Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Deviled Egg/Potato Salad
As seen on the Pat McMahon’s Show,
Friday, June 20, 2008 – 9:00 AM on AZ-TV
8 boiled & diced Hickman Extra Large Eggs*
6-8 boiled potatoes
2 diced celery stalks
(Optional: 1 tablespoon Mrs. Klein’s Sweet Relish**)
1 bottle Kraft Cremed Horseradish Sauce
1 tablespoon mayo
1 teaspoon mustard
Lemon juice/lemon pepper to taste
In mixing bowl, place diced eggs and fold in potatoes, celery, and relish.
In separate smaller bowl, mix horseradish, mayo, mustard, lemon juice, then fold into big bowl. Chill until ready to serve.
- See our sure fire peeling method!
Sure fire easy peeling: Bring water to a boil, fully submerge eggs from refrigerator. Bring water back to boil and set timer for 10 minutes. Pour out water, pour eggs into ice bath. Crack and peel immediately. The extreme temperature changes release the membrane to ease peeling. The 10 minute boiling assures the perfect pale yellow cooked yolk, with no grey tones.- Mrs. Klein’s is sold at Basha’s and Food City, and is the only sweet relish we could find without high fructose corn syrup!