Don’t know what to do with all those hard-boiled Easter eggs? Eat them, of course! (But remember to do so within 5 days.) Here are some tasty, Easter-Bunny-tested recipes that are sure to tickle your whiskers!
First, you’ll want to begin with:
- Place eggs in single layer in saucepan.
- Cover with at least one inch of cold water over tops of shells.
- Cover pot with lid and bring to a boil over medium heat.
- As soon as the water comes to a full boil, remove from heat and let stand for 2-10 minutes (longest for large eggs).
- Drain off hot water and immediately cover with cold water and add a few ice cubes.
- Let stand in cold water until completely cooled.
- Never boil eggs. It makes them rubbery.
- Use older eggs. Fresh ones won’t peel properly.
- To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.
- dozen large eggs
- tablespoons white vinegar
- 1/2 pound sliced white sandwich bread
- cup mayonnaise
- tablespoon yellow mustard
- Kosher salt and freshly ground pepper
- Paprika, for dusting
Preheat the oven to 450°. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in the oven for about 6 minutes, turning once, until barely browned.
Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with the chopped egg whites. Season with salt and pepper.
Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup evaporated milk
- 1 cup water
- 1 teaspoon salt
- 1 dash white pepper
- 3 dashes cayenne pepper
- 6 hard-cooked eggs, sliced
- 3 slices extra sharp Cheddar cheese, halved
- 6 slices white bread, toasted and cut into triangles
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually whisk in evaporated milk and water. Season with salt, white pepper and cayenne pepper. Cook, stirring frequently, until thickened.
- Arrange sliced eggs in a medium baking dish. Pour sauce over eggs. Place cheese slices on top.
- Bake in preheated oven for 15 to 20 minutes. Place toast on plates, and spoon egg mixture over toast points.
- 1 pound pasta (penne, colored corkscrews or bows)
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 cup diced red onion
- 1 garlic clove, minced
- 1/4 teaspoon dried rosemary
- 1/2 pound green beans, halved lengthwise
- 1-1/2 cups diced cooked (or barbequed) chicken
- 3 plum tomatoes, cut into sixths
- 2 hard-boiled eggs, cut into eighths
- 1/4 cup chopped flat-leaf parsley
- 1 Tablespoon capers, drained
- Anchovy fillets and black olives, to taste
- Salt and pepper, to taste
Cook pasta in boiling salted water until just tender. Drain well and rinse with cold water. Shake off excess moisture.red onion, garlic, rosemary, salt, and pepper. Pour half of dressing over pasta and toss well.chicken, tomatoes, and hard-boiled eggs. Sprinkle remaining dressing over salad. Top with parsley, capers, anchovies, and black olives.
Combine lemon juice, oil,
Cook beans until just tender. Drain, rinse with cold water and drain again. Toss beans with half of remaining dressing.
Arrange pasta in serving bowl. Surround with beans,
- 3 tablespoons extra-virgin olive oil
- 4 slices thick-cut bacon or 4 slices pancetta, chopped
- 3 shallots, thinly sliced
- 2 cloves garlic, chopped
- 3 tablespoons sherry vinegar
- 2 pounds triple washed spinach, stems removed
- Salt and freshly ground black pepper
- Freshly grated nutmeg, to taste
- 4 hard-boiled eggs, quartered lengthwise
- Parmigiano-Reggiano, for topping
Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.
Serves 4 – 6