Egg Salad Boats Recipes

EGG SALAD IN SQUASH BOATS

Steps:

• Bring a large pot of water to a boil over medium-high heat. Cut squash in half lengthwise. Remove and discard pulp. Blanch squash halves by putting in boiling water for about 30 seconds. Plunge squash in ice water to stop cooking.
• In a medium bowl, combine chopped eggs, celery, red pepper, sliced green olives, shredded cheese, basil, dill and mayonnaise. Season with cayenne and seasoned salt. Mix well.
• Spoon egg mixture into squash halves, mounding if necessary. Cover with plastic wrap and refrigerate until chilled thoroughly.

BREAKFAST-FOR-DINNER EGG BOATS

Steps:

• Preheat the oven to 375 degrees F.
• Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes.
• Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl.
• Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each "boat." Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture.
• Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!

BELL PEPPER EGG BOATS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Cut the peppers in half through the stem. Leave the stem attached, but remove the seeds and membrane. Place onto a parchment-lined baking tray.
• Bake for 20 minutes.
• Crack a whole egg into each pepper half. Season with salt and pepper.
• Add spinach,mushrooms and Parmesan to 2 of the pepper halves.
• Add salsa and cheddar to 2 of the pepper halves.
• Add tomato, and basil to the 2 remaining pepper halves.
• Bake for an additional 15 minutes, until the egg whites have set or until your eggs are cooked to your preference.
• Enjoy!

EGGPLANT PARMESAN BOATS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
• Chop the remaining eggplant and reserve.
• Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
• Bake for 10-15 minutes.
• Heat olive oil in medium skillet over medium heat.
• Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
• Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
• Add marinara sauce and cook for another 3-5 minutes.
• Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
• Bake for 10-15 minutes, or until cheese is melted.
• Sprinkle with basil and serve.
• Enjoy!

EGG SALAD BOATS

Steps:

• In a large bowl, gently stir together eggs, mayonnaise, celery, onions, dill and lemon juice until well combined; set aside.
• Cut out cores from tomato stem ends; then cut each tomato almost to the base into 8 wedges (don't slice all the way through).
• Place each tomato on a lettuce lined plate, carefully spread wedges open and spoon about 3/4 cup egg salad into center.

BAGEL EGG BOATS

Steps:

• Preheat a toaster oven to the bagel setting or an oven to 350 degrees F (175 degrees C). Line a small pan with foil.
• Split bagel and scoop out the soft interior of each half with a spoon. (Discard excess or reserve for another use.) Whisk together eggs, milk, salt, and pepper in a small bowl. Stir in bacon. Add cheese, followed by half the egg mixture, to each hollowed-out bagel half. Transfer to the prepared pan.
• Toast bagel until eggs are set, about 10 minutes. Sprinkle with chives and serve.

DEVILED EGG BOATS

Steps:

• Peel the eggs; slice each one in half to make boats.
• Place the yolks in a medium-sized bowl and mash them with a fork.
• Add the mustard and the vinegar.
• Add the mayonnaise, stirring until the consistency is smooth but not soupy.
• Next, make the sails. To do this, cut each pepper into 1-inch-wide strips, then cut the strips into 1-inch squares and slice each square in half diagonally.
• Fill the egg-white halves with the yolk mixture.
• Stick the sail upright into the filling and sprinkle with paprika.
• Makes two dozen.