Piquant Egg Salad Recipes

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

Steps:

• Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
• Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
• Allow properly sealed jars to sit at least 2 weeks before eating.

Steps:

• In a skillet over medium-high heat, saute Andouille until well-browned.
• Add oil only if necessary to prevent burning.Drain and cool.
• Combine cooled sausage with all other ingredients.
• Cover and chill.
• Serve cold.

Steps:

• Whisk together pickling liquid, mustard, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified.
• Toss watercress with just enough dressing to coat in a large bowl and season with salt and pepper. Serve salad with eggs.

Steps:

• Cook potatoes till tender, drain, peel and cube.
• Combine oil, vinegar, shallots and salt.
• pour over potatoes and refridgerate 3 hours.
• In small sucepan combine flour, sugar, mustard and salt. Add milk and heat stirring constantly till it thickens.
• Beat egg yold and slowly beat in some of the hot mixture. Add egg yolk to hot mixture and chill.
• Toss potatoes in dressing and serve.

Steps:

• Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
• Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
• Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
• When dressing has cooled somewhat, toss with salad, mixing well.
• Chill well before serving.