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The Perfect Hard-Boiled Egg

Hard Boiled Eggs

If there is one most useful trick I have picked up in cooking is how to hard-boil an egg. I know it sounds simple to hard-boil an egg; however you may have the same issues I had. I used to never get them perfect. Sometimes they even had a little blue ring around the egg-yoke because I boiled the eggs too long.

A couple years ago I watched a cooking show on the Food Network and the trick to hard boil an egg perfect every time is quite simple. You place the eggs in cold water, bring the eggs and water to a boil, let them boil for 1 minute. After you boil the eggs for a minute, take them off your burner, and let them sit in the hot water for exactly 13 minutes. Shock the eggs with cold water and let them cool. Seriously, this little trick works; no matter how fresh the eggs are.

And since I already shared with you the little trick how to perfectly hard-boil eggs, I thought I share with you my modified recipe of devilled eggs (or eggs mimosa or Russian eggs as we Germans say)…

As you all know, my husband has to watch his sodium intake. And since devilled eggs is one of his favorite dishes, I had to modify it; using no salt at all. Trust me, it is not easy to get the dishes right without salt, but you just need to try and try again 🙂 .

Ingredients for Devilled Eggs

So here is my simple, yet sodium-savvy ingredient list for my devilled/Russian/mimosa eggs:
Lea & Perrins Worcestershire Sauce, Mustard, Kraft Mayo with Olive Oil, Fresh Ground Pepper, and Smoked Paprika.

Remove egg-yoke from your perfectly hard-boil eggs, add 1 tsp of Worcestershire sauce, 1 tsp your choice of mustard (I use German mustard of course 🙂 ), 1 1/2 Tbs of Kraft’s Mayo, 3 twists of fresh ground pepper and 2 pinches of smoked paprika. Mix the ingredients until the mixture is smooth, add the mixture back to your egg halves. Voila – sodium savvy devilled/Russian/mimosa eggs. Serve cold on Rye Bread with unsalted butter. (recipe is for 6 eggs/12 halves)

Living sodium savvy does not mean that you have to eat bland foods; you just have to modify your favorite dishes. Your heart will thank you.

Until next time…skip the salt — add flavor instead!

Iris

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Sodium Savvy Living – Southwest Tuna Salad

Southwest Tuna Salad
 

Sodium-savvy living does not mean you have to eat bland foods. I certainly am not a gourmet cook, but I had to rethink my preparation of foods for my beloved and me. As you may remember, Mark was in the hospital for a week last year, and we had to switch to a low-sodium diet. Believe me, I have learned so much about sodium in foods and drinks. I call myself now the sodium-savvy lady. And I love to share what I have learned. So, here is the quick recipe of my Southwest Tuna Salad.

What you need:
2 cans of very low sodium tuna (StarKist), Green Onions, couple of Sweet Mini Peppers (by Wilson Produce), ¼ cup of No-Salt Sweet Corn, ¼ of Organic Black Beans (Fry’s/Kroeger Brand), Mango Tequila Jalapeno Sauce (by Earth & Vine), Extra Virgin Olive Oil (light – your favorite brand), Pepper (4-Corn Pepper Blend by Penzeys is my personal favorite), Red Chili Pepper Flakes, and Low Sodium Tortilla Chips (I get On-The-Border)

Mango Sauce_edited-1Preparation:
Drain the water of the tuna and flake it so you do not have big chunks. Chop the green onions, sweet peppers and add to the tuna. Rinse the corn and the organic black beans, add as well to tuna. In a small bowl, combine the Mango Tequila Jalapeno Sauce with the extra virgin olive oil. Use a ratio of two parts of the sauce and one part of the EVOO. Rub the Red Chili Pepper flakes in the palm of your hands to release the oils (don’t touch your eyes after this process – wash your hands first – trust me on this). Add the pepper flakes to your sauce/EVOO mixture. Pour the mixture over your tuna salad and mix well. Chill at least for 2 hours. Serve with your favorite kind of Tortilla Chips (check the sodium content on the back of the package)

The recipe is for two people and two lunches. You may need to adjust the quantity of tuna, and the rest of the ingredients. And from my experience: the salad tastes better the second day.

Honestly, you don’t know how much sodium we consume each day until you have to change your diet. If you want to reduce your sodium intake, please read the labels of the products you are buying. You will be surprised how much sodium is in the products we purchase every day.

Thanks for stopping by and I hope to share more recipes in future.’

Love & peace,

Iris