Monday, April 20, 2009

egg salad

  • 8 eggs, hard-boiled
  • 3 tablespoons low fat ricotta cheese
  • 3 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • fresh parsley, chopped
  • 4 slices bacon (optional- or for ease you can just rock bacon bits)

Cook the bacon until just barely crispy. Blot with paper towels, chop into small pieces. Peel and chop the eggs. Combine all ingredients in large bowl. We enjoyed it on 12 grain bread (Hannaford makes a great one) with some spinach.

The dish: Making a great egg salad is highly dependent upon properly hard-boiled eggs. Eggs peel easier when boiled in salted water, so always add a pinch. Place eggs in water that covers them and cook over a high flame. When water reaches a roaring boil, turn off the burner and let eggs sit in water until cooled. The result will be perfectly cooked eggs that retain distinctive yolk and white texture as opposed to just becoming one big yellow mushy mess.

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