Recipes Included On This Page Ranch Deviled Eggs Russian Stuffed Eggs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ranch Deviled Eggs Recipe By :Pillsbury Holiday Appetizers Dec 2000 Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs 1 1/2 teaspoons dry ranch salad dressing mix [from 2-ounce envelope)] 3 tablespoons mayonnaise 1/2 teaspoon Dijon mustard Paprika Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; rinse. Cut eggs in half lengthwise. With tip of knife, carefully lift out yolks; place in medium bowl. Mash yolks with fork. Add salad dressing mix, mayonnaise and mustard; mix well. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika. Refrigerate at least 30 minutes before serving. Contributed to the FareShare Gazette by Nancy; 14 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 5g Fat (79.0% calories from fat); 3g Protein; trace Carbohydrate; trace Dietary Fiber; 95mg Cholesterol; 50mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Russian Stuffed Eggs (Farshyrovannye Iaitsa) Recipe By :World Wide Recipes mailing-list Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter or margarine -- (45 ml) 1 medium onion -- finely chopped 3 tablespoons bread crumbs -- (45 ml) 8 hard-boiled eggs -- peeled (8 to 12) 2 tablespoons finely chopped fresh dill -- (30 ml) 1 tablespoon finely chopped parsley -- (15 ml) 2 tablespoons mayonnaise -- (30 ml) Salt and freshly ground pepper -- to taste --For the Sauce-- 2/3 cup mayonnaise -- (180 ml) 1/3 cup sour cream -- (80 ml) 1 tablespoon finely chopped fresh dill -- (15 ml) Salt and freshly ground pepper -- to taste Heat 1 tablespoon of the butter in a skillet over moderate heat and saute the onion until golden but not brown, about 5 minutes. In a separate skillet over moderate heat, melt the remaining butter and add the bread crumbs. Saute until golden, about 3 minutes, stirring frequently. Cut the eggs in half lengthwise and scoop out the yolks. Mash the yolks with a fork and add the onion, bread crumbs, dill, parsley, mayonnaise, salt and pepper. Fill the egg whites with the yolk mixture using a piping bag or spoon. Combine the ingredients for the sauce and mix well. Serve the eggs chilled or at room temperature, with the sauce served on the side. Contributed to the FareShare Gazette by Nancy; 17 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 30g Fat (85.7% calories from fat); 7g Protein; 4g Carbohydrate; trace Dietary Fiber; 236mg Cholesterol; 257mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.