Buffalo Style Stuffed Eggs

PREP: 20 minutes COOK: 15 minutes
Yield: 24 servings

12 Eggs
1/2 cup blue cheese, crumbled
1/4 cup mayonnaise
1 tablespoon parsley, minced
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery salt
2 ribs celery, finely diced

Hard cook eggs. Cool, shell, then cut in half to make 24 shells.  Mash yellows and mix well all other Ingredients except diced celery.
Spoon yellow mixture back into shells. Garnish with diced celery.

Per Serving: 58 Calories; 5g Fat; 3g Protein; 155mg Sodium trace Carbohydrate; trace Dietary Fiber; 96g Cholesterol

Graphics by Penny Parker
Egg Freshness Test

A simple procedure can help you in determining if your eggs are fresh.
Place the eggs in a bowl of cold water. 
If the eggs float, discard them.
It is a good idea to discard any egg you have a doubt about. 
Also be sure to examine all eggs for any cracks.
Cookbook:  1992 Hometown Collections/Am. Best Recipes

8   hard cooked eggs
1/2 (3 oz.) package cream cheese, softened
2   tablespoons mayonnaise
2   teaspoons sweet pickle relish
1   teaspoon white vinegar
1   teaspoon lemon juice
1   teaspoon prepared mustard
1   teaspoon sugar
   Dash of garlic salt
   Dash of curry powder


Slice eggs in half lengthwise and carefully remove yolks. 

Mash yolks with a fork. 

Add cream cheese, stirring until smooth. 

Stir in mayonnaise and next 7 ingredients.

Spoon yolk mixture into egg whites.

Cover and chill. 

Sprinkle with paprika just before serving. 

Mexican Eggs

3/4 pound tomatillos, husked and cut in half
1 clove garlic, halved
3/4 cup chopped onion
2 tablespoons and 1-1/4 teaspoons chopped fresh cilantro
1/2 cup water
1/2 jalapeno pepper, seeded and minced
3/4 teaspoon salt
2 tomatoes, chopped
1-1/2 teaspoons olive oil
1 green bell pepper, thinly sliced
8 eggs, beaten
1/2 teaspoon salt
ground black pepper to taste
3/4 cup shredded Monterey Jack cheese
4 (12 inch) flour tortillas
1/4 cup sour cream


1  Preheat oven to 375 degrees F (190 degrees C).

2  Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside.

3  Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.

4  In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.

5  Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.

6  Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.

7  Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.

Makes 4 servings

Pickled Eggs

Yields 12 eggs.

1 (15 ounce) can pickled beets, juice only
1 cup white vinegar
2 1/2 cups water
1/2 cup red wine
1 clove garlic, chopped
1 bay leaf
1 teaspoon pickling spice
1/2 teaspoon salt
12 hard boiled eggs, shells removed
1 onion, chopped

1  Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.

2  Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.

Makes 12 servings

Oven Scrambled Eggs 

Yields 12 servings
1/2 cup butter or margarine, melted
24 eggs
2 1/4 teaspoons salt
2 1/2 cups milk

1  Preheat the oven to 350 degrees F (175 degrees C).

2  Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.

3  Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

designed with Homestead
Oven Scrambled Eggs
Buffalo Style Stuffed Eggs
Deviled Eggs
Mexican Eggs
Pickled Eggs
Oven Scrambled Eggs
Pickled Eggs
Mexican Eggs
Deviled Eggs
Buffalo Style Stuffed Eggs
 Zippy Egg Caserole
Zippy Egg Casserole
Zippy Egg Casserole 

Yields 12 servings.
1 pound pork sausage
1 (5.5 ounce) package seasoned croutons
1 1/2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepperjack cheese
8 eggs
1 pint half-and-half cream
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste

1  Place sausage in a large, deep skillet. Cook over medium-hheat until evenly brown. Drain, crumble, and set aside.

2  In a lightly greased 9x13 inch baking dish, arrange the croutons     in a single layer. Layer with Cheddar cheese, Swiss cheese,
   and pepperjack cheese. Top with the cooked sausage.

3  In a large bowl, beat together the eggs, half-and-half, milk, mustard,
   onion, salt, and pepper. Pour into the dish over the sausage. Cover,
   and refrigerate overnight.

4  The next morning, bake in an oven preheated to 350 degrees
   F (175 degrees C) for 45 to 60 minutes.

   Let sit for 20 minutes before serving.
This page was last updated on: August 29, 2011
Support our Troops
Support our Troops