Deviled Egg Pasta Salad

, , ,
Deviled Egg Pasta Salad
A super simple and great recipe for entertaining. Add this delicious recipe to your Thanksgiving menu to wow your guests.
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 cups cooked pasta
  2. 4 Rosemary Farm eggs, hard-boiled
  3. 1 teaspoon mustard
  4. 1/8 cup mayonnaise
  5. 1 teaspoon vinegar
  6. salt and pepper to taste
Instructions
  1. Put the pasta into a large bowl.
  2. Mash the eggs and add to the bowl with pasta.
  3. Mix together all the remaining ingredients and enjoy.
  4. Garnish if desired.
Adapted from Courtney's Sweets
Adapted from Courtney's Sweets
Rosemary Farm http://www.rosemaryfarm.com/

Jacques Pépin’s Pan-Crisped Deviled Egg Salad

,
Jacques Pépin's Pan-Crisped Deviled Egg Salad
Serves 4
Crisped deviled eggs served warm over delicate Bibb lettuce with the creamiest deviled egg salad dressing.
Write a review
Print
Prep Time
15 min
Cook Time
3 min
Total Time
18 min
Prep Time
15 min
Cook Time
3 min
Total Time
18 min
Ingredients
  1. FOR THE EGGS
  2. 8 large eggs, hard-boiled, peeled, and sliced in half
  3. 1 teaspoon Dijon mustard
  4. 1 tablespoon mayonnaise
  5. 1 tablespoon olive oil
  6. 1 tablespoon buttermilk
  7. 1 small garlic clove, minced
  8. 1 tablespoon minced green onion
  9. 2 tablespoons fresh flat-leaf parsley leaves, coarse chopped
  10. 1 teaspoon fresh-squeezed lemon juice
  11. sea salt and fresh cracked black pepper
  12. ghee or olive oil for pan-frying eggs
  13. FOR THE SALAD
  14. the leftover egg stuffing
  15. 3 tablespoons good olive oil
  16. 1 teaspoon Dijon mustard
  17. 2 tablespoons buttermilk
  18. 2 teaspoons lemon juice
  19. sea salt and fresh cracked black pepper
  20. 1 head bibb lettuce, cleaned and torn
Instructions
  1. Cut the hard-cooked eggs in half lengthwise. Use your fingers to gently remove the yolks and place them in a medium bowl. Reserve the whites on a medium plate.
  2. Add the mustard, mayonnaise, olive oil, buttermilk, garlic, onion, parsley, lemon juice to the yolks. With a fork, crush everything together into a thick paste. Add salt and pepper to taste.
  3. Spoon the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg, not mounded. You will have leftover stuffing which will become the salad dressing.
  4. In a large nonstick skillet, heat the ghee or oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook.
  5. To make the salad, in a large bowl combine the leftover egg stuffing with all the dressing ingredients. Whisk to combine and emulsify. Add the salad greens to the bowl, and toss. Heap them on a serving platter.
  6. Gently lift the eggs from the pan, turn them filling side up, set them on the greens, and serve enjoy warm.
Adapted from Jacques Pépin and The Splendid Table
Rosemary Farm http://www.rosemaryfarm.com/

Wedge Salad With Deviled Egg Dressing and Crab

,
Wedge Salad With Deviled Egg Dressing and Crab
Serves 4
Write a review
Print
Ingredients
  1. FOR THE DRESSING
  2. 3 hard-cooked eggs, halved, whites and yolks separated
  3. 1/4 cup mayonnaise, preferably Duke’s
  4. 1/4 cup regular plain Greek-style yogurt
  5. 1/4 cup low-fat buttermilk
  6. 1/2 teaspoon Dijon-style mustard
  7. 1/4 teaspoon ground cayenne pepper
  8. 1/4 teaspoon freshly ground black pepper
  9. 1/4 teaspoon fine sea salt
  10. 1 tablespoon chopped fresh chives
  11. 2 tablespoons sweet pickle relish
  12. FOR THE SALAD
  13. 1 head iceberg lettuce (about 1 pound)
  14. One 4-ounce length (seedless) English cucumber
  15. 4 radishes
  16. 1/2 small red onion
  17. One 5.2-ounce package Boursin brand Garlic & Fine Herbs cheese, at room temperature (optional; see headnote)
  18. 16 grape tomatoes, cut lengthwise, or 1 large heirloom tomato, cut into large dice (may substitute oven-roasted tomatoes)
  19. Flesh of 1 avocado, diced (see NOTE)
  20. 8 ounces True Blue Maryland jumbo lump crabmeat, picked through to remove any bits of cartilage (certified Maryland crabmeat)
  21. 1 large hard-cooked egg
  22. Smoked paprika, for garnish
  23. Chopped fresh chives, for garnish
Instructions
  1. FOR THE DRESSING: Combine the egg yolks, mayonnaise, yogurt, buttermilk, mustard, cayenne, black pepper and salt in a blender or food processor; puree until smooth. Spoon into a bowl, then stir in the chives and pickle relish.
  2. Finely grate the egg whites; add them to the dressing. The yield is 1 1/4 cups. Cover and refrigerate.
  3. FOR THE SALAD: Line a small baking sheet with a double thickness of paper towels. Core and rinse the lettuce, then cut it into 4 wedges, placing the wedges on the baking sheet with a cut side down. Take enough paper towels to cover the wedges with a double thickness. Blot the tops of the wedges with the paper towels and cover the wedges with them. Refrigerate while you assemble the salad toppings.
  4. Cut 1/4-inch of skin and flesh lengthwise from all sides of the cucumber. Cut each of those slices into lengthwise strips 1/4-inch-thick. Line up the strips and cut them widthwise all at the same time into 1/4-inch cubes.
  5. Cut 1/4-inch of skin and flesh from the radishes; cut each slice into small dice. Reserve the remaining radishes for another use, if desired.
  6. Dice the red onion to match the size of the other vegetables.
  7. When ready to assemble, spread a thin coating of the Boursin cheese, if using, between the bottom 5 or 6 layers of lettuce of each wedge.
  8. Place the assembled wedges on dinner or soup plates and generously coat each one with the dressing. Top and surround each portion with cucumber, radish, red onion, tomatoes, avocado and crabmeat.
  9. Finely grate the hard-cooked egg over each portion. Sprinkle with smoked paprika and chives.
Notes
  1. The optional step of spreading Boursin cheese between the bottom leaves of the wedge keeps the leaves from separating and injects flavor into the layers that the dressing might not reach.
  2. Feel free to substitute poached or roasted chicken or cooked shrimp for the crab, or use no protein at all.
  3. Make Ahead: The dressing is best when made and refrigerated a day in advance.
  4. To dice an avocado, halve it and remove and discard the seed. Use a paring knife to cut through the flesh, but not the skin, in lengthwise and widthwise rows to make 1/2-inch cubes. Use a large spoon to scoop the cubed avocado pieces from the skin.
Adapted from The Washington Post
Rosemary Farm http://www.rosemaryfarm.com/

Creamy Deviled Egg Potato Salad

,
Creamy Deviled Egg Potato Salad
Serves 10
This recipe is what would happen if your favorite deviled eggs hooked up with a sinfully delicious potato salad. Rich, creamy, tangy, eggy and starchy, this is everything you want in a July Fourth side salad.
Write a review
Print
Total Time
45 min
Total Time
45 min
Ingredients
  1. 12 eggs
  2. 3 pounds red potatoes, cut into 1-inch cubes
  3. 2 tablespoons cider vinegar
  4. 1/4 cup mascarpone cheese
  5. 2 tablespoons Dijon mustard
  6. 1/2 cup mayonnaise
  7. 1/4 teaspoon cayenne pepper
  8. Kosher salt and ground black pepper
  9. 2 scallions, thinly sliced
  10. Smoked paprika, to garnish
Instructions
  1. In a saucepan large enough to hold the eggs comfortably but closely in a single layer, arrange the eggs and cover with cold water by 1 inch. Bring to a boil over medium-high, then cover the pan and remove from the heat. Let sit for 10 minutes. Have a bowl of ice water near the stove.
  2. After 10 minutes, use a slotted spoon to transfer the eggs to the ice water. Chill them for 5 minutes. Remove the eggs and tap the shells all over on the counter to crack them. Return the eggs without peeling them to the ice water while you cook the potatoes.
  3. In a large pot of salted water over high, bring the potatoes to a boil. Cook until tender, but not falling apart, 10 to 15 minutes. Drain and spread on a rimmed baking sheet. Sprinkle with the cider vinegar and allow to cool.
  4. While the potatoes cool, make the dressing. In a medium bowl, mix together the mascarpone, mustard, mayonnaise, cayenne and a hefty pinch each of salt and pepper. Peel the eggs, rinsing to ensure no bits of shell remain. Halve the eggs and remove the yolks. Mix the yolks into the dressing, mashing with a fork until smooth.
  5. Chop the egg whites and gently fold into the dressing, along with the cooled potatoes and scallions. When ready to serve, sprinkle with smoked paprika.
Notes
  1. If you find the potato salad too dry, just add another spoonful of mayonnaise or a splash of water.
  2. Nutrition information per serving: 310 calories; 170 calories from fat (55 percent of total calories); 19 g fat (6 g saturated; 0 g trans fats); 275 mg cholesterol; 350 mg sodium; 24 g carbohydrate; 3 g fiber; 2 g sugar; 11 g protein.
Adapted from Stevens Point Journal
Rosemary Farm http://www.rosemaryfarm.com/

Chicken Soup with Poached Eggs Recipe

,
Chicken Soup with Poached Eggs Recipe
Write a review
Print
Ingredients
  1. 4 cups chicken stock (homemade is best!)
  2. 120 grams dried maltagliati or broken up lasagna sheets
  3. 2 cups arugula
  4. 1 cup shredded chicken reserved from stock preparation
  5. 2 eggs
  6. ¼ cup grated Parmigiano-Reggiano
  7. ¼ cup breadcrumbs, toasted in 1 tablespoon olive oil until crispy
  8. Fruity extra virgin olive oil for drizzling
  9. Salt and pepper
Instructions
  1. Bring stock to a simmer in a medium saucepan. Season to taste.
  2. Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets.
  3. Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.
  4. After 3 minutes, carefully ladle into 2 bowls, 1 egg in each, and top with breadcrumbs, grated Parmigiano-Reggiano, salt, pepper, and a generous drizzle of fruity extra virgin olive oil.
Rosemary Farm http://www.rosemaryfarm.com/

BBQ Chicken Cobb Salad

,
BBQ Chicken Cobb Salad
Yields 4
Healthy, hearty, quick and easy with an incredibly creamy buttermilk ranch dressing that is absolutely to die for!
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 slices bacon, diced
  2. 2 boneless, skinless thin-sliced chicken breasts
  3. Kosher salt and freshly ground black pepper, to taste
  4. 3 tablespoons BBQ sauce, or more, to taste
  5. 2 large eggs
  6. 6 cups chopped romaine lettuce
  7. 2 Roma tomatoes, diced
  8. 1 avocado, halved, seeded, peeled and diced
  9. 1 cup canned corn kernels, drained
  10. 1 cup canned black beans, drained and rinsed
  11. For the buttermilk ranch dressing
  12. 1/2 cup buttermilk
  13. 1/4 cup plain Greek yogurt
  14. 1/4 cup sour cream
  15. 1/2 teaspoon dried dill
  16. 1/2 teaspoon dried parsley
  17. 1/4 teaspoon garlic powder
  18. Kosher salt and freshly ground black pepper, to taste
Instructions
  1. To make the buttermilk ranch dressing, whisk together buttermilk, Greek yogurt, sour cream, dill, parsley, garlic powder, salt and pepper, to taste, in a small bowl; set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  4. In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.
  5. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  6. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, BBQ chicken, eggs, tomatoes, avocado, corn and beans.
  7. Serve immediately with buttermilk ranch dressing.
Notes
  1. Adapted from The Kitchn
Rosemary Farm http://www.rosemaryfarm.com/