Turn hard-cooked eggs into salad
Eggs are an economical source of protein, vitamins, and minerals. Hard-cooked eggs are easy to make, easy to store in the refrigerator, and versatile. These salad recipes work whether you’re using up your last few hard-cooked eggs from Easter or just looking for a new way to serve hard-cooked eggs.
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Ham and Egg Salad Subs
2 cups chopped fully cooked ham
2 hard-cooked eggs, chopped
1/2 cup mayonnaise, regular or reduced fat
3 tablespoons diced green onions
2 tablespoons diced green pepper
1 tablespoon dill pickle relish
1 teaspoon prepared mustard
1 teaspoon cider vinegar
6 to 8 sub or sandwich rolls, split
3/4 cup shredded cheddar cheese
In a bowl, combine ham, eggs, mayonnaise, green onion, green pepper, relish, mustard, and vinegar; mix well. Place bottom halves of rolls on a baking sheet; spread about 1/4 cup ham mixture on each. Sprinkle each with 2 to 3 tablespoons cheese. Broil until cheese is melted, about 1 to 2 minutes. Replace the roll tops; broil 1 minute longer. Makes 6 to 8 servings.
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Macaroni Salad
1 16-ounce package uncooked macaroni
8 hard-cooked eggs, grated
1 6-ounce can black olives, drained and chopped
1 medium red onion, finely chopped
1 10-ounce jar dill pickle relish, partially drained
1 tablespoon prepared yellow mustard, or to taste
1/2 cup mayonnaise, or as needed, regular or reduced fat
Salt and black pepper to taste
4 hard-cooked eggs, sliced
Paprika to taste
Cook macaroni according to package directions until al dente; and drain. In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve. Makes 8 servings.
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Pantry Pointers
The best way to hard-cook eggs is to place eggs in a large saucepan in a single layer and add enough cold water to cover the eggs by an inch. Cover and place over high heat. When the water comes to a full boil, remove the pan from the heat and let stand for 15 minutes. Rinse eggs in cold water. Cool completely before draining and refrigerating.
When hard-cooked eggs have a greenish ring around the yolk it means they were overcooked or not cooled quickly enough. To avoid this harmless discoloration, use a timer when cooking eggs and chill them in ice water after rinsing them.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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