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Left Over Easter Eggs
If your leftover hard boiled
eggs have been bouncing around the back yard for a day or two you may
want to just discard them. However if they've only been out for a few
hours and subsequently refrigerated then you may want to put them to
good use. We offer a few suggestions..
Salads & Sides
Egg Salad - Good basic recipe
Potato Salad - A classic version
Macaroni Salad - Whips up quickly but give it time to "season" in
the refrigerator before serving.
Deviled Eggs - Use the recipe
below and omit crab
Pasta
Rotini
Salad Alfredo - from Globalgourmet
Crab Stuffed Deviled Eggs
Bon Appétit, April 2002
8 large hard-boiled eggs,
peeled
3 tablespoons mayonnaise
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
8 ounces crabmeat
Fresh tarragon sprigs (optional)
Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in
medium bowl (reserve remaining yolks for another use). Mash yolks with
fork.
Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice,
cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt
and pepper.
Mound crab mixture in cavity of each egg-white half (about 1 heaping
tablespoon for each). (Can be prepared 4 hours ahead. Cover and
refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each
with small tarragon sprig, if desired, and serve.
Makes 16.
Uptown for the Egg Gourmet
Hard Boiled Eggs and Parmesan on Toasted Sourdough
Romaine Salad with Bacon and Hard Boiled Eggs
Scotch Eggs
Toppers
Use sliced or
chopped hard boiled eggs atop these dishes..
Enchiladas - used eggs sliced lengthwise
Tuna Casserole - use sliced or coarse chopped eggs
Chef's or Cobb Salads - Try Wolfgang
Puck's version..
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Stuffed Eggs with Caviar
12 hard-boiled large eggs
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons fresh lemon juice, or to taste
2 ounces black caviar
Cut a paper-thin slice off the ends of each egg and halve the eggs
crosswise. Force the yolks through a sieve into a bowl and stir in the
mayonnaise, the sour cream, the lemon juice, and salt and pepper to taste.
Transfer the filling to a pastry bag fitted with a large decorative tip and
pipe it into the egg whites, mounding it. The stuffed eggs may be made 1 day
in advance and kept covered and chilled. Just before serving, top the eggs
with the caviar.
Makes 24 stuffed eggs.
Gourmet, September 1993
Hard Boiled
Safety Tips from The American Egg Board
Wash your hands
thoroughly before you handle eggs at every step including cooking, cooling
and dyeing.
Refrigerate eggs again right after you dye them and after you display
them.
Color only uncracked eggs. If you want to eat your dyed eggs later,
use food coloring or specially made food-grade egg dyes dissolved in water
that is warmer than the eggs. If any eggs crack during dyeing or while on
display, discard them along with any eggs that have been out of
refrigeration for more than 2 hours.
If you keep hard-cooked eggs out of refrigeration for many hours or
several days for a decoration or for hiding, cook extra eggs for eating.
If hiding eggs, Avoid areas where the eggs might come into contact
with dirt, pets, wild animals, birds, reptiles, insects or lawn chemicals.
Refrigerate the hidden eggs again after they’ve been found.
Other Egg Articles
Leftover Egg Whites
Leftover Egg Yolks |
