Recipes
10
Heavenly Devilish Eggs with Shrimp
Yields: 12
• 12 medium shrimps, steamed, tails on
• 6 large eggs, hard boiled
• 1/3 cup mayonnaise
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon chili sauce
• 1 teaspoon Siracha hot sauce
• 1 teaspoon prepared horseradish
• 1/2 teaspoon Kosher salt
• sweet paprika, for garnish
1. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
2. Slice hard boiled eggs in half lengthwise. Remove yolks and place in a medium mixing bowl.
Place the whites on a deviled egg serving platter.
3. Using a fork, mash egg yolks into a fine crumble. Add the remaining ingredients,
except the shrimp, to the bowl and mix well.
4. Spoon or pipe heaping teaspoons of the yolk mixture into the egg white shells.
Top each deviled egg with a steamed shrimp.
5. Sprinkle with paprika before serving.
Curried Egg Salad
A delightful treat, we served tiny Curried Egg Salad tea sandwiches for the first course
of our High Tea. The crunchy radishes added a pop of spicy freshness. This salad is unique and
great for any occasion.
Yields: 8 tea sandwiches
• 4 large eggs, hard boiled
• 3 medium radishes, chopped
• 3 tablespoons mayonnaise
• 1 tablespoon plain yogurt
• 2 tablespoons red onion, minced
• 1 tablespoon cilantro, chopped
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon garlic salt
• 1-1/2 teaspoons curry powder
• 1 teaspoon turmeric
• 4 slices of square sandwich bread
1. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
2. Chop hard boiled eggs into small pieces. Add the remaining ingredients and mix well.
3. Adjust seasonings to taste.
4. Divide the mixture in two. Spread each half on one slice of bread and cover with remaining
slices. Cut off crusts and slice on the diagonal to make 8 small tea sandwiches.
Salmon Avocado Salad
This is not your typical salmon salad! The nonfat yogurt combined with ripe avocado adds
a creamyfreshness without the addition of mayo! Eggs add even more flavor, nutrition
and protein to this Salmon Avocado Egg Salad.
• 2 (5 oz.) cans salmon
• 4 large hard boiled eggs mashed or diced
• 2 ripe Haas avocados, mashed
• 1/4 cup nonfat plain Greek yogurt
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon garlic salt
• 1-1/2 - 2 tablespoons sweet pickle relish
• 1/4 cup chopped green onions
• 2 tablespoons capers, drained
• 1/4 cup fresh dill, chopped
• 1/2 teaspoon smoked or regular paprika
• 1/2 teaspoon onion powder
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
1. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
2. Chop hard boiled eggs into small pieces.
3. Add all ingredients to a large bowl and mix well.
17162_BELLA Double Egg Cooker_IM.indd 10
17162_BELLA Double Egg Cooker_IM.indd 10
2020-07-27 4:57 PM
2020-07-27 4:57 PM
