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Green Eggs & Ham
Slice 8 eggs lengthwise. Transfer yolks to medium bowl; arrange whites on platter. Mash yolks until smooth. Stir in 1/4 c. light mayonnaise; 1 oz. finely chopped ham; 2 Tbsp. capers, drained, finely chopped; 2 Tbsp. fresh parsley, finely chopped; 1 Tbsp. water; and 1/4 tsp. pepper until mixed; spoon into egg whites. Makes 16.
Curried Egg Salad
In med. bowl, combine 6 eggs, chopped; 1/4 c. light mayonnaise; 4 oz. English (seedless) cucumber, finely chopped; 1 Tbsp. apricot preserves; 1/2 tsp. curry powder; 1/4 tsp. salt; and 1/4 tsp. pepper, stirring until well mixed. Makes 2 1/2 c.
German-Style Potato Salad
In 5-quart saucepot, heat 2 lbs. red potatoes, cut into 1-in. chunks; 1 tsp. salt; and enough water to cover to boiling on high. Reduce heat to medium. Simmer 9 minutes or until tender. Drain; transfer to lg. bowl. In 12-in. nonstick skillet, cook 4 slices bacon, chopped, on medium 7 to 10 minutes or until crisp, stirring. Add contents of skillet to potatoes; gently stir in 3 eggs, finely chopped; 1/4 c. hot dog relish; 5 oz. radishes, halved and very thinly sliced; 1/2 tsp. salt; and 1/4 tsp. pepper. Serve warm. Makes 8 c.
Spicy Pickled Eggs
In 1-quart saucepan, combine 1 1/2 c. water; 1/2 c. apple cider vinegar; 1 jalapeño chile, quartered lengthwise; 2 tsp. salt; 1 tsp. pickling spices; and 1 tsp. sugar. Heat to boiling on high. Reduce heat; simmer 3 minutes. Cool slightly. To 3/4-quart jar, add 6 whole peeled eggs and pickling liquid. If eggs are not submerged, add enough water to cover. Refrigerate overnight or up to 1 week. Makes 6.
Breakfast Burrito
Place 1 whole wheat tortilla on plate; top with 2 Tbsp. grated Monterey Jack cheese and 1 egg, sliced. Microwave on High 45 seconds or until cheese has melted. Add 2 Tbsp. chunky salsa and 1/4 c. shredded lettuce. Fold tortilla up to enclose filling. Makes 1.
From: Good Housekeeping/ Posted by Mags
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