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The Rural Voice, 2006-04, Page 46HERBED DEVILLED EGGS 6 hard -cooked eggs, peeled 1/4 cup (50 mL) regular or light mayonnaise 2 tsp (10 mL) honey dijon mustard pinch salt and pepper 1 tbsp (15mL) each minced fresh chives and minced fresh parsley pinch each dried tarragon and garlic powder Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, mustard, salt and pepper. Mix in chives, parsley, tarragon and garlic powder. Refill whites with yolk mixture and garnish with cherry tomatoes. ITALIAN DEVILLED EGGS 6 hard -cooked eggs, peeled 1/4 cup (50 mL) regular or light mayonnaise 2 tsp (10 mL) honey dijon mustard pinch salt and pepper 1/4 cup (50 mL) finely chopped prosciutto 2 tbsp (30 mL) grated parmesan cheese Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, mustard, salt and pepper. Add prosciutto and parmesan cheese. Refill whites with yolk mixture and garnish with fresh parsley and/or basil and chopped prosciutto. MEXICAN DEVILLED EGGS 6 hard -cooked eggs, peeled 1/4 cup (50 mL) regular or light mayonnaise 2 tsp (10 mL) honey dijon mustard pinch salt and pepper 1/4 cup (50 mL) salsa 1/4 cup (50 mL) finely shredded cheddar or jalapeno cheese Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, mustard, salt and pepper. Add salsa and cheese. Refill whites with yolk mixture and garnish with chili powder, fresh cilantro and shredded cheese. BASIC EGG SALAD 6 hard -cooked eggs, peeled and chopped 3 tbsp (45 mL) coarsely chopped celery 42 THE RURAL VOICE 1 tbsp (15 mL) finely chopped green onion 2 tbsp (30 mL) regular or low-fat plain yogurt 1 tbsp (15 mL) regular or light mayonnaise or salad dressing 1 tsp (5 mL) dijon mustard Combine eggs with celery, green onion, yogurt, mayonnaise, mustard and pepper. Serve on bread, English muffins, tea biscuits or crackers, or wrapped in soft flour tortillas. ATHENS EGG SALAD 8 hard -cooked eggs, peeled and chopped 1/4 cup (50 mL) plain yogurt 1 tbsp (15 mL) mayonnaise 1/4 cup (50 mL) finely chopped black olives 1/4 tsp (1 mL) garlic powder or 1 clove garlic, minced 1 tsp (5 mL) dried oregano salt and pepper, to taste 4 small pita breads, halved and pocket halved. thinly sliced tomato and cucumber Combine eggs with next six ingredients. Spread egg mixture in pita bread. Top egg mixture with sliced tomato and cucumber. BAVARIAN EGG SALAD 8 hard -cooked eggs, peeled and chopped 1/4 cup (50 mL) plain yogurt 1 tbsp (15 mL) mayonnaise 1/4 cup (50 mL) chopped dill pickles 3 green onions, chopped 1 tbsp (15 mL) dijon mustard salt and pepper, to taste 8 slices pumpernickel bread Combine eggs with next six ingredients. Spread mixture on four slices of bread. Top with remaining slices of bread. CHOPPED EGG SALAD SANDWICHES NIROISE 5 hard -cooked eggs, peeled and chopped 1 tomato, seeded and diced 2 tbsp (30 mL) chopped pitted black olives 2 tsp (10 mL) capers 1 can (170 g) white tuna, drained and flaked 1 cup (250 mL) cooked, diced potato (about 1 large) 2 tbsp (30 mL) chopped fresh chives or green onions 1 tbsp (15 mL) chopped fresh tarragon or 1/2 tsp (2 mL) dried 1 tbsp (15 mL) chopped fresh basil or parsley In large bowl, combine eggs with tomato, olives, capers, tuna, potatoes, chives, tarragon and basil. Dressing: 1/3 cup (75 mL) mayonnaise 1 tsp (5 mL) dijon mustard 1/4 tsp (1 mL) anchovy paste (optional) 1/4 tsp (1 mL) pepper salt, to taste 8 slices cracked wheat bread 4 large leaves romaine lettuce In small bowl, combine mayonnaise with mustard, anchovy paste and pepper. Gently stir into egg mixture. Add salt to taste. Divide egg mixture among four slices of bread; spread evenly. Top with lettuce leaves and four remaining slices of bread. Cut each sandwich in half diagonally. BLUSHING PICKLED EGGS 1 cup (250 mL) beet juice* 1 cup (250 mL) vinegar 1/2 cup (125 mL) water 1/4 cup (50 mL) sugar 2 tsp (10 mL) pickling spice 1/2 tsp (2 mL) salt 1 onion, sliced and separated into rings 12 hard -cooked eggs, peeled In medium saucepan, combine beet juice, vinegar, water, sugar, pickling spice, salt and onion. Bring to a boil over medium heat, stirring constantly just until the sugar dissolves; reduce heat and simmer 10 minutes. Strain and cool at room temperature.. In large glass jar or container, pour beet juice mixture over whole hard - cooked eggs. Cover and marinate 2 to 3 days in the refrigerator before serving. * 1 can (19 oz/540 mL) beets, drained, yields I cup (250 mL) beet juice Once a jar of pickled eggs has been opened, keep refrigerated for up to 30 days.0 Tell them you saw theit ad in ''.i.e Pod Voice 19.