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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OFFICIAL BIO: K Truitt is a second-generation, native Floridian born in Jacksonville. Truitt worked in public higher education for 25 years and knows newspaper publishing, printing and graphic design. Contact: firstname.lastname@example.org