Jenns Egg Salad Food

CLASSIC EGG SALAD

Steps:

• Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
• Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into ¼-inch pieces.
• In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
• Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
• Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.

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.

JEN'S HEAVENLY EGG SALAD

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
• In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

JENN'S EGG FLOWER SOUP

Steps:

• Pour chicken broth into a large saucepan. Stir in salt, ginger, chives and water chestnuts.
• Bring to boil.
• Add frozen peas and carrots.
• Cook until the peas and carrots are no longer frozen.
• Reduce heat to medium.
• In a small bowl, stir together cornstarch and water until smooth.
• Whisk the 3 eggs well. Drizzle egg through a fork into the broth mixture.
• If your heat is not at least at medium you will make scrambled eggs and if you do not pour through a fork it will be clumpy.
• Once the eggs have been added, stir in the cornstarch mixture gradually unitl the soup is your desired consisitency.
• I like my soup only somewhat thickened. "Dropping" the egg is easier if you have two people. One to stir the soup while the other person pours the egg through the fork into the soup.

JENN'S EGG SALAD

Steps:

• Cut eggs in half, remove yolks. Subtract 1 whole yolk, toss it or use it for salad fixings.
• Chop egg whites into uniform pieces.
• Mash remaining yolks and fold in mayonnaise.
• Add vinegar to yolk and mayonnaise mixture to make dressing.
• In separate bowl combine all other ingredients.
• Carefully fold dressing into the other ingredients.
• Chill at least 30 minutes before serving.
• Serve on bread, lettuce cups, or crackers.