Dyed eggs are the ultimate Easter tradition. And now you can take the celebration a step further by dyeing the entire egg itself and stuffing it with a creamy
It's the Dijon mustard that puts the devil in these eggs. Its spicy zip is softened by the sweetness of Miracle Whip Dressing for a tangy kick in every bite.
What separates a fancy restaurant chef from the rest of us? Nothing, when it comes to this easy recipe for the classic egg dish Eggs Benedict! In no time, you'll be whipping up this one for breakfast or brunch like a pro!
This recipe never fails to enchant anyone who makes it. Have it for breakfast, lunch, or dinner. Prep and Cook Time: about 30 minutes. Notes: Use best-quality potato chips—medium-thick and not too brown (otherwise the dish will taste burned).
Greek yogurt is the base of this thick and creamy version of hollandaise sauce and just a touch of mayonnaise and butter give it some richness. We've also subbed in a whole-wheat English muffins for a little fiber and whole-grain oomph. Eggs Benedict without the guilt—at last!
Reader Maryanne Welton, of Palo Alto, California, makes this breakfast dish at the end of summer when her garden produces a bounty of tomatoes. (Maryanne was a finalist in Sunset's One-Block Party contest, growing nearly every ingredient for a block party during the summer of 2011; visit oneblockdiet.com to find out more.)
This tempting tangle of fettuccine, brown butter, and eggs makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper.
This Sweet Pepper and Ham Deviled Eggs recipe contains philadelphia neufchatel cheese, eggs, green pepper, kraft horseradish sauce, oscar mayer lower sodium ham.
