Auntie Andis Egg Salad For Littles Little 1 Longmeadow Food

AUNTIE ANDI'S EGG SALAD FOR LITTLE'S LITTLE #1 LONGMEADOW

Steps:

• Hard boil the egg; placing the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice water ready until ready for use.
• Crack egg and peel shell off. In a medium mixing bowl, place eggs in bowl and smash with a fork. You want chunks of both yellow and white. Do not over mash.
• Add mayonnaise starting with 1 teaspoon. If you want more, go ahead and add, although I am a less mayonnaise type of gal.
• Use the mayonnaise just enough to get the eggs to stay together.
• Add salt and pepper as you prefer. I prefer to add salt, (1/8 teaspoon coarse salt to taste). I prefer lots of pepper too however; you chose what you like best. I start with 1/8 teaspoon and go up from there.
• Gently add celery and basil or chives if using.
• Toast bread until medium dark. I place one or two lettuce leaves on toast (dry) then top with egg and bean sprouts. I don't use mayonnaise or anything on either side of toast, again your preference here. I really like the egg salad to shine through and not be overtaken by more mayonnaise or butter.
• Top with lid, mash down a bit, and take a deep bite. Oh yum!

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

AUNTIE ANN'S LIP SMACKIN' HOMEMADE FRENCH DRESSING - LONGMEADOW

Steps:

• Using a Mason jar, cruet, bowl, or blender put vinegar, salt, ground pepper, cloves, oregano,parsley, basil, rosemary, ground mustard and sugar or honey if using, in container.
• Mix thoroughly together. (I use a blender).
• Slowly mix oil in with the vinegar, herb mixture. This is where I use the blender as it makes the dressing a bit thicker.
• Sometimes though, if I am in a big hurry, I just use a Mason jar, and mix the oil in a little at a time and then shake vigorously.
• Serve as your "everyday" dressing.
• I leave this out on my counter for about two days (gets even more intense), or you can put it right into the refrigerator. Ours just doesn't last that long.

UNIQUE EGG SALAD FOR ONE

Steps:

• Dice up eggs in bowl.
• Stir all other ingredients into eggs.
• Spread on bread or crackers.