ANNA OLSON'S DEVILED EGGS
Make and share this Anna Olson's Deviled Eggs recipe from Food.com.
Provided by PalatablePastime
Categories Canadian
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggs and cut in half.
- Scoop out cooked yolks and press them through a strainer.
- Blend with mayonnaise, mustard, chives and chopped capers and season to taste.
- Place egg filling in a piping bag and pipe back into egg whites.
- Garnish with a caper and a sprig of chive.
- Wrap and chill until ready to serve.
Nutrition Facts : Calories 65.5, Fat 4.9, SaturatedFat 1.1, Cholesterol 94.9, Sodium 98.3, Carbohydrate 2, Sugar 0.6, Protein 3.3
CLASSIC DEVILED EGGS
Steps:
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
ANNA'S BLUEBERRY MINI MUFFINS
Make and share this Anna's Blueberry Mini Muffins recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 30m
Yield 36 mini muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 °F (190 °C) and grease or line a 36 cup mini muffin tin with paper liners. You may use a regular 12 hole muffin tin as well.
- Whisk oil, honey, eggs, yogurt and orange zest to blend.
- Stir together wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in another bowl.
- Add flour mixture to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.
- Bake for 20 to 22 minutes, or until muffins spring back when touched.
- Muffins will keep 2 days in an airtight container, or can be frozen.
Nutrition Facts : Calories 69.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 12.9, Sodium 95.7, Carbohydrate 10.4, Fiber 0.7, Sugar 4.9, Protein 1.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love