Saturday, April 23, 2011

What to do with all of these hard boiled EASTER eggs?

So, as you know I have 6 people in my family and every Easter we run into the same issue…we have a LOT of hard boiled eggs after Easter. We all color eggs, no one wants to color just one egg right? So now I have two dozen hard boiled eggs that I don’t want to waste…I want to use them up! So I decided to right down a few ideas for using up those wonderful, beautiful Easter eggs.  Some may be obvious…some not so much…maybe you will discover a new egg recipe here…or it will spark you to discover one!
1.       Egg Salad…kind of obvious but I thought a basic egg salad recipe was a good place to start. Here is one with and one without Mayo these make enough for 2 sandwiches:
Egg Salad with Mayo
4 hard boiled eggs (diced)
3-4 tbl mayo
1 -2 tea mustard
Onion, celery diced (optional and to taste)
Salt and pepper
Mix it all together and adjust to taste
Egg Salad without Mayo
4 hardboiled eggs
Diced onions, celery, and jalapeno (optional) to taste
2 tbl olive oil
1 tbl Dijon mustard
Salt and pepper to taste
Chop the hard boiled eggs very fine. Use a food process if you have one. The trick to good egg salad without mayo is to make sure you chop the eggs fine enough. Add onion, celery, mustard, jalapeno (optional), and olive oil.  Mix thoroughly. Add salt and pepper to taste

2.       Deviled Eggs with Bacon…oh come on, you know bacon makes everything better AND what goes together better than bacon and eggs?

12 hard boiled eggs peeled
8 slices bacon (crispy)
1/8 cup mayo
1/8 cup ranch dressing
Fresh chives chopped

Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Chop crispy bacon and add to the egg yolks with the ranch dressing and the mayo.  Spoon (or pipe if you want to fancy)the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.  Sprinkle with chives just before serving.

3.       Cob Salad Sandwich… I love Cob Salad so why not throw it all on a sandwich? Sounds like a plan to me!
4 hard boiled eggs chopped (chunky)
2/3 cup of chunky blue cheese salad dressing
Lettuce
Tomato (sliced)
Onion(sliced)
Bacon (crispy)
Salt and pepper
Toast
Mix eggs and blue cheese and then spread on the bread. Layer all other ingredients. Salt and pepper to taste…enjoy!
4.       Pickled Eggs…I am not personally a fan of these but I know lots of people who are, so here you go:

12     large hard boiled eggs peeled
1 1/2 cups white vinegar
1 1/2 cups water
1 1/2 teaspoons salt
1 Tablespoon pickling spices
1 clove garlic, crushed
1 tsp sugar
In a medium pot, mix together the vinegar, the water, and the salt.  Combine pickling spices, the garlic, and the bay leaf in a cheese-cloth. Tie and add it to the pot.(if You don’t have a cheese cloth you can throw the spices in but must strain it before pouring over eggs)  Bring to a boil over medium heat, lower temperature. Cover and simmer for about 5 minutes.
Remove the spice bag.  Transfer the eggs to sterile glass containers (with lids like a canning jar). Fill with the hot vinegar mixture (eggs must be submerged completely if you need to add a little extra water)and seal. Allow to cool and then refrigerate for at least 8 days before serving.

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