Egg Salad


Eggs Salad is a winner between to slices of bread. A little goes a long way. I enjoy having this for breakfast instead of your typical egg dish.

Egg Salad
 
Here are the Ingredients:
  • 6 eggs
  • 1/2 stalk celery, finely chopped
  • 1/4 onion, finely chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • salt and pepper to taste
Place eggs in a medium saucepan with cold water. Bring water to a boil for 8 minutes. Let sit in hot water for 5 minutes. Place in cold water until cooled. Tap on both sides of eggs roll and peel. Mash eggs and add celery, onion, mayonnaise, mustard, salt and pepper. Chill covered in the refrigerator until serving.

Foodie Ingredient Eggs


Eggs, eggs, and more eggs.
 

Foodie Ingredient Eggs
 
For a perfect boiled egg bring eggs in water to a boil. Boil on a rolling boil for 8 minutes. After your 8 minutes let sit in hot water for another 5 minutes. Drain and pour in cold water. Let cool to room temperature. Tap egg against the counter on both sides and roll. It should peel easily.
Incredible Edible Egg states:
The amount of cholesterol in a single large egg has decreased by 14 percent according to the new United States Department of Agriculture (USDA) nutrition data*. Consuming an egg a day fits easily within dietary guidance, which recommends limiting cholesterol consumption to 300 mg per day. Eggs are one of the few foods that are a naturally good source of vitamin D, meaning that one egg provides at least 10 percent of the Recommended Daily Allowance (RDA). Vitamin D plays an important role in calcium absorption, helping to form and maintain strong bones.

Deviled Eggs


This recipe comes from Georgia. I grew up eating these. It’s a must appetizer at any get together.

Deviled Eggs
 
Here are the Ingredients:
  • 6 eggs
  • 1/2 stalk celery, finely chopped
  • 1/4 onion, finely chopped
  • 1/4 cup mayonnaise
  • salt to taste
  • 1 dash hot pepper sauce
  • paprika, for garnish
Place eggs in a medium saucepan with cold water. Bring water to a boil for 8 minutes. Remove from hot water, cool and peel. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Open Faced Southwest Omelet


I wanted to make an omelet that cooked mainly from steam and with no flipping or folding necessary. All you need is a small non stick skillet and a lid.

Open Faced Southwest Omelet
 
Here are the Ingredients:
  • 1 egg
  • 2/3 cup ultimate southwest blend frozen vegetables, thawed (Birds Eye)
  • pinch of salt and pepper
  • 0.5 oz of medium cheddar cheese, shredded
  • Pam, light spray
  • 5″ nonstick skillet
Scramble egg and add vegetables and salt and pepper. Pour into pan and cook and cover for 8 minutes on low or until eggs are cooked completely. Turn of heat and sprinkle with cheese. cover until melted. Enjoy.
 

289 Cal, 15 g Fat, 24 g Carbs, 15 g Prot

Breadless Eggs Florentine with Bacon Flavored Chips


This is a low calorie twist on your typical Eggs Florentine. Bread isn’t always necessary, but if you want the muffin that’s an easy adjustment by toasting one and placing it underneath your ingredients.
 

Breadless Eggs Florentine with Bacon Flavored Chips
 
Here are the Ingredients:
  • 2 egg, poached
  • 3 cups spinach, raw, sauteed (should yield 1 cup cooked)
  • 2 teaspoons white vinegar
  • 1 teaspoon bacon flavored chips
  • 6 dashes Tobasco sauce
  • pinch of salt and pepper
  • slotted spoon
Bring water and vinegar to a boil and slowly lower in egg. Turn off burner and slowly gather egg whites together with yoke. Place lid on top and let stand covered for 4 minutes. Meanwhile, saute spinach in oil until cooked through. Put spinach on plate and place egg and bacon bits on top. Sprinkle with salt and pepper and dashes of Tobasco. Enjoy.

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