The Incredible Edible Egg
Jul 1st, 2011 | By Gooseberry Patch | Category: Food, Home & Food
An inexpensive ingredient, eggs are always in the refrigerator–or at least on the shopping list! The hard-boiled egg is so versatile, making a perfect garnish, snack or picnic side dish. To help you make the most of this kitchen staple, we’ve collected three deliciously different salad recipes from our Almost Homemade cookbook. And to get you started, we’re sharing a few of our favorite hard-boiling tips.
• Use eggs that have been refrigerated at least 7 to 10 days, instead of fresher eggs…the shells will slip right off.
• Cover eggs with an inch of water in a saucepan; place over medium-high heat. As soon as the water boils, cover the pan and remove from heat. Let stand for 18 to 20 minutes…cover with ice water, peel and they’re done!
• Make no-fuss hard-boiled eggs in your slow cooker! Cover 6 eggs with water in the slow cooker, cover and cook on low for 3-1/2 hours. They’ll be perfectly hard-boiled for use in salads, sandwiches or even for Easter eggs.
Chunky Pea Salad
Shared by Jaimie Schmutz of Dickson, TN
1 lb. bacon, crisply cooked and crumbled
6 eggs, hard-boiled, peeled and chopped
32-oz. pkgs. frozen peas, thawed and well 2 drained
8-oz. pkg. shredded Cheddar cheese
1/2 cup red onion, chopped
1/2 to 1 cup mayonnaise
Combine all ingredients except mayonnaise in a large bowl. Add enough mayonnaise to moisten. Refrigerate for at least 4 hours; serve chilled. Makes 10 to 15 servings.
Hearty Cobb Salad
Shared by Peggy Donnally of Toledo, OH
16-oz. pkg. mixed salad greens or romaine lettuce
2 cups cooked chicken breast, diced
4 eggs, hard-boiled, peeled and cut into wedges
6 slices bacon, crisply cooked and crumbled
2 avocados, diced
3/4 cup crumbled blue cheese
4 to 6 green onions, sliced
15-oz. can baby corn, drained
8-oz. bottle buttermilk salad dressing
Arrange greens in a large salad bowl. Top with ingredients in order listed. Toss lightly just before serving. Makes 6 to 8 servings.
Nana’s Cracker Salad
Shared by Karin Geach of Elk Grove, CA
1 sleeve saltine crackers, crushed
14-1/2 oz. can diced tomatoes, very well drained
1 egg, hard-boiled, peeled and finely chopped
3 green onions, finely chopped
1-1/2 cups mayonnaise
An old-fashioned favorite. Mix all ingredients together; chill. To serve, scoop out lemon-size portions. Makes 6 servings
Learn more about our Almost Homemade cookbook and discover thousands of easy-to-make recipes at http://www.gooseberrypatch.com/.