I LOVE tuna salad sandwiches! I try not to make them too often because of the whole mercury thing, but I feel like a little kid whenever I eat one. This is the recipe I made up when I was about 6. If a six year old can make it, you KNOW it’s easy tuna salad! This is another great way to use those hard boiled eggs.
A great use for boiled eggs that people don’t always think of is salad dressing. I often put boiled eggs in my salad, but the other day I realized they’re and ingredient in thousand island dressing, and decided I needed to try making my own. This dressing is tangy and rich, and goes amazingly with avocado and shrimp.
I was asked to try making a Safeway holiday recipe of my choice this weekend. I decided to try out three of their recipes! I love our local Safeway, and not just because my husband used to work there 😉 (Yesterday was his last day! Woo-hoo!) Although I’m getting reimbursed for my ingredients for these three posts, I am only doing this because I shop at Safeway and Eric and I both enjoyed these dishes. Check out Gingerbread Cookies and Fudge Ring.
The first thing I made was the Marinated Shrimp with Lemon Dill Sauce. Part of why I picked it was that the photo on the site didn’t look that appetizing and I felt a challenge to do better! I discovered the key is to not have so much sauce on the shrimp for the photo, and that toothpicks are really tough to make look attractive. Anyway, we ended up liking it better with less sauce anyway (and it’s better for you!) so next time I make these (and there WILL be a next time) I’ll halve the sauce or use more shrimp.