* Use eggs chilled at least 7 to 10 days instead of fresh eggs ... the shells are slipping.
Cover the eggs with an inch of water in a saucepan over medium heat.
* Do not hassle hard boiled eggs in your slow cooker! 6 Cover eggs with water in the bowl, cover and cook on low for 3-1/2 hours. They're perfect hard-boiled for salads, sandwiches, or Easter eggs.
Chunky Pea Salad
Approved by Jaimie dirt from Dickson, TN
1 pound bacon, fried crisp and crumbled
6 eggs, hard boiled, peeled and finely chopped
February 1932-ounce pkgs. frozen peas, thawed and well drained
8-ounce pkg. grated cheddar
1 / 2 cup red onion, chopped
1 / 2 to 1 cup mayonnaise
All ingredients except mayonnaise in a large bowl. Makes 10 to 15 servings.
Hearty Cobb Salad
Shared by Peggy Donnally of Toledo, OH
16-ounce pkg. mixed salad greens or romaine
2 cups cooked chicken, diced
4 eggs, hard boiled, peeled and cut into wedges
6 slices bacon, fried crisp and crumbled
2 avocados, diced
3 / 4 cup crumbled blue cheese
4-6 green onions, sliced
15-ounce can baby corn, drained
8-ounce bottle of buttermilk dressing
Arrange greens in a large bowl. Toss slightly before serving.
Nana's Cracker salad
Approved by Karen Geach of Elk Grove, CA
1 sleeve crackers, crushed
14-1/2 ounce can diced tomatoes, well drained
1 egg, hard boiled, peeled and finely chopped
3 green onions, finely chopped
1-1/2 cups mayonnaise
An old fashioned favorite. To serve, hollow parts of lemon. Makes 6 servings.
