Man-Food Watch™ is a series of recipes for armchair tailgaters who want to raise their game when it comes TV sports and eating. Impress the guys with food that’s hearty, flavorful, easy to make and usually inexpensive.
Dyeing Easter eggs leads to many, many, many leftover hard-boiled eggs.
National Eggs Salad Week, Apr. 21-27, is your salvation.
Egg salad is easy to make, thanks to the invention of mayonnaise and the fact that eggs come in shells and can be boiled.
In fact, of the all the protein and mayo salads, including but not limited to chicken, turkey, ham, and tuna salads, egg salad is the most affordable.
If you’re a sandwich person, buy some freshly baked bread.
More into greens? Try some baby greens or a nice, fresh spring mix.
Can you boil an egg?
If “Waking Up to Eggs” happens too early in the morning, then egg salad may be just the ticket for you.
Setting the water to boil is easy – add salt to about 2 quarts of water, depending on how many eggs you’ll boil, let the water come to a boil, then add your eggs one at a time.
Six minutes gets you an egg with a nice firm, bright yellow yolk and a nice, tender white.
Like your eggs firmer? Cook a little longer, but no more than ten minutes tops.
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Repurpose your Easter eggs
GJE’s Egg Salad
- Leftover hard-boiled Easter eggs, peeled and chopped or 1 dozen large fresh eggs
- Mayonnaise, like Hellmann’s Low-Fat®, indistinguishable from whole mayo
- White onion, minced or grated
- Sweet pickles, minced, or pickle relish. Rebels who want a more savory salad will chose a crunchy, garlicky dill like Claussen®
- Red pepper flakes
- Sea salt to taste
- Fresh cracked black pepper to taste
- Paprika to garnish
- If you need to cook more eggs, set the fresth ones out to warm before you put the water on to boil.
- Bring salted water to a boil and add eggs one at a time.
- Bring water back to a boil, and cook eggs for 6-10 minutes.
- While the fresh eggs are boiling, peeled the Easter eggs, cut them into slices, then chop and put in a large mixing bowl.
Peeling an Egg
- To peel a hard-boiled egg, put one on the counter and press until you feel the shell crack. Then roll the egg over and over between your palm and the counter until the whole shell is cracked. Lift a piece out with a nail or a knife and peel the shell away from the boiled egg white.
- When the fresh eggs are boiled, set the pan in the sink and run cold water over them until the eggs are cool enough to handle.
Chopped Eggs Look Like This
- Peel and chop the new eggs, then add them to your bowl or to a separate one.
- Add the mayo first. Start with a tablespoon and stir. You want your eggs lightly coated so that the mayonnaise doesn’t overwhelm the flavor of the eggs.
Boost the Flavor
Add the onions and sweet pickles and stir again. You can add volume, duh, by using bigger pieces. That depends on the texture you want your egg salad to have. As always, adjust flavors as necessary.
Spice It Up!
- Add just a pinch of red pepper flakes, then add salt and black pepper to taste.
You want your egg salad to look warm and inviting, so go for a nice sunny yellow color. You should be able to taste the sulfur in the yolks without it hiding the rest of the flavors.
Your egg salad is finished.
When you decide how you’ll serve it, sprinkle just a little paprika on top and enjoy.