You are here: Seasoned Cooking » All Issues » April 1998 Issue » This Article » Page 1
April 1998 Issue
What to Do With Those Eggs
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Pepper Mill World

Hand made pepper/salt mills of heirloom North American Hardwoods or if you prefer, exotics. 100% satisfaction guaranteed. American made mechanisms ...

The Cheese Wizard

The Online Guide to the Art of Cheesemaking ... By following simple steps, anyone can make great tasting homemade cheeses. The site contains direc...

Betty Crocker

Includes a hassle-free shopping list, dinner planner, and recipes.

The Cottager's Virtual Workroom

Chatzie (The Cottager) invites you to her Virtual Workroom to enjoy the many things going on! Needlecrafts such as knitting, crochet, hardanger an...

Crab Broker Inc.

Premium seafood from Alaska, Australia and the Pacific Northwest delivered right to your door! 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!



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

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.