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Hear Ellen Jaffe on 101.5 LITE FM and LiteMiami.com weekdays 5:00-9:00 p.m. ET
 E-Mail Ellen              Twitter: @JaffeEllen              Read all posts from Ellen's blog
Thursday Recipe Exchange: Egg-celent Egg Salad
Posted 4/17/2014 7:15:00 PM

Easter and Passover are both very 'hard-boiled-egg-centric' holidays. Between the decorated Easter eggs and the Seder eggs, you probably have an abundance of eggs in the house. So here's a quick way to turn them into a yummy meal.

** Very important ** If you are using decorated Easter eggs, some important safety guidelines:

- If you plan to eat dyed eggs, use food-grade dyes — egg-coloring kits, as well as liquid, gel, and paste colors for cake decorating, are safe choices.

- Don't color eggs that crack during cooking (they're safe to eat if immediately refrigerated, but otherwise are easy targets for bacteria).

- Whether you hide eggs for an Easter hunt or use them as a centerpiece, if they have been out at room temperature for more than two hours, discard them.

 

What You'll Need:

If your eggs are already boiled, you're good to go. If you're starting from scratch:

1 dozen eggs

1 tbsp cooking oil

Mayonnaise to taste

A dash of mustard

Salt, Pepper & Paprika

2 tbsp. Chopped Black Olives (optional)

 

What You'll Do:

 

To Hard-Boil Eggs:

Fill a pot with enough water to cover the eggs.

Add the cooking oil to the water, turn stove to High, then bring to a boil.

When the water is boiling, add eggs, cover loosely & boil for 20 minutes. When the water starts to boil over, turn the temperature down to medium or medium-high, enough to keep water from overflowing, but to continue boiling.

After 20 minutes, remove pot from stove, remove pot top & immediately place under cold running water. Let the water run for 5-10 minutes so eggs can become firm.

To peel the eggs, crack & gently roll on a plate, then peel under running water. (If you peel the shells into the pot, it's easier to dispose of them.) Don't worry if some eggs don't look perfect - you're going to mash them anyway!

 

To Make the Egg Salad:

Using an egg slicer, slice all eggs longwise & crosswise, then mash completely.

Starting with 1-2 tablespoons of mayonnaise, mix into mashed eggs, until mixture is moist. (Add more, to taste).

Add a small amount of mustard & mix, just enough for a hint of flavor.

Add salt & pepper to taste, then a dash of paprika for color & a punch of flavor. Mix.

Add chopped black olives & mix (optional - if you like olives on your deviled eggs, you'll like them in egg salad!)

Refrigerate for at least an hour before serving.

Goes great on lettuce, or on toasted rye bread.

 

Posted By: Ellen Jaffe  

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