Alternative recipes for leftover Easter eggs
April 13, 2012
Egg dying and decorating has been around since the early 1700s with the Pennsylvania Dutch settlers. It may create a mess, with all the separate cups of coloring, but the turnout is worth the effort. However, now that Easter is over and you’re left with hard-boiled eggs, you may be wondering what to do.
Hard-boiled eggs can be stored safely by refrigerating them for up to a week in their shell. If you’ve removed the shell they should be eaten that day or thrown away. By keeping the eggs in their original carton or an airtight container you can minimize the smell that may leak into the rest of your refrigerator.
If you are hesitant to eat the egg due to a greenish ring around the yolk, don’t worry. The egg is completely safe to eat.
The discoloring is due to a chemical reaction from cooking too long or at too high of a temperature. Using up the eggs should be no problem with a few tips and tricks that will spark your appetite.
The first thing you’ll want to become efficient at is peeling the shell. I’ve found the easiest way to do this is by tapping the egg on a hard surface until it is finely cracked all over. Next roll the egg between your palms to loosen up the shell.
You can then peel, starting at the larger end while holding the egg under cool water. Before you know it you’ll be able to peel eggs in a flash without much mess and an intact egg.
Eggs provide a lot of nutrition, making them a great snack or addition to any meal.
Containing the highest quality protein found in any food, they will help you stay full and feel energized.
They are also a great source of choline which aids the brain by maintaining the brain cell membranes. So mix some eggs into your dishes and you’ll be adding a boost of nutrition.
Having the fullness factor of protein makes them a great garnish for salads. Salads, usually high in vitamins and minerals are healthy, but you may find yourself hungry not too long after eating.
Adding chopped up hardboiled eggs will give you protein, completing your dish and filling you up. Chef’s Salad is known for containing hard boiled eggs; however you can add them to just about any salad.
Instead of a topping on a salad try the more spread like salads. Egg salad, one of the most common uses for hard boiled eggs is a combination of mayonnaise or Greek yogurt, a little mustard, salt and pepper.
The spread is easy to make and tastes great as a sandwich or cracker dip. Other spread-like salads that can be dressed up by including eggs are potato salad and tuna salad. If you have a different salad recipe, try adding eggs to it, you may be surprised by the flavor combination.
Maybe salads and sandwiches aren’t your cup of tea and you’d rather make a small snack or quick appetizer. In this case just peel the egg, cut it in half lengthwise and make deviled eggs.
Deviled eggs are a common appetizer that many love. The inside yolk is scooped out, combined with simple ingredients and replaced only to be garnished with a dash of paprika.
If you want to make the presentation really fancy use a cookie press with an icing tip to carefully swirl the filling into the hollowed out space in the egg whites. Of course hard boiled eggs can be eaten plain straight out of the shell.
Many eat them for breakfast or for a handy snack if you’re on your way out and need something to hold you over until lunch or dinner. Give a new recipe a try. No matter how many hard boiled eggs you have leftover you’re sure to find a recipe you like.
- 6 hard boiled eggs
- 1/4 c. mayo
- 3/4 tsp. mustard
- 1/2 tsp. lemon juice
- 1/4 tsp. salt
- pinch of pepper
- optional garnish: chopped chives, dash of paprika
1. Peel and cut the eggs in half lengthwise. Place the egg whites on a plate.
2. Scoop out the yolks placing them in a dish. Add the mayo, lemon juice, salt and pepper to the yolks. Mix until well combined.
3. Use a spoon or cookie press with an icing tip to fill the hollowed egg white with about a tablespoon of the prepared filling.
4. Chill (this will help blend the flavors).
5. Garnish with chives and paprika if desired.
Brittney Pfenning-Wendt is a columnist for the Student Voice.