Welcome to a week long celebration of all things egg… peel back the shells and enjoy some new ways to have an egg-cellent meal.
Monday – Dessert First – Cadbury Deviled Eggs
Tuesday – Devilish Dishes – Inside Out Deviled Eggs
Wednesday – Entrée Entries – Scotch Eggs
Thursday – Global Ovals – Bauernsalat
Friday – Tour d’ America – Pittsburgh Maurice Salad
This recipe is a rif on the Egg Baked Potato recipe posted at The Daily Spud. The original recipe used the outside portion of a twice baked potato to cook an egg. Here the author used the white of an egg to present a potato salad. My modification is to add back in the egg yolk and use an aged New York Cheddar rather than an Irish style cheese.
Serrate, Separate, Scoop
Using a serrated knife keeps the yolk from sticking. These eggs were less than a week removed from the chicken and had super strong yolks.
Onion and Bacon
This recipe makes WAY too much filling for the 6 little egg white shells. I would make this again if I had a half cup of left over mashed potatoes or maybe 2 fingerling potatoes? Certainly not more. We ended up with an emergency dinner of filling with mayo on wheat. They would have made nice patties breaded and baked, but part of the blogger dilemma is that all of these egg salad recipes were made on the Saturday before Easter… the thought of an extra cup of potato-ish salad sitting around was too much to bear :-)!
A smoked cheese or a heavily smoked bacon would have been nice… not both… but just something that lingered a bit more on the palate.