Friday, March 25, 2011

Popovers & Egg Salad

Last minute dinner idea for a quick meal needed on a Friday night... Popovers and Egg Salad.

I love popovers and I never think to make them...tonight I was planning on making this Egg Salad recipe but forgot I had no bread in the house (hey, it's Friday). So I decided to whip up a batch of these delightful popovers. These are real quick to make and my family thinks they are yummy (not very often they ALL like the same thing). My kids love them with jelly.

Egg Salad
Recipe is adapted from Taste of Home

  • 1 ounce cream cheese, softened
  • 2 Tbsp Miracle Whip
  • 1/4 cup Mayonnaise (you can use more or less)
  • 1 celery rib, finely chopped
  • 1 tablespoon sweet pickle relish
  • 3/4 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 6 hard-cooked eggs, chopped
  • 6 popovers (or 3 pita breads) halved
  • 6 lettuce leaves

  • In a small bowl, combine cream cheese, Miracle Whip, and mayonaise. Add the celery, relish, dill weed, salt and mustard. Gently stir in eggs. Line popovers (or pita halves) with lettuce; fill each with 1/2 cup egg salad. Yield: 3-6 servings.

  • 6 tsp. unsalted butter, for pan
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups milk
  • 1/2 scant teaspoons salt
  • 3 large eggs
  • Preheat oven to 425 degrees.
  • In a medium bowl, stir together flour, milk, and salt. Add eggs, one at a time, and stir to combine (some small lumps may remain); do not overmix. Set Aside.
  • Place 1/2 teaspoon of butter in each popover tin. Place in the oven until butter begins to bubble (approximately 1-2 minutes).
  • Using a 1/2-cup measure, gently pour batter into the center of each prepared popover cup. Transfer tin to oven and bake for 20 minutes at 425 degrees. Reduce heat to 325 degrees and continue baking until puffed and golden, about 20 minutes more. Immediately invert pan to remove popovers, and serve.
These are great for egg salad, chicken salad or any other type of sandwich filling.

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