Monday, March 28, 2005

The Incredible, Edible Egg

Well another Easter holiday has come and gone, and you probably have some leftover eggs. Well, put them to good use with my egg salad recipe! It's an awful lot like my deviled egg recipe, so I'll be giving you both of them.
Kirk's Eggsellent Egg Salad

• 6-7 Boiled eggs, peeled
• 1 Tablespoon of honey
• 1 Level tablespoon of salad dressing
• 1 Tablespoon of dill pickle brine
• 1/2 Tablespoon of dill relish*
• 1/2 Tbsp. of drained/chopped black olives
• 1/2 Tablespoon of drained/chopped pimentos
• Celery seed
• Paprika
• Onion salt
• Black pepper (I like the course-ground kind)

* Or 2 hearty squirts of the Heinz relish in the squeezable bottle)
**Also optional: Fresh, chopped dill.

With a cheese grater, grate your eggs into a large bowl. Combine wet ingredients. Add dry ingredients to individual taste. Pimentos, black olives and fresh dill are optional. Let chill. Serve on white bread or wheat toast.

For Deviled Eggs:

Cut 6-7 peeled/boiled eggs in half lengthwise, set aside. Combine yolks and other ingredients in large bowl, with the exception of the black olives, paprika and dill. Once thoroughly mixed, place inside a Ziploc sandwich bag and let eggs and filling chill. Once chilled, cut the tip off of one end of the Ziploc bag and pipe into egg halves. Sprinkle lightly with paprika and garnish with black olives and/or fresh dill.


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