Special Egg Salad
Hope you have been enjoying this awesome summer with not-so-high temps. I am so amazed at how tall the corn is this year. I ooohh and aaahh every time I see those tall sprouted and beautifully green crops.
Eggs are such a versatile ingredient, it's easy to become overwhelmed with ideas for preparing them. Eggs can be fried, scrambled, boiled and baked. They can be enjoyed any time of the day, as a meal or a snack.
Deviled eggs seem to be on every summer menu. They're great for potlucks and picnics. At my house, they're always the first dish to be eaten up.
Fried eggs can be a very personal matter. What's the perfect way to fry an egg? There’s just an egg,a bit of fat, some heat, a little salt..maybe some pepper, and of course, enjoyed with buttered toast. When it comes to fried eggs, there are many versions of perfection. Personally,I like to steam my fried eggs but enjoy a runny yolk to dip that toast in.
Maybe you've had some eggs in the back of the fridge and aren't sure if they're good or not. Here's a simple test: Fill a bowl with water, enough to cover the egg. Gently drop the egg into the bowl. Fresh eggs sink and lie on their side. Older eggs lie but bob slightly. Eggs that are about 3 weeks old stand on their end. Bad eggs float to the top.
When boiling eggs, be sure not to overcook them. That will cause a green ring around the yolk. To boil perfect eggs, place them in a pot, covering totally with water. Bring to a boil; cover, then set aside for about 15 minutes. Cool; then peel. It's always best to use older eggs for hard boiled eggs. Fresh eggs are a killer to peel!
I think the best way to peel an egg is to first, crack the cooled shell all over. Roll on the counter or shake them in the pan they were cooked in. Start peeling, dipping in cold water to rinse off the shells as you work.
Chopped hard boiled eggs are a great addition to a lettuce salad, and in this special egg salad.In my humble opinion (others have told me as well), this is the very best egg salad to pass over your tongue. I always make a double batch.
SPECIAL EGG SALAD
1 (3 ozs) pkg. (reduced-fat cream) cheese, softened
1/4 c. (fat free) mayonnaise or salad dressing
1/2 tsp. sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
6 hard cooked eggs, chopped
1 dozen hard boiled eggs
1/3 c. mayonnaise
2 Tb.Greek yogurt, or sour cream
1-1/2 tsp. white vinegar
1-1/2 tsp. dijon or spicy brown mustard
1/2 tsp. sugar
1/2 tsp. Frank's hot sauce,optional
1/2 tsp. kosher salt
1/2 tsp. garlic/pepper blend
(or ground pepper)
After peeling eggs, cut in half lengthwise. Remove yolks; place in medium bowl and place egg whites on platter.
Mash the yolks with a fork. Add mayo, Greek yogurt, vinegar, mustard, sugar, hot sauce, kosher salt and garlic/pepper. Combine until smooth, using a fork. Either place mixture in ziploc bag and cut a hole in one end to pipe into the whites, or just use a spoon. Garnish with paprika. (To kick up the flavor, add, or top eggs with cooked bacon crumbles, grated cheese, almonds or olives)
This recipe is a wonderful way to use up leftover scrambled eggs.
1 Tb. water
(makes fluffier scrambled eggs)
2 -8" flour tortillas
1/2 c. shredded cheddar cheese (or your family's favorite)
2 bacon strips, cooked and crumbled
1 green onion, thinly sliced
sour cream and salsa, optional,for garnish
Spray a large skillet with non stick cooking spray. In a small bowl, whisk the eggs and water. Add eggs to skillet and cook over medium heat until completely set up.
Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over tortilla and cook on low for 1-2 minutes on each side, or until cheese melts. Serve with sour cream and salsa. Yield: 2 servings
This is the recipe I served for Bean Days at the Leader office. Always thrilled to hear so many say they REALLY liked them! Feel free to substitute the chili or pinto beans with mixed beans, which can be bought in a jar.
THREE BEAN BBQ WITH SAUSAGE
1 (15 ozs) can pork & beans, partially drained
1 (15 ozs.) can pinto beans, drained
1 (15 ozs.)can chili(or kidney)beans, drained
1 lb. pkg.smoked sausage, diced
1 small onion, chopped
1/4 c. brown sugar
2 Tb. dijon or spicy brown mustard
2 Tb. ketchup
2 Tb. molasses (or pancake syrup)
1 Tb. Worcestershire sauce
few drops of hot sauce
Mix all ingredients in crockpot. Cook on low for 4 hours or on high for 2 hours. Yield:6-8 servings.
Enjoy an egg-cellent rest-of-the-summer!