Jodi’s Favorite Boiled Egg Sandwich
2 pieces of white bread, toasted
Mayo
salt and pepper
1 boiled egg

When the bread is toasted spread mayo on each side and salt. Peel and slice a fresh boiled egg and place on bread. Salt and pepper the egg and ENJOY!

-this sandwich is best with the egg still a little warm!

Bacon and Horseradish Egg Salad
4 Hard-boiled Eggs, peeled and chopped
1/4 cup Light Mayonnaise
2 Celery Stalks (no ends or leaves), finely chopped
1 Green Onion or Scallion Sliced – white end & 1/2 of the green
3 or 4 strips Bacon – cut into 1” squares, cooked crisp & drained
1 (up to) 2 tablespoons Prepared White Horseradish, drained well
2 tablespoons Fresh Parsley, finely chopped
1 tablespoon Red, Orange or Yellow pepper, finely chopped
To taste: Salt & Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)
Gently toss the eggs, celery, onions, bacon & chopped pepper together in a medium-size bowl to combine. Mix the horseradish, half of the parsley and mayonnaise together in a small bowl then fold into the rest of the ingredients. Season to taste with the salt & ground black pepper. Garnish with the rest of the parsley.

Jodi found this recipe at eggsaladgourmet.com

Old-Fashioned Egg Salad
4 Hard-boiled Eggs, peeled and chopped
1/4 cup Light Mayonnaise
1 Celery Stalk (no ends or leaves), finely chopped
2 teaspoons Red or Sweet White Onion, finely chopped
1 1/2 teaspoons Lemon Juice (freshly squeezed if possible)
To taste: Salt & Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)

Gently toss the eggs and celery together in a medium-size bowl. In a smaller bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Fold into the eggs and celery. Season to taste with salt & the ground black pepper. Chill for an hour or so before eating. For each individual serving, spoon 1/2 cup onto a lettuce leaf or spread on bread.

Jodi found this recipe at eggsaladgourmet.com 

Hard-boiled Egg and Blue Cheese Dip
6 hard-boiled large eggs
3/4 cup blue cheese
1 teaspoon fresh lemon juice, or to taste
1/3 cup plain yogurt
salt and black pepper to taste
1 T chives, finely chopped for garnish

In a food processor puree eggs with blue cheese, lemon juice, yogurt, salt and pepper. Remove to serving bowl and garnish with chives.

This recipe is from inmamaskitchen.com

Potato & Hard-boiled Egg Casserole
6 medium potatoes, peeled
1 cup (1/2 pint) sour cream
1 (10 1/2 ounce) can cream chicken soup
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon curry powder
4 hard boiled eggs, sliced
1/2 cup soft bread crumbs, combined with
1/2 cup shredded sharp cheddar cheese

Cook potatoes whole in boiling, salted water until tender. Drain. Slice about 1/4 inch thick. Preheat oven to 350 degrees. Combine sour cream, chicken soup, salt, pepper, and curry powder. Layer bottom of a 2 quart casserole with 1/3 of potato slices, then 1/3 egg slices, then 1/3 cream mixture. Repeat layering 2 more times. Sprinkle bread crumbs/cheese mixture over top. Bake, uncovered, in preheated 350 degree oven for about 30 minutes, or until heated through and browned on top.

This recipe is from inmamaskitchen.com



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