Thursday, April 12, 2012

Perfect Hard-Boiled Eggs & Healthy Egg Salad

I haven’t always been a fan of hard-boiled eggs. Actually, it was really the yolks that were a turn off as a kid—I didn’t like the texture (unless it was blended into something like mayo!). But when I started having them in restaurants, I came to love them! The whites weren’t rubbery, there wasn’t an ugly green ring around the yolk and the yolk was so delicate and creamy. Yum! I’ve tried making my own, but they were never as good as the ones I ordered…until now. After a lot of trial and error, I believe this is secret to the perfect restaurant-worthy hard-boiled egg.

Perfect Hard-Boiled Eggs
12 fresh large eggs
Cold water

In a large saucepan, cover the eggs with cold water until there is an inch of water above the tops of the eggs. Bring the eggs to a boil and cook exactly one minute. Remove from the heat and cover immediately. Let them sit for exactly 12 minutes.  

 Immediately drain the hot water gently into the sink. Place the saucepan until the water faucet and run the coldest water possible over the eggs, stirring the water gently with your hands. When the eggs are completely chilled remove from the water and enjoy! If you like, you can shell them immediately, or if you need them, later here is a trick:
                Bring a large pot to boil and drop each egg in for one second. Remove and peel immediately.

Healthy Egg Salad
Now that I finally discovered how to make eggs without having a complete disaster on my hands, I like to make this egg salad-- It’s a recipe inspired by Eating Well’s Deviled Egg recipe.

5 hard-boiled eggs, peeled
2 Tbsp light mayo
1/3 cup cottage cheese
1 stalk of celery, finely diced
1 green onion, chopped
¼ tsp onion powder
¼ tsp garlic powder
½ tsp prepared yellow mustard
Dash black pepper and cayenne

In a food processor, combine the cottage cheese, mayo and mustard. Remove the yolks from two of the eggs and add to the cottage cheese mixture. Process until smooth and creamy.  Discard the other three yolks and chop the whites from the 5 eggs. In a small bowl combine the celery, green onion and the cottage cheese mixture. Season to taste with pepper and cayenne, garnish with paprika if desired and serve!  This makes 3 sandwiches. Yum! Hope this helps you use up some of those Easter eggs!

Egg Salad per serving (3): 110 calories      6grams fat      11grams protein

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