Monthly Archives: March 2021

Boil the Eggs

• Cover the eggs in a saucepan with water.
• Add more water so that the eggs are covered by at least an inch or two of water.
• Bring to a boil and allow to gently boil for 15 minutes.
• Turn of heat and strain water from the eggs.
• With the eggs still in the pot, fill pot with cold ice water for 5 minutes.
• (You want to cool the eggs quickly to stop them from cooking inside and make easier to peel)

Peel the Eggs

• Crack the egg all over by tapping it on your counter.
• Roll the egg gently between your hands to loosen the shell
• Peel the egg starting at the large end. If you hold the egg under cold running water or dip it in a bowl of water this will help remove the shell.

Egg Salad

• Chop the peeled eggs into small pieces.
• Place the chopped eggs in a bowl.
• Dice celery and add to eggs.
• Dice onion and add 2 tbsp of diced onion to eggs.
• Add the mayonnaise, mustard, and salt to eggs and mix well.
• Eat salad by itself or add to bread to make a sandwich.
• Store any leftovers in an airtight container in the fridge.

• Preheat oven to 350º
• Grease a muffin tin with oil or cooking spray
• In a large nonstick skillet over medium heat (5/6), cook to soften the optional ingredients. Pour a teaspoon of oil into the pan and cook the veggies to soften
• When veggies are soft (usually about 5-6 minutes) set in a bowl aside and turn the stove off
• In a small bowl, whisk eggs, milk, and seasonings using a whisk or fork
• Fold in cooked vegetables/meats
• Pour egg and vegetable mixture into greased muffin tins. This should fill up about 6 regular sized muffins
• Bake until cooked through and golden, 30 to 35 minutes. 
• Let cool, then store in the fridge in an airtight container until ready to eat.

Clean Up

• Turn oven and stove top off
• Put away any unused ingredients
• refrigerate any leftovers

• Wash all produce and dry
• Peel cucumber
• Cut the cucumber into slices and then halves
• Place cut cucumbers in a large bowl
• Chop tomato into large bite-size pieces
• Place tomato chunks into the bowl too
• Cut onion in half and peel one half
• Cut half of the peeled onion into thin slices
• Add onion to bowl
• Open can of beans and drain water
• Add 1/2 cup of beans to bowl
• Add 1/4 cup dressing to bowl of cut veggies (or more if desired)
• Stir all ingredients together to mix well and coat with dressing
• Serve at room temperature or chilled