Recipe: Crunchy Stuffed Eggs
Appetizers and SnacksADVERTISEMENT
Crunchy Stuffed Eggs
Source: June Hoffman, 8/93
(6 servings)
6 Eggs, hard-cooked
1/4 c Commercial sour cream
1/4 ts Salt
1/8 ts Pepper, coarsely ground
1 ts Parsley flakes
2 Bacon slices, cooked and crumbled
Paprika
6 Pimiento-stuffed olives, halved
Peel eggs; slice in half lengthwise, and carefully remove yolks. Mash yolks and stir in sour cream, salt, pepper, and parsley flakes; mix until smooth. Stir in bacon. Stuff egg whites with yolk mixture; sprinkle with paprika, and top with an olive half.
Source: June Hoffman, 8/93
(6 servings)
6 Eggs, hard-cooked
1/4 c Commercial sour cream
1/4 ts Salt
1/8 ts Pepper, coarsely ground
1 ts Parsley flakes
2 Bacon slices, cooked and crumbled
Paprika
6 Pimiento-stuffed olives, halved
Peel eggs; slice in half lengthwise, and carefully remove yolks. Mash yolks and stir in sour cream, salt, pepper, and parsley flakes; mix until smooth. Stir in bacon. Stuff egg whites with yolk mixture; sprinkle with paprika, and top with an olive half.
MsgID: 3115319
Shared by: Gladys/PR
In reply to: Recipe: Savory (not sweet) Crispy and Crunchy Re...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Savory (not sweet) Crispy and Crunchy Re...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (27)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Sips, Dips, and Appetizers (17)
- Chicken Wings in Honey Sauce (broiler and crock pot)
- Chicken Cheese Dip
- Boston Pizza's Cactus Cut Potato Dip (repost)
- Tortilla Roll-Ups (6)
- Zesty Shrimp Dip (Realemon recipe, 1989)
- Chicken Nachos (microwave)
- Wings N Things Buffalo Wings - What I've heard
- Olive Nut Spread (Heloise, 1980's)
- Chex Pumpkin Pie Crunch (microwave)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!