4Real Forums: Clever Recipes for Hard Boiled Eggs?

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Topic: Clever Recipes for Hard Boiled Eggs?

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ShawnaB
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Joined: Nov 05 2005
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Posts: 377

Posted: April 20 2006 at 7:18pm \| IP Logged

I imagine that there are many families out there who, like us, have a fridge full of beautifully colored hard-cooked eggs. I was looking for some interesting recipes to make use of them (my family is tired of deviled eggs and egg salad...) and here are a few interesting ones I found on the Real Simple magazine website. Anyone else have some yummy egg-recipes to contribute?

Asparagus Mimosa

8 slices bacon or ham, crisply cooked
4 4-inch slices focaccia or hearty toast
2 pounds (about 24 spears) asparagus, cooked
2 tablespoons chopped fresh tarragon
2 tablespoons orange zest
2/3 cup vinaigrette (bottled or homemade)
4 hard-cooked eggs, finely chopped

Place 2 strips of bacon on each piece of focaccia and top with some asparagus. Stir the tarragon and orange zest into the vinaigrette; drizzle over the asparagus. Top with the chopped eggs.

Grilled Swiss and Egg Sandwiches

8 slices whole-wheat bread
4 tablespoons Dijon mustard
8 sandwich slices Swiss cheese
4 hard-cooked eggs, sliced
1 teaspoon fresh thyme leaves
2 tablespoons unsalted butter, softened

Spread 4 slices of the bread with the mustard, then top with the cheese, hard-cooked egg slices, some thyme, and the remaining 4 slices of bread. Spread the top slice of each sandwich with a little of the butter. Heat a nonstick skillet over medium heat and add the remaining butter. When the butter is melted, place the sandwiches in the skillet, buttered-side up. Grill the sandwiches 5 minutes, turn, then cook 5 minutes more or until the cheese melts.

Green Beans Mimosa

3 hard-cooked eggs
1 pound steamed fresh green beans
prepared or homemade balsamic vinaigrette
fresh tarragon
chopped kalamata olives

Finely chop or grate eggs. Spoon them over green beans that have been tossed with a prepared or homemade balsamic vinaigrette. Top with chopped fresh tarragon and chopped kalamata olives.

Mini Quiches

6 hard-cooked eggs
6 prebaked puff-pastry shells
1 1/2 tablespoons chopped fresh sage leaves
1/3 cup grated Fontina cheese
Crumbled bacon

Slice eggs crosswise and place 1 in each prebaked puff-pastry shells (found in the frozen-food section). Top with fresh sage and grated Fontina cheese. Bake at 400° F until the cheese melts (about 5 minutes). Garnish each tiny quiche with crumbled bacon, if desired.

Salad Nicoise Lettuce Cups

2 cans drained white tuna
12 small, cup-shaped romaine lettuce leaves
2 coarsely chopped hard-cooked eggs
Grated Parmesan
Bottled Caesar dressing
Black pepper

Crumble tuna. Divide between lettuce leaves. Top with egg chunks and a few tablespoons grated Parmesan. Drizzle with dressing. Sprinkle with freshly ground black pepper.

Smoked Salmon and Egg Canapes
From

1/2 cup mayonnaise
1 finely chopped hard-cooked egg
1 minced gherkins (small sweet pickles)
1 tablespoon chopped scallion or chives
12 cocktail-size pumpernickel slices
Smoked salmon

Combine mayonnaise with hard-cooked egg, gherkins, and chopped scallion or chives. Spread on pumpernickel slices. Top each with a small piece of smoked salmon.

__________________
Shawna, wife of Jacob, mom to Abraham 8 Amelia 5 and Jillian & Jonathan age 3 years http://www.psalm121family.com

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