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March 29, 2013

How to use up leftover hard boiled eggs and ham!

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Here is a segment I did on KUTV this week focused on EGGS!
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11 Comments Filed Under: All Recipes Tagged With: eggs, oakdell eggs, kutv, All Posts, media

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    When preparing the egg salad, I did not bother with making mayonnaise in case the experiment failed. Instead I used three tablespoons of vinegar and a tablespoon of olive oil. Chopped green onion, a little salt… and there I had it! An egg salad sandwich on a day it too hot to cook!

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    July 31, 2013 at 3:00 pm

    Ingredients:
    12 large eggs
    1/2 cup mayonnaise
    1 teaspoon Dijon mustard
    black pepper
    Toppings (such as paprika, crumbled cooked bacon, chopped cooked asparagus, or chopped fresh herbs)
    Directions
    Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover saucepan, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
    Peel the eggs and cut in half length-wise. Transfer the yolks to a small bowl and mash with the mayonnaise, mustard, and 1/8 teaspoon pepper. Spoon the mixture into the whites and sprinkle with the desired toppings.

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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