EGG COOKER RECIPES (cont.)
1. In a medium bowl, whisk yolks and lemon juice until just thickened. Place
the bowl over a pot of simmering, NOT boiling, water; while whisking
constantly, whisk the mixture until it has increased in volume and has
thickened, about 8 to 10 minutes. The eggs must not cook, so if it seems as
though the mixture is getting above body temperature, whisk the mixture
off of the heat a bit, and, then place back onto the pot of water.
2. Once thickened, slowly whisk in the melted butter until completely
combined. Stir in spices. If sauce is too thick, thin out with some water or
extra lemon juice. Use immediately.
HARD-BOILED EGG CASSEROLE
Makes 8 servings
10 hard-boiled large eggs, chopped
1-1/2 cups diced celery
2/3 cup mayonnaise
1/2 cup chopped pecans or walnuts
2 tablespoons chopped green
pepper
1 teaspoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1/2 cup crushed potato chips
1. In a bowl, combine eggs, celery, mayonnaise, nuts, green pepper, onion,
salt and pepper; mix well.
2. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and potato
chips.
3. Bake, uncovered, at 375° for 25 minutes or until heated through.
PESTO-DIJON EGG SALAD SANDWICHES
Makes 4 servings
1/2 cup mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons honey Dijon
mustard
4 teaspoons prepared pesto
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 hard-boiled large eggs, chopped
8 slices whole wheat bread,
toasted
4 romaine leaves
4 slices tomato
1. Combine the first eight ingredients in a small bowl. Gently stir in eggs.
2. Spread over four toast slices; top with lettuce, tomato and remaining toast.
Questions? We're here to help! Visit:
shopelitegourmet.com
for support on this product.
12
