Piquant Egg Salad 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.

PIQUANT EGG SALAD

Steps:

• In a skillet over medium-high heat, saute Andouille until well-browned.
• Add oil only if necessary to prevent burning.Drain and cool.
• Combine cooled sausage with all other ingredients.
• Cover and chill.
• Serve cold.

GEORGIAN EGG SALAD - AZELILA

Steps:

• Hardboil the eggs and allow them to cool; separate the yolks from the whites.
• With a food processor, grind the 1/4 cup of walnuts until they're the texture you desire (we prefer them a little crumbly).
• Mash the yolks with the softened butter, then stir in the ground walnuts, dill, salt, and salsa.
• Place lettuce leaves or salad greens onto a serving plate, then turn the yolk mixture out onto the prepared plate, surround with the chopped egg whites, and serve.
• Variation: for a creamier salad, do not separate the hard-boiled eggs; mash the eggs with 3 Tbsp of softened butter, the ground walnuts, the dill, 2 Tbsp each of minced cilantro and scallion (white part only), and 1/8 teaspoon salt, then sprinkle 2 Tbsp pomegranate seeds on top of the salad for garnish.
• Makes 4 servings.

PIQUANT CHEESE SALAD (NO MAYO OR PASTA)

Steps:

• In a serving bowl, mix cubed cheese, onion rings, diced salami, diced tomato & sliced gherkins.
• In a separate bowl, combine brown sugar, pineapple juice, Tabasco, pepper, olive oil & diced pineapple chunks. (I use a glass jar w/a tight lid & just shake to combine).
• Just b4 serving, toss salad in dressing & serve garnished w/chopped chives as desired.
• NOTE: To make ahead & avoid a mushy cheese effect, follow same prep except DO NOT include diced cheese in the mix of Step 1. Store the cheese ready to use in a sandwich bag or refrigerator container & combine w/salad ingredients at the same time the dressing is added just before serving.

PIQUANT MIXED VEGETABLE SALAD

Steps:

• Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
• Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
• Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
• When dressing has cooled somewhat, toss with salad, mixing well.
• Chill well before serving.

PIQUANT POTATO SALAD

Steps:

• Cook potatoes till tender, drain, peel and cube.
• Combine oil, vinegar, shallots and salt.
• pour over potatoes and refridgerate 3 hours.
• In small sucepan combine flour, sugar, mustard and salt. Add milk and heat stirring constantly till it thickens.
• Beat egg yold and slowly beat in some of the hot mixture. Add egg yolk to hot mixture and chill.
• Toss potatoes in dressing and serve.