Marzetti Egg Salad Sandwich Food

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.

MARZETTI'S DEVILED EGGS

Steps:

• Hard boil the eggs. We start them in cold water, cover the pan and bring to a boil for 5 minutes. Then remove from the heat and let set for 15 minutes. Then cool them down with ice water and peel. Cut lengthwise and put the yolks in a bowl and the whites on a tray (I like to use pie plates, because they can be covered with plastic wrap and not smash the eggs). Mash up the yolks with a fork or pastry blender. Stir in the Marzetti's Coleslaw Dressing until you have the desired consistency. Taste it -- you might want to add a bit of salt and pepper. Fill the egg white with the mixture and sprinkle with paprika. Refrigerate until serving time.
• TIP #1: Add about 1 tablespoon of salt to the cold water, and the eggs will be a lot easier to peel.
• TIP #2: Put the filling mixture into a ziploc bag. Cut off a corner and simply squeeze the filling into the egg whites.

MARZETTI

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in next nine ingredients. Spoon into a greased 3-qt. baking dish; sprinkle with cheese. , Cover and bake at 350° for 45 minutes or until heated through.