Egg-Based Recipes for a Four-Course Dinner

Eggs are great for breakfast-type dishes, but they're so versatile, that they even make a great base for dinner entrees and main courses. Here are a few simple egg-based recipes, especially suitable for those who don't eat meat.

California-style devilled eggs
Start with a very tasty but light appetiser. A 15-minute, lip-smacking dish, the California-style devilled eggs are the perfect hors d'oeuvre.


  • 12 hard-boiled eggs
  • 1/4 cup low-fat mayonnaise
  • 2 tsp mustard sauce
  • 2 tbsp finely chopped, well drained, oil-packed, sundried tomatoes
  • 4 tsp chopped fresh basil
  • 1 tsp red balsamic vinegar
  • 1/4 tsp salt
  • Pinch of pepper
  • Chopped sun-dried tomatoes and fresh basil leaves for garnish

  1. Cut the eggs in half, lengthwise
  2. Remove the yolks, mash them in a bowl; add mayonnaise, mustard, sundried tomatoes, basil, balsamic vinegar, salt and pepper
  3. Stuff the whites with the yolk mixture.
  4. Garnish with sundried tomatoes and basil
  5. Serve immediately or chilled

Remember to choose eggs that have been in your fridge for a few days. Less fresh eggs are easier to peel.

Tomato and egg pasta salad
A salad that takes no longer than 10 minutes to make, this is both nourishing and ideal for the salad course.

  • 3 cups farfalle or rotini or penne
  • 1/4 cup sliced, softened or oil-packed sundried tomatoes
  • 3/4 cups diced sweet green, red and yellow peppers
  • 1/4 cup chopped regular or spring onions
  • 2 tbsp fresh chopped parsley or basil
  • 4 hard-boiled eggs, peeled and chopped
  • 1/2 cup cherry tomatoes, cut in half
For the vinaigrette dressing:
  • 3 tbsp olive oil
  • 1/4 cup red wine vinegar
  • 1 finely chopped clove garlic
  • Pinch sugar
  • Pinch salt
  • Pinch pepper

  1. Cook the pasta, rinse it under cold water and drain thoroughly; place it in a large bowl and add sundried tomatoes, peppers, onions and parsley/basil
  2. Whisk the oil, vinegar, garlic, sugar, salt and pepper in a bowl
  3. Toss pasta mixture with 3 tbsp of vinaigrette dressing; add eggs and toss gently
  4. Cover the mix and refrigerate it and remaining vinaigrette for at least an hour
  5. Before serving, add the cherry tomatoes and remaining vinaigrette to the salad; toss gently

Creamy egg risotto
A five-minute main course dish, the creamy egg risotto is easy to make and serves two at a time.

  • 2 eggs
  • 1/2 cup pressed cottage cheese
  • 1/3 cup Water
  • 19g single-serving cream of chicken and noodle instant soup
  • 1.5 cups Arborio rice
  • 2 tbsp grated parmesan cheese
  • Chopped fresh parsley or chives
  • 4 slices cured ham (optional)

  1. Whisk eggs, add cottage cheese, water and the soup mix in a bow and set it aside
  2. Place rice in a saucepan, pour the egg mixture; cover over medium-low heat and stir constantly, until mixture is thick and creamy
  3. The texture will thicken as the rice cooks; cook for 10 to 15 minutes
  4. Garnish with parsley or chives (and cured ham)

Mini Bread Puddings
Finally, dessert! This mouth-watering, egg-based dessert takes about 20 minutes to cook

  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup granulated sugar
  • 1.5 tsp vanilla extract
  • 2.5 cups cinnamon raisin bread cubes (about 1.5 cubic-cm)
  • 2/3 cup chopped dried apple and/or cranberries
  • Cherries for garnish


  1. Preheat the oven to 180°C
  2. Whisk eggs, milk, sugar and vanilla in large bowl
  3. Stir in bread cubes and dry fruits
  4. Line a 6-muffin pan with baking paper cups or spray with cooking spray
  5. Spoon the mixture into the cups, filling them to the top
  6. Bake in oven, and check doneness in about 20 minutes by piercing with a knife

This article originally appeared in The Label - Egg-based recipes for a four-course Dinner