Marvelous Recipes

I have made this “really good” egg salad for so many years, I don’t even remember the first time I made it. We really enjoy this during the hot days of summer!

6  hard boiled eggs, shelled & chopped
1/2 cup mayonnaise
2 tablespoons prepared mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
5 slices crisp, cooked bacon, crumbled

In a medium bowl, combine the first 5 ingredients until well blended; fold in the bacon. Serve on your favorite snack crackers or as a sandwich on toasted whole wheat bread.

Emily

Here are some interesting facts about eggs for your reading enjoyment.

A large egg has 76 calories: 17 from the white and 59 from the yolk. The whites are generally more health-friendly, containing more than half the total protein of a whole egg and none of the fat. The yolk is tasty, nutrient rich, and useful in cooking. It has 213 milligrams of cholesterol and 5 grams of fat, 1.6 of which are saturated.

The white rope-like strands in the egg white, called the chalazae (kuh-LAY-zee), hold the yolk in place and are not, contrary to popular belief, the beginnings of an embryo. In fact, the more prominent the chalazae are, the fresher the egg.

Eggs keep for 3 to 5 weeks, (I have kept them even longer), in your refrigerator. It is best to keep them in the carton, (whether made of foam or pulp), because it insulates the eggs, which prevents breakage and also helps to maintain moisture.

Egg substitutes are simply egg whites combined with corn oil, water, flavorings and preservatives. Because of these additives, they cannot be beaten to peak stage.

Eating raw eggs is not recommended. Always cook them to a temperature of 160 degrees F to make sure they are safe to eat.

It is nearly impossible to hard-cook an egg at an altitude of more than 10,000 feet.

Both brown and white eggs are exactly the same inside.

Emily

Start the day off right with this yummy, hunger zapping breakfast!

1 pound bulk pork sausage
6 eggs, lightly beaten
2 cups milk
1 cup all-purpose baking mix (Bisquick)
1 teaspoon dry mustard
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 cup shredded cheddar cheese

In a large skillet, cook sausage until browned and crumbly; drain and set aside. In a large mixer bowl, combine the beaten eggs, milk and baking mix until blended.

Stir in the mustard, Italian seasoning and pepper. Add the cheddar cheese and mix well. Pour into a greased 2-quart baking dish. Bake at 350 degrees F for 1 hour. Makes 8 servings.

Emily