Perennial springtime icon.
But now what to do with all the leftovers?
how many ways?
The Menu Shoppe has it covered…
great tips for great menus.
6 rd-cooked eggs, diced (2 cups)
3/4 cup seeded, diced cucumbers (about 1/2 cucumber)
3 tablespoons lightly packed chopped fresh basil
1/4 cup minced shallots
1/2 cup sliced green onions (green part only)
1/2 cup mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.
Mediterranean Egg Salad
1/4 cup chopped, drained oil-packed sun-dried tomatoes
1/4 cup chopped, pitted Kalamata olives
3/4–1 cup mayonnaise
Salt and ground pepper to taste
6 large leaves butter or romaine lettuce
12 slices white, whole-wheat, or coarse country bread, toasted
Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Carefully slip the eggs into the water and cover the pan. Reduce the heat to medium and cook for 7–8 minutes. Do not overcook. Drain the eggs, then immerse in cold water. When cool enough to handle, peel the eggs and chop coarsely. In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients. Season with salt and pepper. Spread the egg salad on 6 slices of toast, dividing it evenly. Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve.
Herbed Egg Salad
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon
1 scallion, minced
2 teaspoons fresh lemon juice, or to taste
1 teaspoon Dijon mustard
a pinch freshly grated lemon zest
8 slices whole-grain bread
In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well.
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