There’s nothing like realizing you need a last-minute dish for a holiday get-together. We have found the perfect 15-minute recipe that everyone at the party will love and that will feed plenty.
This appetizer is the perfect finger food for any event you might have planned for the season. Italian Stuffed Eggs sound scrumptious, taste decadent, and will even have visitors asking for the recipe before the night is over.
The EGGsperts from some of the nation’s top egg farming states, including North Carolina Egg Association, have come together to host a virtual exchange to dish on their favorite holiday recipes representing their home state. Dish on Eggs offers 25 delicious egg recipes, including appetizers, brunch and desserts, that are sure to impress guests at any holiday gathering. As part of the campaign, consumers also can enter to win a free year’s supply of eggs and download a free e-cookbook at www.DishOnEggs.com.
“Eggs play an extraordinary role in many beloved holiday recipes,” said Jan Kelly, Executive Director of the NC Egg Association. “From frittatas to strata and deviled eggs to classic eggnog, families can cook their way across America with hometown favorites shared exclusively by the egg experts.”
Consumers can access all 25 egg recipes or download an e-cookbook by visiting www.DishOnEggs.com.
Join the conversation and enter to win FREE eggs for a year!
On the website, egg lovers can also enter to win a year’s supply of eggs. To enter, individuals must submit their contact information, state where they reside, and their favorite holiday egg dish by Dec. 20, 2018, on www.dishoneggs.com.
In addition, holiday hosts and consumers can join the celebration and win egg-cellent prizes during a Twitter party from 9-10 p.m. ET on Wednesday, Dec. 19. During the party, the egg experts will be available to answer questions on egg preparation, cooking tips and egg safety information. Giveaways will also be provided. Join the party on Twitter using #DishOnEggs.
Italian Stuffed Eggs
6 hard-boiled eggs
1/2 teaspoon salt
1/2 cup ricotta cheese
1/4 cup sour cream
3 grape tomatoes, sliced in quarters
12 black olives, sliced
1 tablespoon minced chives
1 tablespoon fresh chopped basil
1 tablespoon cheddar cheese