4 eggs (9-10 minute, see below)
1/4 Cup Slawsa (recommended: Slawsa Original or Spicy)
1/8 Cup Green Onions, chopped
1/8 Cup Mayo (or less)
1 Tbsp fresh Dill, chopped (tarragon can be substituted if not a fan of dill)
1 tsp Lemon Juice
1/4 tsp Kosher Salt
1/8 tsp fresh ground pepper
People are over-cooking their eggs! When you overcook the yolk, you have to add more mayo to reduce the dryness, thus drowning out the egg flavor and overall stiffness that makes a great egg salad. In a great egg salad, you really don’t need a ton of mayo. Also, the yolks remain bright and adds to the overall color of the egg salad.
Here’s how you make the 9-10 minute egg (pictured):
Place large eggs in pot of cold water (just covering the top of the eggs by 1/2 inch). Bring water to a boil. As soon as it starts to boil, remove from heat and cover for 9 minutes. Immediately remove from hot water and put into ice water to stop the cooking process. Peel while the egg is wet (meaning, don’t remove it, let it dry, then peel). Peels easier when wet. PS. Use “older” eggs as they’ll be easier to peel. You can also put a little baking soda in the cooking water as well for more peel-able eggs.
Assembling the Egg Salad:
Coarse chop the eggs and place in a mixing bowl. You do not need to separate the yolks and pre-mash them up because they’ll fall apart in the mixing process. DO NOT chop your eggs too fine. Add in the Slawsa, green onions, lemon, salt and pepper and mix thoroughly. The mayo and dill are the last two things to mix in as you want to add the mayo a little bit at a time until the desired constancy is reached. You may not need 1/8 cup. Also, depending on your preference of the dill flavor, you may want to add half in and taste it before adding to your desired taste.
Refrigerate to firm up before eating.
Makes 2 egg salad sandwiches. Rule of thumb: 2 eggs will make one sandwich/serving so that’s how you determine how much to make.
It was the sauce that really impressed us as there are a lot of applications for use. Simple and quick in preparation, complex in flavor and you could really taste the Slawsa. Could be a great dip for egg rolls or as a topping for fish or pork. Recipe courtesy of Caroline Holbrook of North Carolina.
Four 6oz. Tilapia Fillets
1 tsp. Lime Juice
¼ tsp Salt and Pinch of Black Pepper
2 Tbsp Corn Starch
1 Clove Garlic, finely minced
¼ tsp Ginger Paste
¼ Cup Water
2 Tbsp Ketchup
2 Tbsp Slawsa Spicy
1 tsp Sugar
½ Tbsp Chopped Green Onion
1 tsp. Corn Starch mixed with a little water
Pat the fish dry with a paper towel and drizzle with lime juice, salt and pepper. Let them sit for at least 30 minutes. Dredge the fillets in the cornstarch until all of the fish is covered. Fry the fish in canola oil until cooked and crispy. For the sauce, heat 1 Tbsp of Canola oil and saute garlic until fragrant. Add ginger paste, ketchup, Slawsa Spicy, water and sugar. Simmer until the sauce begins bubbling, then add corn starch and water mixture. Stir until the sauce thickens. Plate the fish the the sauce atop and garnish with chopped green onions.
While it may not have plated the "prettiest," the Slawsa really elevated a traditional hash brown casserole and I could see lots of moms making this for their families with young kids (who love tater tots) or husbands whose eyes light up when you tell him you're incorporating Tater Tots into dinner. It was easy to make but did take an hour to bake so not really quick. Definitely worth the wait. Recipe courtesy of Tammy Zuch of Pennsylvania.
¼ Cup Extra Virgin Olive Oil
1 Medium Yellow Onion, finely chopped (about 2 cups)
1 pound Ground Beef or Turkey
Salt and Pepper
1 ¾ Cups Frozen Corn Kernels, thawed
10 oz of Slawsa, any flavor
1 10oz can of Cream of Mushroom Soup
1 Pound Frozen Shredded Potato Nuggets (tater tots)
Shredded Cheddar Cheese (optional)
Heat oven to 350°. Add the oil to a skillet over medium heat. Add the onions and cook until soft and beginning to brown. Add the beef and cook until the meat is brown, scraping the bottom of the pan as necessary. Season with Salt and Pepper. Add the can of Cream of Mushroom Soup to the meat mixture and mix well. Transfer to a 9x13 inch baking dish. Scatter corn nuggets evenly over meat mixture, then top evenly with 10 oz of any flavor of Slawsa. Top with Potato Nuggets (and cheese if desired). Bake uncovered for 1 hour. The potato nuggets will be golden brown. Serve and enjoy!
6 Hardboiled Eggs (see recipe in Slawesome Deviled Eggs)
½ Cup Slawsa
¼ Cup Mayonnaise
1 Stalk Celery, chopped
1 Tbsp. Parsley, Chopped
1 Tbsp Olives or 1 tsp Capers, finely chopped (optional)
2-3 Large Leaves of Green Leaf Lettuce
½ Avocado, sliced thinly
¼ – ½ Cup additional Slawsa (optional)
2 Burrito Wraps
In a bowl, smash egg yolks and combine Slawsa, mayonnaise, celery, parsley and olives/capers (optional). After incorporated well, coarse chop egg whites and mix in to create egg salad. Take Burrito wraps and place lettuce on lower half of each wrap. Scoop half of egg mix on each in the center of the lettuce beds. Add ¼ of Avocado and tio with ¼ Cup of additional Slawsa. Wrap tightly "burrito style" (folding in sides as you wrap) and refrigerate until ready to serve. Cut in half and enjoy.
Makes 2 servings
12 oz. Crab Meat
½ Cup Slawsa Spicy Garlic
1 Tbsp. Mayonniase
1 Tbsp. Pimentos
1 tsp. Old Bay
1 tsp. Worchestershire Sauce
1 tsp. Ground Mustard
1 tsp. Lemon Juice
9 Ritz Crackers, crushed
1 Large Egg
Set Broiler to 500°. Combine all ingredients except Crab Meat in a bowl and mix well. Fold in Crab Meat. Mold 1/3 cup of crab mixture into cakes and place on broiler pan. Put under broiler for 4-5 minutes, then flip. Broil for 4-5 minutes longer until finished. Because the crab cakes are so moist because of the Slawsa, additional aioli or sauce is not necessary.
This should make 7 cakes.
To make the "carrot cones" take aluminum foil and completely cover ice cream cones smoothly. This will act as your mold. Starting at the bottom of the aluminum cones, wrap the dough going all the way up the cone to the desired size. Make an egg wash and lightly brush the outside of the crescent cones with it. Place on wax paper on a cookie sheet and refrigerate for 20 minutes. Then bake for 9-11 minutes at 400 degrees. Allow to cool 2-3 minutes and remove the aluminum cone by twisting and pulling it out. Allow the carrot cones to cool completely before filling with egg salad. Garnish with parsley sprigs.
Makes 5 Cups of Slawesome Egg Salad
1 lb. Ground Pork
1 tsp. Garlic Powder
2 tsp Ginger Paste
12 oz. Slawsa Spicy
1 Large Carrot, Shredded
4 Green Onions, chopped
10-12 Egg Roll Wrappers
1 Tbsp. Flour
Combine the Pork, Garlic Powder and Ginger Paste and mix thoroughly. Cook pork mixture in a skillet until cooked through and drain. Add to the pork mixture, the Slawsa, Carrot and green onions. In a separate small bowl, combine flour with 1 Tbsp. of Water and mix thoroughly into a paste. Heat oil in skillet to medium. To assemble the egg rolls, take the wrapper and lay out like a diamond. Place the sausage filling in the middle, roll up the bottom, then sides and roll into the top corner. You should use some of the flour paste to help "glue" the final corner. Place in skillet, seam side down initially and turn when browned. Egg Rolls only take a minute to cook and they can also be baked per the instructions on the back of the egg roll wrapper package. Goes great with Slawesome Sweet & Sour Sauce.
Makes 10-12 Large Egg Rolls
Two 12-oz cans of chunk white tuna in water, drained
¾ Cup Slawsa (use a little more if desired)
½ Red Onion, finely diced
2 stalks Celery, finely diced
Juice of ½ lemon
1 tsp. granulated Garlic
1 tsp. Kosher Salt
Four 10-inch Flour Tortillas
8 slices Tomato (optional)
16 dill pickle slices (optional)
1 cup shredded Mozzarella Cheese
Combine first eight ingredients above and mix well. If tuna salad is too dry, add more Slawsa or adjust moisture with equal parts mayonnaise and Slawsa to taste. On each tortilla, place ¼ cup mozzarella, 6 ounces of tuna salad, 2 slices of tomato (optional) and 4 dill pickle slices (optional) and fold wraps in a burrito fashion. Sear each side in a pan and transfer to a 350° oven for 8 minutes. Slice and Enjoy!
Rub Tortillas with water via paper towel before assembly. This will keep tortillas from burning & aid in melting the cheese.
Makes 4 Wraps
6 Hard-boiled Eggs
½-¾ Cup Slawsa
2 Tbsp Mayo
2 tsp Dill (you can probably use cilantro instead if desired)
1-2 tsp Lemon Juice
Salt & Pepper
In food processor, combine 6 hard-boiled egg yolks, 3 hard-boiled egg whites, mayo, Slawsa and lemon juice and process until smooth. Chop up the 3 remaining egg whites and mix into the yolk mixture with dill, salt & pepper. Refrigerate 1 hour so it sets slightly. Lightly mash the avocados and incorporate within the mixture.
This will make 3+ cups so plenty to bring to a summertime grilling event! It can be used as a sandwich spread, atop burgers, as a dip for chips or just as an open face sandwich (as shown). I could also see spread on a bagel with cream cheese and smoked salmon or within fish tacos. The possibilities to use this mixture are endless.
Two (2) ¾-1 pound Baking Potatoes, scrubbed
1/3 cup Sour Cream
1/3 cup Slawsa
2 Tbsp Butter
1 Green Onion, Chopped
2 Slices Bacon, Cooked and Crumbled
Kosher Salt and Pepper, to taste
¼ cup Monterey Jack Cheese
Pre-heat oven to 400°. Bake whole potatoes in oven for 30 minutes. Remove and handle potatoes with a glove to prick potato with a fork before baking another 30 minutes. Reduce heat to 375° and remove potatoes. With a knife remove the a section of the top of the potato so that the inside can be scooped out. Remove most of the potato, leaving a thin shell around the outside so the potato skin holds shape. Use a potato ricer to break up the potato chunks into a separate bowl (or use a fork to finely mash the potato to a fine consistency). Add all other ingredients, except the cheese, to the mashed potato mixture, mix well and transfer back to the potato jackets. Note that the potato mixture will overflow slightly. Top with cheese and bake another 20 minutes. Serve Immediately.
Makes 2 large potatoes