Tuesday, February 28, 2017

Effortless Egg Salad

The hardest part of making egg salad may be peeling the eggs.  Eliminate that step by baking the eggs.  I break the eggs into a parchment paper lined pan and bake at 350 F. until the internal temperature reaches 160 F., for about 30 minutes.  This is not a good way to eat eggs with a fork, but a great way to cook the eggs to be chopped for salad.

This recipe featuring 1 dozen eggs is made with colorful vegetables.  The recipe features less mustard than many recipes, thus reducing the sodium.  To make less, simply cut the recipe in half.

Confetti Egg Salad

(Makes 1 quart)

To bake eggs, break into a parchment paper lined pan.  Bake at 350F until internal temperature reaches 160F, about 20 minutes.
1 dozen eggs
Remove eggs to a cooling rack.  Cool and chop.

Mince vegetables.
1/2 cup celery, minced
1/2 cup carrots, peeled and minced
3 tablespoon garlic scapes, minced
1/4 cup radishes, minced

Mix eggs and vegetables with mustard, mayonnaise and black pepper.
1/4 cup Dijon mustard
1/2 cup mayonnaise
1/2 teaspoon black pepper

A 9 X 14 inch baking pan holds 1 dozen eggs. A 9 inch square pan holds 1/2 dozen eggs.
Free range chicken eggs featuring dark yolks, colorful garlic scapes and radishes are often found at the first of the season farmers markets.

 
  
    
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