Tag Archives: hard boiled eggs

EGG SALAD SANDWICHES

23 Saturday Apr 2016

Posted by in burgers and sandwiches, Recipes

≈ Leave a comment

Tags

, , , , ,

My husband likes to boil a dozen eggs at a time and keep them in the refrigerator for quick, easy and convenient snacking. However, the last batch were difficult to peel causing my husband to lose enthusiasm and interest in eating them, so I commandeered the remaining eggs – swiftly slicing them in half, scooping out the insides and chopping them into a salad for a delicious lunch.

EGG SALAD SANDWICHES

egg salad sandwiches

6 hard cooked eggs, peeled and finely diced

1/2 cup mayonnaise

3 tablespoons Dijon mustard

1 tablespoon chopped fresh dill

1 tablespoon chopped green olives

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

sliced bread

fresh sage to garnish

In a medium bowl, combine eggs, mayonnaise, Dijon mustard, dill, green olives, salt and pepper. Spread mixture on bread slices, top with another bread slice. Trim crusts from edges, and cut each into 4 triangles. Garnish with fresh sage.

Enjoy!

Advertisements

EGG SALAD and DEVILED EGGS WITH PANCETTA AND TARRAGON

28 Monday Mar 2016

Posted by in Eggs, Recipes

≈ Leave a comment

Tags

, , , , , ,

A brilliant idea for using up those beautifully dyed and decorated Easter Eggs.

EGG SALAD

egg salad

1 dozen boiled eggs

1/3 cup mayonnaise

1/3 cup sour cream

1/4 teaspoon paprika

3 tablespoons Dijon mustard

2 tablespoons horseradish

1/2 cup cooked bacon, chopped

1/4 teaspoon salt

1/4 teaspoon freshly cracked black pepper

Peel and chop eggs. Mix with mayonnaise, sour cream, paprika, Dijon mustard, horseradish and bacon. Season with salt and pepper.

Enjoy!

Recipe adapted from All Recipes, April/May 2015

allrecipes.com/

DEVILED EGGS WITH PANCETTA AND TARRAGON

deviled eggs with pancetta and tarragon

4 to 6 ounces of pancetta

6 hard-cooked eggs, cooled and peeled

3 tablespoons chopped fresh tarragon, divided

2 tablespoons chopped fresh chives

4 tablespoons grated Parmesan

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons sour cream

1 1/2 tablespoons mayonnaise

juice from half a lemon

1 teaspoon salt

1 teaspoon freshly ground black pepper

Cook pancetta in a skillet over medium heat, until golden brown and crispy, about 5 minutes. Drain, let cool and finely chop.

Slice eggs into halves lengthwise and scoop egg yolks into a bowl. Set whites aside.

Add 1 tablespoon of tarragon and remaining ingredients to egg yolks and mix until thoroughly combined. Taste and adjust seasoning with salt and pepper as needed.

Spoon yolk mixture back into egg white halves and garnish with a sprinkle of remaining tarragon.

Enjoy!

Recipe adapted from Relish, March 2013

relish.com/