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Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
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Meghan Splawn
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A federal jury in Illinois ordered $17.7 million in damages — an amount tripled to more than $53 million under federal law — to several food manufacturing companies who had sued major egg producers over a conspiracy to limit the egg supply in the United States.
The jury ruled last week that the egg producers used various means to limit the domestic supply of eggs to increase the price of products during the 2000s. The time frame of the conspiracy was an issue throughout the case; jurors ultimately determined damages occurred between 2004 and 2008.
The damages verdict was reached Friday in the Northern District of Illinois. According to federal antitrust law, the damages are automatically tripled, bringing the total to over $53 million. Court documents on the verdict were not readily available Friday evening, but statements from the manufacturers’ attorney and one of the egg producers confirmed a total of about $17.7 million.
Brandon Fox, an attorney representing the food manufacturers, said in a statement, “We are extremely grateful for the jury’s service and findings. This was an important case for many reasons, and the jury’s award recognizes its significance.”
Court documents show the defendants have denied the claims.
The egg suppliers include the family company of its former Chair John Rust, who’s running for the U.S. Senate in Indiana. In a written statement on the verdict, Rust said the jury’s decision “will be appealed.”
The jury found that the egg suppliers exported eggs abroad to reduce the overall supply in the domestic market, as well as limited the number of chickens through means including cage space, early slaughter and flock reduction, court documents say.
Jurors were specifically told not to consider more recent changes in egg pricing during their deliberations.
Food manufacturers joining as plaintiffs in the lawsuit against the egg producers are Kraft Foods Global, Inc., The Kellogg Company, General Mills, Inc. and Nestle USA, Inc. The jury found the egg suppliers who participated in the conspiracy were Cal-Maine Foods, Inc., United Egg Producers, Inc., United States Egg Marketers, Inc. and Rose Acre Farms, Inc., a southern Indiana-based company previously chaired by Rust.
Rose Acre Farms, which identifies itself as the second-largest egg producer in the U.S., disagreed with the jury’s verdict in a written statement.
“Rose Acre has and continues to steadfastly deny being part of any anticompetitive egg price-fixing conspiracy, and we will continue to explore and consider all legal options, including post-trial relief and appeal,” the statement said.
Cal-Maine Foods, Inc. said in a written statement it has petitioned the court to rule in its favor and will continue to evaluate its options, “including, if necessary, an appeal.”
“Cal-Maine Foods respects the jury’s decision and appreciates that the damages awarded by the jury are relatively modest compared to the damages sought but remains disappointed with the verdict as Cal-Maine Foods continues to believe that the Company did nothing wrong,” the statement said.
Email messages sent to the United Egg Producers and United States Egg Marketers representatives were not immediately returned Friday.
In his statement, Rust attacked his opponent U.S. Rep. Jim Banks, saying he has sided with “mega corporations over the American farmer” in the aftermath of the jury’s ruling.
“Voters can be certain that, if elected, Banks will bring his anti-agriculture and pro-mega corporation platform to the chamber,” Rust said.
In response, Banks said in a written statement, “Hoosiers aren’t going to vote for a crook.”
Rust is currently suing Indiana’s Secretary of State over a contested state law that could prevent his name from getting on the primary ballot as a Republican candidate. According to the law, a candidate must vote in two primaries with the party they are affiliated with or the county party chair must approve their candidacy. Rust has argued the law is unconstitutional and vague.
Rust faces an uphill battle for the GOP nomination: Banks has received the endorsement of the Indiana Republican Party and former President Donald Trump. The seat is currently held by Republican Mike Braun, who is instead running for governor next year.
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Baked French toast casserole combines the best of light, fluffy, and fragrant French toast with the easy prep of a baked casserole!
Featuring cubed bread baked into a sweet custard with a crispy streusel topping, this French toast bake will be a family favorite all year round!
Bread – A loaf of day-old bread works best for absorbing the custard mixture, so check the bakery for yesterday’s bread. Almost any type of bread will work; try brioche, challah, Texas toast, or French bread.
Custard Mixture – An easy egg and cream mixture is sweetened with brown sugar and vanilla and then gently tossed with the bread cubes. This mixture soaks into the bread, adding flavor and the perfect French toast texture.
Topping – A combination of melted butter, brown sugar, and chopped pecans adds a sweet, crunchy layer. Replace pecans with your favorite chopped nuts.
Perfect as a summer brunch or for Christmas morning breakfast, change the flavor for any occasion. Add bits of sweetened cream cheese.
Keep leftover French toast casserole covered in the refrigerator for up to 4 days. Reheat portions in the microwave, oven, or air fryer until warmed through and the topping is crispy again.
Did your family love this French Toast Casserole? Leave us a rating and a comment below!
This delightful dish combines classic flavors of light & fluffy French toast with the ease of a breakfast casserole!
Dry out the cubed bread by leaving it out for a few hours or baking in an oven preheated to 350°F for 6 to 8 minutes.
Grease a 9×13 inch baking dish and spread the bread cubes evenly in the dish.
In a medium bowl, whisk together the eggs, half-and-half, milk, brown sugar, vanilla, and cinnamon until well combined. Pour the egg mixture evenly over the bread.
For the topping, whisk the melted butter and ⅓ cup brown sugar. Stir in the pecans, cinnamon, and nutmeg. Gently spoon the topping over the casserole.
Cover the casserole dish and allow it to sit for at least 1 hour (or up to 48 hours).
Remove the casserole from the fridge and let it rest on the counter while the oven preheats to 350°F.
Bake the French toast uncovered for 40 to 50 minutes or until a knife inserted in the center comes out clean and is hot.
Serve warm with maple syrup, whipped cream or fruit.
Calories: 417 | Carbohydrates: 58g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 443mg | Potassium: 110mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 527IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Casserole
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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It doesn’t matter what anybody says, breakfast will always be the best meal of the day. It has the power to determine what kind of morning you’re going to have, therefore influencing your entire day. As someone who doesn’t really eat until it is well into lunchtime territory, I still stand by my statement as breakfast (or brunch) being all-around amazing.
For most people, the star ingredient of any breakfast is eggs. Eggs complement many different types of recipes and can be prepared in a wide variety of ways to accommodate a myriad of tastes. Personally, I love a good runny fried egg just as much as some silky scrambled eggs or an omelet. But there is just something about that warm runny yolk acting as a condiment to the rest of the meal that is exactly what I love about a properly prepared fried egg.
Recently, after stumbling across Wes Martin Cooks on Instagram and his post in which he shares a delicious looking recipe for Breadcrumb Fried Eggs, I hadn’t been able to get his unique egg dish out of my head. In his video, Wes describes the popular breakfast rendition as being the creation of the late Judy Rodgers, who was a longtime chef of Zuni Cafe, a landmark restaurant in San Francisco. The now iconic dish consists of toasted breadcrumbs with eggs cooked on top until sunny and runny, with Wes’s version making a few small substitutions. I’m already a big fan of one-pan recipes and this one seemed to check all of the boxes I was looking for in my search for something new. I was excited to try it out, so here’s how it went.
Start by adding 3/4 cup of panko breadcrumbs to a skillet, followed by a 1/2 cup of Parmesan cheese. Mix the cheese and bread crumbs together, then add dried thyme, smoked paprika, and 2 tablespoons of olive oil. Add an additional 2 tablespoons of sherry vinegar and then warm up the pan over medium to high heat.
Flip the breadcrumbs while heating them up until they’re golden brown. Once you’ve reached a nice golden color, create four spaces for the eggs and coat each space with a splash of olive oil. Crack 1 egg into each of the 4 created spaces, then cover the skillet with a lid and cook until the egg whites turn white and the yolk is still runny. You’ll want to keep an eye on your eggs at this point, as the idea is for the yolk to not become overcooked.
When ready, remove the eggs from the heat and sprinkle with your desired amount of black pepper, kosher salt, and extra Parmesan cheese. Serve immediately with your favorite breakfast sides and enjoy!
I love a recipe that comes together in under 20 minutes, and this one is no exception. I did struggle a bit with time allocation, as I believe I had the breadcrumbs heating up for too long before I added the eggs. While waiting for an ideal color of golden brown, I definitely missed the window to add the eggs and in the end I almost burnt the bottom of some of the breadcrumbs.
However, this shortcoming did not ruin the recipe and I was still able to taste what all of the fuss was about. I thoroughly enjoyed learning a new way to prepare breakfast and I especially loved the idea of frying eggs on a crunchy bed of breadcrumbs. The overall taste was exceptional, despite some burnt bits underneath, and the runny eggs acted as the perfect complement to the crunchy nature of the breadcrumbs.
I’ll definitely be trying this recipe out again, as I am determined to perfect the process and experience breadcrumb fried eggs in all of their fantastic glory. If you’d like to try it out for yourself, consider the tips I leave below as a little guideline for first-timers. And for a list of the exact ingredient measurements, as well as an addition of spinach, you can find the full recipe detailed here.
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Nathan Hutsenpiller
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A federal jury in Illinois ordered $17.7 million in damages — an amount tripled to more than $53 million under federal law — to several food manufacturing companies who had sued major egg producers over a conspiracy to limit the egg supply in the U.S.
The jury ruled last week that the egg producers used various means to limit the domestic supply of eggs to increase the price of products during the 2000s. The time frame of the conspiracy was an issue throughout the case; jurors ultimately determined damages occurred between 2004 and 2008.
The damages verdict was reached Friday in the Northern District of Illinois. According to federal antitrust law, the damages are automatically tripled, bringing the total to over $53 million. Court documents on the verdict were not readily available Friday evening, but statements from the manufacturers’ attorney and one of the egg producers confirmed a total of about $17.7 million.
“We are extremely grateful for the jury’s service and findings,” Brandon Fox, an attorney representing the food manufacturers, said in a statement. “This was an important case for many reasons, and the jury’s award recognizes its significance.”
Attorneys for the four egg suppliers named in the lawsuit did not immediately return phone messages on Friday. Court documents show the defendants have denied the claims.
The egg suppliers include the family company of its former Chair John Rust, who’s running for the U.S. Senate in Indiana. In a written statement on the verdict, Rust said the jury’s decision “will be appealed.”
The jury found that the egg suppliers exported eggs abroad to reduce the overall supply in the domestic market, as well as limited the number of chickens through means including cage space, early slaughter and flock reduction, court documents say.
Jurors were specifically told not to consider more recent changes in egg pricing during their deliberations.
Food manufacturers joining as plaintiffs in the lawsuit against the egg producers are Kraft Foods Global, Inc., The Kellogg Company, General Mills, Inc. and Nestle USA, Inc. The jury found the egg suppliers who participated in the conspiracy were Cal-Maine Foods, Inc., United Egg Producers, Inc., United States Egg Marketers, Inc. and Rose Acre Farms, Inc., a southern Indiana-based company previously chaired by Rust.
Rose Acre Farms, which identifies itself as the second-largest egg producer in the U.S., disagreed with the jury’s verdict in a written statement.
“Rose Acre has and continues to steadfastly deny being part of any anticompetitive egg price-fixing conspiracy, and we will continue to explore and consider all legal options, including post-trial relief and appeal,” the statement said.
Cal-Maine Foods, Inc. said in a written statement it has petitioned the court to rule in its favor and will continue to evaluate its options, “including, if necessary, an appeal.”
“Cal-Maine Foods respects the jury’s decision and appreciates that the damages awarded by the jury are relatively modest compared to the damages sought but remains disappointed with the verdict as Cal-Maine Foods continues to believe that the Company did nothing wrong,” the statement said.
Email messages sent to the United Egg Producers and United States Egg Marketers representatives were not immediately returned Friday.
In his statement, Rust attacked his opponent U.S. Rep. Jim Banks, saying he has sided with “mega corporations over the American farmer” in the aftermath of the jury’s ruling.
“Voters can be certain that, if elected, Banks will bring his anti-agriculture and pro-mega corporation platform to the chamber,” Rust said.
In response, Banks said in a written statement, “Hoosiers aren’t going to vote for a crook.”
Rust is currently suing Indiana’s Secretary of State over a contested state law that could prevent his name from getting on the primary ballot as a Republican candidate. According to the law, a candidate must vote in two primaries with the party they are affiliated with or the county party chair must approve their candidacy. Rust has argued the law is unconstitutional and vague.
Rust faces an uphill battle for the GOP nomination: Banks has received the endorsement of the Indiana Republican Party and former President Donald Trump. The seat is currently held by Republican Mike Braun, who is instead running for governor next year.
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Isabella Volmert, The Associated Press
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You don’t have to be Jacques Pepin to make a perfect omelette (although that would certainly help). All you really need to get the job done right is a trusty nonstick pan. But what is one to do if they’re missing that one magical pan from their arsenal? Well, that’s what we’re here for. We turned to Amazon to find the most beloved nonstick pan on the site and came across one you probably haven’t heard of, but are sure to fall for, too.
Enter: the Ozeri 8″ Stone Frying Pan, a scratch-resistant, die-cast aluminum pan with a magnetized bottom and a heat-resistant, silicone-coated handle that make it truly a force to reckon with. With an almost five-star rating, it’s beloved. The 8-incher, perfect for omlettes and other small foods, costs just $27. However, if you’re looking for something bigger, you’ll be jazzed to know it comes in 8-, 10-, and 12-inch options as well as seven different color options. So what is Amazon saying about this pan? Let’s take a look.
So what is it about the Ozeri 8″ Stone Frying Pan that has shoppers stocking up on this pan? Unlike most pans, this pick is a non-stick induction-safe beauty that uses a stone-derived coating from Germany that is 100% free of APEO, GenX, PFBS, PFOS, PFOA, and the lesser known chemicals NMP and NEP for some of the safest, eco-friendly cooking around. This coating is not only eco-friendly, its scratch-resistant, super easy to clean, and features a lovely speckled design for some extra flair.
With its solid construction and $27 pricetag, it’s no wonder over 200 people have bought the Ozeri 8″ Stone Frying Pan just in the last month. Top that off with glowing reviews to match and it’s definitely a pick we can get behind. Matter of fact, it may have just found a home on my stove — time for an omlette.
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Lauren Masur
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Picture this: You’ve nailed the art of the perfect hard-boiled egg, and now it’s time to effortlessly transform it into slices for your salad, sandwich, or whatever culinary creation is calling your name. Sounds simple, right? Well, that’s if you’re into the whole meticulous slicing thing. Personally, I’m all about keeping the prep minimal (and steering clear of any accidental cuts). Enter a game-changer: an egg slicer. This sleek, user-friendly gadget boasts an aluminum alloy base, a comfortable grip, and a razor-sharp, stainless-steel wire that gets the job done in seconds. And, it’s not just limited to eggs. Whether you’re chopping strawberries, bananas, mushrooms, butter, or cheese, this slicer can handle it. Forget the fuss and mess of slicing produce with a knife; this gadget makes clean-up easy with a quick rinse under water or a toss in the dishwasher. And the best part? It won’t monopolize your kitchen space. When breakfast is wrapped up, just stash it away in a drawer — easy, peasy!
With a razor-sharp, stainless-steel wire, this egg slicer cuts through not only hard-boiled eggs but also soft delights like strawberries, bananas, and cheese. It’s crafted to be durable, so you can count on owning it for years. Its stainless-steel construction guarantees a sharp, precise cut every time, promising a hassle-free experience when turning your favorite foods into perfect slices. With this egg slicer, you can say goodbye to uneven cuts for good.
Priced at just $9.99, this stainless-steel egg slicer is a budget-friendly kitchen essential. It effortlessly slices through hard-boiled eggs and soft foods, promising precision and durability for years to come. Say goodbye to uneven cuts and hello to a versatile slicer that won’t break the bank.
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Haley Lyndes
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Make ahead: Bake the casserole as instructed until the rice is tender, about 45 minutes. Stir in the broccoli and top with the cheese, then cool, cover, and freeze for up to 1 month. Thaw overnight in the refrigerator. Reheat, covered, in the oven at 350ºF until heated through, 30 to 45 minutes.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
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Patty Catalano
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Rich, dense, and creamy, this chess pie recipe is a Southern classic and a delicious favorite!
A flaky pie crust is filled with a creamy custard with a thin crisp top layer.
Pie Crust – Use a ready-made pie crust or make this recipe and freeze the second crust for later.
Filling – Many chess pie recipes use buttermilk, but few home cooks keep it on hand. This version uses cream and vinegar which bakes and tastes like a buttermilk custard. Even milk can be used instead of cream.
Variations – Try using a graham cracker crust, or a cookie crust with Oreo or Nilla Wafers. Add ¼ cup of cocoa in Step 4 to make a chocolate chess pie. Mix in some toasted coconut or lemon juice with a little zest for a tropical chess pie.
Toppings – Top chocolate chess pie with some chocolate shavings, cookie crumbs, whipped cream, or powdered sugar. Fresh blueberries, sliced strawberries, and slivered almonds add flavor and visual appeal to Chess pie.
PRO TIP: Chess pie is done when the top is crackly and shiny like a brownie.
Did your family enjoy this Chess Pie? Be sure to leave a rating and a comment below!
Chess Pie is a Southern classic dessert made with simple ingredients.
Preheat the oven to 425°F.
Line a 9-inch pie plate with pie shell and with a fork, poke the crust in a few places to allow steam to escape. Place a piece of parchment paper in the shell and fill it with pie weights or dry beans.
Bake the crust for 5 minutes. Remove the weights and parchment and bake for an additional 3 minutes.
Meanwhile, in a medium bowl, whisk sugar and melted butter. Add the eggs, cream, cornmeal, vinegar, flour, vanilla, and salt. Whisk until smooth. Pour the filling into the prepared crust.
Place the pie in the oven and immediately reduce the oven temperature to 325°F. Bake for 70 to 75 minutes or until the pie is set.
Cool completely on a baking rack before cutting, about 2 hours.
Calories: 412 | Carbohydrates: 51g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 268mg | Potassium: 73mg | Fiber: 1g | Sugar: 38g | Vitamin A: 549IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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My grandma – ‘Gram’ as we called her – is no longer with us. It’s been about a decade since she passed, but she lived a long and fulfilling life. She loved the holidays, but more than anything she loved cooking. So without further ado, here’s her recipe for the best goddamn deviled eggs you’ll ever eat.
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Zach Nading
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This homemade bread pudding recipe is just like Grandma used to make!
This recipe is made with sweet bread and raisins soaked in an easy custard and baked until golden.
This is a sponsored recipe created on behalf of Sara Lee® Bread.
Bread pudding is an easy dessert recipe. There are different types of bread pudding; this version is similar to French toast in flavor and texture with a sweet caramel sauce.
Bread – Use any variety of thickly sliced stale or day-old bread like Sara Lee Artisano bread. Dry bread cubes will soak up the egg mixture. Any bread will work but we love French bread, challah, or brioche. If your bread is fresh, dry it in the oven or let it sit out uncovered overnight.
Custard Mixture – Large eggs, and half and half (or light cream) are whisked with brown sugar and spices. In addition to cinnamon, you can add a pinch of cloves, nutmeg, or allspice for a more fragrant and spicy dish. Pumpkin pie spice or apple pie spice? Yes, please!
Variations – Bread pudding is a versatile ‘base’ for other add-ins like walnuts, pecans, coconut, cranberries, diced apples, or chocolate chips.
While bread pudding is often served with vanilla sauce, we love a quick and easy homemade caramel and a scoop of vanilla ice cream of course. Feel free to add some rum to make a rum sauce.
Bread pudding can be served warm or room temperature. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Freeze in single serving size to make it easy to thaw and enjoy!
This easy Bread Pudding recipe is filled with raisins and drizzled with an easy homemade caramel sauce.
Preheat the oven to 350°F. Butter an 8-inch baking dish.
Cut the bread into 1-inch cubes. If the bread is fresh, place it on a baking sheet and bake for 4 to 6(or until slightly dried. Cool completely.
Meanwhile, in a medium bowl whisk together eggs, cream, sugars, vanilla, and cinnamon.
Pour the egg mixture over the bread. Add raisins and toss lightly with your hands. Transfer the bread mixture to the prepared baking dish. Drizzle butter over top.
Bake for 35 to 40 minutes until a knife inserted in the center comes out clean.
Meanwhile, for the sauce, combine the brown sugar and butter in a medium saucepan. Bring to a boil over medium heat while whisking and let boil for 1 minute. Remove from heat and whisk in heavy cream. Allow to cool slightly.
Drizzle the caramel sauce over the baked bread pudding and serve warm.
Calories: 191 | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 171mg | Potassium: 171mg | Fiber: 2g | Sugar: 13g | Vitamin A: 155IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 1.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Leading up to the first Thanksgiving I spent with my now-husband at his childhood home, he only talked about one thing — his mom’s legendary stuffing. The stuffing dates back to his grandfather, who would make it every year before his mom took over the duty. He waxed poetic about how it was always the first thing to go among the many dishes and that the entire family looked forward to it the most.
Marrying into the family meant marrying this stuffing. Seeing as how I grew up on Stovetop stuffing, I had no qualms about that. However, since I develop recipes for a living, I also couldn’t help but make a couple of tiny tweaks to the recipe my mother-in-law scribbled down for me in anticipation of hosting my first Thanksgiving a couple of years ago. Of course, the goal wasn’t to dress it up, but to fine tune it in my own way.
So, I replaced the packaged bread cubes with cubes from a fresh loaf of bread that I let dry out overnight. For seasoning, I reached into my pantry for the only poultry seasoning that matters given my New England roots: Bell’s. This salt-free blend of dried rosemary, oregano, sage, ginger, marjoram, thyme, and pepper was invented in Boston over 150 years ago and is sold in a decidedly retro cardboard box with the image of a turkey stamped on it. While any poultry seasoning can be used, if you can find Bell’s, I do think it tastes more of the holiday than any others I’ve tried.
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Sheela Prakash
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After testing several different methods, we found that both carbonated water and a mix of water, oil, and baking powder were the best egg substitutes. These two methods both delivered decent results during testing and created baked goods that were airy and fluffy in texture.
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Julissa Roberts
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This is Jessica Clemons of The Ringer, and she has been burdened with glorious purpose! Splash Page is back to break down everything in the Loki Season 2 finale: “Glorious Purpose.” Jess goes over Loki’s trip through time (1:16), his conversation with He Who Remains (3:35), and where all our main characters end up (8:18).
Host: Jessica Clemons
Producers: Aleya Zenieris, Erika Cervantes, and Isaiah Blakely
Additional Production Supervision: Arjuna Ramgopal
Subscribe: Spotify / Apple Podcasts
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Jessica Clemons
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Make ahead: Assemble the casserole without the onion topping, cover, and refrigerate up to 1 day ahead. Let the casserole sit at room temperature while the oven heats. Uncover and top with the fried onions. Bake for 30 to 40 minutes, covering the top with aluminum foil in the final 10 minutes if the onions brown too quickly.
Substitutions: 3 (about 15-ounce) cans green beans can be substituted for the fresh green beans. Drain well before adding to the mushroom sauce.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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Patty Catalano
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Taylor is a freelance writer, food blogger, and baker from Eastern Pennsylvania. She loves exploring new cities and has helped teach cooking classes and assisted a private chef. When not working, you’ll probably find her whipping up something sweet in the kitchen or binging Food Network. She currently lives in Los Angeles with her husband and their cat, Nala.
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Taylor Kocher
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Sometimes the simplest recipes are the best, including this one!
This deviled egg recipe starts with hard boiled eggs. The yolks are seasoned and mashed until creamy and added back to the whites for serving.
Deviled eggs are hard-boiled eggs, that are halved and filled with a creamy mixture made from the yolks. They’re a holiday staple in our family for Easter dinner, Thanksgiving, and Christmas dinner.
This is a classic deviled egg recipe but feel free to get creative:
Cook the hard-boiled eggs using any of the following methods. Air fryer is my favorite method as no water is required and the shells just slide right off.
The eggs can be boiled a few days in advance (boiled eggs can be stored for a week total). If you’d like to prepare the filling a few days in advance as well, store the filling and the egg whites separately.
Place the egg white halves on a plate and wrap them in plastic wrap, keep the yolk mixture in a ziptop bag. When ready, fill the egg whites with the yolk mixture, garnish, & serve!
Store leftovers in the refrigerator for up to 3 days. Leftovers can be mashed with a fork and made into an egg salad sandwich for lunch.
What’s your favorite way to make Deviled Eggs? Let us know in a comment below!
This classic deviled eggs recipe is so easy to make as a side dish, appetizer, or even as a healthy snack!
Place the eggs in a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl, place the whites on a serving platter.
With a fork, mash the yolks into a fine crumble.
Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.
Just before serving, fill each egg white with the creamy yolk mixture with a spoon or a piping bag.
Garnish with a sprinkle of paprika and fresh dill weed.
Use a spoon or piping bag to fill the eggs. If you don’t have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites.
Store leftovers in the fridge for up to 2 days. Leftover deviled eggs can be mashed and served as an egg salad sandwich.
Serving: 1egg | Calories: 63 | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 89mg | Potassium: 30mg | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Rachael
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These eggs make for a fun and unique snack when you’ve got friends over for the big game!
These air fried deviled eggs have a crispy seasoned coating on the whites and are filled with a creamy, tangy yolk filling!
Eggs – Any hard-boiled eggs will do for this recipe; however, I most often make air fryer boiled eggs.
Filling – The yolk, mayonnaise, vinegar, and a tiny bit of mustard are the traditional ingredients in this recipe. Dill pickle juice can be used instead of vinegar if you’d like.
Breadcrumbs – Use plain Panko breadcrumbs for the best crunch and seasoned bread crumbs for a nice even coating.
Variations – Blend in some mashed avocado, dill, or sweet pickle relish, tapenade, or pesto to the yolks and create a colorful presentation for guests to select from! Garnish air-fried deviled eggs with bacon bits or sliced green onions.
When it comes to dips and dressings for air fryer deviled eggs, the choices are endless. Try some of these options for homemade sauces and see what you like best!
Dip fried deviled eggs in homemade buffalo sauce, buttermilk ranch dressing, or a creamy cheese sauce! Or try this easy marinara sauce or a tasty honey mustard sauce. Even Thousand Island dressing tastes great with this recipe! So many choices.
Make fried deviled eggs and keep them in the refrigerator until ready to reheat in the air fryer. They can be made up to a day in advance and leftovers will stay fresh for up to 2 days in the refrigerator.
Did you make these Fried Deviled Eggs? Be sure to leave a rating and a comment below!
Fried deviled eggs are a delightful twist on the classic recipe, with a crispy coating and tangy yolk filling!
Place 6 eggs in the air fryer basket (reserve 2 eggs for coating the whites). Turn the air fryer on to 250°F and cook the eggs for 16 to 17 minutes or until hard boiled. Transfer the eggs to a bowl of ice water for 5 minutes.
Gently peel cooled hard-boiled eggs and slice in half lengthwise.
Gently remove the yolks and place them in a medium bowl, reserving the egg whites.
Use a fork to mash the egg yolks with mayonnaise, vinegar, mustard, salt, and pepper until smooth. Set aside.
Preheat the air fryer to 400℉.
In a small bowl whisk the 2 remaining eggs. In a separate bowl combine the panko and seasoned bread crumbs. Put the flour in a third shallow bowl.
Dip the egg whites in flour, followed by the egg wash, and then the bread crumbs mixture gently pressing to adhere. Repeat with the remaining egg whites.
Spray the crumbs with cooking spray, and then carefully place egg whites into the air fryer basket.
Air fry for 2-3 minutes per side until browned and crispy.
Fill each fried egg white with the yolk mixture using a spoon or a piping bag. Serve immediately.
Calories: 110 | Carbohydrates: 7g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 143mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 167IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Snack Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Of all the different varieties of quiche out there, spinach is my absolute favorite. Whether it’s for brunch, lunch, or dinner, there is just something about its understated simplicity that makes it a timeless classic. This version is as easy as it gets and delivers the most custardy, cheesy result you could hope for.
This recipe calls for either fresh baby spinach or thawed frozen chopped spinach. Whichever you choose to use, neither need to be cooked before adding them to the custard filling. While the thawed frozen spinach is already cooked, the fresh spinach will cook in the heat of the oven.
A great quiche is as much about the vegetable you add to it as it is the cheese you use. Here, we opt for sharp cheddar, which lends a salty bite to offset the richness of the custard, yet it is still nice and melty. Feel free to experiment with the cheese — smoked Gouda provides an even bolder, nuttier flavor, while Fontina gives added creaminess.
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Sheela Prakash
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Fried pickles are a super fun county fair snack that are actually easy to make at home.
Pickle slices, spears, or chips are battered, dipped in seasoned bread crumbs, and fried until golden and crispy!
This fried pickles recipe (frickles?) is perfect for snacking, dipping, or adding to a burger.
Pickles – Choose your pickle! Fried pickles can be made from pickle slices, oval slices, or spears, any style will work. Spicy, sour, or garlic pickles are all easy to find and will make pickle chips a new recipe every time.
Ensure you’re using thicker slices (or slice the pickles yourself). If they’re too thin you won’t get enough pickle-y flavor in every bite.
Breading – A quick batter of pickle juice, egg, flour, and seasonings coat the pickles and helps the bread crumbs stick. Panko bread crumbs add the best crunch.
Homemade deep-fried pickles are super easy to make!
Anything creamy is a good choice. I personally like dips that have a little hint of heat. While you can use a store-bought dip, homemade is much better!
Did you make these Deep Fried Pickles? Be sure to leave a rating and a comment below!
Crispy fried dill pickles are a must-try snack for lots of dill pickle crunch!
Preheat oil to 360-370°F. Whisk Panko, cayenne pepper, and ½ teaspoon salt.
In a medium bowl whisk flour, milk, baking powder, egg, paprika, black pepper, and dill until smooth. Let rest for at least 5 minutes.
Meanwhile, dab the pickle slices dry with paper towels.
Place about ½ cup of Panko bread crumbs in a bowl. Note: If the crumbs get wet, they don’t stick so it’s best to work in small batches.
Dip each pickle slice in the flour mixture and then gently dip into the bread crumbs. Set the dipped pickles on a baking sheet and let them rest for a few minutes while you dip the remaining pickles. This will allow the crumbs to stick better.
Fry in small batches for 3 to 4 minutes or until brown and crispy. Transfer to a paper towel lined plate and immediately sprinkle with salt.
Serve with ranch or your favorite dipping sauce.
Calories: 217 | Carbohydrates: 39g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 180mg | Potassium: 285mg | Fiber: 2g | Sugar: 4g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Side Dish Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe slightly adapted from Bake Like a Pro as seen on Youtube
