By: NC Egg Association
Firecracker Deviled Eggs
Make a festive twist on a holiday classic. While firecrackers explode in the night sky, your mouth will be exploding with flavor!
6 Hard Boiled Eggs
1/3 cup salsa
3 tablespoons reduced-fat sour cream
3 tablespoons minced green onions
1 tablespoon chopped black olives
1 teaspoon lemon juice
Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in remaining ingredients, except parsley, until well blended. Refill whites, using one heaping tablespoon yolk mixture for each egg half. Chill to blend flavors. Garnish with parsley, if desired.
Fresh Summer Canapes
Canapes are a tasty and healthy appetizer for this weekend’s holiday cookout. Leave the greasy snacks behind and fill up on these fresh summer ingredients!
Yield: 12 canapes
12 slices of cocktail rye bread (about 2-inch squares)
Olive oil cooking spray
4 hard-cooked eggs
2 Roma tomatoes
1/2 cup black olive tapenade (chopped olive spread)
24 small baby leaf lettuce pieces
Fresh herb sprigs or black olives halves for garnish, optional
Place bread slices on a baking sheet and spray with olive oil cooking spray. Bake at 450ºF for 5 minutes or until crisp. Cut ½-inch off ends of each egg and discard. Cut each egg into 3 equal slices. Cut ½-inch off ends of Roma tomatoes and discard; slice each tomato into 6 equal slices. Assemble canapés by placing 2 teaspoons of tapenade on each bread slice. Top each canapé with 2 lettuce leaves, tomato slice and egg slice. For garnish top each canapé with an herb sprig or a black olive half.
To Hard-Cook Eggs: Place eggs in single layer in saucepan. Add enough tap water to come to at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. Remove pan from burner. Let eggs stand, covered in hot water for 15 minutes for large eggs, (12 for medium, 18 for extra large). Immediately run cold water over eggs, or place them in ice water until completely cooled.
Make your dessert the star of the cookout with individual American flag cheesecake squares.
1 box of yellow cake mix
1 egg, beaten
1 stick butter or margarine, melted
1 ( 8 ounce) package cream cheese
1 box powdered sugar
Mix dry cake mix, egg, and butter. Spread mixture into a greased 9 X 13-ich pan. Press mixture slightly on sides of pan. In a bowl, beat together softened cheese, powdered sugar, and three eggs. Pour onto crust. Bake at 350 degrees for 35 minutes, or until the top has a brown glaze and pulls from the sides. Cut in squares to serve.
A patriotic toppings like sliced strawberries and blueberries to make each square a little American Flag.
Classic Egg Salad
Every southerner loves a classic outdoor cookout menu, and it wouldn’t be a North Carolina cookout without egg salad. Use it as a spread or make into traditional finger sandwiches.
This creamy egg salad can be layered with crunchy lettuce on whole wheat toast for a simple sandwich, or stuffed into cherry tomatoes for an impressive appetizer.
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
1 tablespoon minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled eggs, chopped
1/2 cup finely chopped celery Lettuce leaves
Mix mayonnaise, lemon juice, onion, salt, and pepper in a medium bowl. Add the chopped eggs and celery and mix well. Refrigerate, covered, to blend the flavors. Serve on lettuce leaves.
Nutritional Analysis: Calories: 170; Total Fat: 12g; Saturated Fat: 3g; Sodium: 370mg; Carbohydrates: 5g; Fiber: 0g; Protein: 10g Yield: 4 Servings
Summer Vegetable Frittata with Avocado Cream Sauce
These NC garden inspired ingredients come together for a quick and delicious Sunday brunch dish for the perfect ending to your 4th of July weekend.
¼ cup cream
2 Tbsp. butter
½ cup fresh NC sweet corn (cut of the cob)
1/3 cup diced green pepper
½ cup diced sweet onion
½ cup diced fresh tomato
¼ lb. pancetta or bacon (cooked and crumbled)
½ cup cheddar cheese
Salt and pepper to taste
¼ tsp. Italian seasoning
1 large avocado
4-6 basil leaves
1 clove garlic
¼ tsp. each salt and pepper
¼ – ½ cup olive oil
In a stove top cast iron skillet, melt butter and sauté peppers and onions until browned and soft. Add corn and cook until tender. Beat eggs with cream, add to vegetable pan. Add salt and pepper. Add in tomatoes and pancetta. Continue to stir as eggs cook. When nearly done, add in the cheese. Continue to cook until cooked through. In a blender add remaining ingredients, blend until smooth, drizzle in enough olive oil until sauce is smooth and thin enough to pour. Frittata can be served in a skillet or on a platter. Just before serving top with avocado cream sauce.