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How could something so tiny be so good. But the peas in this layered salad have a bit of help. There's also crumbled bacon, Romaine lettuce, Cheddar cheese, sliced hard-boiled eggs, and a sweetened mayonnaise sauce. Chill and serve to eight.
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Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots, and sprigs of cilantro are wonderful.
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Get Deviled Eggs Recipe from Food Network
cooking.nytimes.com
In 1975, Eli Zabar, the owner of E.A.T., Eli's at the Vinegar Factory and numerous restaurants and markets throughout the city, invented what he calls the platonic ideal of an egg salad sandwich He did it by eliminating half the egg whites During this period, he was into simplicity, he said, and he wanted to get to the essential “egginess” of egg salad
Ingredients: eggs, mayonnaise, dill, bread
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The choice of fruits for this delicious salad are wonderful - mango, pineapple, and mandarin orange. The mayonnaise/sour cream dressing has a splash of coconut extract which goes perfectly with the chicken, the fruit, and the tropical theme. Makes six servings.
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This tuna burger offers the flavors of a Niçoise salad, on a bun.
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Broccoli slaw is the perfect crunchy base for this tasty chilled salad with cranberries and walnuts. It's versatile, too--experiment by adding diced apples or crumbled bacon.
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Spicy crab cakes made with onion, celery, and brown mustard. Broiled to a golden brown.
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The Vietnamese accents here come from Sriracha (Southeast Asian chile sauce) and sweet-salty pickled onions.
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A little barbeque seasoning and a topping of green olive slices makes these deviled eggs extra tasty.
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This family favorite chicken salad is made with celery, bell pepper, green olives, apple, lettuce, and mayo—plus a secret ingredient that makes all the difference!
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Chopped scallions are sprinkled on a potato salad made with Yukon golds.