Now that the Easter Bunny has hopped away to sleep off the chocolate buzz, I bet you're left with a whole mess of eggs. I'm not talking the plastic variety. I mean hard boiled eggs that are either vibrantly magenta or a rough shade of puce from too much color mixing. I have a fridge full of hard boiled eggs that don't look particularly appetizing on their own. Here are some ideas to use up those eggs in ways tastier than a pinch of salt and dash of pepper can do.
Egg Curry. This dish is family favorite and staple, even when it's not Easter. It's easy to whip up and tastes even better the next day.
Potato Salad. I like mine with some chopped hard boiled eggs, crumbled bacon, chopped pickles, red onions, and apple cider vinegar mixed with a tish of plain Greek yogurt and Dijon mustard.
Salad Nicoise. I don't follow the traditional French rules here. I pile some spinach in the middle of a large platter and top it with good quality tuna in olive oil. Then I add little piles of goodies all around: wedges of hard boiled eggs, sliced tomatoes, seeded cucumber slices, black olives, roasted tiny potatoes, cornichons, red onion slivers, steamed green beans. I top it all with some sea salt, freshly ground black pepper, and a simple vinaigrette made with lemon juice, rice wine vinegar, olive oil, garlic, and Dijon mustard.
What are your favorite ways to use up those hard boiled eggs? Got a good deviled egg recipe to share?
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