I’ve realized that 90% of the challenge here is properly boiling the egg. You need to boil it so the center sets yet stays moist. You also need to avoid the green/grey ring thing that surrounds the yolk in many hard boiled eggs. I use the same technique here that I learned camping with a hardcore egg enthusiast. It has worked for me flawlessly ever since. The key is to avoid over cooking, and to dunk the eggs in a bowl of icy water to stop the cooking after you remove them from the hot water. I always use good quality eggs, but something to keep in mind, the fresher they are, the harder they are to peel after boiling. There are ingredients of egg salad sandwich recipe:

What you need:

• 6 large eggs
• 1-2 tablespoons mayonnaise
• Salt and pepper
• A tiny squeeze of lemon juice
• 2 stalks celery, washed and chopped
• 1/2 bunch chives, chopped
• 2 small handfuls of lettuce
• 8 slices of whole grain bread, toasted

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Orange roughly or chicken can be used instead of tilapia, and tomatoes or spinach can be substituted for mushrooms.

What you need:

• 4 (6-ounce) tilapia fillets
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• Cooking spray
• 3/4 cup fat-free, less-sodium chicken broth
• 1 ounce mushrooms, thinly sliced
• 2 tablespoons whipping cream
• 2 tablespoons Dijon mustard

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What you need:

• Cooking spray
• 4 (4-ounce) skinless, boneless chicken breast halves
• 1 1/2 teaspoons grated lemon rind, divided
• 2 tablespoons honey mustard
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 cup whole-wheat couscous
• 1/4 cup sliced pimiento-stuffed olives
• 1/4 cup sliced pitted kalamata olives
• 2 tablespoons chopped fresh basil
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1/4 teaspoon pepper

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How did spring rolls get their name? This delicate but filling appetizer has its origins in the annual Chinese Spring Festival. The first spring rolls featured fresh vegetables from the harvest; meat was added later. To transform vegetable spring rolls into a truly vegetarian appetizer, use vegetarian oyster sauce (made with mushrooms).

What you need:

* 2 ounces cellophane noodles or rice vermicelli
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 2 cloves garlic, chopped
* 2 tablespoons peeled and grated fresh ginger
* 2 cups shredded green cabbage
* 2 carrots, peeled and grated
* 1/3 cup chopped fresh cilantro
* 1 cup fresh bean sprouts, rinsed
* 2 teaspoons fish sauce
* 2 teaspoons cornstarch mixed in 2 tablespoons water
* 18-20 frozen spring roll wrappers, thawed
* Vegetable oil for deep frying
* Thai sweet chili sauce for serving

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Cauliflower gains incredible sweet flavor when roasted. Here, it is paired with healthy chicken and tossed in a homemade olive, almond, and parsley pesto-like sauce.

What you need:

• 1 head(s) (2 1/2- to 3-pound) cauliflower, trimmed and cut into 1 1/2-inch chunks
• 2 tablespoon(s) extra-virgin olive oil
• Salt
• Pepper
• 1 pound(s) chicken breast tenders, cut into 1 1/2-inch chunks
• 1 teaspoon(s) freshly grated lemon peel
• 1/4 cup(s) slivered almonds
• 1/3 cup(s) pitted green olives, rinsed well
• 1/4 cup(s) packed fresh flat-leaf parsley, finely chopped, plus additional for garnish

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Make it a special night with easy, elegant appetizers. The Blue Bacon Stuffed Mushrooms!

What you need:

• 3 strips bacon
• 6 large mushrooms
• 1 tablespoon butter
• 1/2 onion, diced
• 1 clove garlic, sliced
• 3 ounces cream cheese
• 3 ounces blue cheese
• 1/3 cup bread crumbs

Procedure:

1. Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
2. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
4. Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
5. Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.