Martha Stewarts Egg Salad Food

CLASSIC EGG SALAD

Steps:

• In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
• Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

MARTHA STEWART'S BAKED EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 375°F
• Brush 2 baking sheets with oil; set aside.
• In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
• In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
• Bake until golden brown on bottom, 20 to 25 minutes.
• Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
• Remove from oven; raise oven heat to 400°F.
• Spread 2 cups sauce in a 9-by-13-inch baking dish.
• Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
• Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
• Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
• Let stand 5 minutes before serving.
• Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
• Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
• Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
• Simmer, stirring occasionally, until thickened, 15 minutes.
• Season with salt and pepper.

MARTHA STEWART'S HARD BOILED EGGS 101

Steps:

• Place eggs in pot and cover with water.
• Boil.
• Cover.
• Turn off heat and allow to sit for 16 minutes.
• Drain and fill pot with ice water to stop cooking.

EGG SALAD SANDWICH

Steps:

• In a medium bowl, combine eggs, mayonnaise, mustard powder, celery, salt and pepper to taste, and curry powder, if using. Gently mix until combined.
• Spread the inside of the bread halves with a layer of mayonnaise and mustard, if using. Line the bottom half with radicchio and arugula leaves, and top with the egg salad. Cover with the top half, and cut the sandwich into wedges. Serve immediately.

MARTHA'S FAVORITE EGG SALAD SANDWICH

Steps:

• Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.
• Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.

SOUTHERN EGG SALAD

Steps:

• Place eggs in a small saucepan, and cover with water by 1 inch. Bring water to a boil; immediately remove from heat, and cover. Let stand 12 minutes. Drain and rinse under cold running water.
• Meanwhile, in a medium bowl, combine mayonnaise, shallot, relish, and Old Bay Seasoning. Peel eggs; coarsely chop, and fold into mayonnaise mixture. Season with salt and pepper.
• Top 1 slice of bread with egg salad and remaining slice of bread. Wrap in waxed paper or plastic and refrigerate, up to overnight. Serve with carrot sticks, if desired.

MARTHA STEWART'S EGG SALAD

Steps:

• In medium bowl, place eggs, mayonnaise, celery, mustard powder, curry powder, salt, and pepper and gently mix until combined.
• You can toast the bread or leave it untoasted and spread an additional layer of mayonnaise on each half of bread. Line half of the slices with radicchio or arugula leaves. Spread with an even layer of egg salad. Top with remaining slice of bread.

EGG SALAD SANDWICH WITH AVOCADO

Steps:

• In a bowl, combine egg whites, avocado, red onion, mayonnaise, sour cream, and Dijon mustard. Season with salt and pepper. Serve on wholegrain bread with arugula.

ALEXIS'S EGG-SALAD SANDWICH

Steps:

• Stir together eggs, mayonnaise, celery, dry mustard, and curry, if desired, in a medium bowl. Season with salt and pepper.
• Spread one side of each slice of bread with mayonnaise. Top half of slices with radicchio, and arugula, if desired; spread with egg salad. Top with remaining bread.

MARTHA STEWART'S POTATO SALAD

Steps:

• Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
• Add salt; bring to a boil.
• Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
• Remove from heat, drain, and sprinkle with vermouth.
• Let stand until cool.
• In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
• Season to taste with salt and pepper.
• Cut potatoes into bite-size pieces, and transfer to a serving bowl.
• Pour dressing over the potatoes.
• Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.

MARTHA STEWART'S CAESAR SALAD

Steps:

• Make the croutons: Preheat oven to 450°.
• Combine butter and olive oil in a large bowl.
• Add bread cubes, and toss until coated.
• Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated.
• Spread bread in a single layer on an 11-by-17-inch baking sheet.
• Bake until croutons are golden, about 10 minutes.
• Set aside until needed.
• Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl.
• Using two dinner forks, mash garlic and anchovies into a paste.
• Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.
• Chop romaine leaves into 1- to 1 1/2-inch pieces.
• Add croutons, romaine, and cheese to the bowl, and toss well.
• If you wish, grate extra cheese over the top.
• Serve immediately.
• To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar.
• Screw the lid on the jar tightly, and shake to combine.
• Shake the jar before each use.
• Store, refrigerated, for up to 4 days.
• Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.