Recipes courtesy of www.eggs.org.au
Place the eggs into a saucepan and cover with water. Place the lid on the saucepan and bring to the boil, and when it starts uncover and start timing for 10 minutes. Drain and cool under cold water, then peel.
Chop the eggs and combine in a large bowl with the capsicum, cucumber, onions, carrot and bean sprouts. Combine the juice and sauces in a small bowl and whisk with afork.
Pour over the vegetable mixture and gently mix through.
To serve, spoon into lettuce leaves.
You can prepare the filling up to 1 hour in advance, keep covered in the fridge. Dress just before serving.
Wash the mushroom and carefully remove the stoke from the centre.
Drizzle olive oil into the centre and place mushroom up side down on to the barbeque to heat for 2 minutes.
Crack the eggs into the mushroom cups, close the lid of the barbecue and cook for 2 to 3 minutes or until eggs are cooked.
Season and sprinkle with chopped chives.
If your barbeque does not have a lid cover the mushrooms with an upside down oven dish or aluminium foil roasting tray.
Place the eggs into a saucepan and cover with water. Cover and bring to the boil, and when it begins uncover and start timing for 10 minutes. Drain and cool under cold water, then peel. Roughly chop the eggs.
Combine the sour cream, yoghurt and mustard until smooth.
Stir in the chopped egg, chives and chargrilled or roasted capsicum.
Pile onto the rye bread as an open sandwich. Sprinkle with extra chives.
Egg & Lettuce Salad Cups
Barbecue Mushroom Egg
Russian Egg Salad
© Esperance Eggs 2014 Design by Dessein