Published April 14, 2011
Sandwiches & Wraps
Tags: Eggs, mayonnaise, dijon mustard, onion, salt, pepper, bread, hot sauce, Frank's RedHot, hard-boiled eggs
Egg salad sandwiches are some of the easiest sandwiches in the world to make, especially if you have some hard boiled eggs sitting around in the fridge. Dijon mustard is my secret ingredient. I like to use French’s because it has Chardonnay wine in it.
6 hard boiled eggs, peeled and chopped
1 tablespoon French’s Dijon mustard
2 tablespoons mayonnaise
2 tablespoons minced yellow onion
¼ teaspoon Frank’s RedHot
Kosher Salt and freshly ground black pepper
Place the chopped eggs in a medium mixing bowl. Using a fork, mash up the eggs a little. Add the French’s Dijon mustard, mayonnaise, onion, and Frank’s RedHot. Stir to combine. Season with salt and pepper to taste.
Cooking Tip: When mashing the eggs, don’t overdo it. You want the egg mixture to have some texture.
Variation: Add fresh dill or chives for an Herbed Egg Salad or chopped olives for a classic Egg & Olive rendition.
Published April 8, 2011
Tags: lemon juice, celery, Worcestershire sauce, hot sauce, brunch, tomato juice, Clamato juice, Frank's RedHot, vodka, horseradish, prepared horseradish, celery salt, cocktail
The trick to a good Bloody Mary is to have flavor and spice. I love the extra flavor that Clamato juice gives and my delicious spicy kick comes from Frank’s RedHot.
Spicy Bloody Marys
1 quart Clamato® juice or tomato juice
1/2 cup vodka
2 tablespoons Frank’sS® RedHot® Original Cayenne Pepper Sauce
2 tablespoons Worcestershire Sauce
2 tablespoons prepared horseradish
1 tablespoon freshly squeezed lemon juice
1 teaspoon celery salt
4 celery sticks, optional garnish
Mix all ingredients in large pitcher.
Chill. Serve over ice with a celery stick, if desired.