Monday, April 25, 2011

COOKING WITH CLORIS: EASTER EGG SALAD

Got Easter eggs? Cloris says, don’t let those decorated eggs go to waste. As long as they weren’t left at room temperature for more than two hours, they’re fine to eat. Just make sure you do so within five days. Try her Easter Egg Salad. It’s yummy! -- AP

EASTER EGG SALAD
 Ingredients:
8 hard-boiled eggs
1 tablespoon mayonnaise
1 tablespoon sour cream
2 tablespoons Dijon mustard
1/8 cup shredded Parmesan cheese
1 teaspoon dried dill
1 teaspoon paprika

Peel eggs and chop. Mix in remaining ingredients. Chill before serving.


 Cloris surprised me with the Parmesan cheese. Do you add something special to your egg salad? Let’s hear from you. Post a comment to be entered in the drawing for a book from our Book Club Friday author. -- AP
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2 comments:

  1. Cathy ShouseApril 25, 2011 at 11:24 PM

    It's been awhile since I made egg salad. However, I thought my recipe from the Betty Crocker cookbook had onion in it.

    I'd love to win the Friday book. :)

    cathy underscore shouse at yahoo

    ReplyDelete
  2. ANASTASIA POLLACKApril 26, 2011 at 7:21 AM

    Cathy, not all egg salad recipes contain onions. This one doesn't, but you can certainly add chopped onions to it.

    ReplyDelete