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credit:bitzcelt

Here is how the American Egg Board says to hard-cook eggs….

Carefully place the eggs in a single layer in a pan and cover with cold water by atleast 1 inch. Put the lid on it, and heat until the water comes to a rolling boil.

Turn off the heat and keep the pot covered. If you have an electric stove, remove from hot burner and move to a cool one.

Let eggs stand about 12 minutes for medium eggs, 15 minutes for large, and 18 minutes for extra large.  Pour off the hot water, then run cold water and cover the eggs.  Let sit until the eggs are cool.

One of my own hints is before you are ready to peel the eggs, toss them against the side of the pan to crack them slightly, and they’ll peel a lot easier.  I chop them with my pastry blender in a bowl too – works great!

Now I just have to share my favorite egg salad recipe with you.  It has my favorite ingredient, cream cheese, so you know it’s gotta be awesome.  I find the salad ‘holds’ longer with cream cheese in it.(if need be – though we seem to eat it up faster). I normally make a double batch, because one bite leads to two…and then three…and then four…you get the picture.  *-*

SPECIAL EGG SALAD

4 ozs. reduced-fat cream cheese, softened

1/4 cup fat free or light mayo or Miracle Whip

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

12 slices whole wheat bread, toasted

6 lettuce leaves

In a small mixing bowl, beat the cream cheese until smooth.  Add the mayo, sugar, onion and garlic powders, salt and pepper; fold in the eggs (by hand).  Cover and refrigerate for 1 hour.  Serve on toast with lettuce.  Yield: 6 servings.

I’d love to know if you try it!

(Footnote: Just so you know, this is a great dish using regular cream cheese or mayo too)

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