Next time you are having a get together, try one of our favorite egg appetizers recipes! Let us know what you think of our egg appetizer recipes and send us your own by emailing us at recipes@sparboe.com.

Ingredients:

  • 2 eggs
  • 2 T. butter
  • 2 T. sugar
  • 2 T. vinegar
  • 1 large pkg. (8 oz.) cream cheese
  • Onion (1 medium, or to taste), chopped
  • 1/2 green pepper, chopped

Directions:

Combine eggs, butter, sugar and vinegar in saucepan and heat on stovetop at medium heat, until mixture thickens almost like custard. Set aside.

While dip mixture is still warm, beat in cream cheese. Add chopped green peppers and onions, to taste. Stir and refrigerate until ready to serve or I actually like to serve as a warm dip.

Serve with chips or crackers.

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Submitted by: Jennifer at Sparboe Foods

Ingredients:

  • 6 large eggs
  • 6 slices rye cocktail bread
  • 1/3 cup celery, diced
  • 1/4 cup onion, diced
  • 1/3 cup mayonnaise
  • 2 tsp. Dijon mustard
  • 1 tsp fresh dill
  • Salt and pepper to taste

Directions:

Place eggs in a single layer in sauce pan, add enough water to cover one inch above the eggs. Cover, quickly bring just to boiling. Turn off heat and let stand, covered, 15 minutes. Immediately run under cold water or place in an ice water bath (over cooking can cause a greenish ring around the yolk). Eggs that are 10+ days old will peel easier.

Peel and chop eggs. Add celery, onions, dill weed, salt and pepper and mix together in a bowl. Then add mayonnaise and Dijon mustard to the mixture and incorporate. Adjust ingredients as desired and chill immediately. Serve on your favorite bread or roll, garnish with fresh dill weed.

Try these variations to the basic recipe:

Asian

  • Substitute celery with diced peapods & water chestnuts
  • Add wasabi powder to mayonnaise to taste
  • Garnish with diced peapod

Southwestern

  • Substitute celery with diced jalapeno (remove seeds)
  • Add chipotle pepper powder to mayonnaise to taste
  • Garnish with diced green onion

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Submitted by: Steve in Sales

Servings:  12

Ingredients:

  • 12 hardboiled eggs, peeled

Pickling Solution:

  • 1 1/2 cups apple cider
  • 1/2 cup cider vinegar
  • 1 package (about 12 ounces) red cinnamon candy
  • 2 tsp salt
  • 1 tsp garlic salt

Directions:

  • Combine the pickling solution ingredients, heat to near boiling and simmer for 5 minutes
  • Pack the eggs into a quart jar or other suitable container that can be sealed tightly
  • Pour the pickling solution over the eggs and seal tightly
  • Store in the refrigerator to season
  • For small eggs, season at least a week. Larger eggs, 2-4 weeks
  • Serve sliced, as appetizers

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Submitted by: Bruce in Agritech

Ingredients:

  • 1/2 French Baquette cut into 16 slices
  • 3 tsp. Extra Virgin Olive Oil
  • 1/2 tsp. Seasoned Salt
  • 4 oz. goat cheese
  • 4 oz. roasted red peppers cut into 1 inch strips
  • 1/4 cup chopped fresh basil
  • 4 Sparboe Farms hard cooked eggs peeled and quartered
  • Salt and pepper to taste, optional

Directions:

Preheat oven to 400 F. Place bread slices on an ungreased baking sheet. In small bowl stir together olive oil and seasoned salt. Brush evenly on bread slices. Bake for 5 to 7 minutes until lightly toasted. Spread 1 tablespoon of goat cheese on each slice. Top each with 2 pieces of red pepper. Sprinkle with 3/4 teaspoon of fresh basil. Arrange one egg wedge or slice if preferred on each. Salt & pepper to taste. Garnish with additional basil.

Makes 8 servings.

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Submitted by: Steve in Sales