The Easter Bunny has hopped back to his home, but not before leaving behind a trail of colorful hard boiled eggs. The eggs were great for today’s hunt; however, in a few days you may be wondering what you’re going to do with the rainbow of oval-shaped edibles.
I happen to love hard boiled eggs, so eating them plain, as a snack, is treat. If you don’t share my passion for the protein-rich food, then consider the following simple recipes that will help breathe new life into your leftover Easter eggs:
KICKED UP EGG SALAD SANDWICH
Ingredients:
1/4 cup finely diced celery
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 teaspoons finely minced red onion
6 hard cooked eggs, finely chopped
1/3 cup crumbled cooked bacon
1 tablespoon fresh chopped dill
4 lettuce leaves
Thin tomato slices
4 croissants, split
Directions:
In a large bowl, combine the celery, onion, mayonnaise, mustard, garlic salt and pepper.
Stir in eggs, dill and bacon.
Place a lettuce leaf, tomato slices and 1/2-cup egg salad on each croissant.
Makes 4 sandwiches.
EASY DEVILED EGGS
Ingredients:
7 large eggs, hard boiled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 1/2 tablespoons prepared mustard
Salt and pepper to taste
Paprika for garnish
Sweet gherkin pickles, sliced
Pimentos for garnishing
Directions:
To boil the eggs: Place the eggs in a pot of cold water and add a teaspoon of salt. Place the pot on the stove and bring to boil. Cover the pot and remove from heat and let sit for 12 minutes. Drain the eggs right away in an ice bath until completely cooled.
When the eggs have cooled, cut them in half lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard.
Add salt and pepper to taste.
Fill egg whites evenly with yolk mixture.
Garnish with paprika, pickles and pimentos.
Serve immediately or store in refrigerator.
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