Eggs & Cheese

CRAB QUICHE

1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.




ESTRADA

12 slices bread
Butter
5 eggs
1 c. grated cheese
3 c. milk
Salt and pepper to taste

OPTIONS: Cooked meat - ham, bacon, sausage, Sauteed vegetables or mushrooms, pepperoni, Mozzarella cheese, etc. Ground ham and cheese is very good - also bacon and sausage.

Butter casserole and bread on 1 side. Beat eggs, milk, and salt and pepper. Place 1/2 bread, butter side down, in dish. Add cheese and one or more options. Place remaining slices of bread buttered side up. Pour egg mixture over. Cover with plastic wrap. Place in refrigerator overnight - important. Bake at 350 degrees for 1 hour in pan of water.




SAVORY DEVILED EGGS

12 hard-cooked eggs, peeled
1/2 cup light mayonnaise
1 tablespoon honey mustard
1/4 teaspoon black pepper
1/2 large pimiento-stuffed olives (about 8), chopped
Parsley for garnish

1. Cut eggs in half lengthwise and spoon yolks into a bowl. Reserve whites. Mash yolks with a fork. Stir in mayonnaise, honey mustard and black pepper.

2. Reserve 1 tablespoon of the chopped olives. Fold remaining chopped olives into yolk mixture.

3. Fill whites with the yolk mixture. Sprinkle reserved chopped olives over the tops of the eggs. Refrigerate for at least 1 hour. Note: Can be made up to 1 day ahead; cover and refrigerate until ready to serve. Serve pieces on a bed of parsley to prevent egg halves from rolling around on the platter.



GUACAMOLE DEVILED EGGS

15 large eggs in shells
1/2 small red onion, finely chopped
1 small plum tomato, seeded and chopped
1 small jalapeno, seeded and chopped
1/2 tablespoons chipotle mayonnaise
1 tablespoon lime juice
1/2 teaspoon garlic salt
2 dashes hot-pepper sauce
2 medium avocados, peeled

1. Place eggs in a large saucepan. Fill with enough cool water to cover eggs. Bring to a bare boil over medium-high heat, then set timer for 12 minutes. After 12 minutes, drain eggs, running cool water over them until room temperature.

2. Meanwhile, in small bowl, combine red onion, tomato, jalapeno, 1/2 cup chipotle mayonnaise, lime juice, garlic salt and hot pepper sauce until well combined.

3. Place avocados in medium-size bowl and mash. Add 1/4 cup of the red onion mixture and stir until combined.

4. Once eggs have cooled, remove and discard shells. Slice eggs in half lengthwise and transfer 12 yolks to a medium bowl, discarding remaining 3 yolks. Mash yolks, and add remaining 3/4 cup red-onion mixture. Stir until smooth. adding the remaining 2 tablespoons chipotle mayonnaise.

5. Pipe or spoon guacamole into half the egg white halves and egg yolk mixture into remaining 15 halves. Refrigerate 1 hour until serving.



BACON & CHEESE DEVILED EGGS

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey-mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp cheddar cheese
Parsley, for garnish (optional)

1. Halve eggs lengthwise. Spoon out yolks into bowl. Reserve whites.

2. Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.

3. Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.



DOUBLE DEVILED EGGS

12 eggs, at room temperature
1/4 cup mayonnaise
4 teaspoons Dijon mustard
2 ounces Virginia ham, finely chopped (about 1/2 cup)
1 teaspoon Worcestershire sauce

Garnish:

Ground paprika
2 tablespoons sliced pitted black olives
2 tablespoons finely chopped Virginia ham

1. Place eggs in large saucepan; add enough cold water to cover eggs. Bring to boiling over high heat. Lower heat to medium; simmer for 10 minutes. Drain in colander; cool under cold running water. Peel. Let cool completely at room temperature.

2. Cut each egg in half lengthwise; carefully remove yolks and place in bowl. Place whites on work surface.

3. Add mayonnaise and mustard to yolks; mash with fork until well blended and smooth. Stir in ham and Worcestershire sauce.

4. Mound scant tablespoon of yolk mixture into hollow of each egg white. Garnish third of eggs with paprika, another third with olives and remaining third with ham.

5. Make-Ahead Tip: If not serving immediately, do not garnish. Cover filled eggs with plastic wrap; refrigerate up to 6 hours. Garnish when ready to serve.



SHRIMP DEVILED EGG SALAD

12 hard-cooked eggs
1/2 pound small shrimp, chopped fine
1/2 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Salad:
2 bags (6 ounces each) washed baby spinach
1/4 cup light balsamic vinaigrette dressing
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 pound small shrimp, for garnish (optional)

1. Cut eggs in half lengthwise. Scoop out yolks. Reserve whites; place yolks in a large bowl and mash with a fork. Add chopped shrimp, mayonnaise, mustard, dill, lemon juice, garlic salt and black pepper. Stir to combine completely.

2. Fill each egg white with the yolk and shrimp mixture. Cover and refrigerate until ready to serve.

3. Salad: Place spinach in a large bowl and toss with balsamic dressing. Season with salt and pepper. Slice deviled eggs in half lengthwise and scatter over the dressed spinach salad. Garnish salad with additional cooked shrimp, if desired.



HONEY DILL EGG SALAD

Mayonnaise:
2 pasteurized egg yolks (see Note)
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 cup vegetable oil
2 tablespoons snipped fresh dill
1 tablespoon honey

Egg Salad:
12 hard-cooked eggs, peeled
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped celery (1 rib)
1/2 cup finely chopped red onion (1 small)
1/4 teaspoon liquid hot-pepper sauce

Directions

1. Mayonnaise: Combine pasteurized egg yolks, lemon juice, mustard and salt in blender or standing mixer. Blend or beat briefly to combine. With blender or mixer running, slowly add oil, about a tablespoon at a time, until mixture begins to lighten and thicken; then pour in remaining oil in thin stream with blender or mixer still running, until oil is incorporated and mayonnaise is thick enough to spread. Stir in snipped dill and honey.

2. Egg Salad: Finely chop peeled hard-cooked eggs. Stir together with salt, pepper, celery and red onion in medium-size bowl. Stir in 3/4 cup of dill mayonnaise, or as much as desired. Season with hot-pepper sauce. Serve with additional mayonnaise on the side.

Note: If you cannot find pasteurized eggs, you can combine egg yolks, lemon juice, mustard and salt in a nonreactive bowl, or in top of double boiler, set over a saucepan of simmering water. Cook egg yolk mixture, whisking, until it registers 160°F on instant-read thermometer. Place bowl with yolk mixture immediately in ice-water bath. Continue incorporating oil as in step 1, above.