Classic Egg Salad with Dill

Serves 4

6 large hard boiled eggs, peeled and dices into 3/8 inch cubes

1⁄4 cup fat-free mayonnaise

2 tablespoons minced red onion

3 tablespoons chopped fresh dill

1 finely chopped celery rib

3 to 6 Claussen® chopped dill hamburger pickle slices

1 tablespoon ground mustard

1 clove garlic, minced

1⁄2 teaspoon salt

red pepper flakes to taste

I Can’t Believe It’s Not Butter® 8 slices whole wheat bread

1.Hard boil the eggs and peel (See the Egg Steaming Chart in the STEAMING CHARTS section of this Owner’s Manual for suggested cooking times). Cool in the refrigerator.

2.Combine the mayonnaise, red onion, dill, celery, pickles, mustard, garlic, salt, and pepper in large mixing bowl. Add additional seasoning after tasting.

3.Butter the bread and divide the egg salad between four slices of bread, and top with the other slices.

Marinades

Blend all ingredients together. Use to tenderize and add flavor to poultry, fish, and pork before steaming. To marinate, coat food with the mixture and refrigerate for at least 30 minutes (but not longer than 1 hour).

Marinates 1 to 11⁄2 pounds of food, depending on personal taste.

Curry Yogurt Marinade

Lemon Oriental Marinade

Use with poultry or pork

Use with poultry or fish

1⁄4

cup plain non-fat yogurt

1⁄4

cup lemon juice

2 tablespoons lemon juice

1 tablespoon low-sodium

1 tablespoon vegetable oil

 

soy sauce

2 cloves garlic, minced

1 tablespoon vegetable oil

1⁄2

teaspoon curry powder

1⁄4

cup minced onion

1⁄8

teaspoon crushed red pepper

1⁄4

teaspoon ground ginger

 

 

1⁄8

teaspoon crushed

 

 

 

red pepper

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