If you are looking for healthy snacks for your family – real food that does not come out of a package, then browse our snack recipes. Some snacks you can pre make and keep in the fridge while others take a few minutes to prepare. But you can be assured that they will give you and your family the nutrition they need to keep them going! Learn more from our California Egg Ranch. Also, don’t forget to visit our Facebook page for more snack recipe ideas.
Bring these delicious deviled egg to your next party. You can decorate them like pumpkins or for the Christmas holidays decorate them like ornaments. They are always a party favorite!
• 6 eggs
• 2 tablespoon thick coconut milk
• 2 teaspoons Thai curry paste
• 1 teaspoon ketchup
• ½ teaspoon paprika- more for sprinkling
• ½ teaspoon Grey Poupon
• ¼ teaspoon Sriracha or other chili sauce
• Salt to taste
Christmas Ornament or Pumpkin Decorating
Cover the eggs with an inch of cold water and bring to a boil. Boil for a minute, then cover and set aside for 10 minutes. Drain and then fill a pan with cold water. After 5 minutes, peel the eggs. Slice each egg length-wise and carefully remove the yolks.
In a bowl, combine eggs yolks and the other ingredients and blend until smooth. Put the egg yolk mixture in a piping bag or Ziploc bag with end clipped off and pipe into egg white halfs. Wet your fingers and pat the surface of the fillings smooth. With a toothpick draw lines down the yolk to make pumpkin streaks. Sprinkle with paprika if you like. For a Christmas ornament design, omit the lines and sprinkle the deviled egg yolk heavily with paprika. Cut the chives to make tiny stems and add them to complete the pumpkin/Christmas ornament deviled eggs.
The Basic Deviled Egg Recipe
1/3 cup mayonnaise
2 teaspoons vinegar
2 teaspoons mustard
¼ teaspoon salt
1. Hard cook the eggs
Perfect hard cook eggs: First of all, choose eggs that are 1-2 weeks old. You can check the date on the carton. They will be much easier to peel due to the larger air sack in the egg. In a saucepan, cover the eggs with cold water at least one inch above the eggs and bring to a full boil. Put a lid on the pan and remove from heat. Let the eggs stand in the hot water for 12-15 minutes. Remove the eggs to an ice bath and let cool. Now you have the perfect easy to peel eggs for your egg recipe.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise. Stir in mustard and vinegar. Fill egg white halves with the yolk mixture and refrigerate until serving. Sprinkle a bit of paprika on top or a few chopped chives.
Creative Version of the Basic Recipe
Curried Deviled Eggs: Omit mustard and mix in and 1/2 teaspoon curry powder into egg yolk mixture. Garnish with roasted almonds, yellow raisins, cashews or dry-roasted peanuts.
Bacon-Cheddar Deviled Eggs: Used spicy mustard. Mix in 5 slices crisp chopped bacon and 3 Tablespoons cheddar cheese, grated finely.
Blue Cheese Deviled Eggs: Omit mustard. Mix 1/2 cup crumbled blue cheese into yolk mixture. Garnish with freshly ground black pepper.
Fresh Herb Deviled Eggs: Mix 2 teaspoon each chopped fresh chives, Italian parsley and dill into egg yolk mixture. Garnish with fresh herbs on top.
Wasabi Deviled Eggs: Omit mustard. Mix 2 teaspoon wasabi paste and 2 teaspoon milk into egg yolk mixture. Garnish with thin slices of pickled ginger, wasabi peas and sesame seeds.
Veggie and Ham Deviled Eggs: Mix in 2 tablespoon each of finely chopped green bell pepper, red bell pepper and cooked ham into egg yolk mixture. Garnish with chopped red peppers or chives.
Horse Radish Deviled Eggs: Mix in ½ cup finely shredded cheese, 2 tablespoons prepared horseradish into egg yolk mixture. Garnish with additional cheese or parsley.
Cream cheese and Chive: Mix in a package of softened cream cheese and a quarter of a cup of chives. Garnish with chopped bacon pieces.
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 cups sour cream
8 ounces grated cheddar cheese (sharp or medium)
1 teaspoon paprika
1/2 teaspoon salt
Butter to grease muffin tin
3 large eggs
Preheat oven to 350 degrees.
Step 1. Sift the all-purpose flour and baking powder over a big bowl.
Step 2. In a separate bowl mix sour cream and egg, salt and paprika.
Step 3. Add cheese and flour mixture until all the flour is incorporated. It will seem very thick but that is alright.
Step 4. Grease a 12 cup muffin tin with butter and fill them with the batter about 2/3 full.
Bake at 350 for 25 minutes. Let cool 10 minutes before taking out of muffin tin.
Curried Pickled Eggs
If you and your family love pickles, you will enjoy this nutritional snack!
- 1 cup cider vinegar
- 3/4 cup water
- 1/4 onion, sliced
- 3/4 cup white granulated sugar
- 3 cardamom pods
- 1 teaspoon mustard seeds (yellow or brown)
- 1 Tbsp. yellow curry powder
- 6 hard cooked eggs*, peeled
1. Prepare hard cooked eggs. Directions below.
2. Put peeled hard cooked eggs into a clean quart jar.
3. Place the water, vinegar, onion, sugar, and spices into a saucepan. Bring to a boil and cook about five minutes until the onions are a bit translucent and the sugar has dissolved. Remove from heat.
4. Pour the vinegar onion mixture over the eggs in the jar. Cover the eggs completely. You can add extra water if needed. Put lid on the jar and store in your refrigerator. Refrigerate up to a month.
*Perfectly hard cook eggs: For steamed eggs, place in a rack over boiling water, cover and cook for 20 minutes. Remove from heat, rinse with cold water. For boiled eggs, cover with cold water in a saucepan and bring to a boil. Put a lid on the pan and remove from heat. Let the eggs stand in the hot water for 12 minutes. Run cold water over eggs to cool. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. The steaming method works great with fresh eggs.
Pickled Eggs with Tarragon
Follow the above direction for Curried Pickled Eggs but substitute these ingredients
- 3/4 cup water
- 3/4 cup cider vinegar
- ½ sliced red onion
- Three 4 inch springs fresh tarragon
- 1 ½ teaspoon mustard seeds
- 1/2 cup white granulated sugar
- 1 clove garlic
- 6 peeled hard cooked eggs
Prepare the recipe for Roasted Vegetable Frittata in the main courses section of the recipe index. However, you will want to bake the frittata in a lightly buttered mini muffin tin pan to get individual round frittatas. The thin layer of pesto adds a delicious touch to this great appetizer. Approximately 36 servings.
One half recipe of the Roasted Vegetable Frittata.
One small jar basil pesto.
Baguette sliced into ½ inch slices
3 tablespoons extra virgin olive oil
Step 1. Prepare crostini: HEAT oven to 375°F. BRUSH both sides of bread with olive oil and place on the baking sheet in a single layer. Bake about 10 minutes until lightly browned.
Step 2. Prepare ½ recipe of the Roasted Vegetable Frittata.
Step 3. Reduce oven temperature 350°F. Lightly butter a 36 spot mini muffin tin.
Step 4. Bake prepared frittata recipe in the muffin tin. Spoon about 1 tablespoon egg mixture into each muffin cup.
Step 5. BAKE in 350°F oven until just set, 10 to 13 minutes. COOL on wire rack 5 minutes; remove from cups.
Step 6. To serve, SPREAD a thin layer of pesto on Crostini and top with a mini frittata.
Enjoy our family recipes straight from our California Egg Ranch!