By By Lisa Tindell – news writer
I realize it's been three days since Easter, but those hard-boiled eggs sitting in your refrigerator should be perfectly fine if you've kept them refrigerated.
Just like I promised, I have found some recipes that will put those eggs to good use. I hope you enjoy one or two of them.
Creamy Potato Salad
5 pounds potatoes
1 cup mayonnaise
1 cup dill pickle relish
3/4 cup prepared yellow mustard
12 hard-cooked eggs, peeled and chopped
2 cups chopped celery (optional)
2 teaspoons paprika (optional)
20 buttery round crackers (optional)
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.
If that much potato salad doesn't fit into your family idea of a side dish for two or three days, you might try this next recipe. It's a different way to serve eggs for breakfast and will use up some of those eggs.
Eggs on Toast
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
6 hard-cooked eggs, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups milk
salt and pepper to taste
8 slices white bread, toasted
In a large saucepan, stir together the cream of mushroom soup, sliced eggs, mixed vegetables, milk, salt and pepper. Bring to a simmer over medium heat, and cook until vegetables are heated through. To serve, place toast onto plates, and spoon the sauce over it.
That one sounds a little different to me but I'm sure you could change it up a lot. If I make this one, I'll be replacing the mixed vegetables with sliced, fresh mushrooms. I may have to decrease the milk a little to make that one work, but it's certainly worth a try. If I cook it that way, it reminds me a little bit of eggs benedict.
If you're still searching, then here's a recipe that will certainly be filling while using up those leftover eggs.
My son loves egg salad so I think I'll give this one a try over the version I make. Seriously though, how can you go wrong when it calls for cream cheese?
Egg Salad
1 (3 ounce) package cream cheese, softened
2 tablespoons butter or margarine, softened
1 tablespoon mayonnaise
1 teaspoon finely chopped onion
1 teaspoon sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash garlic powder
6 hard-cooked eggs, chopped
8 slices bread
In a medium bowl, combine the first 10 ingredients until smooth. Stir in eggs. Chill for 1 hour. Spread 1/2 cup onto four slices of bread. Cover with remaining bread.
Now for those of you who still want something different to do with all those eggs, here's a great idea. Pickled eggs can be made with a variety of vinegars, but this one should give you a completely different taste. Since the balsamic vinegar will turn these eggs a lovely brown. Sliced and place on toast and garnishing with a little horseradish and placed on a plate for serving at a party would be a real conversation starter.
Balsamic Vinegar Pickled Eggs
6 eggs
1/2 onion, sliced
1/2 cup balsamic vinegar
1/2 cup water
1 tablespoon white sugar
5 cloves garlic, crushed
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, and peel. Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
I hope you can find a way to use up those leftover Easter eggs with some of these recipes. A few even sound good enough to boil some fresh eggs for if you didn't have any left over.
Next week I plan to start sharing some great dessert recipes. With family reunion season and cookout time close at hand, it's time to get our pantries stocked and ready for some fun weekend eating.
If you have any dessert, or other recipes that you'd like to share with me I'd love to hear from you. You can email your recipes, tips and ideas to me at lisa.tindell@brewtonstandard.com or give me a call at 867-4876. I'd love to hear from you.
Until next week, Happy Cooking!