Egg Recipes That Are All They’re Cracked Up To Be

When it comes to holiday foods, Thanksgiving has the turkey, Christmas the ham, and Easter has the egg. And while we still can’t tell you if the egg did indeed come before the chicken, we can share a few recipes to ensure your holiday feast is a little more egg-stravagant.


Eggcellent Deviled Eggs

This recipe is very versatile and largely depends on your taste preferences! Have fun with it but if you have never tried them with pickles it is a game changer.

Ingredients: Makes 12

  • 6 Eggs
  • 3 tablespoons Mayo
  • 1 tablespoon Yellow Mustard
  • Pickle and pickle juice to taste (usually one small pickle and half a tablespoon juice)
  • Salt to taste
  • Pepper to taste
  • Paprika to taste


How To Make Deviled Eggs

  1. Carefully peel hard boiled eggs and slice in half.
  2. Scoop out the egg yolks and add them to a bowl. Set the whites aside.
  3. Mash up the egg yolks
  4. Mix in the mayo, yellow mustard, pickle juice and diced pickles, salt, and pepper. Mix until light and fluffy
  5. Use a spoon or piping bag to fill each egg white with the filling mixture.
  6. Sprinkle each egg with paprika.
  7. Chill until ready to serve.


Everything Bagel Egg Salad 

A perfect recipe for when you are craving a light and delicious snack that will keep you full for hours.


  • 2 eggs
  • 2 tablespoons plain greek yogurt
  • Everything bagel seasoning


How to make egg salad

  1. Boil and peel eggs
  2. Mash eggs in a bowl with a fork until you have small pieces you should still be able to see both the whites and the yolk.
  3. Gently mix in the greek yogurt using more or less as needed. Your eggs should be thoroughly coated without being runny.
  4. Sprinkle with everything bagel seasoning and enjoy!


Avocado & Egg Toast


  • 2 pieces of whole grain bread
  • 1 medium sized avocado
  • Sun dried tomatoes (measure with your heart)
  • Himalayan salt
  • One fried egg


Toast your bread while your egg fries in a little olive oil. Once your bread is toasted, spread your avocado onto the bread, top with your fried egg, and season with himalayan salt. Lastly, add sun dried tomatoes and enjoy.


Fried Egg over Sweet Rice

A very simple yet tasty dish. With sweet and savory elements, it is a dish that seems to satisfy any craving.


  • Egg
  • White rice
  • Butter
  • Sugar



  1. Cook the white rice
  2. Add sugar and butter to taste.
  3. Fry an egg and season to your liking.
  4. Place the fried egg on top of your prepared rice and enjoy!



A simple and healthy Middle Eastern dish consisting of poached eggs simmered in tomatoes, vegetables and spices. Shakshuka is quick and easy to prepare, taking less than 30 minutes to make.


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 28-ounce can whole peeled tomatoes and/or fresh tomatoes
  • 6 large eggs
  • salt and pepper, to taste
  • 1 small bunch fresh cilantro, chopped
  • 1 sliced avocado



  1. In a large sauté pan, heat olive oil on medium heat. Add in chopped onion and bell pepper. Cook until onion is translucent and bell pepper is fragrant.
  2. Add in garlic and spices.
  3. Add canned tomatoes. Drain juices and squish tomatoes with a large spoon.
  4. Simmer for approximately 15 mins.
  5. Create wells with spoon.
  6. Crack eggs in wells.
  7. Simmer for 5-8 minutes to poach eggs.
  8. Serve. Garnish with cilantro, avocado. Traditionally served alongside pita bread.


Classic Whiskey Sour

That’s right. They told me we’re doing egg recipes and Ol’ Chuckers’ mind went straight to whiskey.

You may be accustomed to moseying down to your local watering hole, throwing some Skynyrd on the jukebox and having the barkeep slap a sour in front of you. Though you may enjoy that glass of cheap bourbon, dirty ice, and pre-made “sour mix”, it ain’t a proper whiskey sour. But don’t worry. Ol’ Chuckers has your back.

The classic whiskey sour is in fact a variation of the daiquiri, and the addition of egg white makes it into a pseudo “flip”. Though reasonably easy to make, this cocktail is as much about technique as it’s ingredients.

Hardware needed:

  • Cocktail shaker
  • Jigger, or other method of measuring in ounces
  • Strainer (cobbler shakers have a built in strainer, however double straining through a fine mesh strainer will yield best results.


Optional Hardware:

  • Protein Shaker Ball (the spring from your hawthorne strainer works great for this)
  • Espresso frother
  • Fine Mesh Strainer



  • 2 oz. RYE whiskey
  • 1 oz. FRESH squeezed lemon juice
  • 3/4 oz. Simple Syrup (1:1 water and sugar dissolved)
  • 1-2 dashes Aromatic Bitters
  • 1 Egg White
  • Ice (the larger the cube the better)


Note on ice: As opposed to other cocktails, dilution is not your friend here, and having large ice helps a lot. The smaller your pieces of ice you use, the less you will want to shake it. A single 2” cube is perfect for any sour to ensure minimal dilution. Shake only until you start to get cold condensation on the outside of the shaker tins 10-15 seconds or less depending on ice size.

Note on dry shaking: As the egg white begins to froth it will expand and you may find yourself fighting to keep a tight seal on the shaker. Wrapping a towel around the shaker seal can prevent unwanted beverage from splashing around.


  1. Dry Shake – Pour all of your ingredients into your shaker WITHOUT ICE. Add your optional mixing ball or spring and shake hard till it feels like your arms are going to fall off (30-45 seconds). This first step is critical to getting a thorough mix, as well as getting the egg white to froth as much as possible. You can also employ an espresso frother at this step to assist the emulsification.
  2. Add Ice and shake for 10-15 seconds.
  3. Strain (double strain if possible) into a cocktail coupe, or old fashioned glass.
  4. Garnish with just a few drops of your favorite aromatic bitters


Now all you have to do is dawn a top hat, sit back, and enjoy this frothy headed beverage that dates back to the early 1800’s. You are now a part of the society of old-timey cocktail-purist snobbery. You’re Welcome.

If the thought of raw egg white doesn’t sit well with you it can be omitted and still be yummy (but not as amazing).