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Fiesta Deviled Eggs by Monique Faella Designs
Providence, Rhode Island, USThis recipe adds veggies to to traditional hard boiled eggs to create a healthier appetizer!

Best Egg Salad Sandwich by Marcia Spoor
Media, PA, USEggs-tra Delicious!
My favorite recipe for eggs is in egg salad. I always add olives, although it is an ingredient not many recipes have. But I think it's just delicious.


Stuffed Tuna Eggs - Eggs-tra Delicious! by Neus Baudel
Barcelona, Barcelona, ESA classic in the kitchen! These stuffed eggs are a delight! with olives, anchovies, capers ..... with what you like most, they are an ideal starter for summer!!
Ingredients for 4 serves
8 large free range eggs
160 g canned tuna in oil
4 Tbsp mayonnaise
pinch of salt
anchovies, Piquillo peppers and parsley (optional)
Boil the eggs.
Fill a medium pot with water and place over medium-high heat. Take to a boil.
1. Lower the eggs in the pot, carefully, and cook for 10 minutes.
2. Remove from the heat, drain and place in a bowl with very cold water.
3. Let stand for 15-20 minutes.
Make the filling.
1. Once the eggs are cool to the touch, peel them.
2. Wash with cold water to remove possible pieces of shell.
3. Cut in half lengthwise and remove the boiled yolks. Place them into a bowl.
4. Reserve an entire yolk for garnishing later.
5. Crush the yolks with a fork and add the tuna, previously drained.
Add the mayonnaise together with the salt and mix well until a smooth and homogeneous mixture is obtained.
Fill the eggs.
1. Using a small spoon or a knife with a rounded tip, fill the egg hole so that it's slightly overfilled and the filling makes a small mound.
2. Smooth the surface for a more beautiful finish.
3. Repeat the process with the remaining eggs.
4. Garnish the surface with anchovies, Piquillo peppers and the crumbled yolk.
5. Sprinkle with some chopped parsley, if desired, and serve.
Notes
• One of the common problems when boiling eggs is a greyish edge around the yolk. This happens when the cooking time is excessive. To prevent this from happening, follow closely the instructions and the cooking and cooling times specified in the recipe.
• Whenever I peel boiled eggs, I take part of the egg white with the shell… To avoid this problem, you must place the eggs in very cold water after finishing the cooking. Let them cool inside and you will have no problem removing the shell.
• Eggs can be stuffed to your taste, the recipe gives you the most traditional option.
• You can use homemade mayonnaise if you wish, the result will certainly be much tastier. But remember that in this case, you should not keep the stuffed eggs more than 1 day in the fridge.
• A pastry bag can be used too for stuffing the eggs, with a decoration tip to give them a fancier finish. In that case, I recommend you to blend the mixture with a blender for a very smooth and creamy texture. This way will be easier to pipe the filling.
• Eggs can be eaten freshly made or after refrigerating them in an airtight container. They keep well for a couple of days.

Deviled Eggs by Jane Sanders
Forest Hills, New York, USI remember Deviled Eggs would be a staple to any potluck, picnic, or family reunion if you lived in the south. Deviled Eggs are easy to make and full of flavor in a small bite.


Naturally dyed eggs by Annelein Beukenkamp
Burlington, VT, USHere is a recipe using food items to dye eggs for Easter or just for fun. Experiment with white or brown eggs and vary your ingredients and quantities to come up with your own shades and colors....Have Fun!


Best Soft Dinner Rolls by Jolenna Mapes
Waxhaw, North Carolina, USLight and fluffy dinner rolls that are a hit no matter the occasion!

broccolicious by Anna Norman
Leeds, Yorkshire, GBa simple illustration for a tasty broccoli and chorizo centred pasta bake


Chinese Broccoli Stirfry with Ginger & Garlic by Stella Hong
Sydney, NSW, AUA simple, vegan, low-carb stirfry.
With leaves that are thick and chewy, Chinese broccoli will soak up all the flavors of the sauce. It looks different from the regular broccoli and has a slightly bitter note. Great for getting some extra greens into your diet!


Bring on the Broccoli! by Ragini Mundra
Kolkata, INRoasted sweet baby broccoli topped with a Spanish sauce named "Romesco" made from piquillo peppers, almonds, garlic, and seasonings is packed with flavors!
Sweet baby broccoli is a hybrid between broccoli and Chinese kale and Romesco is a Spanish sauce hailing from the Catalonia region.
The red sauce looks spectacular atop the green broccoli, isn't it?


8 Ways to Cook Broccoli by Jess Burbank
Bellevue, Washington, USDo you prefer your broccoli roasted or fried? Braised or sautéed? A little cheesy or perhaps roasted to a crisp? Grilled, simmered, or steamed? Cook Broccoli is here to introduce you to all eight of them (and the new kid in town, Raab).

Fierce as a Brocco-LEE by CULTURE_CURRY
HOBOKEN, NJ, USJust like Bruce-Lee, the famous Martial arts expert & Actor, this Brocco-Lee is fierce & strong! Here's my recipe for Broccoli Tikkis / Patties that are easy to make and nutritious... These can be had as a tea time snack with mint chutney or added to veggie burgers. Enjoy!


Broccoli with Miso Dressing - Bring on the Broccoli! by Neus Baudel
Barcelona, Barcelona, ESOnly for broccoli lovers this easy, quick and delicious healthy recipe!
This steamed broccoli with this dressing is perfect as a starter or light dinner!
Enjoy it!!!

Roasted Garlic Parmesan Broccoli by NooneyArt Designs
Albany, New York, USThis is a quick and easy, go-to recipe for broccoli!

Korean Homestyle Broccoli Banchan by jeongful
Pohang, KRHow do Koreans eat broccoli at their homestyle typical meal? I drew broccoli as one of Banchan, which means side dishes or appetizers.