Author Archives: Marketing Director

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Big Game Deviled Eggs

If you’re looking for a football-themed snack while you watch the big game, these ‘Big Game Deviled Eggs’ will do the trick!


12 Large Hard-Boiled Eggs
1/4 Cup Mayonnaise
1/4 Cup Sour Cream
1 Tbsp. Dijon Mustard
1 Tbsp. Fresh Lemon Juice
1/4 Tsp. Salt
1/4 Tsp. Pepper
2 Tbsp. Finely Chopped Fresh Dill or Chives
Food Dye for Coloring Egg Whites (see below)

Chives, crabmeat & fresh dill, small cooked shrimp & chives, smoked salmon, capers & chives, diced red bell peppers & Italian parsley, steamed asparagus tips (optional)


1.) CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 20 white halves. Finely chop remaining 4 white halves.

2.) MASH yolks with fork. ADD finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. ADD dill; mix well. Cover and refrigerate.

3.) DYING EGG WHITES: ARRANGE egg whites in glass jars or tall glasses. For each color, COMBINE 1 cup hot water, 1 tablespoon white vinegar and desired food coloring.

4.) Maroon: 200 drops (2 tsp.) red + 5 drops yellow + 2 drops black, let sit 5 to 10 minutes. Blue/Dark Blue: 150 drops (1-1/2 tsp.) neon blue + 70 drops (1/2 tsp + 20 drops) neon purple, let sit 2 to 3 minutes for brighter blue and 5 to 6 minutes for darker blue.

5.) POUR color mixture over egg whites to completely cover. Let stand 2 to 10 minutes to achieve desired color.

6.) REMOVE colorful egg whites from dye mixture with slotted spoon, pat dry with paper towels. SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. Garnish football eggs with chive laces or other toppers, as desired. REFRIGERATE until serving.


— Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.

— Tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.

— Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

— Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

— To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

— No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.

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Mini Breakfast Egg, Tomato & Spinach Flatbread Pizzas

Pizza doesn’t have to get in the way of your fitness goals. These breakfast pizzas contain 20g of protein per 1/4th of the recipe, which means you’ll fuel your day with a delicious breakfast. {Did we mentioned they work great for dinner, too?}


Cooking spray
6 EGGS, beaten
2 Tbsp. finely shredded Parmesan cheese
4 Individual round flatbreads (6-inch diameter) or 3 oval flatbreads (6×8-inches)
2 tsp. olive oil (optional)
1 cup grape or cherry tomato halves
1/2 cup thinly sliced spinach or basil leaves
Salt and pepper (optional)
3/4 cup shredded Italian cheese blend
Crushed red pepper (optional)


1.) HEAT oven to 450°F. COAT large nonstick skillet with cooking spray; heat over medium heat until hot.

2.) BEAT eggs and Parmesan cheese in medium bowl until blended. POUR eggs into skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking — pulling, lifting and folding eggs – until thickened and some visible liquid egg remains. Do not stir constantly. Do not overcook.

3.) PLACE flatbread on baking sheet; lightly brush top side with oil, if desired. TOP with scrambled eggs, tomatoes and spinach, dividing evenly. SEASON with salt and pepper, if desired. SPRINKLE with Italian cheese blend.

4.) BAKE in 450°F oven until cheese is melted, about 5 to 6 minutes. SPRINKLE with red pepper, if desired. CUT each pizza into 4 pieces, serve immediately.

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Cheesy Jalapeño Egg Muffins

Cheesy Jalapeño Egg Muffins are a healthy breakfast twist on the Jalapeño Popper appetizers that everyone loves. They are easy to make ahead with cheese, bacon and jalapeño peppers and perfect for busy mornings.


10 large eggs
1 tsp. salt
1 tsp. garlic powder
¼ tsp. pepper
2 jalapeños, 1 minced and 1 thinly sliced, divided
2 oz. cream cheese, softened
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
¼ cup cooked bacon chopped


1.) Preheat oven to 375°F. Prepare a standard muffin tin with nonstick cooking spray.

2.) In a large bowl, whisk together eggs, salt, garlic powder and pepper. Add minced jalapeño, cream cheese, cheddar cheese, mozzarella cheese and bacon.

3.) Divide mixture equally into prepared muffin tin. Top each muffin with a few jalapeño slices.

4.) Bake 20-25 minutes, until eggs are set. Allow to cool slightly, then remove from muffin tin.

5.) Serve and refrigerate leftovers up to 3 days.


To freeze, allow egg muffins to cool completely, then wrap each individually in plastic wrap. Store in the freezer for up to 2 months. To thaw egg muffins, place in the refrigerator the night before they are needed, and in the morning, warm in the microwave for about 30 seconds or until heated through.

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