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Monday, April 25, 2011

Monday Munchies...What to do with all those EGGS!




Oh my look at the time!
I had to get my holiday company out the door and on the road to home before I could tackle a post, thanks for your patience!
 
Did you have a great weekend and Easter? Did the bunny find you?
He did us, and left a TON of hard boiled eggs in his wake, so now what do we do with them...
 
 
 

Deviled Eggs anyone? Always a hit at my house (and a quick and easy way to get rid of a bunch of the little buggers fast!).

ingredients


  • 6 Hard-Cooked Eggs
  • 1/4 cup mayonnaise or salad dressing
  • 1 teaspoon prepared mustard
  • 1 teaspoon vinegar
  • Paprika or parsley sprigs (optional)

directions

  1. Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with paprika or parsley.
  2. Makes 12 servings
Now get crazy and mix it up with a variation or two...that way when you're still eating eggs a week from now, you won't hate them quite so much!
  1. Italian-Style Deviled Eggs: Prepare as above, except omit mayonnaise or salad dressing, mustard, and vinegar. Stir 1/4 cup creamy Italian salad dressing and 2 tablespoons grated Parmesan cheese into mashed yolks; mix well.
  2. Greek-Style Deviled Eggs: Prepare as above, except fold 2 tablespoons crumbled feta cheese, 1 tablespoon finely chopped pitted kalamata olives or other pitted ripe olives, and 2 teaspoons snipped fresh oregano into yolk mixture. If desired, season with black pepper.
  3. Curry and Crab Deviled Eggs: Prepare as above, except omit mustard and vinegar. Stir the mayonnaise, 2 teaspoons Dijon-style mustard, 1 teaspoon snipped fresh chives, and 1/2 teaspoon curry powder into mashed yolks; mix well. Fold in 1/4 cup drained, flaked canned crabmeat.
  4. Chipotle Deviled Eggs: Prepare as above, except omit mayonnaise, mustard and vinegar. Stir 1/4 cup dairy sour cream, 1 tablespoon finely chopped green onion, and 1 teaspoon finely chopped canned chipotle peppers in adobo sauce into yolk mixture.

If that's not getting you "egg"cited, give this one a try...

Egg Salad Sandwiches

ingredients


  • 4 hard-cooked eggs, chopped
  • 2 tablespoons sweet or dill pickle relish
  • 2 tablespoons finely chopped red sweet pepper
  • 1/4 cup mayonnaise or salad dressing
  • 1-1/2 teaspoons yellow mustard
  • 4 croissants, split
  • 4 leaves red-tipped leaf lettuce
  • 4 to 8 slices Colby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce)

directions

  1. For egg salad, in a medium bowl stir together eggs, pickle relish, sweet pepper, mayonnaise, and mustard. If desired, cover and chill for up to 6 hours.
  2. To assemble sandwiches, layer the bottom halves of the croissants with lettuce leaves. Spread egg salad over lettuce; top with 1 or 2 cheese slices. Add top halves of croissants. If necessary, use wooden toothpicks to secure sandwiches. Makes 4 sandwiches.
  3. Curried Egg Salad: Add 1/2 to 1 teaspoon curry powder to the egg salad. Cover and chill for 2 to 6 hours.
  4. Honey-Dill Egg Salad: Substitute honey mustard for yellow mustard and add 1 teaspoon dried dillweed to the egg salad.
  5. Egg Salad Wraps: Prepare egg salad as directed. Substitute four 8-inch flour tortillas for croissants. Lay lettuce leaves on tortillas; top with egg salad and roll up.

recipe source BGH.com


Don't forget to keep adding your recipes to the Simple Salads link! Maybe by summer, we'll have an entire Summer's worth!
Happy Crafting.
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