Norman’s Egg Salad by CK
4 cups hard boiled eggs*
1/2 c crumbled cooked bacon
1 T chopped parsley
1/2 c grated carrots
4 oz cream cheese
1/4 cup sour cream
1/2 cup mayonnaise
1/2 t garlic powder
1/2 t onion powder
Salt & Pepper to taste
Peel and coarsely chop the hard-boiled eggs. Add the bacon, parsley and carrots. Mix well. Put the cream cheese in a small bowl and soften in the microwave (about 30 seconds). When it can be easily stirred with a fork, add the sour cream and mayo; mix well. Stir in the garlic and onion powders. Add the cream cheese mixture to the bowl with the eggs, add salt & pepper, then mix well. Chill until ready to serve. This can be served alone on a lettuce leaf, or in the bread of your choice!
*This is about a dozen extra large eggs. Measure after chopping.

SHRIMP EGG FRIED RICE WITH PEAS by GKT
1 1/2 c. rice, white, uncooked
7 Tbsp. canola oil, divided
16 shrimp, peeled and deveined, whole or chopped
4 extra-large eggs, beaten
3 scallions, chopped
1 c. fresh or frozen and defrosted peas
4 Tbsp. soy sauce
1 tsp. brown sugar
salt
Bring 3 cups of water to a boil. Add rice and a pinch of salt. Return to a boil and simmer, covered, on low for about 25 minutes. Set aside. In a large skillet, heat 2 Tbsp. of oil until hot and add shrimp. Cook for 3 minutes, then transfer to a plate. In the same skillet, heat remaining 5 Tbsp. of oil until hot. Add eggs and cook until lightly scrambled. Add rice, shrimp, scallions, peas, soy sauce, brown sugar and salt. Cook for about 3 minutes.
You can substitute any protein for the shrimp.