12
13
4. You may either carefully scoop the filling into the whites, or for a beautiful
presentation, fit a pastry bag with a small star tip. Fill the pastry bag with
the egg filling and pipe a large rosette onto each white in place of the yolk.
Sprinkle with paprika before serving.
Nutritional information per serving:
Calories 63 (77% from fat) • carbohydrate 0g
• protein 3g • fat 5g • saturated fat 1g • cholesterol 94mg
• sodium 135mg • calcium 14mg • fiber 0g
Egg Salad
This basic egg salad is great for sandwiches. It can be “dressed up” by adding
chopped green onion or shallot, chopped pickles, chopped sun-dried
tomatoes or chopped fresh herbs.
Makes about 3 cups
10
1
½
3
¼
1
⁄
8
hard cooked eggs, completely cooled
stalk celery, about 4 inches,
cut into 1-inch pieces
cup mayonnaise
teaspoons Dijon mustard
teaspoon kosher salt
teaspoon freshly ground white or black pepper
Note:
The egg salad can be made two ways, either pulsed in a food processor
for a creamier version, or diced as traditionally served in sandwiches. Both are
delicious – you decide which way you prefer.
Food Processor Instructions
1. Remove shells from eggs and discard. Cut eggs into quarters and reserve.
2. Place the celery in the work bowl of a food processor fitted with the metal
chopping blade. Pulse to chop, about 5 to 10 times; scrape the work bowl.
Add the quartered eggs to the work bowl; pulse 3 to 4 times to roughly
chop.
3. Add mayonnaise, mustard, salt and pepper.
Pulse until mayonnaise and mustard are completely mixed in and desired
texture is reached, 10 to 20 times.
For Dicing Instructions
1. Remove shells from eggs and discard.
First halve eggs, and then cut each half into ¼- to ½-inch dice. Reserve in a
large mixing bowl.
2. Cut the celery into the same size as the diced eggs, ¼ to ½-inch dice. Put in
the bowl with the eggs.
3. Add the remaining ingredients, stir gently to combine. Taste and adjust
seasonings as desired.
Nutritional information per serving (½ cup):
Calories 256 (81% from fat) • carbohydrate 1g
• protein 11g • fat 23g • saturated fat 5g • cholesterol 317mg
• sodium 349mg • calcium 50mg • fiber 0g
Eggs Benedict
A brunch staple, this dish is sure to please all of your guests.
Makes 4 servings
4
4
2
½
slices Canadian bacon
poached eggs
English muffins, split and toasted
cup hollandaise sauce
1. Heat a large sauté pan over medium-high heat. Sauté the Canadian bacon,
turning once, until browned, about 2 to 4 minutes per side. Keep warm.
