10,000 egg recipes

Pecan-stuffed deviled eggs with chopped pecans, mayonnaise, dry mustard, and a kick of grated onion. The Southern twist on the classic appetizer.

Corned beef noodle casserole layers egg noodles with canned corned beef, Velveeta, cream of mushroom soup and onion in a single 9x13 pan. The classic Midwestern church-supper one-dish meal.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

This delicious new rendition of pickled eggs is made with beet juice which gives it a surprising new flavor.

Stuffed lemon eggs filled with yogurt, lemon zest, lemon juice, and hot sauce instead of mayo. Topped with a single caper for a lighter, tangier take on deviled eggs.

Sliced egg sandwich on a whole grain bun with cucumber, tomato, fresh basil, sprouts, and a honey Dijon dressing. A fresh, protein-rich lunch ready in 15 minutes.

Eggs bake in a buttery cheese sauce spiked with hot sauce and Worcestershire, then get spooned over toast in this retro Delaware breakfast that turns simple ingredients into pure comfort.

Sausage and beans simmered with ketchup and Worcestershire, served platter-style with eggs, sliced avocado, and fresh orange for a hearty weekend brunch.

A rich, tender bread machine egg bread, soft and golden from three eggs, butter, and milk. Just add everything to the machine and press start for a hands-off, challah-like loaf, great for toast or sandwiches.

Deviled eggs stuffed with chopped chicken, Dijon and dry mustard, and a kick of hot sauce. A protein-packed appetizer ready in 20 minutes that disappears at every potluck and picnic.

Hard-boiled eggs baked in a luscious curry cream sauce with bright pimento strips. This elegant brunch casserole goes from prep to table in under 30 minutes.

Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

Hearty asparagus and hard-boiled egg casserole in a creamy mustard sauce with mushrooms and crushed cheese crackers on top. A retro-style vegetable bake that's pure nostalgic comfort.

Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico's ultimate breakfast stack from the town of Motul.

Crispy pan-fried vegetarian egg rolls stuffed with cabbage, bean sprouts, celery, water chestnuts, and soybeans. Serve as an appetizer or with brown rice for a full meal.