Tag Archives: Egg

Deviled Eggs 4 Ways

Friday, August 24, 2018 at 9:43 am by Sarah DiPeppe

Summertime is party time. Whether you’re hosting a Labour Day barbecue for extended family or are inviting all the kids’ friends over to celebrate an endless summer, we all have a full calendar this time of year. When planning for summer soirees, make sure you put homemade deviled eggs on the menu. Deviled eggs are always a crowd pleaser. Whether you are making your grandmother’s no-frills recipe or adding mix-ins like bacon, jalapeños, or smoked salmon, this egg-cellent app will fly off the table.

Pimento Cheese Deviled Eggs

Pimento cheese is good on (or in) just about everything – and deviled eggs are no exception. In the United States, it’s not surprising to see this delicious spread mixed into egg yolks for a cheesy twist on the standard deviled egg. Top them with crispy, crumbled bacon and a little fresh dill for a next-level appetizer.

Avocado Deviled Eggs

If you already have plenty of avocados in your kitchen for avocado toast and smoothies, try adding them to your deviled eggs. Top each avocado deviled egg – or Green Devil as they are sometimes called – with salsa and a sprig of cilantro. Serve them on Cinco de Mayo, gameday, or at summer potlucks.

Dill Pickle Deviled Eggs

If you’re a pickle lover then this recipe is for you. Have you ever added sweet relish to your deviled eggs? Try adding tangy dill pickles instead and see which version you like more. We topped these dill pickle deviled eggs with even more pickles (we found that baby dills work best for garnishing purposes), for a tangy treat that belongs on the buffet table year round.

Classic Deviled Eggs

“If it’s not broken, don’t fix it” holds true for this classic deviled egg recipe. You’ll find this creamy, protein-packed appetizer on Easter Sunday tables, at backyard barbecues, and family reunions alike. Use your Hamilton Beach® food processor and egg cooker to perfect this go-to appetizer.

TAGS: appetizer, Avocado, cheese, deviled egg, Deviled Eggs, dill pickle, Egg, eggs, food processor, parties, pimento, Snack, summer
CATEGORIES: appetizers & snacks, side dishes

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Eggs Benedict Breakfast Sandwich

Thursday, April 19, 2018 at 2:47 pm by Sarah DiPeppe

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If you’re a fan of brunch, you’re likely also a fan of eggs Benedict. The classic brunch dish combines english muffins, asparagus, ham, runny poached eggs, and rich, creamy hollandaise sauce. It’s truly the perfect recipe for bridging the gap between breakfast and lunch.

While eggs Benedict is undoubtedly delicious, it can be a bit labor-intensive. If your kitchen isn’t equipped with the amazing Hamilton Beach® egg cooker, you might struggle to make the perfectly poached eggs. Hollandaise isn’t the easiest recipe in the book either.

We scaled back eggs Benedict into a breakfast sandwich, making it easier to approach and enjoy any morning of the week – not just for Sunday brunch.

First, preheat your Hamilton Beach® Breakfast Sandwich Maker. It’s claim to fame is putting a hot, homemade breakfast on the table in 5 minutes or less. We’re a little biased, but we have to admit, it’s pretty great. Whether you’re ditching the bread and making a cheesy omelette or pre-making bacon, egg and cheese sandwiches to freeze for the week, there’s no excuse for skipping breakfast when this marvel is in your kitchen.

Once the Breakfast Sandwich Maker is preheated, lift the cover, top ring, and the heating plate. Place the bottom half of an english muffin (split side up) on the bottom of the Breakfast Sandwich Maker and top it with baby spinach and a slice of Canadian bacon. Baby spinach cooks a little easier than asparagus would in the Breakfast Sandwich Maker, so we improvised.

Lower the cooking plate and add one egg. Then add the other english muffin half on top and lower the cover. Cook for 4-5 minutes.

It’s not eggs Benedict without hollandaise sauce so we whipped up a quick version we adapted for the Hamilton Beach® single serve blender.

Drizzle the hollandaise on top like you would with classic eggs Benedict and grab and fork and a knife. Or serve it on the sandwich (like you would any other condiment) to make it a little easier to eat with your hands. Introduce the kids to eggs Benedict with this simple sandwich version during the week or put them on the Mother’s Day brunch buffet alongside mimosas and coffee cake.

Eggs Benedict Breakfast Sandwich

Ingredients

Servings:

Units:

Instructions

Preheat Breakfast Sandwich Maker until green ready light comes on. Lift cover, top ring and heating plate.
Place bottom half of 1 English muffin, split-side up in bottom of Breakfast Sandwich Maker. Top with 4 spinach leaves and 1 slice of Canadian bacon.
Lower cooking plate and top ring. Add one egg to cooking plate.
Top with 1 top half of English muffin, split-side down.
Close cover. Cook 4 to 5 minutes.
Slide out cooking plate by rotating handle clockwise. Lift cover and rings; carefully remove sandwich with plastic spatula. Repeat with remaining ingredients.
Serve with Easy Blender Hollandaise Sauce

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TAGS: breakfast sandwich maker, brunch, Egg
CATEGORIES: breakfast, mother's day

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How to Get Perfectly Cooked Eggs Every Time

Friday, March 23, 2018 at 10:41 am by Sarah DiPeppe

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If you’ve boiled eggs on the stovetop, you know it can be difficult to achieve the consistency you want. Whether you like soft, medium, or hard boiled eggs, timing is everything.

With the Hamilton Beach® Egg Cooker, you won’t have to worry about over or under cooking your eggs ever again. This little appliance (seriously, it takes up very little room) eliminates the guesswork and perfectly cooks eggs each and every time.

Whether you want soft, medium, hard, or even poached eggs – the work is done for you. All you have to do is read the side of the measuring cup (that comes with the egg cooker) and fill to the marked line with cold water. The designated fill-line will vary depending on your desired consistency and the number of eggs you are cooking.

Pour the water into the reservoir then cover with the lid and press the ON switch. The appliance will sound when the eggs are cooked and all the water has evaporated. It’s just that easy.

This little appliance gets a workout in my kitchen year-round, but I find it especially useful in the springtime. With Easter approaching, this egg cooker makes easy work out of whipping together your famous deviled eggs, egg salad, or salad nicoise.

If you’re not planning an Easter feast, the Egg Cooker is a great tool for meal prep any time of year. I hard boil 6 eggs over the weekend and store them in the refrigerator to throw into salads, peel for a quick protein-packed snack or for a no-brainer breakfast during the week. Now that the Egg Cooker has erased the hassle from boiling eggs, you’ll find excuses to use it over and over again.

The Egg Cooker can also help you make perfectly poached eggs, too. Watch the video to see this amazing little egg cooker in action.

How to Get Perfectly Cooked Eggs Every Time

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TAGS: breakfast, Egg, egg cooker, egg salad, eggs, salad
CATEGORIES: Everyday Recipes

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Avocado Deviled Eggs (Green Devils)

Wednesday, November 1, 2017 at 10:56 am by Sarah DiPeppe

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Classic deviled eggs are great, but how about adding avocado for a twist on a classic?

We used the Egg Cooker to cook our eggs, but you could certainly hard boil them in a pot on the stove. Once the eggs are cooked, peel them, cut them in half and remove the yolks.

Using the food processor chopping/mixing blade, process eggs yolks, avocados, cilantro, mayonnaise, pepper and cumin until the mixture is smooth. Pipe or spoon the mixture into each egg white half.

Top each Avocado Deviled Egg -or Green Devil as they are sometimes called- with salsa and a sprig of cilantro. The salsa complements the avocado in the eggs, and adds a burst of red to this already colourful dish. Put these on the table for brunch or as an appetizer and wow your guests with a creamy, flavourful take on deviled eggs.

Avocado Deviled Eggs

Servings

Avocado Deviled Eggs

Servings

Ingredients

12 large hard cooked eggs, peeled and cut lengthwise
1/2 ripe avocado, halved, peeled and pit removed
1/4 cup fresh cilantro leaves
3 tablespoons mayonnaise
1/2 teaspoon pepper
1/4 teaspoon ground cumin
salsa
Cilantro leaves

Servings:

Units:

Instructions

Using food processor chopping/mixing blade, process egg yolks, avocado, cilantro, mayonnaise, pepper and cumin until smooth.
Pipe yolk mixture into each egg white half.
Top each half with salsa and cilantro.

Recipe Notes

TEST KITCHEN TIP: To pipe yolk mixture, place mixture in resealable zipper bag. Close bag. With scissors, cut one tip off the bag. Squeeze bag to pipe onto each egg half.

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TAGS: Avocado, Avocado Deviled Eggs, Deviled Eggs, Easter, Egg, egg cooker, eggs, Green Devils
CATEGORIES: appetizers & snacks, breakfast, easter, From the Test Kitchen

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Feed a Crowd with Spiralized Potato Breakfast Casserole

Wednesday, December 14, 2016 at 4:20 pm by Sarah DiPeppe

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Breakfast casseroles are a great way to feed a crowd, whether it’s your large family or house guests over the weekend. Eggs, potatoes, bacon, cheese, tomatoes and more cheese – what’s not to like? If you need to feed a crowd, put this Spiralized Potato Breakfast Casserole on the table and watch it disappear.

Using your 3-in-1 Electric Spiralizer, spiralize about 2 pounds of baking potatoes. The spirals give this standard casserole a revamped appearance and texture. Microwave the potato spirals in a baking dish before adding the other ingredients. This helps the potatoes get a head start on cooking (they finish while the casserole bakes).

For your egg mixture, using a hand mixer, beat eggs, milk, sour cream, salt and pepper on medium speed. Then add grape tomatoes, cheddar cheese (or a combination of your favourite cheeses), green onion and bacon to the egg mixture and stir. We used pre-cooked bacon as a time-saver but if you have the time in the morning, a little bacon grease wouldn’t hurt this recipe. Pour the egg mixture over the potatoes and cover with aluminum foil. Bake for 45-50 minutes at 350 degrees.

Uncover the casserole and add remaining cheese and dot the top with grape tomatoes. Put it back in the oven to finish cooking for about 15 minutes and you’re ready to serve.

This casserole is a meal in itself, but you could serve it alongside fruit salad or extra pieces of bacon for an extra hearty breakfast. It serves twelve so make sure diners bring their appetites or save leftovers for breakfast throughout the week.

Bacon Cheese and Tomato Breakfast Casserole

Servings

Bacon Cheese and Tomato Breakfast Casserole

Servings

Ingredients

2 1/4 lbs baking potatoes
10 large eggs
1 cup milk
1/2 cup sour cream
1 tsp salt
1/2 tsp black pepper
1 package 8 oz shredded cheddar cheese, divided
1 package 2.5 oz pre-cooked bacon chopped
2 cups grape tomatoes
1/2 cup sliced green onions

Servings:

Units:

Instructions

Heat oven to 350°F. Spray a 13x9-inch microwave-safe baking dish with nonstick cooking spray.
Using a spiralizer, make spirals of potatoes. Place potato spirals in water to keep from discolouring while spiralizing. Drain and pat dry with paper towels. Add potato spirals to baking dish and cover.
Microwave potatoes on HIGH until fork tender, about 3 minutes.
In a large bowl on medium speed, beat eggs, milk, sour cream, salt and coarse black pepper.
Add 1 cup cheddar cheese, bacon, grape tomatoes and green onion to egg mixture. Stir until blended.
Pour egg mixture over potatoes. Cover baking dish with aluminium foil.
Bake for 45 to 50 minutes. Uncover and top with remaining cheese. Bake until mixture is firm and cheese is melted, about 15 minutes longer.

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TAGS: 3-in-1 Electric Spiralizer, breakfast, breakfast casserole, brunch, cheese, Egg, eggs, potatoes, spiralizer, tomatoes
CATEGORIES: breakfast, Everyday Recipes, From the Test Kitchen, Healthy Eating, Holidays

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Dill Pickle Deviled Eggs