Please share a suggestion for "light hors d'oeuvres" that I am supposed to provide, along with other

I suggest you do several dips and spreads- spinach, egg salad, hummus, black bean or other bean, ...

etc. and then serve them all with wheat thins,
veggies, etc. Certainly the easiest way to go and
you could make a very colorful presentation.

I love this thread! I will have to live in my
kitchen this year to use all the wonderful threads we have been having.

 
Very good advice, elaine. The addition of egg salad intrigues me. Does anyone think it will be

spoiled if it sits out during the two-hour affair? Has anyone any idea of how to serve it in a bowl on ice? TKS again.

 
Properly chilled egg salad will be good sitting out at room temperature for no more than an hour

in an appetizer form (unless it's very hot or increased by too much body heat).

I would serve freshly-chilled batches of appys every hour discarding those that remain first.

If you're talking about a "help yourself" bowl, that would be safer, but it must remain cold throughout the bowl for the duration.

For transporting the egg salad on ice or reserving in the fridge until you prepare the appys, I would place a couple of paper towels on top of your bowls to reduce condensation and then wrap tightly with plastic wrap.

 
Sandy, of course I would keep the egg salad cold before I took it to the event, and I could easily

keep it chilled at the event, (they have a frig). I could serve up chilled portions (in a new, clean dish, of course) as it was depleted. Should I put it in a bowl to dip with crackers? I've never seen egg salad served like a dip, but I wonder if it would work? Or am I destined to spread it on bread for finger sandwiches? Does anyone have a special egg salad recipe? Mine is just hard-boiled eggs, mayo, and S&P. Thanks, again for a wonderful thread.

 
Marianne, I don't think it would be wise for people to dip for themselves as they

may "double-dip" the food which is not too sanitary to say the least. I would suggest spreading the egg salad on your base in a large tray and keep an eye on the time and temperature within an hour.

My favorite egg salad is plain and simple as yours but I love to add chopped white onion. For an appy, a finer chopped onion would work even better. Don't forget, you can top the appy with dill or dried dill or something to make the egg salad stand out.

It's a very doable and inexpensive appy that I think would complement your other choices. Why, everyone loves eggs! - Ooops! (I hope Meryl isn't listening)

 
I take two bowls, one slightly small than the other. Place smaller one inside the other,

fill space between the two with water. If you are using stainless or other light material, place a some heavy mugs or something inside the small bowl to keep it from floating, put whole thing in freezer.
enjoy,
Nan

 
I know I am at the end of this but Egg Mousse is an amazing app. Egg salad with a difference and

much nicer in my opinion....this recipe makes a fair amount. I use a tupperware ring mould and also the smaller tuppwerware mould. Goes down well with crackers.
Decorate with parsley and or little tomatoes.

10 eggs, hard boiled
2 envelopes gelatine (I use 3 in the tropics)
1 teaspoon mustard (I prefer Colmans pwd and use about a 1/2 tsp mixed with a little water to make a teaspoon.)
250 ml mayo
250ml chick stock
375ml cream
salt, cayenne, 1 tsp worcester sauce

Dissolve the gelatine in the stock (I soften it 1st in a small amount of water.)
Chopped the eggs and add to stock
Stir mustard into the cream along with cayenne to taste and the worcester sauce and add to the mix.
Pour into moulds and let it set.
Garnish as you please.

This tastes so good.

 
I'm eggasperated, testing Meryl's Chile Cheese Spread, Sandy's Crisbits, and Meryl's Salmon Canapes,

and can't choose a favorite. Will probably gain 5 pounds tasting these and the other sueggestions. More eggspert reports to follow tomorrow. You people are TOO FUNNY! Love you all!

 
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