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Three Egg Lotus Salad

Updated on February 24, 2013
3 types of toppings: mushroom & onions, Cheddar cheese, bacon
3 types of toppings: mushroom & onions, Cheddar cheese, bacon | Source

How Easter is like back home.

Before scrolling down to the recipe, I would like to share with you a few memorable things that I miss about the Holy Week time back home.

Countdown to Easter is just around the bend and I am thinking what to have for an Easter lunch or dinner at home. It is not easy to think of something to prepare for my family, but back in the Philippines in my pa's hometown, Bantayan Island, Easter is celebrated starting with a bountiful lunch with the housemaids and aunts cooking together; now, that easy! Everyone in town is busy in their own familiar ways of feasting. At my grandpa’s house, a dining table will be filled with seafood of different kinds such as fish, large squids, clams, giant oysters, fat crabs, lots of prawns and fresh from the sea seaweed salad. Also, the other two favourites on the menu and not to be left out in any special occasion is the pancit (noodle dish) and crispy lechon (whole roasted pig). Ice cold San Miguel beer is abundant especially for the uncles! The island folks’ main livelihood is fishing. It is a huge feast for the families celebrating Christ's resurrection. Right after a full stomach, the clan heads to the beaches, eat and drink some more during hours of story-telling, the young ones playing cards, and everyone stays overnight in the cottages. It is always a comforting time when the night falls. You hear crickets chant, watch fireflies dance around the palm trees, listen to the kisses as waves smack the rocks, breathe the gentle breeze, envy the sea wearing jewels while moonlight shines above and the symphony of snores. Soon after, the chatty young ones fall to sleep for the next day is another big day. Families and relatives, visitors and close friends begin to leave Bantayan on a Monday noon boat trip to my city, Cebu, their main stop over before they fly to their respective cities. Some relatives will be flying back abroad after a Holy Week vacation in the Philippines. I miss this time of year for I am now far away from home.

Still undecided what to serve this Easter Sunday after a meatless Friday; I have made a simple “EGG” recipe that would serve as a snack or an appetizer. This recipe is a finger food egg salad item; easy to prepare, quick and delicious. ≈ ♥ ≈


4 stars from 1 rating of "Lotus Flower" Egg Salad
Set aside at least 2 eggs for the mixture
Set aside at least 2 eggs for the mixture | Source
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ala "lotus flowers" boiled egg salad
ala "lotus flowers" boiled egg salad | Source
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Cook Time

Prep time: 30 min
Cook time: 12 min
Ready in: 42 min
Yields: 1 egg per person. Hard-boiled egg (12 mins.)

Ingredients

  • 1 per person eggs, hard-boiled
  • 2 scoopfuls (reg. spoon) light mayonnaise, add 2 tsp. milk or water to prevent the mayo from drying up
  • green or red bell pepper, diced
  • quarter onion, chopped
  • medium button mushrooms, chopped
  • 1 spoon unsalted soft butter
  • 1 spoon light cream cheese Philadelphia
  • a pinch ground black pepper
  • baked bacon bits, top garnish
  • mushroom & onions, top garnish
  • medium or light Cheddar cheese, top garnish (grated)
  • a sprinkle sweet paprika, top garnish

Eggonomical way and fast!

  1. Boil eggs ahead for 12 minutes to achieve a perfect hard-boiled egg. Pre-heat oven or toaster oven to bake a few bacon strips.
  2. Sautee chopped button mushrooms and onions in little olive oil for 1 minute. Set aside covered. Once eggs are done, let cool and set aside 2 eggs to chop later on to be added into the mixture.
  3. Prepare not-too-deep baking cups or dipping sauce bowls. Cooled eggs should be ready by then. Cut the egg(s) twice leaving a little at the bottom to hold the petal-shaped egg together.
  4. In a mixing bowl, use 2 scoopful of light mayonnaise. Add 2 tsp. water or milk;mix well. The water or milk will retain the mayo's colour than drying up.
  5. Add a spoonful of light Philadelphia cream cheese and half a spoon unsalted soft butter. Blend well with mayo.
  6. Add the diced bell pepper (red or green for colour) and the 2 boiled (chopped) eggs. Pepper to taste. No need for salt.
  7. You can prepare a variety of egg salad flowers depending on the topping of your choice; or use baked bacon bits, light or medium Cheddar or mushrooms & onions.
  8. Sprinkle with sweet paprika mixed with ground pepper to your desire.
  9. Enjoy!
Egg Salad Lotus with baked bacon bits
Egg Salad Lotus with baked bacon bits | Source
Egg Salad Lotus with mushrooms & onions
Egg Salad Lotus with mushrooms & onions | Source
Egg Salad Lotus with Cheddar cheese and sweet paprika
Egg Salad Lotus with Cheddar cheese and sweet paprika | Source

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    • Claudia Tello profile image

      Claudia Tello 5 years ago from Mexico

      The egg salad lotus looks beautiful, what a nice idea for a first course or entrée as well! I loved your photographs and the way you presented the recipe as well, beautifully formatted. I wish I could still bookmark hubs so that I could keep this one in my folder…

    • tammyswallow profile image

      Tammy 5 years ago from North Carolina

      It looks beautiful and appetizing! What a beautiful presentation! Great idea for leftover easter eggs. Fabulous hub.

    • HawaiiHeart profile image

      HawaiiHeart 5 years ago from Hawaii

      Wow! So creative and looks delicous.

    • coffeegginmyrice profile image
      Author

      Marites Mabugat-Simbajon 5 years ago from Toronto, Ontario

      Thank you Claudia! Thank you for your kind thoughts.Happy Easter!

    • coffeegginmyrice profile image
      Author

      Marites Mabugat-Simbajon 5 years ago from Toronto, Ontario

      Thank you Tammy! Also, I had some leftover salad mix from this presentation and it is great to use as a sandwich spread. Happy Easter to you, Tammmy!

    • coffeegginmyrice profile image
      Author

      Marites Mabugat-Simbajon 5 years ago from Toronto, Ontario

      Thanks HawaiiHeart! Happy Easter!

    • coffeegginmyrice profile image
      Author

      Marites Mabugat-Simbajon 5 years ago from Toronto, Ontario

      HAPPY EASTER TO EVERYONE!!!

    • Lilleyth profile image

      Suzanne Sheffield 5 years ago from Mid-Atlantic

      What a lovely hub! The photos are gorgeous too. Have never thought of button mushrooms combined with egg in that fashion.

    • coffeegginmyrice profile image
      Author

      Marites Mabugat-Simbajon 5 years ago from Toronto, Ontario

      Thank you Lilleyth for stopping by! My white stove top is my little 'photography' studio *wink*. You can create new dishes with mushrooms, particularly the common and affordable one in the market which is the Button mushrooms. I love the natural sweetness flavour of the mushrooms. Portobello and Chanterelles are one of my favourites!

    • CrisSp profile image

      CrisSp 5 years ago from Sky Is The Limit Adventure

      This looks delish; love the presentation too. I am out of town right now but I think I will do this when I get back home. Happy Easter to you and yours coffeegginmyrice!

    • coffeegginmyrice profile image
      Author

      Marites Mabugat-Simbajon 5 years ago from Toronto, Ontario

      Happy Easter to you to Cris! Keep safe!

    • ishwaryaa22 profile image

      Ishwaryaa Dhandapani 5 years ago from Chennai, India

      Wow! This is extremely creative & delicious! Your description of your times with your family clan in your native place is elaborate! The recipes sound yummy and inviting! The photos looked like they are out of the gourmet cookbook or food magazine! Eggcellent hub! Well-done!

      Thanks for SHARING. Pressed all the buttons except funny. Voted up & Socially Shared.

    • coffeegginmyrice profile image
      Author

      Marites Mabugat-Simbajon 5 years ago from Toronto, Ontario

      Good day, ishwaryaa22! Thank you for dropping by. Thank you too for your kind thoughts, for voting and sharing!

    • CrisSp profile image

      CrisSp 3 years ago from Sky Is The Limit Adventure

      Came back to say...I love your eggs! :) Happy Easter!

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