Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Eggs, eggs, and more eggs

Eggs are the wonder food. I don't know about you, but I cannot live without eggs. They are a most versatile food. For pennies, you can create a feast using eggs whether in a cake, custards, lunches, breakfasts, main dishes, the list goes on and on...

Almost every morning, the husband prepares our breakfast, using one egg each, topping it with whatever we have in the refrigerator. I don't throw away leftovers, but instead dress them up for different meals. Every morning is a surprise omelet.

Cheese is a must. Everything is chopped small to fit into the individual microwave cups. Leftover veggies, potatoes, hams, canadian bacon, sausage, as long as it is cooked and ready to eat.

The bread is important! Italian sliced bread is crusty when toasted to perfection with salted butter.


Another must with eggs is fresh tomato slices. Drizzled with great olive oil, salt and fresh basil (I keep a plant on my counter at all times.)

 

My coworkers loved my egg salad. I had a secret ingredient I am about to divulge.

Jan's secret ingredient Egg Salad

It came to a point that my coworkers wanted me to make my egg salad for every breakfast celebration. I enjoyed all the compliments. I made it with love and they tasted it.  I miss them terribly and keep all thos memories in my heart. Thank you all for your friendship....and lots of laughs.

OK, here is the recipe - its really quite simple:

12-14 boiled eggs, cleaned and grated, yes I said grated

Salt and pepper to taste

1 Tbsp any mustard

1/4 cup sour cream

6 olives, chopped (your favorite)

1 quarter onion, grated

1 large stalk of celery, peeled and chopped

1/2 roasted red pepper, chopped (opt)

1/2 cup chopped pickle

**Secret ingredient: shhhhh, don't tell anyone, OK?

**small peeled potato, boiled with the eggs, mashed and added to the egg salad, blending together**

The potato adds texture that becomes creamy, mixing well with all the ingredients. It is an optional ingredient; you don't have to add it.

1/2 cup real good mayonnaise (I only use Trader Joe's)

Directions:

Eggs should be cold before placing into bowl. Mash and add the potato. Add remaining ingredients and mix thoroughly. Place in large bowl and decorate with slices of tomatoes all around the bowl or with slices of cucumber or both.

Serve with crackers, bread, mini bagels or lettuce leaves, wrapped.

 

 

 

Grating the eggs for egg salad is so fast and easy using the grater. Use the large holes.