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Here are a few recipes to help you get rid of all those eggs the Easter Bunny brought. But first things first. In case you don't know how to boil and store your eggs, I found this article by Debbie Moose. I think she covered the subject quite well.



By DEBBIE MOOSE, Staff Writer
     It seems so simple, hard-cooking eggs. But the simple things always are hardest to perfect.
     Here's the most important thing to remember: You don't actually boil the eggs. Boiling the eggs makes them tough and rubbery. Instead, follow these directions from the N.C. Egg Association:
     Place the eggs in a saucepan big enough to hold them in a single layer. Cover with water to 1 inch above the eggs. Bring to a boil, cover and remove from heat. Let stand for 15 minutes.
     Remove the eggs from the hot water and place in a bowl of cold water. Keep the eggs there, replacing the water with more cold water if necessary, until the eggs are cool.
     To keep eggs from cracking while they cook, pierce the large end with a needle or (yes, there is a tool for this) an egg piercer. It will also make the eggs easier to peel.
     Don't let hard-cooked eggs sit out for longer than 2 hours. They'll keep (unpeeled) one week in the refrigerator, ready for deviling at a moment's notice.
     If you get completely confused and can't tell the raw eggs from the hard-cooked ones, spin them on the counter. Cooked eggs will spin easily; raw eggs will wobble because of the liquid in the shell.
     To peel, roll the eggs gently on the counter to crack the shell all over. Peel under cold, running water, starting at the large end.
     Most people cut the eggs in half lengthwise -- the long way. Some cut crosswise, because the resulting egg-white cups are easier to handle. It's your choice. In either case, trim a small slice off the underside to make a flat surface that better enables the egg to stand up on the plate.



I think everyone has their own favorite or family recipe for egg salad, but here are a few I found that I thought looked interesting.

EGG SALAD PIZZA CONES

1/4 cup reduced-calorie creamy Italian salad dressing
1/2 teaspoon Italian seasoning, crushed
6 hard-cooked eggs, chopped
1/4 cup sliced green onions with tops
1/4 cup minced pepperoni
6 plain ice cream cones
3/4 cup pizza sauce

Chopped mushrooms, green pepper and black olives, as desired
2 tablespoons grated Parmesan cheese

In a medium bowl, stir together the Italian dressing and seasoning. Stir in the eggs, onions and pepperoni. Cover and refrigerate until ready to serve.

To serve, scoop about 1/3 of the egg mixture into each ice cream cone. Top with about 2 tablespoons of pizza sauce and chopped mushrooms, pepper and olives, as desired. Sprinkle each cone with 1 teaspoon of Parmesan cheese and serve. Makes 6 servings.

From the American Egg Board
Tested by Susan Selasky for the Free Press Test Kitchen
216 calories (56% from fat), 13 grams fat (4 grams saturated fat), 11 grams carbohydrate, 12 grams protein, 398 mg sodium, 323 mg cholesterol, 75 mg calcium, 1 gram fiber.



PECK O'PEPPERS EGG SALAD

1/2 cup reduced-fat vinaigrette dressing
1/2 teaspoon salt, optional
2 1/2 cups chopped mixture of green, red and yellow peppers
1/4 cup finely chopped onion
2 cups cooked small pasta shells
6 hard-cooked eggs, cut into small wedges
6 whole, medium sweet green, red and/or yellow peppers

In a large bowl, stir together the vinaigrette dressing and salt, if desired. Add the chopped peppers and onion. Toss until vegetables are evenly coated.

Gently stir in the pasta and eggs. Cover and chill to blend flavors.

Cut the tops off the whole peppers. Remove the core and seeds. Scallop the edges of the pepper or cut in a sawtooth design, if desired. Fill each with about 1 cup of the salad mixture and serve. Makes 6 servings.

From the American Egg Board
Tested by Susan Selasky for the Free Press Test Kitchen
237 calories (40% from fat), 10 grams fat (3 grams saturated fat), 23 grams carbohydrate, 13 grams protein, 102 mg sodium, 318 mg cholesterol, 53 mg calcium, 3 grams fiber.




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