photo By Christopher Smith
Let’s say your kids talk you into letting them dye two dozen eggs this year for Easter.
You will probably get sick of egg salad.
But there are many other recipes that call for hard boiled eggs.
Here are five that I think would be worth giving a try...
English Muffin Egg Pizzas4 English-muffins
Olive oil
8 tomato slices
4 hard-cooked eggs, sliced
Grated mozzarella
Oregano
Kosher salt
1.Toast English-muffin halves and place on a cookie sheet. Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt. Broil 5 minutes or until the cheese melts
- From MyRecipes.com
Boiled Egg Dip6 boiled eggs
¾ cup blue cheese
1/3 cup yogurt
salt and pepper
1. Chop eggs and combine with blue cheese in a food processor or mixer with 1/3 cup yogurt and salt and pepper to taste.
2. Add a couple tablespoons lemon juice if desired. Garnish with green onions. Serve with crackers.
Nigella’s Egg-stuffed Meatloaf 4 eggs
4 onions, 1 pound
5 tablespoons duck fat or butter
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 teaspoon Worcestershire sauce (recommended: Lea and Perrins)
2 pounds ground beef, preferably organic
2 cups fresh breadcrumbs
10 ounces (approx. 20 slices) bacon
1 large roasting pan
1. Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
2. Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
3. Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
Add the remaining raw egg and mix again before finally adding the breadcrumbs.
4. Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
5. Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
6. Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.
- from Food Network, by Nigella Lawson
Cobb Salad with Garlic Vinaigrette 3 eggs
8 slices bacon
1/4 cup olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
kosher salt and black pepper
2 bunches watercress
1 pound cooked large shrimp
1 pint cherry tomatoes, halved
2 avocados, cut into chunks
Directions
1. Place the eggs in a small saucepan and add enough cold water to cover them by 1 inch. Bring to a boil.
2. Remove the eggs from heat, cover the saucepan, and let stand for 12 minutes. Drain and run under cold water to cool. Peel the eggs and quarter lengthwise.
3. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.
4. Transfer the bacon to a paper towel-lined plate. Let cool, then break into pieces.
5. In a small bowl, whisk together the oil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
6. Arrange the watercress, shrimp, tomatoes, avocados, eggs, and bacon in a large serving bowl and drizzle with the vinaigrette.
- From Real Simple magazine
Country Potato Salad2 pounds small potatoes, preferably heirloom
1 cup chopped celery
2 ounces smoked ham, sliced into strips
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives, or scallions
2 tablespoons chopped fresh mint, or dill
3/4 cup nonfat buttermilk
1 tablespoon lemon juice
1 tablespoon peanut or canola oil
1/2 teaspoon salt
Freshly ground pepper, to taste
1. Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes.
2. When the potatoes are cool enough to handle, taste a bit of potato skin—if it’s bitter or tough, peel the potatoes. Otherwise, leave the skins on. Cut the potatoes into bite-size pieces and put them in a large salad bowl.
3. Add celery, ham, parsley, chives (or scallions) and mint (or dill) to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled.
- From EatingWell.com
