Sriracha Egg Salad

Sriracha Egg Salad :: Zim on a Whim

I meant to post this egg salad recipe a few weeks ago when we had lots of leftover Easter eggs to use up, but lately I’ve been a little behind on my to-do list. My kids love to eat hard boiled eggs with a little salt and pepper, but then they get sick of them or forget about them and I have to make egg salad so the rest don’t go bad!

Seeing as I can’t leave anything alone, I decided to kick up the egg salad with some Sriracha hot chili sauce. It came out great and we won’t be going back to plain ol’ egg salad anytime soon!

Keep in mind you can adjust the amount of Sriracha sauce you use for your own taste. Give it a try!

6 hard boiled eggs, peeled and chopped
Salt and pepper to taste
1/4 teaspoon onion powder
2 tablespoons mayonnaise
1-2 tablespoons Sriracha hot chili sauce (I use 2)
1-2 green onions/scallions, chopped

1. After hard boiling eggs, run cold water over them to cool. Remove shells and chop up. Place in a medium sized bowl.
2. Add salt and pepper to taste.
3. Add in onion powder, mayonnaise, Sriracha sauce, and green onions.
4. Combine all ingredients well. Serve immediately or store in refrigerator.

Have a great week all!

Brown Sugar Cookies

Brown Sugar Cookies :: Zim on a Whim

If you are looking for an easy cookie recipe and something a little different than the usual, try this one! The cookies stay nice and soft and have a light texture…they just melt in your mouth!

I made these cookies to take to a friend’s son’s Communion party and they were so good that I had to make more for us! The first time I tried them I used light brown sugar. When I made them the second time, I used dark brown sugar. I liked them a little better that way. It was a subtle difference, but a difference nonetheless. Use whichever you have on hand, but if you are buying some for this recipe, I recommend using the dark brown sugar.

FYI: The dough is very light and fluffy. At first I thought I forgot to add something! I guess it’s due to the combination of butter and shortening. Using a cookie scoop will help to make the cookies uniform in size and shape, but if you don’t have one don’t worry about it.

Brown Sugar Cookies :: Zim on a Whim

Brown Sugar Cookies
1/2 cup Crisco All-Vegetable Shortening
1/2 cup unsalted butter, softened
1  and 1/4 cups firmly packed brown sugar (I recommend dark brown)
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

1. Heat oven to 350 degrees F.
2. Beat shortening, butter, brown sugar, egg, and vanilla in a medium to large bowl with electric mixer on medium speed until creamy.
3. Stir together flour, baking soda, and salt.
4. Gradually add the flour mixture to the creamed mixture, beating on low speed until well blended.
5. Shape dough into 1-inch balls. (A cookie scoop comes in handy here.) Place 2 inches apart on ungreased baking sheet. (I use parchment paper to line my baking sheets.)
6. Bake 12-14 minutes or until edges are golden brown. Cool on baking sheet 2 minutes. Transfer to wire rack to cool completely.
Makes a little over 4 dozen.
{Recipe courtesy of Crisco}

Hope you give them a try! Like I said, they come together easily and everyone will love them!