IMITATION EGG RECIPES

EGGLESS EGGNOG RECIPE | ALLRECIPES

Eggless Eggnog Recipe | Allrecipes image

This recipe is good for those who are allergic to eggs, and those who would like an eggnog free of worries. French vanilla pudding, with a little rum flavoring, and nutmeg, and they'll never know.

Provided by TRYBONUN

Categories Drink Recipes Eggnog Recipes

Total Time 5 minutes

Prep Time 5 minutes

Yield 8 - 6 fl. ounce servings

Number Of Ingredients 4

Ingredients

1 (3.5 ounce) package instant French vanilla pudding
1?½ quarts milk
2?½ teaspoons rum flavored extract
½ teaspoon nutmeg

Steps:

In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes.
To the pudding stir in the rum flavoring and nutmeg, then slowly mix in the remaining 4 cups of milk until the mixture is a thick but drinkable consistency. Chill until ready to serve.

Nutrition Facts : Calories 108.1 calories, CarbohydrateContent 11.1 g, CholesterolContent 15.5 mg, FatContent 3.9 g, ProteinContent 6.4 g, SaturatedFatContent 2.5 g, SodiumContent 109.3 mg, SugarContent 10.6 g

IMITATION CRAB AND EGG SALAD - THE DAILY MEAL

Imitation Crab and Egg Salad - The Daily Meal image

Add imitation crab meat to your next egg salad recipe. It makes a terrific lunch option.

Number Of Ingredients 9

Ingredients

4 eggs
1 pound imitation crab meat, chopped
1/2 red onion, chopped
1/2 green pepper, chopped
2 stalks celery, chopped
1 cup mayo
salt, to taste
pepper, to taste
6 slices of white bread, toasted

Steps:

Cover eggs in a pot with cold water and bring to a boil. Cook the eggs on medium heat for 10 minutes and remove from water. Peel, roughly chop the eggs. Set aside to cool.
In a bowl combine the eggs, crab meat, onion, pepper, celery, and mayo and combine. Season with salt and pepper to taste.
Scoop crab mixture onto white slices of bread and serve.

Nutrition Facts : ServingSize 1 serving, Calories 280 calories, SugarContent 4 g, FatContent 20 g, CarbohydrateContent 17 g, CholesterolContent 82 mg, FiberContent 1 g, ProteinContent 8 g, SaturatedFatContent 3 g, SodiumContent 493 mg

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