Okay, Easter is coming to an end and, if your house is anything like mine, you have some happy egg-dying junkies, and a whole heap of hard boiled eggs.
So, what to do with all those eggs?
Sure, you can eat a few, straight-up, with a salt shaker; take a couple outside and play with your new driver, and maybe feed a few to the dog (However, I REALLY don’t recommend this…)
OR…you can use them to make some delicious lunches and snacks this week.
Here are three of my personal favorite recipes for that pile ‘o eggs…
Egg Salad BLT Pitas
I’m a big egg-salad fan, but the traditional white bread presentation is both bland, and a little too messy for me. I like keeping my gooey egg and mayo mixture self contained (and off my shirt), so I use whole-wheat pita pockets.
1/4 cup olive-oil mayonnaise
3 tablespoons chopped shallot
2 stalks crisp celery, diced
3 tablespoons Mexican crema (sour cream)
2 teaspoons deli-style mustard
dash or two of hot sauce (optional)
1/2 teaspoon freshly ground black pepper
8 hard-cooked large eggs
4 large whole-wheat pita pocket halves, warmed
4 center-cut bacon slices, cooked and coarsley chopped
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves, whole or shredded
Combine first 7 ingredients in a medium bowl, stirring well.
Coarsely chop the eggs, and add them to the mayonnaise mixture; stir gently to combine.
Arrange warm pita pockets on your work surface. Spread 1/2 cup of the egg mix inside each, then divvy up the bacon pieces, tomato slices (two each), and lettuce between them.
Of course, as go-to hard-boiled egg recipes go, good old fashioned deviled eggs are pretty freakin’ awesome….
As I’ve mentioned before, Mama wasn’t a big fan of cooking, but the few dishes she made, she did very well. One of these was her Deviled Eggs, usually reserved for church pot-licks, and “covered dish” parties.
Oh, how I loved them.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.
Cigar del pinar with Yellow Sriracha Sauce
Lastly, here’s an awesome appetizer to keep the zombie hordes away from your grill (or kitchen) at the next cook-out. I’ve made this recipe a couple of times last year, first for a big foodie dinner, and – because it was so good – again for an appetizer for our hautemealz Easter feast.
Eggs, ground meat, olives, onions, all rolled in a wonton wrapper and fried.
Cuban egg-rolls, baby…how could that not be amazing?
How about you? Any good old-fashioned, or new and hip, hardboiled egg recipes you’d care to share? Always looking something fun and tasty…if only to keep them away from this dang dog!