It's Time For Egg Salad Week
The Easter Bunny has come and gone, leaving a trail of colored hard-boiled eggs in his wake.
It makes sense that the week after Easter is National Egg Salad Week.
There are actually many uses for hard-boiled eggs other than the traditional egg salad. Today's column offers a few suggestions: Egg and Goat Cheese Panini, Egg and Mozzarella Salad, Zesty Veggie Spread, Almond Chicken “Saladwich,” Fruited Egg Salad, Sardinian Hard-Cooked Eggs.
4 hard-cooked eggs, chopped, 4 oz. goat cheese, 1/2 c. sun dried tomatoes in oil, (drained and chopped), 1 T. sour cream, 1/4c. fresh basil, chopped, 1/2 tsp. salt, 8 slices Italian bread, 2 T. olive oil
Heat grill to medium low. In bowl stir eggs, cheese, sour cream tomatoes, basil, capers and salt until well mixed. Spoon about 3/4 cup mixture on each of four slices of bread. Top with remaining bread slices. Brush each slice of bread lightly with olive oil. Place panini on grill. Cook over medium low until bread is toasted. Turn over carefully and repeat for other side. Serve immediately. Serves four.
8-oz. pkg. pre-baked pizza crusts, 4 tsp. olive oil, divided, 4 hard-cooked eggs, sliced, 1/2 c. fresh basil leaves, 2 tomatoes, sliced, salt and pepper, 4-oz. fresh mozzarella, sliced
Warm pizza crusts according to package directions. Slice each crust into two halves. On each half, drizzle 1/2 tsp. olive oil. Layer each half with 1/4 of the basil leaves. Alternately arrange 1/4 of the egg slices, mozzarella slices, and tomatoes on each half. Drizzle each with an additional 1/2 tsp. olive oil. Salt and pepper to taste. Serves four.
1 c. fat free ranch dressing, 4 oz. low fat cream cheese, softened, 2 T. lemon juice, 4 hard-cooked eggs, chopped, 2 T. carrots, grated, 2 T. mushrooms, chopped, 2 T. green onion, 2 T. radish, chopped
In medium bowl or food processor combine dressing, cream cheese and lemon juice until smooth and creamy. Stir in remaining ingredients. Serve as a spread with crackers or as a dip for fresh veggies. Makes two cups.
4 5-oz. cans chicken breast, 1/4 c. green onion, chopped, 4 hard-cooked egg whites, chopped, 2 T. green pepper, chopped, 1 tsp. Italian dressing, 1 c. celery, chopped, 3 T. chutney, 1/2 c. low fat sour cream, 1/2 tsp. salt, 1/4 tsp. white pepper, 1/2 c. almonds, sliced, crusty bread for sandwiches
Drain chicken well. Combine with remaining ingredients except dressing. Drizzle Italian dressing over salad or sandwich. Serves eight.
6 oz. rainbow pasta, cooked, 1 c. red grapes, sliced, 8 oz. mandarin oranges, drained, 1 c. English walnuts, 1-1/2 c. poppy seed dressing, 2 10-oz. cans chicken, drained, 2 T. mayonnaise, 6 hard-boiled egg whites, chopped, 2 tsp. celery salt, 1 c. pineapple chunks, drained
In large mixing bowl combine all ingredients and toss well. Cover and chill in refrigerator before servings. Serves 8.
1/4 c. olive oil, 4 tsp. red wine vinegar, 6 hard-cooked eggs, halved lengthwise, 2 T. parsley, chopped, 1/2 tsp. fresh thyme, minced, 1/2 tsp. rosemary, minced, 1 garlic clove, minced, 1/3 c. fresh bread crumbs, fresh ground black pepper, 1/4 tsp. kosher salt
Combine oil, vinegar and salt in large skillet. Add eggs and cook over low heat, carefully turning the eggs once or twice until the vinegar has evaporated, leaving just a film of oil in the pan. Transfer the eggs, cut side up, to a heated serving dish. Cover with foil to keep warm. To the skillet, add parsley, rosemary, thyme and garlic. Cook over low heat, stirring, for one minute. Add the breadcrumbs and cook, stirring, until golden, about three minutes more. Add black pepper. Carefully spoon the breadcrumb mixture over eggs. Serve warm or at room temperature. Serves six.