6 hard boiled eggs halved
2 tbsp mayonnaise
1 tbsp creole mustard
1 tsp horseradish
1 tsp ketchup
1 tbsp minced red onion
tabasco sauce to taste
crab meat to taste

6 hard boiled eggs halved
1/4 tsp salt
1/2 tsp of Dry Mustard
1/4 tsp of Pepper
3 tbsp mayonnaise, salad dressing or
half and half

Ingredients

1 cup breadcrumbs
2 tablespoons virgin olive oil (more needed for baking sheet)
½ cup minced onion
1 teaspoon minced garlic
⅓ pound lean ground beef
⅓ pound ground pork
⅓ pound ground veal
2 large eggs, lightly beaten
1 ounce Pecorino Romano, finely grated (about ¼ cup)
2 tablespoons minced fresh flat-leaf parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 hard-boiled eggs, peeled
Green salad tossed with a light vinaigrette, for serving (optional)

Instructions

1. Soak the breadcrumbs in a small bowl with 1 cup water for 10 minutes. Squeeze them dry over the sink in small handfuls; transfer to a large bowl.
2. Warm the oil in a small skillet set over medium heat. Add the onion and garlic. Cook, stirring often, until softened, about 5 minutes. Scrape the onion and garlic into the bowl with the breadcrumbs and let cool for 10 minutes.
3. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly oil a large rimmed baking sheet.
4. Crumble in the ground beef, pork, and veal and break them apart with a fork. Stir in the eggs, Pecorino Romano, parsley, salt, and pepper. Mix with clean hands until you have a uniform mixture.
5. Divide this meat mixture into six equal portions. Cup a portion in your palms, flatten and form the meat mixture to make a concave depression at its center; set a hard-boiled egg in this, then wrap and form the meat mixture into a ball around the egg, sealing it well on all sides with no gaps. Set on the baking sheet and repeat with the remainder of the meat mixture and eggs.
6. Bake until the meatballs are cooked through and browned, about 20 minutes. Serve with a tossed green salad, if desired.

Directions

1. Scoop the flesh from each half of the avocado into a medium glass bowl.
2. Add lemon juice and oil; mash and stir until smooth.
3. Fold in chopped eggs, celery, chives, salt and pepper
4. Equally portion the egg salad mixture on 4 slices of toast.
5. Top each slice with a piece of lettuce
6. Add top slice of toast
7. Cut sandwiches diagonally and enjoy

Ingredients

6 hard-boiled eggs, chopped
1 ripe avocado
3 teaspoons fresh lemon juice
2 teaspoons avocado oil
1/2 cup celery, finely chopped
2 tablespoon fresh chives, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 slices whole-wheat sandwich bread,
Toasted
4 leaves lettuce

Directions

1. Scoop the flesh from each half of the avocado into a medium glass bowl.
2. Add lemon juice and oil; mash and stir until smooth.
3. Fold in chopped eggs, celery, chives, salt and pepper
4. Equally portion the egg salad mixture on 4 slices of toast.
5. Top each slice with a piece of lettuce
6. Add top slice of toast
7. Cut sandwiches diagonally and enjoy

Ingredients

6 Extra Large hard-boiled eggs cut in half
2 large avocados
4 tsp fresh lime juice
2 tsp chopped fresh cilantro
Pinch of garlic powder, onion powder, salt and pepper
Paprika optional

Instructions

Scoop the flesh from each half of the avocado into a medium glass bowl.Add lemon juice and oil; mash and stir until smooth…Halve all eggs and place the yolks in a separate bowl. Mix all ingredients according to the recipe and carefully spoon the mixture into the halved white eggs.