Sorry it's been longer than I anticipated for this blog post. I've had some issues with my gall bladder which put me on bed-rest for most of the weekend (more info to follow later). I had plans to blog about egg recipes, but instead I'll just give you my favorite one.

My Aunt Pam makes this great potato salad that every raves over. The secret is in the potato - you bake it instead of boil it. Baking the potato helps keep the shape better and has a texture that keeps its flavor instead of turning to mush. It's not a recipe to use for "dieting", but is perfect for a church barbecue or family party. I know I'm suppose to be posting "healthier" versions, but this is one that shouldn't be altered. Instead - use it only for special occasions.

4 cups red potatoes, unpeeled and cubed
1 cup Mayo
4 slices of crisp bacon
2 hard boiled eggs, chopped
1/4 c. sliced green onions
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 425. Put potatoes on cookie sheet that has been sprayed with oil. Cook for 30-35 minutes. Combine remaining ingredients in a bowl. Add potatoes. Serve warm or cold. Serves 6

It is recommended that you serve this salad on the same day it is prepared since it doesn't keep well overnight.

314 cal., 20g fat, 25.9g carb., 8.9g pro

P.S. I find it easiest to get the pre-cooked bacon. Costco sells a bag of bacon pieces for a very good price. But I should probably quit buying it :)

Yup, its that time of year again. We cook dozens and dozens of eggs for our children to color, but do we stop to think who is going to EAT all those eggs? If you're like me, not until after they are all cooked. And you may think boiling an egg is easy, but that's where you'd be wrong! Don't you hate it when half of them burst or crack? So I've done a little research and came up with some tips for successful boils and in a few days I'll post some recipes so you know what to do with all those beautifully colored eggs.

Tips on boiling eggs:
First of all, fresh eggs are very hard to peel – if you bought your eggs yesterday they are too fresh, last weeks eggs would be better. If you need to make hard cooked eggs tomorrow but only have fresh eggs, leave the eggs out at room temperature for 24 hours. To prevent eggs from cracking while cooking: pierce large end with a needle before placing them in the water, this will also make them easier to peel.
How to boil your eggs: Actually, you don't “boil” them at all – is a misnomer. Boiling them makes them rubbery and gives them a greyish/green color. Instead, follow this method:
1.Place eggs in single layer in saucepan. Add a splash of vinegar
2.Cover with at least one inch of cold water over tops of shells.
3.Cover pot with lid and bring to a boil over medium heat.
4.As soon as the water comes to a full boil, remove from heat and let stand.
5.Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
6.Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
7.When cooked to desired level, drain off hot water.
8.Immediately cover with cold water and add a few ice cubes.



Making Deviled Eggs? Remember this tip: when you buy fresh eggs (because honestly, who knows a week ahead of time that you're going to need to hard-boil eggs?), turn them UPSIDE DOWN on the counter over night. If you do this, your yolks will always be perfectly centered, thus allowing you to make deviled eggs that don't suck.

And the last (but not least ) tip of the day: An egg ages equally in one day at room temperature, in one week on the fridge door, and in two weeks in the back of the bottom shelf.
I will make a post later about using up those cooked eggs. If you have a favorite recipe you'd like me to use, please send it to me or leave a comment for me to contact you. Some idea's I'm already thinking of include Egg Salad Sandwiches, Aunt Pam's Potato Salad, and Deviled Eggs (of course!). Until then...happy coloring!