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.
Steak Medallion Egg Salad
2 grilled steaks cooked to taste
1 cup sliced mushrooms
several types of greens (Iceberg, radicchio
arugula, butter crisp) tomatoes
grated favorite cheese
jicama, olives
pepper rings
1 cup hard cooked diced eggs
2 T olive oil
2 ½ T Dijon mustard
2 T vinegar
1T capers
1 t sugar/honey
1 t pepper
Putting it together: grill steak to taste, slice into medallions. In separate small boil bowl: Whisk oil, mustard, vinegar, capers, sugar/honey, and pepper, set aside.
In large bowl combine greens introducing some of the dressing, then add eggs, mushrooms, jicama, olives, tomatoes, and pepper rings. Place steak medallions on top of mixture and pour rest of dressing over top of salad.