Egg Salad Sandwich

INGREDIENTS 6 HARD-BOILED EGGS, peeled 1/4 cup mayonnaise 1 Tbsp. fresh lemon juice 1 Tbsp. yellow mustard 1/4 tsp. salt 1/4 tsp. pepper 1/2 cup finely chopped celery 1/4 cup thinly sliced green onions 8 slices rustic wheat bread 4 lettuce leaves Yields: 4 sandwiches NUTRITIONAL INFORMATION DIRECTIONS CHOP eggs. MIX mayonnaise, lemon juice, mustard, salt and pepper in medium bowl. ADD chopped eggs, celery and green onions; mix well. REFRIGERATE, covered, to blend flavors.(Makes about 2 cups egg salad.) SERVE on wheat bread with lettuce leaves. Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling. INSIDER INFO Super versatile, this classic egg salad is delicious served between two slices of toasted rustic wheat bread, stuffed into small tomatoes for an easy appetizer, or served in a lettuce cup for a low carb lunch. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off. Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

Pressure Cooker Pot Roast

• 2 tablespoons vegetable oil
• 1 (3 pound) boneless beef chuck roast, trimmedpepper and salt to taste

• 1 (14.5 ounce) can beef broth
• 1 1/2 tablespoons Worcestershire sauce
• 3-4 cloves garlic
  
  
• 4 carrots, peeled and cut into bite-size pieces
• 4 large potatoes, peeled and cut into bite-size pieces

1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
2. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
3. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.