L.E.O. (LOX AND EGGS AND ONIONS)
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set.
LOW FAT LOX STUFFED EGGS
Make and share this Low Fat Lox Stuffed Eggs recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 24m
Yield 12 Deviled eggs
Number Of Ingredients 7
Steps:
- Take 2 egg yolks and place in food processor, using steel blade (Use remaining 4 yolks for some other purpose).
- Add cream cheese, sour cream (cottage cheese), salmon & lemon juice.
- Pulse until you have a well blended mixture (If you over pulse the mixture will become runny).
- Fill the eggs and garnish with a sprig of dill and 3 capers.
STUFFED EGGS
I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!
Provided by Raakhee.D
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
- Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
- Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g
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