water and allow to sit in cold water until cool enough to handle.
  • Peel eggs and cut in half, removing the yolks to a small bowl.
  • Mash yolks and add the mashed potato.
  • mixing well.
  • Add mayonnaise, mustard, and vinegar to desired stuffing consistency; add salt and pepper.
  • Stuff yolk mixture into the egg whites and refrigerate until ready to serve.
  • Garnish with light sprinkling of paprika, if desired.
  • NOTE: Adding a teaspoon of vinegar to the water before boiling the eggs will prevent the leaking out of egg white should the egg crack during the cooking process.

DOUBLE EGGS



Double Eggs image

Make and share this Double Eggs recipe from Food.com.

Provided by Keysha

Categories     Lunch/Snacks

Time 30m

Yield 6-12 serving(s)

Number Of Ingredients 5

12 eggs
1 tablespoon mustard
1 tablespoon mayonnaise
1 tablespoon vinegar
1 tablespoon sugar

Steps:

  • Boil eggs then cool and peel them.
  • Cut eggs in half, separating the egg yolk from the egg white.
  • Place cut egg white onto a serving dish.
  • Mix egg yolk, mayonnaise, mustard, vinegar, and sugar in a bowl until it is firm not runny. Add more or less of each ingredient until it suits your taste.
  • Fill egg whites with the yolk mixture.
  • Chill then serve.
  • Makes a delicious and easy appetizer.

Nutrition Facts : Calories 162.8, Fat 10.4, SaturatedFat 3.2, Cholesterol 372.6, Sodium 187.9, Carbohydrate 3.5, Fiber 0.1, Sugar 2.6, Protein 12.7

DOUBLE DEVILED EGGS



Double Deviled Eggs image

There is something devilish about these eggs! Spiced up with jalapeno peppers, these add a flavored kick to your.

Provided by Pork

Categories     Appetizers

Time 15m

Number Of Ingredients 7

12 eggs hard cooked and peeled
1/2 cup mayonnaise
2 teaspoons dijon style mustard
1/2 teaspoon ground white pepper
2 jalapeno chiles seeded and finely diced*
2 tablespoons sweet pickle relish
fresh cilantro for garnish, optional

Steps:

  • Halve the eggs lengthwise. Remove the yolks and in a small bowl mash them with the mayonnaise and mustard. Stir in the remaining ingredients. Taste for seasoning; adding salt or pepper if desired. Transfer yolk mixture to a quart-size self-sealing plastic bag. Snip off a small part of one corner, and use the bag to pipe the filling into the egg white halves. Place eggs on a serving tray, cover and refrigerate (up to one day). Garnish eggs with fresh cilantro sprigs.

DOUBLE-CRUSTED SAUSAGE EGG CASSEROLE



Double-Crusted Sausage Egg Casserole image

This breakfast has become our Christmas tradition. I love being able to assemble and refrigerate the casserole the night before. Then I just pop it into the oven to bake while we open gifts in the morning. -Lynne German, Woodland Hills, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 8

2 pounds bulk pork sausage
4 cups shredded Monterey Jack cheese
2 cans (8 ounces each) refrigerated crescent rolls
7 large eggs
1/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking it into crumbles; drain. Stir in Monterey Jack cheese., Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking dish. Top with sausage mixture., Separate 1 egg; reserve egg white for brushing top. In a small bowl, whisk egg yolk, milk, salt, pepper and remaining eggs until blended; pour over sausage mixture. Sprinkle with Parmesan cheese., On a lightly floured surface, unroll remaining crescent dough and roll into a 13x9-in. rectangle; cut crosswise into 13 strips. Twist each strip and place over filling; brush with reserved egg white. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 511 calories, Fat 38g fat (14g saturated fat), Cholesterol 185mg cholesterol, Sodium 1092mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 24g protein.

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1 egg. ½ teaspoon butter. Salt and pepper. Lightly butter the inside of the cup.Break eggs into it. Add butter, salt and pepper for flavour. Screw on lid. Cook for ten minutes in boiling water. Lift cup from water by grasp the whole cover. If eggs are not cooked enough, replace the lid and return the coddler to the boiling water.
From museumofroyalworcester.org


DOUBLE A RECIPE WITHOUT RUINING YOUR FOOD! - CIVILIZED CAVEMAN
Meats, produce, eggs, stock/broth, and water. Always multiply by 2 the original amount called for in a recipe to calculate the new amount in the doubled recipe. Increasing salt, pepper, dried herbs, and spices. Multiply by 1.5 the original amount called for in a recipe to calculate the new amount in the doubled recipe.
From civilizedcaveman.com


CODDLED EGGS (HOW TO CODDLE EGGS - CHRISTINA'S CUCINA
2021-01-13 Place the ramekins into a pot and fill with water so it reaches halfway up the ramekins. Remove the ramekins and butter them inside. Crack the an egg into each ramekin. Add seasonings and other ingredients as desired. Bring the pot of water to a boil, then carefully place the ramekins into the pot.
From christinascucina.com


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