Egg Croquettes and Traditional Egg Salad

By: Virginia Egg Council

Updated: Tue 2:45 PM, Jun 19, 2012

Ingredients

Egg Croquettes

8 hard cooked eggs

1 tsp. salt

1/2 tsp. pepper

Dash nutmeg

3 tsp. pimiento

1 tsp. parsley

1 tsp. onion

1 egg, slightly beaten

1 Tbsp. water

1/2 cup cracker crumbs

3/4 cup white sauce

White Sauce

3 Tbsp. flour

3 Tbsp. margarine, melted

1/2 tsp. salt

1 cup milk

Traditional Egg Salad

Hard boiled eggs, as many as you want

2 Tbsp. celery, chopped

Salt and pepper to taste

Mayonnaise

Tomato, optional

Directions

White Sauce

1. Combine flour with melted margarine. Add salt.

2. Add 1 cup milk gradually and cook and stir until sauce becomes thick.

Egg Croquettes

1. Combine white sauce, chopped egg, seasoning, pimiento, parsley and onion.

2. Mix well and chill for several hours.

3. Form into croquettes using 1/2 cup for each.

4. Mix egg with water.

5. Roll croquettes in cracker crumbs and dip into egg mixture, roll in crumbs again.

6. Let stand 20 minutes in refrigerator.

7. Cook croquettes in skillet in a little margarine, about 3 minutes on each side just until browned.

Traditional Egg Salad

1. Peel and chop any number of hard cooked eggs that have been kept refrigerated.

2. Add chopped celery. Season with salt and pepper.

3. Add just enough mayonnaise to moisten the egg mixture and hold it together.

4. Serve as a sandwich spread, as a dip, or spoon into a hollowed out tomato.

5. Chill leftovers.

Yield: Allow 2 eggs per serving

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