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Grab your basket and get outside for a fun and easy outdoor meal.
Fill your basket with these delicious, portable recipes for an unforgettable picnic.
-- Egg Salad Sandwiches
-- Turkey-Avocado Wraps
-- Red, White, and Green Panini
-- Red Potato Salad
-- Coconut Macaroons
One of the best things about a classic egg salad is that you can make it your own. Stir in some fresh dill, sliced green onion, crumbled cooked bacon, celery seeds, or chipped green olives with pimiento. No matter what you add, the key to mastering this sandwich is boiling perfect eggs. In the next three slides, we show you how.
To hard-cook eggs, place eggs in a single layer in saucepan. Do not stack the eggs. Add enough cold water to cover the eggs by 1 inch. The next slide shows the details of boiling.
After following Step 1, cook the eggs over medium-high heat until the water comes to a rapid boil. Your water will have large, rapidly breaking bubbles. Then remove from heat. Next, our slide shows how to make your eggs salad-ready.
After bringing the water to a boil in Step 2, cover your saucepan and let it stand for 15 minutes. Drain, and then run cold water over the eggs or place them in ice water until they're cool.
Next, gently tap the egg on the counter to crack the shell. Peel it off with your fingers and run the egg under cool water to rinse off any remaining bits of shell. Use a sharp knife to chop the eggs. Now you're ready to toss them into your own recipe of Egg Salad Sandwiches.
Serve these Mexican-style wraps with wedges of ripe cantaloupe or slices of fresh pineapple. They're a perfect make-ahead choice -- you can chill them for 4 hours before packing them up for your outdoor adventure.
Grill these crunchy Italian sandwiches before you leave on your picnic, and then wrap each one tightly in foil to keep them warm until you get to your destination.
The best bread for making panini is a sturdy European-style bread such as ciabatta, which can be pressed without getting squished. Pronounced "chuh-BAH-tah," ciabatta means "slipper" in Italian, alluding to its shape.
The trick to perfect potato salad is choosing the right potatoes. Pick new round red potatoes, round white potatoes, Yukon gold, or Finnish yellow. Just don't use baking potatoes -- they turn to mush when boiled. The next two slides show how to prepare the main ingredients for Red Potato Salad.
After washing and rinsing, slice potatoes into desired thickness, depending on the size of cubes or pieces you want. Stack several slices and cut across several times in both directions. Then, cook the potatoes according to the Red Potato Salad recipe. The next slide shows how to prepare the eggs for the salad.
First, place hard-cooked eggs on a cutting board. Cut each in half, then into quarters. Use a chef's knife to coarsely chop into pieces about the size of a small olive. If eggs are chopped too finely, the pieces will break up. For complete instructions on preparing the salad, click on the Red Potato Salad recipe below.
These rich and chewy delights are elegant and easy, and because they don't crumble, they make the perfect picnic dessert.