After Easter is over, what should you do with all those hardboiled eggs? Get cracking and make these easy and delicious recipes!
Purple Pickled Eggs
24 hard-boiled eggs, peeled
2 20-oz. cans plain whole beets, reserving liquid (not pickled or Harvard beets)
2 cups sugar
2 cups apple cider vinegar
In saucepan, mix the sugar, vinegar, and reserved beet juice, and bring to a boil. Add beets to this mixture and simmer 2 minutes. In gallon glass jar, add 1 dozen shelled hardboiled eggs and 1/2 of the beet mixture, then the other dozen eggs and beet mixture. Seal and refrigerate at least three days.
Classic Deviled Eggs
6 hardboiled eggs
3 tbsp. mayonnaise
1⁄2 teaspoon dry mustard
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
Garnish (see list below)
Cut cooked, peeled eggs lengthwise into halves. Carefully take out yolks, mash with fork in a small bowl. Mix in mayonnaise, mustard, salt and pepper. Fill whites with yolk mixture. Chill for at least 1 hour. Makes 6 servings.
You can garnish each deviled egg half with the following if desired:
* Slice of small sweet gherkin pickle
* Slice of green or black olive
* Sprig of green onion
* Sprinkle of paprika or tarragon
Scotch Eggs Recipe
Normally, for this recipe, you’d cook the eggs to soft boiled, but it works perfectly well with hardboiled eggs leftover from Easter.
1 lb. of your favorite bulk breakfast sausage
6 large hardboiled eggs, peeled
1 cup of all-purpose flour
1 cup plain breadcrumbs
An additional egg or two, beaten
Oil for deep frying
Salt and Pepper
Create a breading station, with 3 shallow containers: one for the all-purpose flour, one for the beaten egg, and one for the bread crumbs.
Dredge the hardboiled eggs in the flour and shake off any excess. Remove sausage meat from package and divide into six equal balls. With damp (not wet) hands, using your thumb, make an indentation in one of the sausage balls, and form it into a bowl shape in the palm of your hand, large enough to cradle one of the hardboiled eggs. Place one of the floured eggs into the sausage bowl, and then gather the meat evenly and carefully around the egg to totally encase it, pinching the open areas together with your fingers, ensuring there are no holes.
Roll the sausage-covered eggs in flour again, then in the beaten egg, and finally in the breadcrumbs.
Heat oil in a dutch oven or large, heavy-bottomed pan to 360° F (it is a good idea to use a thermometer when deep frying). Working in two batches of 3, carefully fry the eggs until deep golden brown, about 5-6 minutes, adjusting the heat as necessary to keep the frying temperature even. While frying, keep the eggs moving so they brown evenly. Using a spider utensil or slotted spoon, remove eggs from the oil and drain on paper towels. Season lightly with salt and pepper while still hot. Makes 6.
No More Frowns Pasta Salad
A real mood booster, recipe by Denise Dill.
1 (6 1/2 ounce) can tuna, drained and flaked
1/2 lb cooked whole grain elbow macaroni or small shell pasta, rinsed and drained
1-2 hard-boiled eggs, mashed
1/2 medium onion, minced
1/2 cup chopped or minced celery
1/2 cup fresh or thawed frozen green leafy vegetable (like spinach, kale, or broccoli)
1/4 cup chopped sweet red pepper or green bell pepper
1/4 cup sunflower seeds
1 cup mayonnaise
salt and pepper
In a large bowl, combine all ingredients. Mix well to blend. If the salad is too dry, add more mayonnaise. Taste, and adjust seasonings to your preference. Chill well before serving.
Poached Salmon Steaks With Egg Sauce And Peas
The American Heritage Cookbook, published in 1964 says, “From the earliest days it has been a tradition all through New England to serve Poached Salmon with Egg Sauce, along with the first new potatoes and early peas, on the Fourth of July. The eastern salmon began to ‘run’ about this time, and the new vegetables were just coming in.” But you can enjoy it any time you have some extra hard-cooked eggs.
2 ½ tablespoons butter
2 ½ tablespoons flour
1 ½ cups milk
1 teaspoon salt
2 hard-cooked eggs, chopped
4 fresh salmon steaks (1 ½ to 2 lbs.)
3 cups cooked green peas
To make the sauce: Melt butter in heavy saucepan; stir in flour. Remove from heat; slowly stir in milk. Cook until thickened. Add salt, pepper, and eggs.
To poach the fish: Carefully slip fish into a large skillet of boiling water seasoned with salt, a few celery leaves, bay leaf, slice of lemon, and onion. Cover; reduce heat and simmer 5 to 7 minutes only.
Remove fish to a platter; pour the sauce over salmon; surround with hot peas. (Serves four).