* Reading the date: "Carton dates can be confusing. According to the USDA, the date on the carton is no more than 30 days from the day the eggs were packed. However, on many but not necessarily all, there's also a three-digit number on the short side of the carton, anywhere from 001 to 365, which stands for the day of the year. That number tells you the exact day those eggs were put in that carton. March 31, for example, is the 90th day of the year."
Makes about 1 cup
1 large garlic clove
1 tablespoon anchovy paste
1 tablespoon Dijon-style mustard
1/4 teaspoon black pepper
/ teaspoon cayenne
3 tablespoons fresh lemon juice
2/3 cup olive oil
2 tablespoons finely chopped fresh parsley
Mince or crush garlic clove in a large bowl. Add anchovy paste and mustard; mash. Stir in black pepper, cayenne and lemon juice. Gradually whisk in olive oil until creamy. Stir in fresh parsley. Serve right away or cover and chill. If making ahead, whisk before serving.
Hard-Cooked Eggs With Sweet Pepper Sauce
Serves 4 to 6
4 large sweet peppers: 2 red and 2 yellow
3 tablespoons unsalted butter
1 onion, diced
1/2 cup chopped, fresh basil leaves
3 whole cloves
1 tablespoon white wine
6 hard-cooked eggs
Remove ribs from peppers; discard the seeds. Cut the peppers into strips no more than 1/2 -inch wide, then cut those strips into small dice.
Melt the butter in a large, heavy saute pan; add the peppers, onion, basil leaves and cloves and cook over medium heat for 10 to 15 minutes, until the onions and peppers are soft.
Just before serving, remove the cloves, drizzle the peppers with white wine, cook briefly, and taste for salt.
Cut the hard-cooked eggs in half, serve them on a bed of sweet pepper sauce, and spoon remaining sauce over eggs.
Per serving: 206 calories (62 percent fat); 14 grams fat (7 grams saturated); 2 grams fiber; 275 milligrams cholesterol; 203 milligrams sodium; 10 grams carbohydrate; 86 milligrams calcium
1 dozen hard-cooked eggs
10 ounces firm reduced-fat tofu, drained
2 tablespoons mustard
2 tablespoons sweet pickle relish
2 tablespoons chopped fresh chives or 2 teaspoons dried
1 teaspoon turmeric
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Remove shells from eggs. Slice eggs in half lengthwise; remove yolks and discard.
Pour liquid from tofu. Drain. Place tofu on a double layer of paper towels. Pat dry.
Place tofu in a large bowl. Using a fork, mash tofu into small bits.
Mix remaining ingredients except paprika in a small bowl. Add to tofu and stir to combine.
Spoon mixture into egg whites. Top with paprika, if desired. Serve chilled.
Per serving: 77 calories (25 percent fat); 2 grams fat (no saturated fat); no fiber; no cholesterol; 293 milligrams sodium; 5 grams carbohydrate; 64 milligrams calcium
Makes 6 servings
6 large eggs
1/2 jalapeno pepper, minced, with or without seeds
3 tablespoons mayonnaise
2 tablespoons whole, low-fat or nonfat sour cream (or more mayonnaise)
2 tablespoons finely chopped chives or scallion
1/2 teaspoon ground cumin seeds
grated rind of 1/2 lime
1/2 teaspoon salt
fresh-ground black pepper to taste
3 tablespoons chopped cilantro or parsley (divided use)
In a saucepan, bring about 2 quarts water to a simmer. Gently lower the eggs into the simmering water with a large spoon. Simmer the eggs for 12 minutes, then place the eggs in a large bowl of ice water for 5 minutes.
In a medium bowl, combine the jalapeno, mayonnaise, sour cream, chives or scallion, cumin, lime rind, salt, pepper and 2 tablespoons of the cilantro or parsley.
Peel the eggs, then carefully cut them in half length-wise. Add the yolk halves to the sour cream mixture. With a fork, mash the yolks, distributing them throughout the sour cream. Spoon the mixture into the cavities in the whites. Place the eggs on a platter and sprinkle them with the remaining cilantro or parsley.
Note: To make eggs "stand up," slice off a bit of the large end horizontally. Cut a "cap" off the eggs at the other end to remove yolks, instead of slicing lengthwise.
Per serving: 139 calories (75 percent fat); 11 grams fat (2 grams saturated); no fiber; 217 milligrams cholesterol; 292 milligrams sodium; 2 grams carbohydrate; 37 milligrams calcium
Salad Nicoise Serves 4
1 pound tender green beans, trimmed and halved lengthwise
4 small red-skinned potatoes (about 1 pound), boiled until tender
Anchovy Vinaigrette (recipe follows)
1 large cucumber, peeled, seeded and sliced
3 tomatoes, cored and cut in 3/4 -inch wedges
2 (6- to 7-ounce) cans tuna packed in olive oil or water, drained and separated into chunks
4 hard-cooked eggs, peeled and quartered
1/2 cup Nicoise olives, or other black olives
3 tablespoons chopped fresh basil or oregano, or a combination
2 tablespoons drained small capers
salt and pepper