Smoked Salmon Egg Salad Recipe

Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington 

Yield: 6 Servings

Photo by Taste of Home©

Ingredients: 

• 3/4 cup mayonnaise
• 1 teaspoon dill weed
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 hard-cooked eggs, chopped
• 4 ounces smoked salmon, chopped
• 6 croissants, split
• 1-1/2 cups fresh baby spinach

 

Directions:

1. In a large bowl, combine the first five ingredients. Stir in the eggs and salmon.
2. Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.

 

Nutritional Facts:
1 sandwich equals 533 calories, 40 g fat (11 g saturated fat), 265 mg cholesterol, 889 mg sodium, 27 g carbohydrate, 2 g fiber, 15 g protein.
Originally published as Smoked Salmon Egg Salad in Simple & Delicious April/May 2011, p29

 

 

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French Dip Subs with Beer au Jus Recipe

Yield: 6 Servings

Photo by Taste of Home©

Ingredients:

• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 pound thinly sliced deli roast beef
• 2 tablespoons spicy ketchup
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 bottle (12 ounces) dark beer or nonalcoholic beer
• 6 hoagie buns, split

Directions:

1. In a large skillet, saute garlic in butter for 1 minute. Add the roast beef, ketchup, Worcestershire sauce, basil, oregano and pepper. Stir in beer. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring frequently.
2. Using a slotted spoon, place beef on buns. Serve with cooking juices.

Nutritional Facts
1 sandwich with 1/4 cup au jus equals 345 calories, 9 g fat (3 g saturated fat), 47 mg cholesterol, 926 mg sodium, 39 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as French Dip Subs with Beer au Jus in Country Woman February/March 2012, p38