Egg Salad Surprises

Everybody loves eggs. We commonly meet them at breakfast table either scrambled or fried. However, these are actually tasty salad staples as well. Egg salad recipes are probably one of the easiest salads to make. Not only can it be served as is, but it can also be used as a sandwich filling.

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Below you will find recipes compiled from different sources. You may want to try one or two at home. Don’t worry if you don’t get to finish them, these salads can still make it to tomorrows sandwich. Now, enough said. Gab your things and let’s start whisking.

CHUNKY EGG SALAD
serves 4

1/4 cup mayonnaise
1 Tablespoon cider vinegar
1 teaspoon salt
1/4 cup minced onion
1/2 teaspoon Worchestershire sauce or
1 teaspoon of prepared mustard
1/4 teaspoon ground white pepper
6 hard-cooked eggs
1 cup thin sliced celery
2 Tablespoons minced green pepper or red or green hamburger relish
sliced tomatoes or whole tomato
parsley for garnish

In a medium bowl, stir mayonnaise and next five ingredients until well mixed. Cut eggs into chunks or dice, as you prefer. Add eggs, celery, add green pepper or relish to mayonnaise mixture. Mix well. Cover and refrigerate till well chilled.

To Serve: Spoon mixture on tomato slices or into whole tomato. If using whole tomato, either cut off top and spoon out some of the middle, set on shredded lettuce and loosely fill with egg salad, or cut tomato into 8 wedges but do not cut all the way down, so that the tomato wedges will stay connected.

Garden Egg Salad Bowl
Makes 4 servings

6 tbsp. mayonnaise
1 tsp. prepared mustard
1/4 tsp. lemon pepper seasoning
1/8 tsp. salt
1/2 cup frozen peas, thawed
1/2 cup thinly sliced cauliflower
1/2 cup sliced mushrooms
1/2 cup diced celery
1/2 cup quartered and sliced zucchini
2 tsp. dried chives
3 hard boiled eggs, coarsely chopped
Spinach leaves
Paprika
4 oz. cut julienne Swiss cheese
Tomato wedges
Pimiento-stuffed olives

In a medium bowl, stir together mayonnaise, mustard, lemon-pepper seasoning and salt. Stir in peas, cauliflower, mushrooms, celery, zucchini and chives. Gently stir in eggs.

Line salad bowls with spinach. Spoon in egg salad. Sprinkle with paprika. Garnish with Swiss cheese, tomato and olives.

Note: If desired, egg salad can be spooned into a tomato cup and placed on a bed of spinach.

How to Soft Boil and Serve an Egg

It never ceases to amaze me, that some people can't do a simple thing like soft boil an egg. OK, to be honest, actually, making a perfect soft-boiled egg is a little bit tricky.  The timing has to be absolutely perfect and the temperature has to be absolutely correct.  The soft-boiled egg is a delicate balance of the totally hard-boiled egg white, leaving the yolk oh, so ooey-gooey to be perfect for dipping toast.  It kind of like a sunny-side up egg that is still in the shell (well, until you crack it, anyway.)  BTW-IF you are going to make soft-boiled eggs, make absolutely certain that you use pasteurized eggs.

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Step #1.  Get some eggs.  Number depends on how hungry you are, or how many guests you have.
Step #2.  Get an appropriately sized pot to accomodate the number of eggs that you are going to cook.
Step #3.  Fill the pot with enough water to completely cover the eggs.
Step #4.  Put the pot of water on the stove.
Step #5.  Turn the burner heat to high, until the water boils.
Step #6.  Set a timer for 5 minutes, 6 if you want your yolk less ooey-gooey.
Step #7.  Turn off the burner.
Step #8.  Gently place your eggs in the pot of water.
Step #9   Make enough toast for dipping in your egg yolks.  Cut toast into egg yolk width strips
Step#10. Turn on timer
Step#11  When timer is done, remove eggs and run under cold water.
Step#12  Gently remove shells from eggs, and serve in an appropriate egg cup. (or you can cut top off of egg shell, and eat out of the shell in an appropriate egg cup.)  The key here is that, you NEED to have an egg cup to properly eat soft-boiled eggs, otherwise people will think you are a red-neck.