Halloween Eyeball Appetizer Recipe

This recipe is best eaten the day it is prepared.

Halloween Eyeball Appetizer

Photo by Taste of Home©

Yield: 12 Servings

Ingredients:

  • 6 eggs
  • 3 cups hot water
  • 2 tablespoons red food coloring
  • 1 tablespoon white vinegar
  • 1/3 cup mayonnaise
  • 1/4 cup chopped green onions
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons Dijon mustard
  • 12 sliced ripe olives
  • 1 teaspoon ketchup

 

Directions:

  1. Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel).
  2. In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel.
  3. Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard.
  4. To level egg white halves, cut a small slice from the bottom of each; place on a serving platter. Pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving.

 

 

Nutritional Facts
1 each: 83 calories, 7g fat (1g saturated fat), 108mg cholesterol, 104mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

 

 

Originally published as Bloodshot Eyeballs in Simple & Delicious September/October 2008, p35

 

 

Deviled Eggs with Old Bay Shrimp

Yield: 24
Ingredients:
  • 24 rock or bay shrimp
  • 1 c. white wine vinegar
  • 12 hard-boiled eggs
  • 1/2 c. mayonnaise
  • 2 tbsp. dill pickle juice
  • 1 tsp. Old Bay seasoning
  • 1/2 tsp. salt
  • pinch Old Bay seasoning
  • 24 sprig fresh dill

 

Directions: 
  1. In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.
  2. Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.

Deviled Egg Chicks

Recipe by Better Homes & Gardens™

Yield: 12 Servings

  • hard-cooked eggs*
  • 1/4cup mayonnaise or salad dressing
  • teaspoon prepared mustard
  • teaspoon vinegar
  • Capers, carrots pieces and fresh herbs

Directions

  1. Halve hard-cooked eggs crosswise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Place yolk mixture into a resealable plastic bag and close bag while removing excess air. Snip off a small corner of the bag and pipe the filling into the bottom half of the egg white. Place other half of egg on top to form the “chick”. Add capers for eyes and pieces of carrots for the beak. Add fresh herbs, as desired.
  2. Cover and chill until serving time (up to 24 hours).

From the Better Homes and Gardens™ Test Kitchen

*TO HARD COOK EGGS:

To hard-cook the eggs, place 6 large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end.

 

Nutrition Facts (Deviled Egg Chicks)

Per serving: 72 kcal cal., 6 g fat,(1 g sat. fat, 109 mg chol., 62 mg sodium, 0 g carb., 0 g fiber,3 g pro., Percent Daily Values are based on a 2,000 calorie diet

Smoked Salmon Egg Salad Recipe

Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington 

Yield: 6 Servings

Smoked Salmon Egg Salad Recipe

Photo by Taste of Home©

Ingredients: 

  • 3/4 cup mayonnaise
  • 1 teaspoon dill weed
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 hard-cooked eggs, chopped
  • 4 ounces smoked salmon, chopped
  • 6 croissants, split
  • 1-1/2 cups fresh baby spinach

 

Directions:

  1. In a large bowl, combine the first five ingredients. Stir in the eggs and salmon.
  2. Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.

 

Nutritional Facts:
1 sandwich equals 533 calories, 40 g fat (11 g saturated fat), 265 mg cholesterol, 889 mg sodium, 27 g carbohydrate, 2 g fiber, 15 g protein.
Originally published as Smoked Salmon Egg Salad in Simple & Delicious April/May 2011, p29

 

 

Barbecue Chicken Cobb Salad Recipe

Yield: 6 Servings

Barbecue Chicken Cobb Salad Recipe

Photo by Taste of Home©

Ingredients:

  • 1 bottle (18 ounces) barbecue sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1-1/2 pounds boneless skinless chicken breasts
  • 12 cups chopped romaine
  • 3 plum tomatoes, chopped
  • 2 avocados, peeled and chopped
  • 2 small carrots, thinly sliced
  • 1 medium sweet red or green pepper, chopped
  • 3 large hard-cooked large eggs, chopped
  • 6 bacon strips, cooked and crumbled
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Salad dressing of your choice

Directions:

  1. In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
  2. Remove chicken from slow cooker; cut into bite-size pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, vegetables, avocado, eggs, bacon and cheese over romaine.
  3. Drizzle with dressing.

 

Originally published as Barbecue Chicken Cobb Salad in Simple & Delicious December/January 2015

 

Brunch Enchiladas Recipe

Yield: 8 Servings

Brunch Enchiladas

Photo by Taste of Home©

Ingredients:

  • 8 hard-cooked eggs, chopped
  • 1 can (8-1/4 ounces) cream-style corn
  • 2/3 cup shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons taco seasoning
  • 1/4 teaspoon salt
  • 8 corn tortillas, warmed
  • 1 bottle (8 ounces) mild taco sauce
  • Sour cream, optional

 

 

Directions:

  1. Combine the first six ingredients; spoon 1/2 cup down the center of each tortilla. Roll up tightly. Place, seam side down, in a greased 13-in. x 9-in. baking dish. Top with taco sauce.
  2. Bake, uncovered, at 350° for 15 minutes or until heated through. Serve with sour cream if desired. Yield: 8 servings.

 

Nutritional Facts:
1 serving (1 each) equals 208 calories, 9 g fat (4 g saturated fat), 222 mg cholesterol, 600 mg sodium, 22 g carbohydrate, 2 g fiber, 11 g protein.

 

Originally published as Brunch Enchiladas in Country Woman March/April 1997, p41

Old-Fashioned Egg Salad Recipe

Yield: 3 Servings

Old-Fashioned Egg Salad Recipe

Photo by Taste of Home©

Ingredients:

  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 hard-cooked eggs, chopped
  • 1/2 cup finely chopped celery

 

Directions:
In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate.

 

Nutritional Facts: 
1/2 cup (calculated without lettuce leaf or bread) equals 294 calories, 25 g fat (5 g saturated fat), 431 mg cholesterol, 438 mg sodium, 3 g carbohydrate, trace fiber, 13 g protein.

 

Originally published as Old-Fashioned Egg Salad in Taste of Home April/May 1994, p15