Egg Yolk Butter And Asparagus Tea Sandwiches Egg Salad Recipes

Steps:

• Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.

Steps:

• Peel eggs, and remove yolks; reserve whites for another use. With a wooden spoon, mash yolks in a small bowl. Add mayonnaise, butter, mustard, vinegar, and salt; stir until smooth. Cover, and refrigerate yolk butter until ready to use.
• Prepare an ice bath; set aside. Fill a large skillet with 1 inch of water, and bring to a boil over high heat. Add a dash of salt, and asparagus, and blanch until just tender and bright green, 2 to 3 minutes. Place asparagus in ice bath to stop cooking and chill completely. Transfer to paper towels to drain, and set aside.
• Spread butter on two slices of bread. Layer one slice with asparagus; place the other slice on top of it. Gently trim crusts with a serrated knife. Cut into finger sandwiches. Cover with a damp paper towel until ready to serve.

Steps:

• Mash egg yolks with vinegar until smooth. Stir in butter, yogurt, curry powder, jalapeno, and cilantro. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread on bread, layer with sliced cucumber, and cut into triangles.

Steps:

• Place chopped eggs in a medium bowl. Add mayonnaise, mustard, cayenne, and bacon; stir to combine. Add hot-pepper sauce, and season with salt and pepper.
• Thinly spread butter on two slices of bread; cover one slice with egg salad, and top with other slice. Use a serrated knife to trim crusts and cut into four squares. Dip one edge in chopped chives. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

Steps:

• Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
• Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
• In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.

Steps:

• Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
• Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
• Cut the crusts from the bread and set aside for another purpose.
• Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
• Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
• Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
• Cut the crusts from the bread and set aside for another purpose.
• Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.

Steps:

• In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
• Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.

Steps:

• Prepare an ice-water bath; set aside. Cover eggs with 1 inch of cold water in a large saucepan. Bring to a boil. Remove from heat; cover, and let stand 11 to 12 minutes. Transfer eggs to ice-water bath; let stand 2 minutes. Peel eggs; cut in half, and remove yolks. Crumble 2 yolks, and set aside; discard remaining yolks. Finely chop egg whites, and transfer to a medium bowl. Add crumbled egg yolks.
• Whisk together ricotta, yogurt, mustard, chives, and salt in a small bowl; season with pepper. Add to egg mixture, and gently stir to combine.
• Arrange egg salad, then watercress, over 4 slices of bread, dividing evenly. Top with remaining slices of bread.

Steps:

• Wash the asparagus under cold running water. Snap off and discard the tough bottom portion. If using thicker asparagus, scrape each stalk to remove the skin, then cut it into thirds lengthwise, leaving the the asparagus head intact.
• In a medium-size saucepan, heat the oil until just warm. Add the asparagus and salt. Saute over medium heat, stirring, for about 2 minutes. Cover and cook for another 2 minutes, shaking the pan or stirring occasionally.
• Meanwhile, break the eggs into a bowl and beat, adding a pinch of salt and pepper. Cut the bread in half lengthwise. Remove the soft, doughy part and toast the loaf slightly.
• Uncover the asparagus, raise the heat slightly and add the eggs, stirring. Cook for 1 minute, or until the eggs are set. Scoop onto the bread and cut in half.

Steps:

• 1. Peel eggs, and remove yolks; reserve whites for another use. With a wooden spoon, mash yolks in a small bowl. Add mayonnaise, butter, mustard, vinegar, and salt; stir until smooth. Cover, and refrigerate yolk butter until ready to use. Prepare an ice bath; set aside. Fill a large skillet with 1 inch of water, and bring to a boil over high heat. Add a dash of salt, and asparagus, and blanch until just tender and bright green, 2 to 3 minutes. Place asparagus in ice bath to stop cooking and chill completely. Transfer to paper towels to drain, and set aside. Spread butter on two slices of bread. Layer one slice with asparagus; place the other slice on top of it. Gently trim crusts with a serrated knife. Cut into finger sandwiches. Cover with a damp paper towel until ready to serve.