What to do with leftover eggs….
I noticed a few of my friends on Facebook asking this question, and this morning the Dallas Morning News had an article about leftover eggs. So, here they are 5 things you can do with those hard-boiled eggs.
Written by Bill Hogan of the Chicago Tribune.
1. Asparagus mimosa: Sprinkle a chopped egg yolk over cooked asparagus that has been lightly tossed in a Dijon mustard vinaigrette.
Making a Dijon Mustard Vinaigrette:
1 glove of garlic, smashed
2 tablespoons of balsamic vinegar
1 teaspoon Dijon mustard
5-6 tablespoons oil (vegetable, corn, canola, olive or some combination)
pinch of dried parsley
pinch of dried thyme
salt and freshly ground pepper to taste
How to Make at Home :
In a clean jar or small bowl, add the vinegar, garlic, mustard and mix well. Slowly add the olive oil while either whisking or stirring rapidly with your fork. Add the parsley and thyme, salt and pepper, taste and adjust seasonings.
Simple, you bet, but this straightforward recipe will blow away any store bought salad dressing on the market. Start experimenting with your own ingredients and you will have Paul Newman getting nervous. Enjoy.
2. Wiener schnitzel: Garnish fried, breaded veal or pork cutlets with lemon slices, sliced hard-cooked eggs, anchovies and capers.
3. Oeufos mayonnaise: Coat egg halves with mayonnaise (thin commercial mayo with extra-virgin olive oil); garnish with pimento strips.
4. Scotch egg: coat whole egg in ground sausage, dip in beaten egg, coat with bread crumbs and deep fry. (oh my!) Halve eggs before serving.
5. Smoked salmon deviled eggs a la Jeanne: This recipe from Jeanne Ambrose’s Heartbreak Recovery Kitchen is published in the April-May issue of Organic Gardening Magazine.
Cut in half 8 to 10 hard-cooked eggs. Mash yolks in a small bowl with a fork. Stir in 3 TBSP Greek yogurt, 2 TBSP chopped smoked salmon, 1 TBSP each of mayonnaise and mustard, 2 tsp drained capers, and 2 tsp finely chopped green onions or fresh chives. Season with salt and pepper. Spoon the yolk mixture into the ess white halves. Cover; refrigerate for up to 24 hours. Garnish before serving with smoked salmon, capers, chopped green onions, chives or garlic scrapes.
Wowzers! Those are some very interesting ways to use your hard-boiled eggs.
I usually make deviled eggs, sans the salmon, and egg salad sandwiches. What do you usually make?