Easter Eggs Make Great Creamy Egg-Salad Sandwich
March 05, 2012 | Peggy Martin
We always hid Easter eggs when I was a kid. I think my parents must have hidden the eggs before we got up, but with seven kids the eggs got hidden several more times before they finally were stored in the refrigerator. The next few days we ate lots of egg salad, deviled eggs, creamed eggs on toast, etc. As I look back I wonder if we followed the USDA rule that Hard-cooked eggs should be refrigerated within 2 hours of cooking and used within a week. Maybe not…have food safety rules gotten stricter??
I make hard cooked eggs a couple times a month. They are nutritious, inexpensive, quick and very easy to make. I love our featured recipe, Creamy Egg-Salad Sandwich. We show it on whole wheat English muffins, but it is good spread on crackers if you chop the eggs a little finer. We also have a great deviled egg recipe that I often use as an appetizer.
USDA has a web site called Shell Eggs From Farm to Table. It has the answers to about anything you can think of. There is even a section called Are Easter Eggs Safe? The answer: Yes, but…..Check it out.
Creamy Egg-Salad Sandwich
- 6 large hard-cooked eggs
- ¼ cup reduced-fat mayonnaise
- 1½ teaspoons prepared mustard
- 1½ teaspoons sweet pickle relish
- ½ cup celery, chopped finely
- Dash salt
- 1/8 teaspoon black pepper
- 4 whole wheat English muffins
- Prepare eggs as directed – prepare hard cooked eggs.
- Crack and peel the eggs; chop coarsely and place in a large mixing bowl.
- Add mayo, mustard, relish, and celery. Mash together.
- Season with salt and black pepper.
- Serve on toasted English muffins, whole wheat bread, or crackers.