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Ways to use Easter's bounty of eggs

Make a pan bagnat or an egg salad livened with capers and celery.

March 30, 2013

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What do you do with all of those leftover eggs? Cobb salad? Deviled eggs? Too obvious. Here are four ways to cook with hard-boiled eggs that you might not have thought of.

Egg salad with capers and celery: Chop the eggs, add sliced celery, a little minced red onion and drained capers and bind everything with mayonnaise. Garnish with celery leaves.

Sauce gribiche: Don't try to say it; just make it. Combine minced shallots, capers and cornichons. Make a vinaigrette with olive oil and a bit of Dijon mustard and add that. Add chopped hard-boiled egg white and yolk. Sprinkle over chopped fresh herbs: tarragon, parsley, chives, etc. Mix together. Perfect accompaniment for any fatty food.

Asparagus mimosa: Steamed or boiled asparagus never met a better match. Like a stripped-down gribiche: Make a vinaigrette with mixed fresh herbs and add finely chopped hard-cooked egg whites and yolks (chop them separately or the yolks will smear together).

Pan bagnat: Make an egg salad with hard-boiled eggs, chopped anchovies and chopped vegetables such as cucumbers and tomatoes. Moisten with olive oil and use to fill a crusty roll.

—Russ Parsons