Eggsaladboats Recipes

KETO BLT EGG SALAD BOATS

Steps:

• Peel shells from cooled hard-boiled eggs.
• In a medium-sized mixing bowl add hard-boiled eggs and chop the eggs with a fork.
• Add mayonnaise, salt, and pepper and mix until combined.
• Fill each lettuce leaf shells with equal amounts of the egg salad. Sprinkle with crumbled bacon and paprika, then top with the diced tomatoes. Serve.

EGG IN A BOAT

Steps:

• Butter both sides of bread. Cut a circular hole in the center of the slice of bread, about 2 1/2 inches in diameter.
• Heat a frying pan or griddle on medium-high heat. When the frying pan is hot, place the bread into the pan and let it brown for one minute. Flip the toast over and let the other side brown for one minute.
• Break the egg into the hole in the bread. Cook for 2 minutes, or until the egg is cooked to the consistency you prefer.

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

5 INGREDIENT BAKED EGG BOATS - BREAKFAST RECIPE TO FEED A CROWD

Steps:

• Whisk the eggs. Add the onion, colored pepper and 3/4 cup of cheddar cheese.
• Hollow out the loaf of bread. Make sure not to carve out too much to prevent leaking.
• Pour in the egg mixture and sprinkle with remaining cheese.
• Bake at 350F for 30-40 minutes, until egg is set. Slice and serve.