Tuesday, March 26, 2013

Wasabi Egg Salad and My Easter Menu

My family and I celebrate Easter and since it is a mere 5 days away, I guess it's not too early to start talking about eggs.  The kids still love to color them, but rarely eat them all.  We ALWAYS tend to have leftover; mainly because they still fight over how many they each get to color and design (yes, they're 16 and 11!). The funny thing is that I don't really like to eat hard boiled eggs and only tend to make them around this time of year.  

So when I find myself with leftover eggs, I like to make egg salad to use them up.  I LOVE the flavor and kick a nice hot mustard or wasabi gives your food and this added just the right amount. Just remember to remove your eggs from refrigeration about 30 minutes prior to boiling. This will prevent your eggs from cracking; which is fine for an egg salad, but not for coloring Easter eggs! You can also use this recipe to make Deviled Eggs. 


Wasabi Egg Salad
5 Eggs
1/2 tsp. Wasabi Paste
3 tbsp. Hellman's Mayonnaise
Kosher Salt, to taste

Directions:
1.  Place eggs in a saucepan and cover with cold water. 
2. Bring to a boil then let simmer for approximately 6 minutes. Eggs will be done if you can spin them on their vertical axis. (If they fall to the side, they're not done). 
3. Remove from water and place in an ice bath (water and ice) several times until they have cooled (you can also make ahead and refrigerate). 
4. Peel the eggs, rinse off any residual shells, chop the eggs and place in a bowl. 
5. Add the wasabi paste and mayonnaise and mix well. Serves 3. 


*Nutritional Information per Serving (without bread): Calories 231, Carbs 1.3g, Fat 19.8g, Protein 10.5g, Fiber 0g, Sugar 1.3g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.


And now for my EasterMenu...

I'm cooking for about ten people this year so it will be quiet. We start the day by having the girls look for eggs (plastic so if they don't find them all AND if I forget where we hid them, they won't stink up the house!) then spend the morning preparing the food for our dinner and setting the table so that I can relax with my guests as much as possible. There's nothing worse than trying to get it all done the same day and not getting to enjoy the holiday or your company.  Here are some things I'm leaning towards this year. Click on the link to be taken to the original recipe post! 

Appetizers
(You can stuff and bread these the night before, cover, and keep
 refrigerated. Remove from the refrigerator and allow 20-25 minutes for 
baking right before you're ready to serve).

(You can be prepare the egg salad up to two days ahead of time. 
Assemble up to four hours before you're ready to serve)

(You can prepare these the day before and cover tightly 
in an air tight container or with plastic wrap. This year I'm using 
Yellow Sunburst Tomatoes instead)

Antipasto


Main Course

Honey & Brown Sugar Glazed Ham
(Recipe to follow)

(Cut the potatoes and place them in your pot in the morning. Cover the potatoes with 
cold water; then place the lid on top of the pot. They're ready to boil when you are.)

Herbs de Provence Roasted Carrots & Turnips
(Recipe to follow)

Dessert
(A must have every Easter decorated by the kids)
 (You can make the cake the day before; then keep refrigerated until ready to serve)

Limoncello Cheesecake 
(Recipe in the cookbook!)

Wishing all of you a wonderful Passover and Easter holiday! xo


Enjoy!

3 comments:

  1. Carrie,
    My kids, and my spouse, still fight over eggs to decorate, so I have to make sure I have even amounts for however many decorators I end up with each year.

    We love egg salad--it's been my go to "I don't feel like fixing anything for lunch" meal a lot lately.
    Thanks!

    ReplyDelete
  2. What an excellent Easter menu! My youngest is 19 and I still have to buy a boatload of candy for the 3 of them :)

    ReplyDelete

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