Wednesday, May 11, 2016

Egg And Cheddar Salad

Egg-&-Cheddar Salad, Cheddar and Egg Spread, Egg and Cheddar Dip, Egg & Cheese Crostini... does it really matter how to call it? The most important - it's delicious. Below is an easy, no-fail way to make it.

Blog's Category: Hors D'oeuvre, My Staple Food, USSR-era Recipes




Intro

This recipe is way too familiar for those who grew in USSR. Grated cheese mixed up with some garlic and mayonnaise was a staple at any celebratory feast in my Soviet's past. But wait a minute... The recipe below is not not exactly that. It's more refined version of this, and, yes, more delish. Care to try?  


What is it?

Finely grated sharp white cheddar cheese is mixed with finely grated boiled eggs, good-quality mayo and garlic. This airy cheese mix tops whole-wheat toast, rubbed with garlic, and garnished with radish and green onion.


Taste Description

Prompt disappearance from a plate is guaranteed. Really. Buttery, yet prominent texture, garlicky flavor over sharp cheddar, toned down with a smooth taste of eggs and mayo umami. Oh, yeaa, and all this goodness sits on a crunchy-chewy toast...mmmm.


How to Serve

- The beauty of this perfect appetizer is that you can serve it right away, garnished almost with anything you have on hand.
- Or you can place it on a plate, cover with a plastic wrap, pop in a fridge and have it ready for your tomorrow's party. 
- Or you can transfer cheddar mix into one container, place all your toasts, rubbed with a garlic, into other container and keep it on your refrigerator shelf for a whole week to enjoy it as a snack. 
- Or you can use it as a dip for your favorite chips, if your kids already ate all your garlicky toasts already.
- Or you can make sandwich with it, if you are out of chips, or your hubby liked those garlicky toasts too much..

Egg and Cheddar Crostini





For about 20 small crostini:
  • 5 slices of whole-wheat bread
  • 8 oz sharp white cheddar cheese
  • 4 hard boiled eggs
  • 4 tbs good quality mayonnaise
  • 7-8 garlic cloves (you will use a lot for rubbing of toasts)
  • some salt to taste
  • 4 radishes, thinly sliced (for garnish)
  • 1-2 green onions, thinly sliced diagonally
- Cut each bread slice into 4 small squares. Toast them, without oil, in a preheated to 300F oven until golden brown. 

- Grate cheese and eggs using fine grater. 

- Add 3 garlic cloves, finely grated, to mayonnaise, mix well.

- In a large bowl, mix together cheese, eggs, mayo and a little bit of salt. Do not stir, rather turn it over, and over without over-mixing, creating airy mix. Set aside.

- Rub both sides of toasts with a garlic.

- Plate crostini on a wide shallow dish, topping it with a cheese mix and garnishing with radish and green onion (see pictures below).. and enjoy!


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IN PICTURES