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The Heat Chart below shows the advisable interior food temperatures for safe eating

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Egg Salad

Serves 2

  • 6 large eggs
  • 1/3 cup mayonnaise
  • 1 stalk celery, finely chopped
  • 1/2 small onion, finely chopped
  • 1 tablespoon chopped fresh parsley or dill
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • Kosher salt and freshly ground black pepper
  1. Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
  2. Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.