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April 1998 Issue
What to Do With Those Eggs
by Ronda L. Halpin
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April...it brings us a bright, cheerful holiday famous for increasing the number of hard-boiled eggs in our households about ten fold and continues to send us beautiful days throughout. How can you find ways to use all those eggs and still enjoy the beauty of the month?

Easy! Use the eggs to make great portable salads and sandwiches. Then, pack up your goodies and head to the nearest picnic spot (whether it be the back yard, a park bench, or the biggest shade tree you can find).

This article presents four simple recipe ideas for portable meals. Mix and match them. Add some other favorites to compliment them. Make sure you remember some fresh fruit and your favorite beverage. Take a little time to mix up some of these recipes and fill your week with lunchtime walks. Get out there and enjoy spring!

Salads

 

German Potato Salad

  • 4 medium-sized potatoes
  • 4 slices bacon
  • 1/2 c. chopped onion
  • 1 T. flour
  • 1 T. sugar
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. water
  • 1/4 c. vinegar
  • 1 hard-boiled egg, chopped
Cook the potatoes in boiling water for 20-25 minutes or until just tender. Drain and cool slightly. Peel, slice, and set aside potatoes.

Cook bacon until crisp. Drain and crumble. Reserve 2 tablespoons of the drippings and set aside crumbled bacon. Add onion to drippings and cook until tender and golden. Stir in flour, salt, pepper, water, and vinegar. Cook and stir until thickened. Add potatoes and bacon. Cook until heated through, stirring often. Garnish with hard-boiled egg and serve warm.

  • Yields: 4 servings
  • Preparation Time: 35 minutes
 

 

Pea-Cheese Salad

  • 1 package frozen peas (10 oz.)
  • 1 c. cheddar cheese, cubed
  • 2 hard-boiled eggs, chopped
  • 1/4 c. celery, chopped
  • 2 T. onion, chopped
  • 2 T. pimiento, diced
  • 1/3 c. low fat salad dressing
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
Cook, drain, and cool peas. Use package directions.

Combine peas, cheese, eggs, celery, onion, and pimiento in a large bowl. In another bowl, combine salad dressing, salt, and pepper. Add to pea mixture and toss to mix. Cover and chill 4-24 hours. Stir mixture well and serve.

  • Yields: 6 servings
  • Preparation Time: 20 minutes plus chilling time
 

Sandwich Spreads

 

California-Style Egg Salad

  • 8 hard-boiled eggs, chopped
  • 4 T. green onion, finely chopped
  • 1/2 c. avocado, chopped
  • 1/2 c. Monterey Jack cheese, shredded
  • 4 T. low fat salad dressing
  • 2 T. honey mustard
Combine eggs, onion, avocado, and cheese in a bowl. Add salad dressing and mustard. Season with salt and pepper as desired and serve over warm bread and topped with sprouts.
  • Yields: 4 servings
  • Preparation Time: 15 minutes
 

 

Ham Salad

  • 1 1/2 c. cooked ham, finely chopped
  • 1 stalk celery, chopped
  • 4 green onions, sliced
  • 1 T. lemon juice
  • 2 hard-boiled eggs, chopped
  • 1/3 c. low fat salad dressing
  • 2 T. relish
  • 2 tsp. mustard
  • salt and pepper to taste
In a large bowl, mix ham, celery, onions, and lemon juice. Add eggs, salad dressing, relish, mustard, salt, and pepper. Mix thoroughly. Cover and chill at least one hour. Serve in sandwiches or tomato shells.
  • Yields: 4 servings
  • Preparation Time: 20 minutes plus chilling time
 



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