California-Style Devilled

Eggs

Ingredients

12hard-cooked eggs, peeled

1/4 cup (60 mL)low fat mayonnaise

2 tsp (10 mL)Dijon mustard

2 tbsp (30 mL)finely chopped rehydrated or well drained oil-packed sun-dried

tomatoes

4 tsp (20 mL)chopped fresh basil

1 tsp (5 mL)balsamic vinegar

1/4 tsp (1.25 mL)salt

Pinch pepper

Chopped sun-dried tomatoes, for garnish

Small fresh basil leaves, for garnish

Instructions

STEP 1Cut eggs in half lengthwise.

STEP 2Remove yolks. With fork, mash yolks; add mayonnaise, mustard,
sun-dried tomatoes, basil, balsamic vinegar, salt and pepper.
 STEP 3Refill whites with yolk mixture. Garnish with sun-dried tomatoes
and basil.

STEP 4Serve immediately or cover and store in refrigerator. Use within

2 days.

Tomato and Egg Tostadas

Ingredients

4eggs

1/4 cup (60 mL)milk (1%)

2 tsp (10 mL)vegetable oil

1large tomato, diced

1/4 cup (60 mL)diced red pepper

1/4 cup (60 mL)diced orange pepper

1/8 tsp (0.5 mL)chili powder (optional)

8tostada shells

1/2 cup (125 mL)shredded low-fat Cheddar cheese

 1/2 cup (125 mL)chunky salsa

1/2 cup (125 mL)shredded lettuce

Instructions

STEP 1Whisk eggs and milk in small bowl; set aside.

STEP 2Heat oil in skillet over medium heat. Add tomato, peppers and
chili powder (if using); saut until peppers are tender, about 5 minutes.

STEP 3Pour egg mixture into skillet and cook, stirring gently, until eggs
are just set, about 5 minutes.

STEP 4Divide egg mixture equally over tostada shells. Top with cheese,
salsa and shredded lettuce.

Egg and Bacon Canaps

Ingredients
 3hard-cooked eggs, peeled

3slices whole wheat or white toast

1/4 cup (60 mL)low-fat mayonnaise

1/2 tsp (2.5 mL)Dijon mustard

1 tsp (5 mL)chopped fresh herbs (such as dill, chives or tarragon) plus

additional for garnish

Dash hot sauce

Pinch freshly ground pepper

2slices cooked bacon, cut into bite-sized pieces

Instructions

STEP 1Using egg slicer or sharp knife, slice hard-cooked eggs,

crosswise into 1/4 inch (1 cm) slices.

STEP 2Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out
of toast to make 12 circles.

STEP 3In small bowl, combine mayonnaise with Dijon mustard, herbs,
hot sauce and pepper.

STEP 4To assemble: Top toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop
of mayonnaise, a piece of bacon and garnish with fresh herbs.

Cauliflower and Egg Salad

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ingredients

4 cups cauliflower, broken into small florets

3 hard-boiled eggs, diced

1/2 small carrot, peeled and shaved into strips using a vegetable peeler

3 small green onions, chopped

5 tablespoons sweet pickle relish

5 tablespoons light mayonnaise

1 tablespoon mustard

salt and ground black pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water
until tender, about 10 minutes; drain.

2. Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish,
mayonnaise, and mustard in a large bowl; season with salt and black pepper.
 CLASSIC EGG SALAD

INGREDIENTS

6 HARD-BOILED EGGS, sliced

1/4 cup mayonnaise

2 tsp. fresh lemon juice

1 tbsp. minced onion

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup finely chopped celery

Lettuce leaves
DIRECTIONS

RESERVE and refrigerate 4 center egg slices for garnish, if

desired. CHOP remaining eggs.
MIX mayonnaise, lemon juice, onion, salt and pepper in
medium bowl. ADD chopped eggs and celery; mix well.
REFRIGERATE, covered, to blend flavors.
SERVE on lettuce leaves, garnished with reserved egg slices.
 Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a
saucepan large enough to hold them in a single layer. Add cold
water to cover the eggs by 1 inch. Heat over high heat just to
boiling. Remove from the burner. Cover pan. Let eggs stand in
hot water for about 12 minutes for large eggs (9 minutes for
medium eggs; 15 minutes for extra large eggs). Drain. Shock
the eggs in a bowl of ice water to cool them immediately. Hard-
boiled eggs are easiest to peel right after cooling.

Veggie Egg Salad

INGREDIENTS

3 tablespoons nonfat plain yogurt

3 tablespoons reduced-fat mayonnaise

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

8 hard-boiled eggs (see Tip)

1/2 cup finely chopped carrot

1/2 cup chopped cucumber, peeled and seeded if desired

1/4 cup sliced scallions

Preparation

1. Combine yogurt, mayonnaise, pepper and salt in a medium bowl.

 2. Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the
remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in carrot,
cucumber and scallions.

To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to
a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for
10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold
water. Let stand until cool enough to handle before peeling.

INDIAN-STYLE SCRAMBLED EGGS

INGREDIENTS

1/2 cup finely chopped onion

1/2 tsp. minced fresh ginger

1/4 tsp. ground cumin

1 small tomato, chopped (1/2 cup)

1/2 to 1 tsp. minced jalapeo OR serrano pepper

4 EGGS

1 tbsp. chopped fresh cilantro

Salt, as desired

DIRECTIONS
COAT large nonstick skillet with cooking spray; heat over medium
heat until hot. ADD onion, ginger and cumin; stir-fry until onion is
just softened, about 2 minutes. ADD tomato and jalapeo pepper;
stir-fry 2 minutes longer.

BEAT eggs, cilantro and salt in medium bowl until blended. POUR
over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs
across the pan with an inverted turner, forming large soft curds.
CONTINUE cooking pulling, lifting and folding eggs until
thickened and no visible liquid egg remains. Do not stir constantly.
SERVE immediately.

Southwestern Egg Casserole

Ingredients

1 lb bulk breakfast cup chopped seeded

sausage
1 cup chopped red bell
pepper
6 cups cubed (1-inch)
French bread
2 cups shredded Mexican
cheese blend (8 oz)
cup thinly sliced green
onions
plum (Roma) tomatoes
1 can (4.5 oz) Old El
Paso chopped green
chiles
10 eggs
cups milk
2 teaspoons chili powder
1 teaspoon ground cumin
Salsa, sour cream and
chopped fresh cilantro, if
desired

Directions
1 Heat oven to 350F. Spray 13x9-inch (3-quart) baking dish with
cooking spray. In 10-inch nonstick skillet, cook sausage over
medium-high heat 5 to 7 minutes, stirring frequently, until no longer
pink; drain and set aside. Reduce heat to medium. In same skillet,
cook bell pepper 3 to 5 minutes or until tender.

2 In baking dish, layer half of the French bread, 1 1/2 cups of the
cheese, the bell pepper, green onions, tomatoes, chopped green
chiles, sausage and remaining bread. In large bowl, beat eggs and
milk with whisk; beat in chili powder and cumin. Pour over bread
mixture, pressing down slightly. Sprinkle with remaining 1/2 cup
cheese.

3 Bake 45 to 50 minutes or until golden brown and center is just set.

Let stand 15 minutes before serving. Serve with salsa, sour cream
and cilantro.

Smoked Gouda Grits and Egg Bake

Ingredients

4 cups milk cup unsalted butter, cut into

1 teaspoons salt pieces
1 cup uncooked stone-ground 6 oz smoked Gouda cheese,
grits shredded (1 1/2 cups)
1 lb bulk sage pork sausage
 10 eggs 6 oz white Cheddar cheese,
1 cup whipping cream shredded (1 1/2 cups)
2 tablespoons chopped fresh o Additional chopped fresh
parsley parsley, if desired
 Directions
1 In 3-quart saucepan, heat milk and salt just to boiling over medium-high heat.
Gradually stir in grits. Reduce heat; cook uncovered 20 minutes, stirring frequently, until
thickened. Add butter and Gouda cheese; stir until melted.

2 Lightly spray 3-quart casserole with cooking spray. Pour grits mixture into casserole.
Cool 20 minutes.

3 Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes,

stirring to crumble, until no longer pink. Drain on paper towels.

4 Heat oven to 350F. In large bowl, slightly beat eggs with whisk; stir in whipping
cream, 2 tablespoons parsley, 1 cup of the Cheddar cheese and the cooked sausage. Pour over
grits mixture. Top with remaining 1/2 cup Cheddar cheese.

5 Bake uncovered 35 to 40 minutes or until set and edges are lightly browned. Sprinkle
with additional parsley.