Curried Egg-white Salad Sandwich Recipes

Ingredients

• 4 hard-boiled eggs
• 3 tablespoons low-fat mayonnaise
• 2 tablespoons red onions, thinly sliced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon white vinegar
• 1/2 teaspoon curry powder
• salt and pepper, to taste
• 4 slices Roman Meal Bread

Directions

1. Remove eggshells, separating egg whites from yolks; dice egg whites. Combine diced egg whites with mayonnaise, onion, parsley, vinegar and curry powder in small bowl.
2. Spread egg salad between slices of bread creating 2 sandwiches.

Tomato Basil Egg Salad Sandwich Recipes

Ingredients

• 8 hard-boiled eggs, sliced
• 1/4 cup mayonnaise
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• ground black pepper to taste
• 10 leaves basil, thinly sliced
• 1 tomato, sliced
• 4 leaves lettuce
• 4 English muffins, split and toasted

Directions

1. Mix eggs, mayonnaise, Dijon mustard, onion powder, salt, and black pepper in a bowl.
2. Fold basil into egg mixture.
3. Arrange tomato slices and lettuce atop toasted English muffins.
4. Spoon egg mixture over vegetables to serve.

The Best Rolled Sugar Cookies Recipes

Ingredients

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Roast Salmon With Balsamic Vinegar Recipes

Ingredients

• 2 tablespoons packed brown sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon dried rosemary
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds salmon fillets
• 1/2 teaspoon salt

Directions

1. Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
2. Preheat an oven to 450 degrees F (230 degrees C).
3. Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.