Friday, February 12, 2010

Once upon a time there was... Honey Mustard Egg Salad

You're not going to believe this...we still don't. It's snowing again. After we got 23" (over 3 farm animals) of Snowmageddon, Snowverkill is currently dropping about another foot. It's a dangerous place for a small cow!

With crazy blizzard wind warnings, we are again afraid of what we will eat if the power goes out. So today we will make another one of our cold-meal specials: egg salad. But this time, we will invent a honey mustard twist!

one dozen hardboiled eggs
3 tbsp mayonnaise
3 tbsp dijon mustard
3 tbsp honey
1 tbsp lemon juice
Cal's tip: you could use a honey mustard dressing, or combine mayo and honey mustard, but we prefer it this way because otherwise this hardly feels like cooking

1. Peel the eggs, using whatever means you feel appropriate.

2. Slice the eggs. We have this handy gadget from Ikea and slice each egg twice with it. You can slice or dice the eggs to whatever size you like, but to maximize entertainment value, get one of these egg slicers.

3. Mix up the dressing - use as much lemon juice as you need to get the right consistency. It should be a slightly thick liquid, but not so thick as the honey or even the mayo.

4. Combine the eggs and the dressing. Add salt and pepper if you like.

5. Serve chilled.
Cal's note: This step will is automatic if you lose power in a blizzard.

A delicious side dish! It is great for a summer picnic - or a blizzard.

The nutritional information is based on the recipe making 12 side-dish servings. It also uses Helmann's reduced fat mayonnaise, which has very few calories per serving!


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