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Hard-Boiled Eggs with Chiles

Hard-Boiled Eggs with Chiles


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 Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor" />Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor" />

Ingredients

  • 1 thinly sliced serrano chile (seeds removed, if desired)
  • 1 thinly sliced Fresno chile (seeds removed, if desired)
  • 1 cup distilled white vinegar
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns
  • Flaky sea salt (such as Maldon)

Recipe Preparation

  • Place chiles in a heatproof jar. Bring garlic, bay leaf, vinegar, coriander seeds, sugar, kosher salt, peppercorns, and 1 cup water to a boil, stirring to dissolve salt and sugar. Pour over chiles; let cool. Halve eggs; swipe with mayonnaise, top with pickled chiles, and sprinkle with cumin seeds and sea salt.

Nutritional Content

Calories (kcal) 90 Fat (g) 5 Saturated Fat (g) 1.5 Cholesterol (mg) 215 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 6 Sodium (mg) 1050Reviews SectionFabulous, delicious and easy on the eyes.brushjlSolon, ohio08/16/18

Recipe Summary

  • 2 cups distilled white vinegar
  • 2 cups water
  • 2 cloves garlic, crushed
  • 1 onion, quartered
  • 1 tablespoon salt
  • 2 tablespoons white sugar
  • 2 canned chipotle chilies
  • 1 tablespoon adobo sauce from canned chipotle peppers
  • 12 hard-cooked eggs, peeled

In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.

Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.


4 Recipes for Leftover Hard-Boiled Eggs from Easter

Don’t let those leftover Easter eggs go to waste. Instead, chop them up for a Middle Eastern salad, toss with pasta, or get downright devilish with pickled chiles. Here are four great recipes.

Mediterranean Egg Salad
“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager

2 teaspoons fresh lemon juice

4 hard-boiled large eggs, chopped

2 tablespoons fresh cilantro leaves

2 tablespoons chopped red onion

2 tablespoons toasted pine nuts

Kosher salt and freshly ground black pepper

Whisk together oil, za’atar, and lemon juice. Toss with eggs, olives, cilantro, onion, and pine nuts season with salt and pepper. Serve on toast.

Hard-Boiled Eggs with Chiles
“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

1 thinly sliced serrano chile (seeds removed, if desired)

1 thinly sliced Fresno chile (seeds removed, if desired)

1 cup distilled white vinegar

1 tablespoon coriander seeds

1 teaspoon black peppercorns

Flaky sea salt (such as Maldon)

Place chiles in a heatproof jar. Bring garlic, bay leaf, vinegar, coriander seeds, sugar, kosher salt, peppercorns, and 1 cup water to a boil, stirring to dissolve salt and sugar. Pour over chiles let cool. Halve eggs swipe with mayonnaise, top with pickled chiles, and sprinkle with cumin seeds and sea salt.

Campanelle with Eggs and Capers
“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

½ pound campanelle (or other short pasta)

2 finely chopped garlic cloves

¼ teaspoon crushed red pepper flakes

¼ cup finely grated Parmesan

2 teaspoons fresh lemon juice

4 coarsely grated hard-boiled large eggs

½ cup fresh flat-leaf parsley leaves

Cook campanelle until al dente drain, reserving 1 cup pasta cooking liquid. Heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes and cook, stirring, until anchovies dissolve, about 2 minutes. Toss in pasta, Parmesan, and lemon juice, adding pasta cooking liquid as needed until sauce coats pasta. Toss in eggs and parsley.

Savory Black Pepper–Parmesan Cookies
“Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender.” —Claire Saffitz, assistant food editor

2 large egg yolks, hard-boiled

1 cup finely grated Parmesan

1 teaspoon freshly ground black pepper

¾ cup (1½ sticks) unsalted butter, chilled, cut into pieces

2 tablespoons heavy cream

Preheat oven to 350°. Press egg yolks through a fine-mesh sieve into a food processor. Pulse with flour, Parmesan, salt, and pepper. Add butter and pulse until the texture of coarse meal. Drizzle in heavy cream and pulse just until dough forms a ball. Roll out between 2 sheets of parchment paper until ⅛” thick. Transfer dough with parchment to a baking sheet and freeze 10 minutes. Remove top sheet of parchment and bake 10 minutes remove from oven, cut into 1½” diamonds, and bake until golden brown, 18–20 minutes longer. Transfer baking sheet to a wire rack let cool.

See more from Bon Appetit:
27 NON-Boring Chicken Recipes
8 Mistakes People Make When Cooking Pork Chops
Homemade Hummus: Worth the Effort?


6 corn tortillas
3 tablespoons oil
1/2 cup diced onions
1/4 cup chopped green chiles
6 eggs
1/2 teaspoon salt
1 cup shredded Jack or Cheddar cheese, plus more for serving
salsa

Cut the tortillas into strips or wedges. Heat the oil in skillet over medium heat. Add the tortillas, in batches, and cook, stirring, until just barely crisp on both sides. Remove with a slotted spoon to paper toweling to drain.

Add the onion and green chiles to the pan and cook, stirring occasionally, until the onion is soft, about 3-4 minutes.

In a bowl, whisk the eggs and salt until the eggs are a uniform color. Add the eggs to the skillet and cook, stirring frequently, until the eggs are partially set.

Stir in the tortilla strips and cheese. Continue to cook, stirring, frequently, until the eggs are set.

Divide the chilaquiles between individual serving plates. Top with salsa and additional cheese, if desired.


We have searched the internet for many of our friend&rsquos recipes for hard boiled egg recipes for your leftover Easter Eggs. We hope you find several to make and that you and your family will love.

Enjoy any of these leftover hard boiled egg recipes for appetizers, salads, and other lunch dishes.

Shrimp & Avocado

These shrimp and avocado boats could be a lunch main dish or served in place of a green salad. It&rsquos an amazing way to use leftover boiled eggs.

Ham Salad

A great way to use leftover hard boiled eggs and ham by making this old fashioned salad. It's great on crackers, on a sandwich or even on vegetables like celery.

Cheesy Egg Potato Casserole

This unique recipe is one that I can't wait to try especially now that we have leftover Easter eggs.

Football Deviled Eggs

You don&rsquot have to wait for a game day before making these Deviled Eggs that look like Footballs. Any of your sports fans will love them at any time of the year.

Traditional Southern Chicken Salad

This salad contains two secret ingredients that make it amazing. I&rsquom sure you guessed the first since this is a collection of leftover Easter egg recipes but the second was surprising to me.


There's a Hippy in the Kitchen

Today I posted recipes for pickled Jalapeños and pickled Okra. I happen to like pickled eggs too. I never thought I'd ever post a recipe for them. Maybe there are others that share my passion.
They're a great source of protein and when they're pickled, they become very tasty!

Here's what you'll need:
1 dozen Hard Boiled Eggs. We buy them in large quantities already hard boiled and peeled.
A large glass jar. I use a large Vlassic Pickle Jar.
We always have a jar of Pickled Eggs in the refrigerator. I just keep a jar of brine and add eggs.


3 TBS Dijon Mustard or any Grainy French Mustard
1/2 C Water
2 C Apple Cider Vinegar
1 C Sugar
1 TBS Salt
1 tsp Chile Powder, I have great Chile Powder from the Chiles in Chimayo, New Mexico.
1 TBS ground Cumin
1 TBS Celery Seeds
2 TBS Mustard Seeds ( we buy our Celery and Mustard Seeds at a bulk Amish / Mennonite store in Kansas.
8 Cloves
6 Whole Cloves of Garlic
4 Serrano Chiles
2 medium Onions, roughly chopped.
1 Dozen Eggs, Hard Boiled and Peeled

In a Sauce Pan or Stock Pot:
Mustard
Water
Vinegar
Whisk until blended.

Add:
Sugar
Salt
Chile Powder
Cumin
Celery Seeds
Mustard Seeds
Whisk well and bring to a boil.
Continue whisking until the sugar and salt dissolve.
Reduce heat.
Add:
Cloves
Garlic
Serrano Chiles
Simmer for 10 minutes.

Remove the pan from the stove and let it cool in the pan at room temperature.
Pack the Onions and the Hard Boiled Eggs alternately into the jar.
Add the cooled brine.
Cover with the lid and refrigerate between 1 and 2 weeks.
We re- use the Brine and simply add additional Eggs.


Egg Masala, Who Knew?

First, what is masala. A masala is a blend of dried spices or a combination of dried spices and other ingredients or aromatics ground into a paste. Masala is used to flavor and spice Indian dishes.

When I think of masala dishes, my mind jumps to chicken curry or tikka masala, but I would have never thought of egg curry masala. Egg curry is a popular Indian dish and in southern India, and they like it spicy!

Ashha’s original recipe was quite spicy, but absolutely amazing with its big, bold flavors. I reduced the amount of heat in the dish and made some adjustments to make these curry eggs keto friendly. You can make the recipe as hot as you like, but since I have kids, I prepare it mild.

Making Egg Masala Keto Friendly

Since the original recipe was high in carbs, reducing the amounts of onion and garlic brings it to keto carb levels. Adding tomato produces a nice rich curry with knock out flavor. Served over a cup of cauliflower rice, it’s perfect for my low carb lifestyle.

For ideas about how to make any curry low carb, see my post on Indian Chicken Curry.

Keto Vegetarians Unite!

Keto vegetarians often express frustration in trying to get in enough protein while maintaining their vegetarian lifestyle. Keto vegetarians spend more time planning and searching for recipes that fit their specific way of eating. It can be hard.

This egg curry masala is easy to customize. With over 11 grams of protein per serving it’s a viable and satisfying option for keto vegetarians everywhere. To add even more protein to this vegetarian keto egg curry, add firm tofu or paneer, a creamy Indian cheese.

NOTE: To keep this egg masala recipe vegetarian, be sure to use vegetable broth or stock instead of chicken stock.


23 marinated hard boiled eggs Recipes

Marinated Macaroni Salad

Marinated Macaroni Salad

Hyderabadi Biryani (Yogurt Marinated Lamb)

Hyderabadi Biryani (Yogurt Marinated Lamb)

Yogurt Marinated Lamb with Tri-Masala and Basmati Rice (Hyderabadi Biryani)

Yogurt Marinated Lamb with Tri-Masala and Basmati Rice (Hyderabadi Biryani)

Beer-Marinated Smoked Chicken Leg Quarters with Potato Salad (Emeril Lagasse)

Beer-Marinated Smoked Chicken Leg Quarters with Potato Salad (Emeril Lagasse)

Jen's Favorite Chef Salad

Jen's Favorite Chef Salad

Tuna Nicoise Sandwich

Tuna Nicoise Sandwich

Grande Antipasto All Italiana

Grande Antipasto All Italiana

Kicked-Up Smoked Salmon and Scallop Koulibiaca with Spinach and Black Truffles Wrapped in Phyllo with Truffle Beurre Blanc (Emeril Lagasse)

This easy pineapple coleslaw is a fresh take on the traditional coleslaw recipe-it contains those familiar savory flavors plus a touch of sweetness thanks to the pineapple. If you prefer a more tart-tasting slaw, feel free to add an additional tablespoon of lemon juice. This recipe is part of our Juneteenth Family Cookout Menu.

This marinated salad is such a healthy way to enjoy those fresh summer veggies and can be easily customized. Try adding in some fresh herbs or feta cheese for a little added flavor. You can also swap in seasoned pepper, which is amped up with additional seasonings, in place of the plain ground pepper for an additional flavor boost. This recipe is part of our Juneteenth Family Cookout Menu.


Avocado is certainly not the most unexpected ingredient to serve with eggs, but when's the last time you went the extra mile and made some guacamole to splay on top of the breakfast food? Rich, creamy guacamole is almost as versatile as eggs, and when paired up they form the foundation of a great breakfast. Serve it with some home fries and more of our best brunch meals perfect for any occasion.


Watch the video: Παραδοσιακές τουρκικές ποικιλίες πρωινού 10 (June 2022).


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