Easter Eggs
By LANIE PIMENTEL
petunia5045(at)gmail.com
So, you just found the last of the hidden eggs with your little ones, and you are sitting in the kitchen with three dozen crayoned, stickered and dyed Easter Eggs and you are thinking… now what?
Below I have compiled a list of recipes I would like to try today when after I find my last hidden Easter Egg. No no, I have no children, but why should they have all the fun?! 28-year olds like to dye Easter Eggs, sit on the Easter Bunny’s lap and get a great game of the Easter Egg hunt on!
From The New Complete International Jewish Cookbook
Large bunch of parsley
Small bunch of spring onions (scallion) bulbs
4 ripe avocados
1 tbsp lemon juice
4 hard-boiled eggs, halved
1 tsp salt
10 grinds of black pepper
1 rounded tbsp mayonnaise
Chop the parsley and the spring onions finely in the food processor. Add the peeled, stoned and roughly cubed avocados and the lemon juice, then add the hard-boiled eggs, salt and pepper.
Pulse until the hard-boiled eggs are finely chopped. Turn into a bowl and add enough of the mayonnaise to bind the mixture into a pate. Taste and re-season if necessary. Pile into a shallow bowl and chill until required. Serve with scoop crisps or spread on fingers of challah.
Yield: 8 servings as a starter, 12 as a dip
Deviled Eggs is a classic appetizer for any party. Try throwing this one together while waiting for the family to come on over for Easter Ham!
From Peggy Trowbridge Filippone
6 hard-boiled eggs
2 Tbsp minced sweet onion
2 tsp sweet pickle relish, minced
1 Tbsp mayonnaise
2 tsp creamed horseradish sauce (found in deli section)
2 tsp yellow mustard
Salt to taste
Garnishes: paprika, olives, chives, parsley, and/or pimento
Slice hard-boiled eggs in half lengthwise. Remove egg yolks to a bowl, and set egg whites aside. Mash the egg yolks until crumbly. Add sweet onion, pickle relish, mayonnaise, horseradish sauce, mustard, and salt to taste.
Mix until well-combined.
Pipe or spoon into egg white halves. Garnish with paprika, olives, chives, parsley, and/or pimento. Chill before serving.
Yield: 4 to 6 servings
Nothing says Easter Leftovers like classic Egg Salad Sandwiches for the rest of the week. Here, as always, Ms. Martha always puts an interesting twist on yet another classic sandwich.
Martha’s Favorite Egg Salad Sandwich
From marthastuart.com
10 hard-boiled egg whites
2 hard-boiled egg yolks
2 to 3 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 avocado, mashed, plus 1/2 avocado roughly chopped
Coarse salt and freshly ground pepper
Boston lettuce, arugula, and tomato slices (optional)
12 white sandwich bread, such as Pullman, sliced about 1/2-inch thick, toasted
Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.
Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.
Makes 6
After you are done to death with the site and smell of hard boiled eggs, try this dressing over a big beautiful green salad. (if you have left over ham from Sunday night dinner, throw chunks of that on top as well!)
Authentic Thousand Island Dressing
From allrecipes.com
3 eggs
1/4 cup Worcestershire sauce
1 tablespoon white sugar
1/4 cup white vinegar
1 pinch ground cloves
1 quart mayonnaise
3/4 cup sweet pickle relish
1/2 cup chopped black olives
1/2 cup diced red bell pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended. Chill and serve spooned over fresh greens. Store in the refrigerator.
Yield: 16 servings
If you have an idea for Easter leftovers, please send it on my way. I love re-purposing food!
Now, where did that bunny go?