Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:10

Categories: Eggs and Luncheon Dishes

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6    each eggs, hard-boiled

1    bunch scallions — finely chopped

1    each celery rib — finely chopped

    salt and pepper — to taste

4    tablespoons mayonnaise

¼    teaspoon Dijon mustard — to taste

Prepare hard boil eggs. When cool, remove the shells from the egg, and discard. Dry eggs and chop coarsely. In a large bowl, place eggs, scallions, celery, and season with salt and pepper, and mix well. Add mayonnaise and mix to bind mixture together. Stir in mustard to taste. Serve cold.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:35

Categories: Eggs and Luncheon Dishes

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6    each eggs

Place the eggs in one layer on the bottom of a medium size sauce pan. Add cold water to the pan to cover 1-inch over the eggs. Using medium high heat, bring to the boil. Put the lid on the pan when water is boiling. Move to a cold burner. Set timer for 20-minutes. When time is over, place pan in sink and run cold water until eggs are cool. Refrigerate until ready to use.

Recipe By: N. Jay Sorensen, RD

Serving Size: 2 Preparation Time: 0:10

Categories: Eggs and Luncheon Dishes

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2    tablespoons butter

2    ounces mushrooms — sliced

4    each eggs — beaten

3    tablespoons bay shrimp

1    ounce lump crabmeat

2    ounces sea scallops

2    tablespoons scallions — chopped

salt and pepper — to taste

2    tablespoons sharp cheddar cheese — grated

Add butter to sauté pan over medium heat. When butter is bubbling, add mushrooms and simmer until soft. Pour egg mixture into pan. Add shrimp, crabmeat, scallops, and 1/2 of the scallions. Mix constantly until eggs are almost cooked (slightly watery). Add salt and pepper to taste. Place grated cheese and remaining scallions. Finish cooking under broiler until cheese is melted.

Serve family style open faced on large round plate.