If you colored eggs for Easter and now have more than your share, there are plenty of ways to use them up. But remember, they should be kept refrigerated. So, if you’ve found one a few days later, chop it up, shells and all, and put it outside for the birds to eat. If it has any kind of odor to it, just toss it in the garbage.
Eggs are a wonderful food, a complete package in one easy-to-open container. The Easter egg itself has a history rooted in Anglo-Saxon myth, which was carried into Christian times. Other cultures also consider the egg to be special and use it as a fertility or creation symbol.
In early Christian times, eggs were forbidden during Lent — the 40 days preceding Easter — so they were especially sought after. Before you read too much meaning into this, realize that in order to have more chickens, you need to not eat the eggs — religious traditions often have their roots in pragmatic action. In this case, it allows the chickens to hatch out their replacements, which if there is a rooster present for fertilization, takes place in exactly 21 days.
Peel the hard-boiled eggs and rinse under softly running water to remove any bits of shell. Halve the eggs the long way. Place the whites on a plate and the yolks in a bowl. Finely chop the yolks and add a bit of pickle relish and just enough mayonnaise or salad dressing to moisten. Flavor with salt and white pepper. Use a pastry bag to pipe the yolk mixture into the whites. A melon scoop will work, too. Or just a spoon. Sprinkle the top of the egg with paprika or turmeric for a nice color.
Spinach and egg salad
1 pound fresh spinach
2 pieces of bacon or 2 Tbsps. olive oil
1 small onion
4 oz. fresh mushrooms
4 oz. garbanzo beans (also called ceci peas)
2 hard-boiled eggs, peeled and sliced
2 Tbsps. balsamic vinegar
Clean the spinach, removing the tough stems. Let drain in a colander. Dice the bacon fine and place in a large pot to cook. Clean and dice the onion and add to the bacon. Drain the garbanzo beans and add. Cook until onion is just tender. Clean and slice the mushrooms and add to the bacon along with the spinach. Continue to cook until the spinach is just wilted. Add balsamic vinegar and remove from heat. Arrange the spinach mixture on two dinner plates and garnish with the egg.
Creamed eggs and asparagus over toast points
4 slices of thick slice bread, toasted lightly
1 cup of prepared or canned white sauce
1/4 tsp. nutmeg
1 cup of fresh asparagus tips and pieces
2 to 4 hard-boiled eggs
1/4 cup shredded Swiss cheese
1/2 tsp. paprika
1 Tbsp. dried crushed parsley
Heat the white sauce in a pan until warm. Add the nutmeg and stir in. Steam or microwave the asparagus until just tender. Drain and add to the white sauce. Peel, then chop the hard-boiled eggs and add to white sauce along with the Swiss cheese. Continue to heat until the cheese melts.
Toast the bread, cut into quarters and arrange two slices on each plate. Spoon the asparagus mixture over the toast and garnish with paprika and parsley.
2 Tbsps. butter
2 Tbsps. flour
1 cup milk or light cream
Dash of salt and white pepper to taste
In a stockpot, melt the butter over medium heat. Whisk in the flour and cook for a minute or so to remove starchy taste. Whisk in the milk gradually and continue to stir until the mixture thickens. Add salt and white pepper to taste. Keep warm by placing the stockpot in a larger pot of hot water.
Simply egg salad
Simply adjust the quantities to the amount of eggs you’re using.
Combine finely chopped hard-boiled eggs (peeled) with enough mayonnaise or salad dressing to moisten and hold the eggs together. Add a bit of chopped red pepper or pimiento for color. Add a bit of pickle relish for flavor. Spice it all up with salt and pepper to taste, and if you’re feeling lively, add a dash of hot pepper sauce. Other flavorings that work well with eggs: paprika, nutmeg, cumin and garlic.