Use up those extra Easter eggs
This simple ham and potato quiche could be the centerpiece of your Easter brunch. Recipe: Ham and potato quiche(Lawrence K. Ho / Los Angeles Times)
A wonderful treat, well worth the splurge. Recipe: Deviled eggs with smoked salmon, fennel and capers(Ken Hively / Los Angeles Times)
A rich, tart lemon aioli that pairs especially well with plump, seasonal asparagus. Recipe: Lemon aioli(Anne Cusack / Los Angeles Times)
Fennel-aquavit gravlax with caraway creme fraiche. Recipe: Fennel-aquavit gravlax with caraway creme fraiche(Anne Cusack / Los Angeles Times)
Add fresh watercress to a sophisticated soup with Stilton and pecans. The leaves wilt just enough to mellow their bite but they won’t lose their gorgeous green color. Recipe: Watercress and Stilton soup(Anne Cusack / Los Angeles Times)
Fresh herbs add bright flavor to red and white potatoes. Recipe: Potatoes with mixed herbs(Genaro Molina / Los Angeles Times)
Isn’t it always time for deviled eggs? Recipe: Sun-dried-tomato-stuffed eggs(Los Angeles Times)
It’s time to shift from the hearty foods of the chilly months to the fresher flavors like this light shrimp dish. Recipe: Balsamic shrimp with asparagus salad(LAWRENCE K. HO / Los Angeles Times)
Lamb is to this holiday what turkey once was to Thanksgiving, something served once a year and, for many, eaten more for ceremony than for pleasure. Recipe: Roast leg of lamb with rosemary, garlic and anchovies(Genaro Molina / Los Angeles Times)
Green pancakes with lime butter can be a side dish or main attraction at the Easter table. Recipe: Green pancakes with lime butter(Glenn Koenig / Los Angeles Times)
Roast pork is topped with a green sauce made with shallots, vinegar, capers and cornichons. Recipe: Roast pork shoulder master recipe(Anacleto Rapping / Los Angeles Times)
They look complicated, but don’t be afraid -- they’re really easy. Recipe: Strawberry napoleons with creme fraiche and almond tuiles(Glenn Koenig / Los Angeles Times)
The Easter Bunny has come and gone, the egg hunt is over and the kids have overdosed on chocolate and jelly beans. You’re cleaning up the last of the festivities when suddenly, reality in every shade of pastel seems to stare you down. What do you do with all those hard-boiled eggs?
No worries. We’ve got some ideas for you to nosh on:
Deviled eggs: This one’s a no brainer. Halve some eggs and scoop out the yolks. Mash them up, folding in a little sour cream or mayonnaise to lighten, a little mustard, some chopped herbs, maybe a dash of Worcestershire. Dollop the filling back in the shell (or pipe it in if you’re feeling fancy) and you’ve got stuffed eggs. To devil them properly, add a little heat with a dash of Tabasco or a sprinkling of cayenne pepper.
Egg salad: I like to think of egg salad as deviled eggs gone wild. After you’ve mashed and dressed up your egg yolks, chop up the whites and add them to the mix. Throw in some chopped onion or celery for crunch, maybe toss in some capers to brighten it with a little tang. Bacon bits work wonders here. The salad makes a perfect side dish, or spread it between a couple slices of dark pumpernickel for a quick meal.
Empanadas: What is it with hard-boiled eggs and ground meat? Add a couple hard-boiled eggs to your meatloaf before baking, or coat the egg with sausage, bread it and deep-fry it to make a classic Scotch egg. Or chop them up and use in empanadas: Spice ground beef or chicken with a little cumin, a pinch or two of paprika and some chopped onions, eggs, olives, even some raisins for an unexpected touch of sweetness. Place the filling in little pastry rounds (make your own, or use puff pastry) and bake or deep fry.
Anchovy, pepper and egg pintxos: Want to dress your eggs up a bit? Try them in a layered Spanish tapa. Spoon a little mayonnaise on a toasted baguette slice. Top with a slice each of egg and boiled, peeled potato. Place a strip of roasted green and red pepper over, then top with a couple anchovy fillets and a sprinkling of minced parsley.
Salads: Some salads are just not complete without a few wedges or slices of hard-boiled egg. Chop it up to add to a classic Cobb salad, or slice it as you assemble your next niçoise. A warm spinach salad shouldn’t be without fresh crumbled bacon or some rustic egg wedges.
Sauce ravigote: For something a little different, try adding chopped egg to this sauce. Taken from the French “ravigoter,” which means “to perk up,” the cold version of this sauce is basically a vinaigrette decked out with capers, chopped herbs and maybe chopped onion or shallot. Chopped egg adds richness, especially when spooned over spring vegetables.
Sable cookies: Did the chocolate bunnies not satisfy your sweet tooth? These rich, buttery cookies are known for their wonderful “sandy” texture. The addition of crumbled hard-boiled egg yolks adds richness and helps to contribute to their final texture.
Go online to latimes.com/food and let us know what you’re doing with your leftover hard-boiled eggs. Share ideas, recipes, even photos with us and other readers — we’d love to know!
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