What to do with those leftover Easter eggs
From LDN Food Editor Deb Rohrer
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[April 06, 2012]
Got a few too many leftover Easter eggs
on hand? The good news is that if left in their shells, hard-boiled
eggs will keep in the fridge for up to a week. (A note on safety: Be
sure to use food-grade dye for your eggs, and don't eat eggs that
have been out of the fridge for more than two hours total.)
Southwestern Egg Salad Sandwich: Mashed eggs, mayo, chipotle
chile powder, lime juice, salt and sliced scallions. Place on a
sandwich roll along with sliced avocado.
Eggs in Spicy Tomato Sauce: Make tomato sauce with onions,
garlic, a little bacon, tomatoes and some cayenne. Slice hard-boiled
eggs about a half-inch thick, place in a shallow bowl and spoon
sauce over them.
Potato and Egg Salad: Warm potato chunks with a little
vinegar. Let sit 30 minutes, then toss with hard-boiled egg slices,
finely chopped red onion, a little mayo and a little mustard.
Quick Egg and Vegetable Hash: Cook chopped onions, diced red
pepper and thinly sliced, peeled carrots in a combo of butter and
vegetable or olive oil until the onion is golden brown and
caramelized. Add diced, cooked potatoes and cook until the potatoes
are nicely browned. Add chopped hard-boiled eggs and just a little
cream or half-and-half. Cook until eggs are heated through.
Unusual Egg Sandwich: Spread a baguette with hot pepper jelly
on both sides of the bread and top with arugula, sliced prosciutto
and sliced eggs.
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Warm Bacon, Spinach and Egg Salad: Toss together crisp bacon,
fresh spinach, mushrooms and hard-boiled eggs. Make a dressing by
heating and whisking together red wine vinegar, olive oil and red
currant jelly (or a little brown sugar). Toss all together while
dressing is still warm.
Salad Dressing: Halve hard-boiled eggs and separate yolks and
whites. Push yolks through a fine-meshed strainer. Whisk in olive
oil, mustard, and touch of lemon juice, salt and pepper. Toss with a
hearty lettuce, such as romaine, and garnish with chopped egg
Meatloaf with Eggs: Put together your favorite meatloaf
mixture. Pat half of it into a loaf pan, then make a trench
lengthwise down the center and place a row of hard-boiled eggs in
the trench. Top with remaining meatloaf mixture, patting it down to
enclose the eggs, and bake.
[From LDN Food Editor Deb Rohrer]