MAGICAL EGG RECIPES

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MAGICAL EGG SALAD RECIPE - FOOD.COM



Magical Egg Salad Recipe - Food.com image

Make and share this Magical Egg Salad recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 9

5 eggs
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons sweet pickle relish
1 teaspoon steak sauce
1/4 teaspoon paprika
1/4 teaspoon dried dill weed
salt & fresh ground pepper
1 pinch cayenne

Steps:

  • Place eggs in a saucepan and cover with water.
  • Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
  • Remove eggs from hot water, cool under cold running water, and peel.
  • Chop eggs and transfer to a large bowl.
  • Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
  • Sprinkle with cayenne pepper before serving.

Nutrition Facts : Calories 296.1, FatContent 20, SaturatedFatContent 5, CholesterolContent 470.7, SodiumContent 626.7, CarbohydrateContent 12.6, FiberContent 0.8, SugarContent 6.4, ProteinContent 16.7

EGGNOG MAGIC CAKE RECIPE | MYRECIPES



Eggnog Magic Cake Recipe | MyRecipes image

Finally, eggnog you can eat. One magic cake batter transforms into two layers when baked and chilled: a cake layer and a custard layer. This dessert looks difficult to make, but is actully simple with easy-to-find ingredients. Try it topped with boozy whipped cream, made by whipping heavy cream and bourbon until stiff peaks form. Hungry for more? Check out 20 Eggnog Desserts to Sweeten the Holiday Season next. 

Provided by Ivy Odom

Total Time 4 hours 15 minutes

Yield Serves 9 (serving size: 1 square)

Number Of Ingredients 10

unsalted butter for greasing pan
2 cups refrigerated eggnog
3 tablespoons (1 1/2 oz.) bourbon
1 teaspoon vanilla extract
4 large eggs, separated and at room temperature
? teaspoon cream of tartar
1?¾ cups (about 7 oz.) powdered sugar, divided
½ cup (4 oz.) unsalted butter, melted and cooled
1 cup (about 4 1/4 oz.) all-purpose flour
1 whole nutmeg, grated

Steps:

  • Preheat oven to 325°F. Grease a 8-inch square baking pan with butter.
  • Place eggnog in a microwave-safe bowl, and microwave on MEDIUM (50% power), in 15-second intervals, until lukewarm, about 1 minute and 15 seconds. Whisk in bourbon and vanilla; set aside.
  • Beat egg whites and cream of tartar in the bowl of a heavy-duty stand mixer fitted with whisk attachment on high speed until stiff peaks form, about 4 minutes. Transfer egg white mixture to a separate bowl, and set aside.
  • Wipe mixer bowl clean; add egg yolks and 1 1/2 cups of the powdered sugar, and beat on high until thick and very pale yellow, about 2 minutes. Add melted butter, and beat until fully combined, about 30 seconds.
  • Add flour to egg yolk mixture, in 3 additions, beating just until blended after each addition and stopping to scrape down the sides of bowl after the last addition to fully combine. With mixer running on low, gradually add eggnog mixture until combined. (Batter will be very runny.)
  • Using a rubber spatula, fold one-fourth of egg white mixture into egg yolk mixture; repeat procedure with remaining egg white mixture. (Batter should still be runny, with a few egg white lumps.)
  • Pour batter into prepared pan, and bake in preheated oven until top is browned and middle is slightly jiggly, 50 to 55 minutes. Cool completely on a wire rack, about 3 hours. Or cool on wire rack 30 minutes, transferring to refrigerator to chill at least 1 hour. Cut into 9 squares, and dust with nutmeg and remaining 1/4 cup powdered sugar.

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