Do you have a favourite egg recipe? Eggs can be an exciting food and a special holiday treat not only for you, but for your picky children or husband.
They can be fantastic party food as well and Easter is the best time to try some new ways of serving eggs. We have four easy egg recipes for you so that your Easter table looks not only elegant but with spectacular food.
Delicious, beautiful and easy egg recipes
One of the most popular and easy egg recipes is the deviled eggs. And especially at Easter when there are lots and lots of boiled eggs, it comes quite handy.
Ingredients for about 10 servings:
10 hard-boiled eggs
6 tablespoons mayonnaise
2-3/4 tablespoons Sriracha
Dashes of salt and pepper
Fresh basil leaves to taste
Method: Once the eggs are boiled , let them cool completely before you peel. Cut eggs in half, vertically, and carefully remove the yolk. Place yolks in a large bowl and set egg whites aside. Mix yolks, mayonnaise, Sriracha and salt and pepper together. Add additional salt and pepper to taste. Scoop egg yolk mixture into the hollowed holes of the egg whites. Garnish with fresh basil leaves. Let the eggs chill in the fridge for 30 minutes, and then enjoy!
Easy egg salad
8 hard-boiled eggs, chopped
1/3 cup mayonnaise
1 medium carrot, chopped into pieces
1 medium stalk celery, chopped
1 teaspoon mustard
1 tablespoon pickle relish
Salt and pepper
Fresh broccoli slaw or arugula
Method: Mix all ingredients in a large bowl, stirring until fully combined. Add additional salt, pepper or chili powder to taste. Serve on toasted bread with broccoli slaw or arugula and enjoy!
Easy egg recipes in the oven
Bacon, eggs and cheese toast cups – about three servings
PAM cooking spray
1 tablespoon melted butter
6 large eggs
8 slices whole wheat sandwich bread
6 slices bacon
1/3 cup cheddar cheese
Salt and pepper to taste
Method: Preheat oven to 375 degrees F (190 Celsius). Lightly spray six standard muffin cups with PAM cooking spray. Cut the bread into rounds using a cookie cutter. Then, cut the rounds in half and put into the muffin cup, making sure the sides come all the way up. Use the rest of the butter to brush on the bread. Cook bacon in a skillet for about 4 minutes, or until slightly crispy. Carefully place one bacon slice in each bread cup. Crack an egg over the bacon, careful not to let the egg overflow out of the muffin tin. Garnish with salt and pepper. Add about 1 tablespoon of cheese to the tops of each. Cook about 20 minutes or until eggs are set.
Basque style baked eggs
1 medium white onion
1 medium red onion
1 yellow pepper
4 medium plum tomatoes, seeds removed
1 tablespoon olive oil
2/3 cup cooked ground pork
2 tablespoons Italian seasoning
Salt and pepper to taste
Method: Preheat oven to 450 degrees F (230 C). Place oil in a nonstick skillet. Chop the onions and peppers. Add vegetables to the skillet and bake for five minutes with a cover. Remove from oven and place on a burner set to medium-high heat. Add tomatoes and cook until softened and most of the liquid has cooked out. Add in cooked pork and heat until just warmed. Add in Italian seasoning and salt and pepper. Remove from heat. Make six small wells in the vegetable mixture. Carefully crack eggs into a measuring cup (one at a time) and carefully pour into the wells, careful not to break the yolks. Place the skillet back in the oven and bake for 10 to 12 minutes or until whites have set and yolks are a little runny. Serve with crusty bread and enjoy!