after Easter, you will undoubtedly have a couple dozen hard boiled eggs left over. and you’re feeling guilty about throwing away eggs that the chickens worked so hard to give you.
i’m just kidding, i have no idea if it was hard or not…
so here are four recipes that are somewhat unique that you can do with leftover eggs.
but read this today so you can work these ideas into your Easter lunch or dinner ideas!
roasted asparagus with garlic-lemon sauce
from: eating well, March/April 2009
Roasted asparagus is delicious drizzled with a sauce inspired by Caesar salad dressing.
Low-fat mayonnaise makes the sauce creamy without a lot of extra calories or fat.
4 servings | Active Time: 15 minutes | Total Time: 25 minutes
ingredients
- 2 bunches asparagus, (about 2 pounds), trimmed
- 2 teaspoons extra-virgin olive oil, divided
- 1/8 teaspoon salt
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons shredded Parmesan cheese
- 2 tablespoons water
- 2 anchovy fillets, minced
- 1 small clove garlic, minced
- 1 tablespoon lemon juice
- 2 chopped hard-boiled eggs
directions
- Preheat oven to 425°F.
- Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
- Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).
curried egg salad
from: real simple
i know that egg salad isn’t a real unique way to use hard-boiled eggs. there i said it because i know you were thinking it! but curry isn’t something most people use everyday. so there.
ingredients
directions
- Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop.
- In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives; season with ½ teaspoon salt and ¼ teaspoon pepper. Dividing evenly, top each slice of bread with lettuce, then the egg salad. Serve with the chip
egg, nut + mushroom pate’
from: food.com and patty trowbridge filippone
ingredients
- 1 medium sweet onion, peeled and sliced thin
- 1 large clove garlic, peeled and minced
- 1/4 pound mushrooms, wiped clean and sliced thin
- 1/2 cup butter or margarine
- 6 hard-cooked eggs, peeled and quartered
- 1 cup walnuts
- 1/2 cup unblanched almonds
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon pepper
directions
In a heavy skillet over medium heat, saute onion, garlic, and mushrooms until soft, but not browned, stirring often. Remove from heat and let cool.
In the bowl of a food processor fitted with the metal blade, place hard-cooked eggs, walnuts, and almonds.
Pulse about 5 times until minced. Add cooled onion mushroom mixture, Worcestershire sauce, salt, and pepper.
Process about 5 seconds to combine. Pour into serving bowl, cover with plastic wrap touching the top of the pate, and refrigerate a least two hours to let flavors meld.
Before serving, let pate sit for 30 minutes at room temperature. Serve with your choice of crackers, melba toast, or toasted bread rounds.
egg, garlic + cheese baguette
from: foodnetwork.com
to me, there really can’t be a better combo. well, maybe.
ingredients
1 baguette
4 ounces soft garlic and herb cheese (recommended: Boursin)
4 hard-boiled eggs, thinly sliced, recipe follows
4 tomatoes, thinly sliced
1 to 2 teaspoons balsamic vinegar, for drizzling
1 green onion, green part only, finely chopped
directions
Preheat the broiler on high. Make 4 sandwiches, but cutting the baguette in half lengthwise, and into 4 crosswise. Spread cheese on both sides of the bread. On 1 side of each sandwich arrange the egg slices. On the other side, spread out the tomato slices. Put on a baking sheet and broil until the edges begin to turn golden, about 1 to 2 minutes. Drizzle each sandwich with a few drops of balsamic vinegar and sprinkle with green onions. Arrange on serving plates and serve.
Perfect hard-boiled eggs:
Lay the eggs in a single layer in a large saucepan. Cover with cold water by at least 1-inch. Bring to a boil. Cover with a lid, turn off the heat, and allow the eggs to sit for 15 minutes. Rinse with cold water.
let me know if you use any of these! happy Easter!
