Barbecue Side Dishes
By: Import User
Updated: January 7, 2009
Cucumbers and Egg Salad
4 eggs, hard-cooked and peeled
4 small seedless cucumbers ("pickles" in your supermarket)
4 small dill pickles, any kind you like, "kosher," "polish," etc.
3 T. mayonnaise
Chop the eggs into eighths, place in a medium salad bowl.
Cube the cucumbers and the dill pickles and add to the eggs. Mix in the mayonnaise, refrigerate until thoroughly chilled. Although the recipe doesn`t call for salt, Jo Manhart of the Missouri Egg Council sprinkles some on her servings.
Green Chile Deviled Eggs
12 hard-cooked, peeled eggs
2/3 cup sour cream
2 T. Dijon-style mustard
1 4-ounce can chopped green chiles, drained
Slice eggs in half, remove yolks. Set into serving dish, like a deviled-egg plate or a Tupperware deviled-egg container with a lid for traveling.
You can mash the yolks with the other ingredients in a small bowl, or you can combine them using the "eggs with legs" method: Place the yolks and seasonings in a ziplock bag, zip up tightly and mix by squeezing and kneading with your hands until thoroughly mixed.
Fill the waiting egg whites by spoon, if you mixed the yolks in the bowl. Or, if you mixed them in the ziplock bag, you can cut off a corner of the bag and squeeze out the mixture right into the egg whites.
Thanks to Jo Manhart of the Missouri Egg Council for these tasty recipes! For more egg recipes, visit the American Egg Board at http://www.aeb.org/
