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Five Things To Do With Leftover Easter Eggs

Categories: Five Great...
eastereggs.jpg
75491103@N00 @ flickr.com CC BY-ND 2.0

So the kids spent all day Saturday coloring the eggs for the Easter bunny to "hide." The hunt is over now, though, the kids have moved on to the next big thing, and you've got a dozen or more hard-boiled eggs sitting in the fridge. Fear not: here are five ideas for what to do with them.

1. Deviled eggs

deviledeggs.jpg
jeffreyww @ flickr.com CC BY 2.0
Sure, it's stereotypical. You take the eggs, slice them in half, mash the yolks with mayonnaise, a bit of mustard, stuff them back into the divots, and sprinkle with paprika or chile powder. If you're really on the ball, you planned ahead for this and left your eggs out overnight upside down before boiling--this centers the yolk and ages the egg (old eggs peel more easily).


2. Egg salad


eggsalad2.jpg
rfvt @ flickr.com CC BY 2.0
This is what happens when you screw up the deviled eggs. Chop up the whites and toss in the yolk dressing. If you're as anal-retentive as I am, you push the egg whites through a Spätzle maker so the pieces are of uniform size. Egg salad is a great excuse for a sandwich on country bread with some lettuce and maybe just a rasher or two of bacon. Do your co-workers a favor, though, and enjoy this one at home: egg salad is famously fragrant.

3. Salade niçoise

saladenicoise.jpg
emdot @ flickr.com CC BY 2.0
Salade niçoise (say "sah-LAHD nee-SWAHZ") is a southern French salad that consists of a bunch of individual parts combined together. Besides the eggs (which you can cut into wedges or slices), you'll need boiled, halved new potatoes, steamed green beans, wedges of tomatoes and strong black olives (not from a can, please). Arrange the ingredients on a plate, then top with canned (or pouched) tuna in oil, maybe an anchovy or two, and plenty of Dijon mustard vinaigrette.

4. Pan bagnat

panbagnat.jpg
gromgull @ flickr.com CC BY 2.0
Pan bagnat (say "pahn bahn-YAH") is another southern French creation, this time a sandwich. The name is Provençal and means "wet bread". It consists of bread with the soft center torn out to create "pockets". Into these pockets are layered tuna (canned or pouched), tomatoes, green peppers, basil, cooked fava beans, black olives, sliced hard-boiled eggs, lots of olive oil, and salt and pepper. Wrap the sandwich up and leave it for an hour, then eat.

5. Wedge salad

wedgesalad.jpg
denverjeffrey @ flickr.com CC BY-ND 2.0
Possibly the easiest salad in the world, wedge salad is a quarter of an iceberg lettuce with the core cut out, then laid on a plate, drenched in bleu cheese dressing, then topped with chopped hard-boiled eggs, chopped bacon, maybe some caramelized onions, some chopped tomatoes, and lots of freshly ground black pepper.


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