The day after Easter can have you looking at a pile of hardboiled eggs and questions on what to do with them.  I'm lucky in a sense, my son has never enjoyed the dying of eggs or the eating of said eggs.  When he was very young, he would not touch the dye.  He hated getting it on his hands.  Not sure why, just one of those quirky things.  At six years of age, he asked that we never do it again.  Year after year I've asked him if he wanted to dye the eggs and the answer is always the same, no.  In fact this year, he didn't want to search for the plastic eggs either.  The reason, we still had all the eggs from last year sitting in a cupboard that he had never opened.  He is just not a big candy eater.  Hershey's milk chocolate bars and tootsie roll pops are about all he really likes.  I'm good with that.  Though I did make him search for a basket that had the plastic eggs in it.  I loved the look he gave me when he found the basket
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How's that for a total, what the heck Mom look. He can't stand the plastic eggs. What he doesn't know, they each have a dollar.
So all in all, we don't end up with any hardboiled eggs unless I make them for me, which I did.  Here I present to you, optional ways to make egg salad.  
Hope you enjoy.
Recipe:


3 large hard boiled Eggs
1 1/2 TBSP Mayo
1 tsp Mustard (yellow, stone, hot, ground, dijon.......your choice)
Salt and Pepper to taste

Add Ins:

Cherry Tomatoes and Pepper Bacon
Red Onion and Cilantro
Avocado and Sun Dried Tomato
Diced Carrots and Cherry Tomato
Diced Basil and Cherry Tomato
Green Onion and Sun Dried Tomato
Cheddar cheese and Pepper Bacon

Also:  Instead of adding mustard, try fresh horseradish and tomatoes
Instead of Salt and Pepper, use Lemon Pepper or Paprika or Chili Powder

Hard boil your eggs
Mash, I just use a large fork
Add the Mayo and Mustard, it averages about 1/2 TBSP of Mayo for each large egg, you can reduce if using smaller eggs

Dice any add ins small, if gluten free serve on cucumber rounds or wrap in lettuce or spinach

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Mash up the eggs well so there are no large chunks
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Calories based on standard recipe above as serving 2 people and with no add ins.
 
 
Polenta as promised.  I love polenta and try to find creative ways to use it, some work and some have simply scared the hell out of me.  Ok, that's probably taking it too far but they just haven't been worth repeating.  This recipe is worth repeating again and again.  What is nice about this recipe is the "sauce". You can thin it out and use it on pasta or keep it thick and use it on a burger or a vegetarian sandwich (which I will post next week).  I call this recipe a salad for a lack of a better description.  If you can think of one leave it in the comments, I'm open to it.  
Now, you might be asking "what is polenta"?  Well, according to the world wide web it is:

po·len·ta
pəˈlentə/
noun

cornmeal as used in Italian cooking.
  • a paste or dough made from cornmeal, which is boiled and typically then fried or baked.

Here is the funny thing, I thought it originated from Mexico, not sure why but many of the meals that I have had have been Mexican.  Like Mexican pie and fried polenta with refried beans and eggs.  Who would have thought that it was Italian.  I do not make my polenta from scratch because you can buy it so inexpensively and there are not fillers or extras added to it.  The one I buy is also certified gluten free and the cost is only $2.99.  So what the heck.  
Recipe:


This recipe is for 3 people: 

Thin sliced polenta about 1/4" or less thick, I cut three per person
1 Avocado sliced, diced
2 Hard boiled eggs, diced
Salt and Pepper to taste
1 tsp oil for frying

Sauce:
1/2 cup Sundried tomatoes in oil
1/2 tsp ground ginger
1 tsp minced garlic
2 TBSP Olive oil
2 TBSP Ground Parmesan Cheese
6 Fresh Mint leafs
Salt and Pepper to taste

Hard boil your eggs first

Place a very small amount of oil in a pan (about a 1/4 tsp for a small frying pan or 1/2 tsp for a larger), don't crowd the pan
Get the oil hot
Place the polenta into the hot oil carefully
Brown on each side
While the polenta is browning cut up your avocado 

Start your sauce:
In a food processor add all ingredients except salt and pepper.  This is going to be thick but you can thin it out with more olive oil if you like.  Once is is fairly smooth, adjust to taste with salt and pepper.

Now just assemble the "salad".  What is really nice about this recipe, you can add lettuce to it if you like.  Baby greens go really well with it as do anchovy's.  Other optional items:  green onions, radish, mushrooms and carrots.  I think you get it.

Have some fresh fruit with it to round out your meal. 

I  hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information calculations were obtained from Caloriecount.com. This is for the salad without the sauce.