This egg salad sandwich recipe is tops for being low in fat. Made with celery, light mayo and sour cream, it's a Tested Till Perfect egg salad that's sure to please!
When cooking the eggs, undercook them by one to two minutes to get slightly soft yolks that won't turn green after frying. Serve these crispy and delicious eggs hot or cold and cut in half, with Dijon mustard or hot sauce on the side.
Divide the dough into four portions and make a variety of eggs using the extra flavors.
If small eggs are unavailable, substitute 1 extra-large egg for each muffin cup and reduce baking time by 2 minutes.
Tiny quail eggs are dainty alternatives to large chicken eggs, especially when stuffed with this herb filling. Look for quail eggs in Asian or specialty food stores or farmer's markets. Garnish with fresh chervil, thinly sliced radishes or slivered cherry tomatoes — or, for a very special touch, top with a taste of caviar.
Our family always enjoys this creamy casserole, made with refrigerated hard-cooked Easter eggs, for supper or a hearty lunch. Sometimes we put the eggs on a bed of spinach instead of using peas.
