3 large eggs
1/4 cup butter flavored shortening
1 small piece chocolate candy (optional)
Mix eggs, shortening, candy and chocolate together in small bowl. Cover bowl with plastic wrap and refrigerate for 24 hours.
Although 8 eggs is a small amount it may seem impossible if you use the recipe instructions by mistake. Just make sure you use all of them!
When ready to serve over ice cream layers, place marshmallow crumbs in bottom of glass container and hollow out to about 1/4 inch. Fill bottoms with marshmallow creme. Press the stuffed marshmallow into glass container.
When you arrive at your destination for the night you will find that there is not much left over. In fact as soon as you open the package there is a marshmallow filling in the center that you dig. It is important to reserve the extra marshmallow filling for your next egg salad collection.
This is a great way to use your eggs... I love how easy it is!
I did a bit of tweaking in this recipe. I substituted quinoa for macadamia, leaving the eggshells the same color as the dressing (light peach or light strawberry depending on your preference). I also used light yogurt (used 2 Tbsp.) and white zest, leaving the remaining eggshells slightly more yellow (orange or peach-like). I also added freshly grated parmesan, the fruit to taste, and a bit of nutmeg. The final product was incredibly delicious, and easily tweaked to accommodate personal tastes. I'll definitely make it again--possibly the ONLY way I'll ever make it.
⭐ ⭐ ⭐ ⭐