Egg Croquettes and Traditional Egg Salad

By: Virginia Egg Council
By: Virginia Egg Council

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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