EASY EGG RECIPES

EASY EGG RECIPES

Eggs are the most basic ingredient you can have in your fridge. Even if there is nothing else in the house that you could throw together for a meal, be it breakfast, lunch, or dinner, you can always figure out something to do with an egg. Eggs are also something everyone in my house will eat, depending upon how they are prepared. Poached, fried, scrambled, hard-boiled, sunny-side-up - or however they are prepared - is an individual choice. But the fact remains, EGGS are a "must."

Following are some basic recipes that require eggs as a main ingredient. The availability of the other ingredients will be easy to get at the grocery store. You may already have some on hand.

Egg Salad

• 4 tbsp. mayo or Miracle Whip - we ONLY use Miracle Whip in our house =)
• 1 tsp. mustard - we prefer regular but you could also use Dijon mustard
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 tbsp. dried chives or parsley
• 6 hard-boiled eggs - peeled and chopped
• 1/2 small green pepper - chopped
• 4 Romaine lettuce leaves

Mix the mayo/Miracle Whip, salt, pepper, chives or parsley, and mustard in a large bowl. Stir in the chopped eggs and bell pepper until well-blended. Serve on Romaine lettuce leaves. You can also make sandwiches using your favorite type of bread.

“Crabby” Deviled Eggs
Emeril Lagasse is a favorite of mine on the Food Network. I made these eggs for the group I play cards with back in 2001 - they loved them! Trying them again in my kitchen was a pleasant reminder of how much I miss my friends.

· 12 large eggs
· 3 tbsp. mayo or Miracle Whip
· 1 tsp. Dijon mustard
· 2 tbsp. fresh lemon juice
· ¼ tsp. salt
· ¼ tsp. hot sauce
· ½ lb. lump crabmeat – remove shells/cartilage
· paprika - optional

Hard boil the eggs for 10 minutes. Remove from heat and rinse quickly with very cold water for 5 minutes. Peel the eggs and cut in half lengthwise. Remove yolks from the whites and place in medium bowl. Mash yolks with a fork. Add mayo/Miracle Whip, mustard, lemon juice, salt, and hot sauce; mix well. Add crabmeat, gently stir to m ix. Spoon equal amounts of the mixture into the egg white halves and chill for at least 2 hours before serving. Sprinkle with a little paprika. Makes 12 servings.

Egg and Crescent Roll Casserole

• 6 eggs
• 2 (8-oz.) cans refrigerated crescent dinner rolls
• 1/4 cup butter or margarine (butter is better!!)
• 1/2 cup green onions - chopped
• 1/3 cup flour
• 1/4 tsp. pepper
• 1 (14 1/2 oz.) can chicken broth
• 1/4 tsp. dried thyme leaves
• 1 1/2 cups frozen mixed vegetables - or whatever kind you prefer
• 2 cups cooked ham - diced
• 1 egg - beaten

1. Hard boil 6 eggs. Peel the eggs and chop them once they are cool. Preheat oven to 375 degrees F.
2. Separate 1 can crescent rolls into 2 long rectangles. Press rectangles over bottom and 1/2-inch up sides of greased 13x 9 -inch (3-qt.) baking dish. Bake 8 to 13 minutes or until light golden brown.
3. Melt butter/margarine in medium saucepan over medium heat. Add green onions; cook and stir until crisp-tender. Stir in flour, thyme, pepper, and broth. Cook 3 to 4 mins., or until mixture boils and thickens, stirring constantly. Reduce heat to low. Stir in vegetables, cook 4 to 6 mins. or until veggies are crisp-tender.
4. Stir in ham and hardboiled eggs; cook 3 to 5 mins., or until thoroughly heated. Spoon veggie mixture over partially baked crust.
5. Spread the other can of crescent rolls onto waxed paper and make 2 more long rectangles. Overlap the long sides 1/2-inch and press edges and perforations to seal. Press or roll to form 13x9-inch rectangle. Cut slits into the top of the dough or use a cookie cutter to cut a shape out of the dough. Reserve any cut-outs you decide to make for baking time,
6. Invert the dough rectangle over hot filling, and remove the wax paper. Place cutouts on top. Brush with beaten egg.
7. Bake at 375 degrees F for 20 to 25 minutes or until deep golden brown.

Do you have any favorite egg recipes? I'd love to try them!