| Recipes Using Hard-Boiled Eggs |
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Toledo Blade Cobb Salad Ingredients: 8 lettuce leaves
6 cups head lettuce, shredded
2 cups turkey, cooked and cubed
2 tomatoes, diced
1/2 cup cheddar cheese, shredded
1/4 cup bacon bits
4 hard-cooked eggs, chopped
1/2 cup (1 bunch) green onion, chopped
1 avocado, peeled and sliced for garnish
1 cup dressing, your choice Preparation: Line salad plates with lettuce leaves. Arrange shredded lettuce over leaves. Arranging clockwise, top with turkey, tomatoes, cheese, bacon bits, eggs and green onion. Garnish with avocado slices. Serve with dressing on side. Servings: 4
Layered Salad Ingredients: 1 cucumber, thinly sliced (about 2 cups)
4 to 6 Italian plum tomatoes, sliced (about 2-1/2 cups)
6 radishes, sliced
1 small red onion, thinly sliced and separated into rings
6 Tbs. feta cheese
6 hard-cooked eggs, sliced
1 cup vinaigrette dressing or desired variety Preparation: Layer half of salad ingredients in a clear glass bowl in the order listed, then continue with remaining half. Pour dressing evenly over salad. Cover tightly with plastic wrap and refrigerate until ready to use. Serves: 6
Deviled Eggs Ingredients: 6 hard-cooked eggs
1/3 cup mayonnaise
1 tsp. mustard or 1 tsp. Dijon mustard
1 Tbs. chopped pimento
Salt and pepper to taste Preparation: Peel eggs and slice lengthwise. Remove yolk to small bowl and break up the yolk with the back of a fork. Combine mayonnaise, mustard, salt and pepper in small dish and add to the yolk with fork, mixing in until creamy. Add pimento and mix carefully. With a teaspoon, fill each egg white and arrange on serving plate or on a bed of lettuce on a serving plate. Serves: 6 or 12 halves
(Distributed by Scripps Howard News Service, www.shns.com.)
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