Type what you have

Ingredients

• ✓ egg
• all-purpose flour
• water
• olive oil
• onion
• ground beef
• kalamata olive
• cumin
• paprika
• raisin
• salt
• black pepper

Instructions

1. 1 Stir flour into water in a small bowl until dissolved. Set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Sauté onion in hot oil until softened, about 5 minutes. Add ground beef, olives, cumin, and paprika. Cook and stir until beef is crumbly and completely browned, 7 to 10 minutes.
3. 3 Pour flour-water mixture into beef mixture and stir to coat evenly. Stir in raisins and cook until raisins are plump, about 5 minutes. Fold hard-cooked eggs into beef mixture; season with salt and pepper. Set aside to cool before using to fill empanadas.

By Allrecipes Member

Ingredients

• ✓ egg
• all-purpose flour
• salt
• shortening
• water
• olive oil
• onion
• ground beef
• paprika
• cumin
• black pepper
• salt
• raisin
• white vinegar
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Make the dough: Stir flour and salt together in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs.
3. 3 Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together.
4. 4 Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
5. 5 Make the filling while dough is chilling: Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes.
6. 6 Add beef, paprika, cumin, pepper, and salt; cook and stir until beef is browned and crumbly, 5 to 7 minutes.
7. 7 Drain excess grease, then stir in the raisins and vinegar. Cover and refrigerate until chilled, about 1 hour.
8. 8 Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls.
9. 9 Stir hard-cooked eggs into filling.
10. 10 Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
11. 11 While the oil is heating, roll one ball dough on a floured surface into a thin circle. Spoon some filling onto the center, fold dough into a half-moon shape, and press the edges with your fingers to seal. Repeat to fill and form remaining empanadas.
12. 12 Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side.
13. 13 Drain on paper towels. Serve hot.

By CNCOOK

Ingredients

• ✓ egg
• ✓ egg
• salt
• all-purpose flour
• shortening
• milk
• cornstarch
• water
• black olive
• raisin
• ground pork
• black pepper
• salt
• cumin
• oregano
• garlic
• onion
• butter

Instructions

1. 1 Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
2. 2 Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
3. 3 Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.

By Alicia Moore Lutz

Ingredients

• ✓ egg
• chicken breast
• chicken broth
• olive oil
• onion
• green olive
• parsley
• salt
• pepper
• chicken broth
• butter
• salt
• all-purpose flour
• all-purpose flour
• bread crumb
• oil

Instructions

1. 1 Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more broth if necessary. Remove chicken from pot, allow to cool briefly, and shred with 2 forks.
2. 2 Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
3. 3 Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
4. 4 Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
5. 5 Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press edges to create a small bowl. Stuff with 2 teaspoons chicken filling and gather top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
6. 6 Set out 3 bowls in the following order: flour, beaten eggs, bread crumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
7. 7 Heat oil for frying in a large saucepan or deep fryer to 350 degrees F (175 degrees C). Fry croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

By Sarinha

Ingredients

• ✓ egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to just below a boil over medium heat. Gently place the eggs in the steamer insert, cover the pot, and steam for 15 minutes.
3. 3 Immediately transfer eggs to a bowl of ice water until cool enough to handle.
4. 4 Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes, then peel.

By bdweld

Ingredients

• ✓ egg

Instructions

1. 1 Place eggs in a saucepan and pour in cold water to cover; place over high heat. When water starts to simmer and eggs start to dance around a little, turn off heat, cover the pan quickly with a lid, and let stand for 17 minutes. Don't peek.
2. 2 Pour out hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes.
3. 3 Peel eggs under running water.

By John Mitzewich

Ingredients

• ✓ egg

Instructions

1. 1 Place eggs in a pot; pour enough water over the eggs to cover. Cover the pot and bring to a boil over high heat.
2. 2 Remove pot from the heat; let sit, covered, for 15 minutes.
3. 3 Fill a large bowl halfway with cold water; transfer eggs into cold water. Replace the water with cold water as needed to keep cold until eggs are completely cooled. Chill eggs in refrigerator for at least 2 hours before peeling.

By rockyroad

Ingredients

• ✓ egg

Instructions

1. 1 Preheat an air fryer to 250 degrees F (120 degrees C). Place eggs in the air fryer basket.
2. 2 Cook eggs in the preheated air fryer for 15 minutes. Transfer eggs to a cold water bath until fully cooled, 8 to 10 minutes.

By Yoly

Ingredients

• ✓ egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Carefully place an egg into each cup of a standard muffin tin.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 Transfer baked eggs to a large bowl filled with ice water. Let sit until cooled completely, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ egg

Instructions

1. 1 Fill a large pot halfway with water, making sure the pot is large enough to contain eggs in a single layer. Bring water to a boil over high heat.
2. 2 Place eggs in boiling water individually using a large spoon, making sure not to break them. Continue to boil for 1 minute. Remove from heat, cover, and let stand for 25 minutes.
3. 3 Cool eggs under cold water, then peel.

By wackerd

Ingredients

• ✓ egg

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
2. 2 Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.

By France Cevallos

Ingredients

• ✓ egg

Instructions

1. 1 Place eggs into a saucepan and fill with water until eggs are just barely covered.
2. 2 Bring water to a boil. Boil eggs for 4 1/2 minutes. Remove from heat and let eggs sit in hot water for 20 minutes.
3. 3 Transfer eggs to a bowl and either peel and serve, or keep shells on and place in the refrigerator until you are ready to serve.

By DanRyan

Ingredients

• ✓ egg
• water

Instructions

1. 1 Insert a wire rack at the bottom of a multifunctional pressure cooker, such as an Instant Pot. Pour in water. Carefully place raw eggs onto the rack, tightly fitting them in. Close and lock the lid.
2. 2 Select High pressure, according to the manufacturer's instructions; set a timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 As soon as the timer goes off, hit cancel and release pressure using the quick-release method, according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid, as leaving eggs in longer will overcook them.
4. 4 Transfer eggs to a large bowl using a serving spoon and cover with cold water. Let cool for 5 minutes. Peel while still warm and rinse off any shell pieces. Use immediately or store in the fridge.

By Eric Belk

Ingredients

• ✓ egg
• mexican-style cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
2. 2 Whip the eggs in a small bowl and pour into the baking dish. Layer with jalapenos. Top jalapenos with the cheese. Top cheese with more jalapenos.
3. 3 Bake in the preheated oven 30 minutes, or until the cheese is bubbly and lightly brown.

By Bryan Armbruster

Ingredients

• ✓ egg
• pickled beet
• red onion

Instructions

1. 1 Place eggs into a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
2. 2 Remove eggs from hot water and run under cold running water to cool. Roll cooled eggs back and forth on the counter to crush the shells, then return to the cold water and soak for up to 1 hour. They will peel very easily then.
3. 3 Place peeled eggs into a large bowl or large wide-mouthed jar with a lid. Pour in pickled beets and juice, then add onions. Cover and refrigerate for at least 24 hours, or up to 2 days for best results. Turn the jar or stir once or twice to be sure the eggs are evenly colored.
4. 4 Slice eggs in half and arrange on a tray to serve.

By Robin

Ingredients

• ✓ egg
• water
• puff pastry

Instructions

1. 1 Beat egg and water together in a small bowl.
2. 2 Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
3. 3 Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

By John Mitzewich

Ingredients

• ✓ egg
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish.
2. 2 Beat eggs together in a bowl; stir in Cheddar cheese and jalapeños. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until cheese is bubbling and lightly browned, 20 to 25 minutes. Cool and cut into squares.

By ApeBoy

Ingredients

• ✓ egg
• bread flour
• water

Instructions

1. 1 Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover with plastic wrap and chill in the refrigerator 4 hours, or overnight.
2. 2 On a lightly floured surface, roll the dough into an approximately 14x14 inch square. Cut into 12 equal squares. Roll each square into a very thin 6x6 inch square. Cover with plastic wrap and refrigerate until ready to use.

By PATTY5

Ingredients

• ✓ egg
• cream cheese
• onion
• ham
• bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half lengthwise and remove yolks.
3. 3 In a small bowl, combine cream cheese, onion and ham until well mixed. Spoon mixture into eggs, covering tops. Place eggs in small baking dish. Spray with cooking spray and top with bread crumbs.
4. 4 Bake in preheated oven 4 to 5 minutes, until golden and hot. Serve warm.

By May

Ingredients

• ✓ egg
• puff pastry
• chocolate-hazelnut spread

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
3. 3 Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
4. 4 Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate-covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
5. 5 Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
6. 6 Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
7. 7 Cut a small star out of the excess pastry; place it on top of the tree. Brush the star and the whole tree with beaten egg.
8. 8 Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.

By geneviever

Ingredients

• ✓ egg
• salsa
• sour cream
• salsa
• cilantro

Instructions

1. 1 Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
2. 2 Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
3. 3 Spoon about 1 tablespoon egg yolk mixture into each egg white half.
4. 4 Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
5. 5 Cover and refrigerate until serving time or up to 24 hours.

By Eggland's Best

Ingredients

• ✓ egg
• ranch salad dressing
• buffalo wing sauce
• cayenne pepper
• celery

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
3. 3 Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.

By flutewoman3

Ingredients

• ✓ egg
• paprika
• mayonnaise
• mustard powder

Instructions

1. 1 Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
2. 2 Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

By Martin

Ingredients

• ✓ egg
• all-purpose flour
• milk
• butter

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a large bowl, stir together flour, milk and eggs; stir until smooth.
3. 3 Drop butter into a 9x13 inch baking pan. Place the pan into preheated oven until butter has melted. Pour batter into pan. Bake for 15 to 20 minutes, until batter has set.

By Sun

Ingredients

• ✓ egg
• ✓ egg
• oil
• pork sausage
• all-purpose flour
• bread crumb

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. 2 Place eggs in a saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
3. 3 Flatten sausage and make a patty to surround each egg.
4. 4 Very lightly flour the outer sausage layer then coat with beaten egg. Roll in bread crumbs to cover evenly.
5. 5 Deep-fry prepared eggs in hot oil until golden brown while making sure each side is well cooked.
6. 6 Bake in the preheated oven for 10 minutes.
7. 7 Cut in half and serve.
8. 8 Enjoy!

By Chasity LeGrand

Ingredients

• ✓ egg
• onion
• balsamic vinegar
• water
• garlic
• sugar

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Transfer eggs to a bowl of cold water; peel when cool.
2. 2 Meanwhile, combine onion, balsamic vinegar, water, garlic, and sugar in a saucepan over high heat; bring to a boil. Remove from the heat and cool to room temperature, 30 to 45 minutes.
3. 3 Place peeled eggs in a glass jar and pour cooled vinegar mixture over top. Cover and refrigerate for at least 4 to 5 days before serving.

By gibsey23

Ingredients

• ✓ egg
• avocado
• onion
• salt

Instructions

1. 1 Stir the egg, avocado, onion, and salt together in bowl until well-mixed.

By Alicia

Ingredients

• ✓ egg
• vinegar
• water
• pickling spice
• garlic
• bay leaf

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. 2 In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
3. 3 Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

By Rayna Jordan

Ingredients

• ✓ egg
• milk
• artichoke heart
• bread crumb
• oil
• parmesan cheese

Instructions

1. 1 Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C).
2. 2 In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs in a separate bowl. Dip artichoke hearts in the egg mixture, then roll in bread crumbs until they are fully covered.
3. 3 Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with Parmesan cheese.

By StephInNOLA

Ingredients

• ✓ egg
• ✓ egg
• cooking spray
• ham
• gouda cheese
• empanada pastry

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C). Grease 2 baking sheets with cooking spray.
2. 2 Combine ham, Gouda cheese, and hard-boiled eggs in a bowl; mix well.
3. 3 Arrange pastry disks on a flat surface; dab a little water around the rims. Place a large tablespoonful of ham and cheese mixture in the center; fold pastry over and press edge with a fork to seal well.
4. 4 Place empanadas on the prepared baking sheets. Brush with beaten egg.
5. 5 Bake in the preheated oven until golden, 20 to 25 minutes. Let cool for 5 minutes before serving.

By Fioa