Make Breakfast Egg-cellent with These Fantastic Recipes

National Egg Month is happening and it's time to stop being a chicken in the kitchen and experiment with one of the healthiest breakfast offerings. Poached, deviled, hard boiled, baked, curried and many more -- there are so many egg-cellent ways to cook an egg and with the below products it is just got even easier (if that is possible). 

Read more on the KRUPS Egg Cooker and T-Fal Ingenio Egg Slicer that will allow you o celebrate National egg month all the time!

Cook your eggs EGG-actly the way you want with the KRUPS Egg Cooker, making it easier than ever to prepare your favorite egg dishes! 

Boil up to 7 eggs at a time, and choose your setting from hard/soft boiled, poached or individual omelets. 

Simply pile the eggs into the slots and an audible signal will indicate when your eggs are done cooking. (Available at Macy's for $39.99)

There's no wrong way to slice an egg! T-Fal Ingenio Egg Slicer includes interchangeable disks for egg slices, wedges, and halves. 

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The built-in disks snap together for easy, convenient storage. Available at Amazon, Kohls.com & various grocery stores nationwide June 2016. (MSRP: $9.99)

Pepper Jack Bacon Deviled Eggs

Ingredients

·         12 eggs

·         2 tablespoons finely shredded Pepper Jack cheese

·         1/2 cup mayonnaise

·         5 slices bacon

·         1 tablespoon Dijon mustard

·         Chopped chives (garnish)

·         Paprika (garnish)

 Directions

1. Place eggs in KRUPS Egg Cooker, and remove when hard boiled. Remove and rinse under cold water until cool.

2. Place bacon in a skillet and cook on medium until brown and crispy.  Crumble bacon and set aside.

3. Peel the cooled eggs and cut in half lengthwise. Remove yolks and place into a small bowl. Mash egg yolks with mayonnaise, mustard, crumbled bacon and cheese. Fill egg white halves with the yolk mixture and sprinkle paprika on the tops of each egg. Add a sprig of parsley to each egg.  Refrigerate until serving.

Lox Scrambled Eggs

Ingredients

•  
• ·         7 Large Eggs
•  
• ·         2 Tablespoons Cream
•  
• ·         2 Tablespoons Butter from Grass-fed Cows
•  
• ·         4 ounces Wild Salmon Lox
•  
• ·         ¼ Cup Chopped Scallions
•  
• ·         2 Tablespoons Parsley
•  
• ·         Salt & Pepper to Taste

Directions

1. Beat the eggs and cream together.

2. Heat the butter in a skillet over medium heat until it's melted.

3. Reduce the heat to medium-low and add the eggs.

1. Break apart lox into small chunks

6. Add lox, scallions, parsley, salt and pepper.

7. Fold eggs until firm

Egg Bake

Ingredients

·         3 cups shredded Cheddar cheese

·         3 cups shredded Monterey Jack cheese

·         ½ cup chopped mushrooms

·         1/3 cup chopped scallions

·         1/2 cup chopped red pepper

·         1 cup fresh spinach

·         2 tablespoons butter

·         2 cups chopped ham or sausage

·         8 eggs

·         1 3/4 cups milk

·         1/2 cup all-purpose flour

·         2 tablespoons minced fresh parsley

·         1/2 teaspoon dried dill

·         Salt and Pepper to Taste.

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Directions

1. In a ungreased 13-in. x 9-in. x 2-in. baking dish, sprinkle half of both cheeses and set aside.

2. In a medium skillet, sauté mushrooms, onions and red pepper and spinach in butter until tender.

3. Place over cheese and top with ham or sausage. Sprinkle mixture with the remaining cheese.

4. In a bowl, beat eggs. Add milk, flour, parsley, dill, salt and pepper; mix well.

5. Slowly pour over the cheese.

6. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean

Egg recipes courtesy of KRUPS

Deviled Eggs All the Ways for Easter

Need a quick side dish for Easter?

Check out these great Deviled Eggs recipes created by NY celebrity caterer Andrea Correale, Founder & President of Elegant Affairs. Deviled eggs are a party-favorite and a go-to appetizer for any Easter host. 

Top with different combinations to treat your guests to an unexpected appetizer and a whole new take on the classic deviled egg.

Classic Deviled Eggs

Ingredients:

·      6 hard-cooked eggs, peeled and cut lengthwise

·      ¼ cup Light Mayonnaise or Salad Dressing

·      ½ teaspoon dry ground mustard

·      ½ teaspoon white vinegar

·      1/8 teaspoon salt

·      ¼ teaspoon ground black pepper

·      Paprika for garnish

Directions:

1.     Remove the egg yolks to a small bowl and mash with a fork.

2.     Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.

3.     Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

4.     Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Bacon Avocado Deviled Eggs

Ingredients:

·      1 dozen hard boiled eggs, peeled

·      2 tablespoons deli mustard

·      3 tablespoons mayo

·      1 large avocado, seeded and peeled

·      1 clove garlic, finely diced

·      1 tablespoon finely diced cilantro

·      Salt to taste

·      3 slices of cooked bacon, finely chopped

·      Paprika for garnish

Directions:

1.     Slice eggs in half lengthwise and scoop yolks into a bowl, reserving whites for later.

2.     Mash yolks and avocado with fork, stir in mustard, mayo, and spices.

3.     Pipe or scoop into saved egg white cups. Sprinkle with bacon and paprika.

Deviled Eggs with Sun-Dried Tomato

Ingredients:

·      6 hard-boiled large eggs

·      4 ounces sun-dried tomatoes packed in oil, drained, reserving 2 tomatoes whole for garnish, and the remaining tomatoes minced

·      1/4 cup bottled mayonnaise

·      3 tablespoons sour cream

·      1/2 teaspoon white-wine vinegar

·      Finely chopped fresh parsley leaves for garnish if desired.

Directions:

1.     Halve the eggs lengthwise; force the yolks through a sieve into a bowl.

2.     Stir in the minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to taste.

3.     Transfer the filling to a pastry bag fitted with a 1/2-inch decorative tip and pipe it into the egg-white halves, mounding it.

4.     Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.

Lemon Dill Chicken Salad Stuffed Eggs

Ingredients:

·      1 dozen hard boiled eggs, peeled

·      2 1/4 pounds skinned and boned chicken breasts

·      1 1/2 teaspoons salt, divided

·      1/2 teaspoon freshly ground pepper

·      1 cup mayonnaise

·      2 green onions, finely chopped

·      1 tablespoon chopped fresh parsley

·      1 tablespoon chopped fresh dill

·      2 tablespoons fresh lemon juice

Directions:

1.     Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper.

2.     Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.

3.     Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact.

4.     Reserve yolks for another use.

5.     Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.

6.     Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended.

7.     Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.

Deviled Eggs with Crème Fraiche and Caviar

Ingredients:

·      4 hard boiled eggs, peeled

·      2 tablespoons crème Fraiche

·      1 tablespoon Dijon mustard

·      1 tablespoon finely sliced chives, plus 2 chives for garnish

·      Kosher salt

·      Freshly ground black pepper

·      Cayenne pepper

·      2 tablespoons Ossetra caviar

Directions:

1.     Slice eggs in half lengthwise; remove yolks, reserving whites on a serving platter.

2.     Place still-warm yolks in a small bowl, and mash with a fork.

3.     Add crème Fraiche, mustard and finely sliced chives, and continue mashing until very smooth.

4.     Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.

5.     Pipe or scoop mix into saved egg white cups, fill it completely and make a small walnut-size mound above the white

6.     Before serving, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.

Photos and recipes with special thanks to Andrea Correale and thanks to Lauren Stiffelman.