Egg recipe collection

Slow cooker apple cake bakes in a coffee can with chopped Golden Delicious apples, walnuts, and nutmeg. No oven needed. Dense, moist, and loaded with fruit in every slice.

Challah French toast made with thick slices of egg-rich bread soaked in cream-and-cinnamon custard, then pan-fried in ghee until golden. The best French toast you can make at home.

This was a wonderful loaf of gingerbread. It was delicious.

Old-fashioned Pennsylvania nut cookies with walnuts, raisins, and currants in a buttery cinnamon drop cookie dough. A heritage recipe with warm spice and chewy dried fruit in every bite.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

This is THE best turkey burger I've ever tasted...and quite possibly the best BURGER I've ever tasted. SERIOUSLY...try this.

Vegetarian Pad Thai built from pantry staples: rice noodles tossed with a quick peanut butter, soy, and brown sugar sauce, scrambled egg, garlic, scallions, and a hit of lime.

Puff pastry twists filled with kalamata olive spread, sun-dried tomato, feta, and fresh parsley. A 30-minute flaky Mediterranean appetizer that bakes up golden and crisp, ready for wine and a crowd.

Baked chocolate souffle for two with cinnamon whipped cream and a warm fudge mocha sauce. A date-night dessert made with both semisweet and unsweetened chocolate.

Classic devil's food cake with deep chocolate flavor and silky fudge frosting. Two-layer cake with tender, moist crumb from boiling water and rich cocoa.

From-scratch devil's food cake with boiling water for intense chocolate depth, topped with a fudge frosting made from melted semi-sweet chocolate and butter.

A decadent and delicious cake that is now made with a delectable frosting that is too rich to be true!

Deviled crab croquettes with Old Bay seasoning, mashed potatoes, hard-boiled egg, and green pepper, rolled in cracker meal and fried golden.

Classic deviled eggs with creamy yolks, Dijon mustard, and a splash of light mayo. A 5-ingredient Southern picnic staple and Easter brunch essential that pipes beautifully into 24 perfect halves.

Deviled eggs served over creamy poppy seed noodles with sour cream, Parmesan, and ripe olives. A retro microwave casserole that turns leftover deviled eggs into dinner.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.