This is an easy, healthy meal that you will want to serve often.  It is choc-full of flavor and many steps can be done in advance.

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Poached Salmon

Course Main Course

Cuisine American, Seafood

Servings 4

Ingredients

• 4 filets salmon about 5-6 oz each
• 2 carrots cut in 1 inch pieces
• 1-2 celery stalks cut in 1 inch pieces
• 1 small onion thinly sliced
• 1/2 lemon thinly sliced
• 6 cups water
• 3/4 tsp dried rosemary
• 2 tsp kosher salt

Instructions

• Put everything but the salmon and the salt in a large non-stick frying pan.
• Bring this to a boil, lower to simmer, cover and cook for about 8 minutes
• Season salmon with the salt and lower in the poaching liquid. If salmon isn't completely covered, add a little more water. Make sure your liquid is still just at a simmer. Simmer salmon for 7 minutes.
  
• If you are making this earlier in the day, flake and refrigerate until you are ready to assemble with the arugula salad.

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Poached Salmon Salad with Arugula

Course Main Course, Salad

Cuisine Seafood

Ingredients

• 1/2 small red onion thinly sliced
• 3 Tbsp capers drained
• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1/2 tsp kosher salt
• 5 ounces arugula
• 4 eggs hard-boiled, cut into quarters
• 1 avocado thinly sliced
• 1/2 cup sun-dried tomatoes dried not in oil, sliced

Instructions

• Put red onion, capers, vinegar, olive oil and salt in a medium-sized bowl. Let sit for 15 minutes.
• Add poached, flaked salmon, and gently stir.
• On a plate, arrange arugula, eggs, avocado, and tomatoes. Top with salmon mixture.

Another great way to use hard-boiled eggs.   A tip for success – use creme frâiche instead mayonnaise, it allows the wonderful flavors of salmon, crab and herbs to shine through.  The recipes are simple.  You can even make them a couple of days ahead of serving (keep refrigerated).

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Smoked Salmon Deviled Eggs

Course Appetizer

Cuisine American

Servings 6

Ingredients

• 6 eggs hard-boiled
• 1/4 cup creme frâiche
• 1/2 cup thin-sliced smoked salmon diced
• 1 1/2 Tbsp capers drained
• 3 Tbsp red onion minced
• 2 Tbsp fresh dill minced
• Salt and pepper to taste

Instructions

• Hard boil eggs.  Peel and slice the egg, lengthwise in half.  
• Put the yolks in a bowl.  Mash the yolks with a fork and add the remainder of the ingredients and stir.  
• Either pipe (using a piping bag) or spoon mixture into egg whites.
  
• Garnish with additional dill.

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Green Eggs and Crab

Course Appetizer

Cuisine American

Servings 6

Ingredients

• 6 hard-boiled eggs
• 1/4 cup creme frâiche
• 1/4 cup celery diced
• 2 scallions thinly sliced, white and light green parts only
• 4 drops of Tabasco Sauce
• 2 Tbsp fresh chives minced
• 1/2 cup fresh lump crab drained
• Salt & pepper to taste

Instructions

• Hard boil eggs.  Peel and slice the eggs, lengthwise in half.   
• Put the yolks in a bowl.  Mash the yolk with a fork and add the remainder of the ingredients and stir.
• Either pipe (using a piping bag) or spoon mixture into egg whites.
• Garnish with additional chives.

Egg salad sandwiches – same old, same old?  Not at The Simple Celebration!  By adding dill for flavor and celery for crunch, this will be the best egg salad you’ve tasted!

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Divine Egg Salad

Course Main Course, Salad, Side Dish

Cuisine American

Servings 4

Ingredients

• 6 hard-boiled eggs
• 1/4 cup light mayonnaise add more if you like a creamier texture
• 1 Tbsp dill
• 1 stalk celery diced
• Salt and pepper to taste

Instructions

• Slice boiled eggs.
• Mix eggs with mayo, dill and celery.
• Add salt and pepper to taste.
• Serve on lightly toasted five-grain bread along with a pickle on the side and dig in!
  

Here is a quick-to-put-together breakfast casserole everyone will love.  And it has bacon and potato chips in the recipe – what could be better?

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Hard-Boiled Egg Breakfast Casserole

Course Breakfast

Cuisine American

Servings 8

Ingredients

• 1/2 cup white onion chopped
• 2 Tbsp butter
• 2 Tbsp flour
• 1 1/4 cups milk
• 1 cup sharp shredded cheddar cheese
• 6 hard-boiled eggs sliced
• 1 1/2 cups crushed potato chips
• 12 slices bacon fried and chopped (not thick style or flavored)

Instructions

• Cook onions in butter over low heat until tender, about 5 minutes.    
• Blend the flour with the onions.
• Add the milk and stir constantly until the mixture thickens.
• Finally, add the cheese and stir until melted.
• Spray the bottom of a 9 x 9 glass or ceramic baking pan with cooking spray.       
• Layer the bottom with egg slices.
• Cover with half of the cheese sauce, half the potato chips, and half of the bacon.
• Repeat layers.
• Bake at 350 degrees for 30 minutes.

This deviled egg recipe is a foolproof appetizer.   The method of boiling the eggs is what makes this recipe foolproof.  By turning off the heat after one minute of boiling, you get a perfect boiled egg every time.  Throw a few extra in the pan for egg salad or a hard-boiled egg snack.

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Foolproof Deviled Eggs

Course Appetizer

Cuisine American

Servings 4

Ingredients

• 4 eggs
• 1 Tbsp mayo
• 1 tsp Dijon mustard
• 1 Tbsp pickle relish
• 1 Tbsp red onion diced
• salt & fresh ground pepper
• paprika

Instructions

• Place eggs in a sauce pan and cover with cold water. 
• Turn heat on high and bring eggs to a boil.  Boil for one minute.
• Cover the pan, turn off heat and let eggs sit for 13 minutes. 
• After 13 minutes, drain the water and run cold water over eggs. 
• Let sit for a few minutes, then drain. Refrigerate until ready to assemble.
• Once eggs are cool, cut in half and place yolks in a medium size bowl. 
• Mash the yolks. 
• Add remaining ingredients and stir until smooth. 
• Place mixture back into the egg whites and top with a sprinkling of paprika.