May is National Egg Month, and the Virginia Egg Council is ready with some new recipes to celebrate the occasion.

“May marks the month we celebrate the goodness of eggs, reminding consumers that eggs are a convenient, nutritious and affordable food,” state Mary Rapoport, Consumer Affairs director for the Egg Council.

The Egg Council's focus this May is “Beat the Heat with Salads with Eggs” featuring hard-boiled eggs in the starring role. For recipes calling for hard-boiled eggs, the Egg Council recommends eggs that are at least two weeks old for ease of peeling. (Another tip from my grandmother is to put a splash or two of vinegar in the water when boiling the eggs – even fresh from the hen house eggs are much easier to peel with this old-time tip.)

Here are today's egg-ceptional choices from the Virginia Egg Council: Zesty Summer Steak Salad, Pink Potato Salad, Mushroom and Egg Salad, Corn Chip Salad.

ZESTY SUMMER STEAK SALAD

1 beef sirloin, 3/4″ thick, 1 T. Mrs. Dash Garlic Blend, 1 med sweet onion, sliced, 6 c. romaine, chopped, 1 med tomato, sliced, 6 hard-boiled eggs, quartered, Bagel Crisps

dressing:1/3 c. red wine vinegar, 2 T. honey, 1 T. olive oil, 2 tsp. basil leaves, 1 tsp. Mrs Dash Seasoning

Combine dressing ingredients in small bowl. Reserve 1/3 cup for salad. Brush remaining dressing on onion slices. Press 1 T. seasoning blend evenly onto beef steak. Place in center of grid over medium ash covered coals. Grill steak, covered, 7 to 11 minutes (on gas grill, 8 to 13 minutes over medium heat) for medium rare (145 degrees). Grill onion 10 to 12 minutes or until tender, turning occasionally. Carve beef into slices. Arrange lettuce on serving platter. Top with beef and tomato slices, onions and eggs. Drizzle with reserved dressing. Serve with Bagel Crisps, if desired. Serves 4.

PINK POTATO SALAD

3 lb. baby red potatoes, washed w/skins on, 1 sm. onion, diced, 7 hard-boiled eggs, sliced (reserve one), 1/2 green pepper, diced, 6 radishes, sliced, 1 cucumber, peeled, diced, 1 c. frozen peas, thawed, 3 T. parsley, chopped

dressing: 1/2 c. chili sauce, 2 c. mayonnaise, 1/2 c. French dressing, 2 tsp. salt, 3 tsp. onion powder, 1/2 tsp. pepper, 1/4 tsp. garlic powder, paprika for garnish

Prepare dressing. Boil potatoes until tender but firm. Cool slightly, cut in half and add dressing while still warm. Let sit while preparing other ingredients; then fold them in. Refrigerate. Garnish with reserved sliced egg and paprika. Serves 8 to 10.

MUSHROOM AND EGG SALAD

3 slices brown bread, olive oil, 3 to 4 eggs, hard boiled, peeled, set aside, 1 head lettuce, 9-oz. mushrooms, 1 bunch watercress, 1 T. butter, 2 cloves garlic, chopped dressing: 1 T. capers, 1 T. fresh tarragon, chopped, 1 tsp. Dijon mustard, 1-1/2 T. red wine vinegar, 1/4 c. olive oil

Tear bread into 1-inch chunks. Drizzle with light olive oil and a touch of salt. Bake in 350-degree oven for 20 minutes, moving chunks around halfway through. They should be golden. Wash and tear up lettuce and watercress and spin dry. Trim soiled ends of mushrooms and wipe clean. Melt butter in skillet, add garlic; swirl in butter until they begin to turn brown; add mushrooms. Season with S&P, cover; toss again and fry on high heat, uncovered, until soft. Make dressing by whisking those ingredients together. To serve: coat salad greens with dressing; arrange on plates with croutons scattered on top. Add mushrooms and arrange sliced eggs on top. Add a grind of cracked pepper and touch of Kosher salt on yolks. Makes three main dish servings.

CORN CHIP SALAD

1 lg. head lettuce, washed, spun and torn, 6 hard-boiled eggs, chopped, 1/2 lb. bacon, fried, drained and crumbled, 3/4 lb. grated Cheddar, 4 to 6 c. corn chips, crushed

dressing:

1/4 c. brown sugar, 1 c. mayonnaise, 2 T. vinegar, 1/4 c. milk

Mix lettuce, eggs, bacon, cheese and corn chips together in large bowl. Mix dressing ingredients together and pour over salad just before serving. Serves 6.

SALAD NICOISE LETTUCE CUPS

12 romaine lettuce leaves, 5-oz. tuna in water, drained, 2 tomatoes, chopped, 3-oz. tuna in water, drained, 12 pitted kalamta olives, 4 hard-boiled eggs, chopped, 2 T. Parmesan

Arrange three lettuce leaves on each of four serving plates. Divide tuna, tomatoes, olives and eggs evenly among plates. Sprinkle with cheese. Serve with reduced fat Caesar dressing, if desired. Makes four servings.