Back to the Kitchen: Recipes for leftover eggs

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BY GWEN KENNEALLY

Hard-boiled eggs play a part in both the traditions of Easter and Passover. People are buying eggs by the dozens and creating many fun activities for their families. While I can be certain that all the chocolate eggs will get gobbled up by someone in my household, what the heck do we do with all the left over eggs? So gather up all the eggs in the baskets and play around with some of these recipes. Sit back with your friends and family and sip some iced tea and enjoy all of the amazing smells of the fresh blooming spring flowers. Just make sure that all of the hidden eggs are found!

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Best Hard Boiled Eggs

1 dozen eggs (Older eggs are easier to peel)

3 1/2 quarts water

Lay the eggs in the pan and add31/2 cups water. Water should cover the eggs by 1 inch, so use a tall pan, and limit cooking to 1 dozen eggs at a time. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 20 minutes. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes. (This 2-minute chilling shrinks the body of the egg from the shell making them easy to peel.)

Egg Salad

Here are a few of my favorite egg salads. You can really mix and match and come up with your own favorites. They are great over lettuce as a salad or with bread as a sandwich. Use the freshest spring herbs and you can use soy or turkey bacon for the bacon and egg salad.

Curried egg salad

1/4-cup mayonnaise

1-teaspoon curry powder

1/8-teaspoon celery salt

4 shakes of Tabasco

1-teaspoon cumin

1 tablespoon Dijon mustard

1 tablespoon lemon juice

6 hard-boiled large eggs, chopped

1 mango, finely chopped

4 celery stalks, finely chopped

3 scallions, finely chopped

In a bowl stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice. Stir in the eggs, the celery, mango and scallions Season the salad with salt and pepper.

Egg Salad with Dill

8 hard boiled eggs, coarsely chopped

2 celery stalks, finely chopped

2 green onions, thinly sliced

1/2-cup mayonnaise

1 tablespoon champagne vinegar

2 tablespoons Dijon mustard

2 tablespoons dill, finely chopped

In a medium bowl combine all ingredients. (If you can’t find champagne vinegar white wine works as well.) Season with salt and pepper.

Bacon and Egg Salad

12 bacon slices

8 large hard-boiled eggs, coarsely chopped

2 stalks celery, finely chopped

1/2-cup mayonnaise

2 tablespoons Dijon mustard

Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop the bacon and mix with the chopped eggs, celery in bowl. Mix in mayonnaise and mustard. Season with salt and pepper.

Smoked Salmon and Egg Salad

6 hard-boiled large eggs

1 shallot finely chopped

2 teaspoons tarragon, finely chopped

2 tablespoons drained capers, rinsed and finely chopped

1/2-cup mayonnaise

1/4 lb smoked salmon, coarsely chopped

Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, smoked salmon, mayonnaise, and salt and pepper to taste. (Great served on a toasted bagel.)

Hard Boiled Eggs with Truffle Cream

Based on the traditional French dish Oeufs aux Truffes this is one amazing meal. Serves 4 with a mix green salad, but I can easily double it and not have any leftovers. Truffles and cream. Need I say more?

4 eggs

4 tablespoons butter, melted

3/4-cup heavy cream

3/4-cup brandy

Freshly grated nutmeg

Salt and pepper

½ cup truffle shavings

Hard-boil the eggs, then cool and shell them. Cut them in half lengthwise, carefully remove the yolks with a teaspoon and pass them through a strainer into a bowl. Preheat the oven to 500°F and grease an ovenproof dish with a little of the melted butter. Pour the cream and brandy into a pan, add a pinch of nutmeg, season with salt and pepper and simmer for 10 minutes. Remove the pan from the heat and stir in the egg yolks and truffle shavings, mixing to a paste. Fill the egg white halves with the mixture and put them in the prepared dish. Pour the rest of the melted butter over them and bake for 5 minutes until lightly browned.

The Cobb Salad

Another one of the culinary legends is The Cobb salad. It is hard to believe that something so wonderful could have been so carelessly concocted, but I guess that is the gift of creating. It seems that in the 20’s at the super hot, super trendy Hollywood hangout The Brown Derby manager Bill Cobb was board. The menu consisted of mainly heavy grilled meats. He really wanted a “light meal!!!!” so he tossed some things into a bowl!!!! I can’t even imagine a “light salad” consisting of bacon cheese and avocado. While there have been many variations mine stays pretty close to the original. And of coarse you can add or delete any thing you like.

1 large or 2 small heads of romaine, finely chopped

2 heads of Boston lettuce, finely chopped

1 bunch of watercress, finely chopped

1 pound bacon cooked and crumbled

3 ripe avocados, chopped

3 pounds chicken breasts, poached, and chopped

2 tomatoes, chopped

3 hard-boiled eggs, chopped

1-bunch scallions, sliced

2 shallots, minced

1-cup red-wine vinegar

3 tablespoon Dijon mustard

3 cups olive oil

1 cup Blue cheese, finely chopped

In a large salad bowl toss together the romaine, Boston lettuce and watercress. In a small food processor mix shallots, vinegar, mustard, and salt and pepper to taste, add the oil in a slow stream, mixing until the dressing until it is emulsified. Pour into a bowl and stir in blue cheese. Pour it over the lettuce, and toss the salad well. In rows over the lettuce arrange chicken, bacon, tomato, avocados, scallions and egg over the greens.

Fettuccine Salad with Eggs and Heirloom Tomatoes

½ cup olive oil

½ cup balsamic vinegar

½ cup grated Parmesan cheese

4 sun- dried tomatoes, chopped

4 cloves garlic

1 tablespoon Dijon mustard

10 large basil leaves

Pinch of crushed red pepper

Place all of the above in a blender and puree until smooth and fluffy.

12 ounces Spinach Fettuccine, cooked and well drained

4 heirloom tomatoes, seeded and chopped

2 Persian cucumbers, sliced and halved

1 cup shredded mozzarella cheese

Gently toss in a large bowl. Add the dressing and toss until evenly coated.

Add: 8 hard boiled eggs, peeled and wedged

Gently toss in eggs and serve.

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About Karen Young

Karen Young is the founder of My Daily Find.

  • http://www.jackiehouchin.com Jackie Houchin

    You are my hero! The bacon-egg salad sounds so good, I’m fixing it today for lunch. The Dill version will follow after this is gone.

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