What to Do with Hard Cooked Eggs
It’s that time of year when you may have a lot of hard boiled eggs in the fridge. What to do with them?
Egg Salad Sandwich: This is an oldie, but a goodie. Chop up the hard cooked eggs, then add bite-sized pieces of lettuce, pickles, green onions, tomato, and/or spinach. Add mayonnaise, a tablespoonful at a time, until you have a slightly creamy mixture. Then dollop the mixture onto some bread and have a tasty sandwich.
Egg Pakora: This makes a nice snack or an accompaniment to breakfast or lunch.
Roasted Asparagus with Sauce: Toss the asparagus in olive oil and sprinkle a little sea salt over it. Place in a single layer on a baking sheet and roast in a preheated 425 degree F. oven. After 10 minutes, turn the asparagus over and continue roasting for another 5 to 10 minutes. In a bowl, combine 2 tablespoons each of mayonnaise, shredded fresh Parmesan cheese, and water. Stir in 2 minced anchovy fillets, 1 minced clove of garlic, and 1 tablespoon fresh lemon juice. Serve the asparagus with the sauce drizzled over the top and garnish with chopped hard boiled eggs.
Salad: A super-simple way to use up hard boiled eggs is to add them to any green salad. This Vegetarian Salad Nioise is a great place to begin. Warm Baby Beet Salad is a good choice, too.
Deviled Eggs: Slice the eggs in half lengthwise. Using a small spoon, remove the egg yolks and place them in a bowl. Mash and add minced sweet onion and chopped sweet pickles. Add mayonnaise, 1 tablespoon at a time, until the mixture is creamy. Add a few teaspoons of mustard. Spoon the mixture into the egg whites and garnish with salt, paprika, and minced chives or parsley.
Pickled Eggs: In a saucepan, pour 1 cup granulated sugar, 2 cups cider vinegar, 2 cups water, a pinch of salt, ½ teaspoon whole cloves, 1 tablespoon whole allspice, and 2 cinnamon sticks. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the stove and set aside. Place 15 medium-sized beets (unpeeled) in a pan of water and boil for 15 minutes, or until just tender. Drain, cool, and peel. Place the beets in a large jar or container. Add 3 thinly sliced purple onions and 18 hard cooked (peeled) eggs. Pour the cider vinegar mixture over them. Cool, then cover and refrigerate. Keeps for up to 2 weeks.
Haddock and Snail Aioli: If you’ve never tried escargot, this is a great place to begin. The sauce is creamy and garlicky.
