After your kids and grandkids are done with their Easter egg hunts, what do you do with a refrigerator full of hard-boiled eggs? We have the answer.
Start by peeling the eggs, then …
1. Slice them and use instead of poached eggs in eggs Benedict.
2. Chop them and mix into fried rice, a stir-fry or sautéed greens for extra protein.
3. Drop them whole into a sterilized glass jar, cover with leftover pickle juice and seal to make pickled eggs; chill and enjoy for up to two weeks.
4. Make a Salade Niçoise. Cut each egg in half; plate with boiled new potatoes, steamed green beans, olives, sliced tomato, torn lettuce, flaked tuna and Italian vinaigrette.
5. Grate them over any pasta dish. Or just grate the yolks — the new Parmesan!
6. Slice them and layer into almost any sandwich. They’re especially tasty on burgers.
7. Grate them over any vegetable salad for yet another protein bump.
8. When making a vinaigrette, whisk in 1 finely chopped yolk to replace 1 tablespoon of the oil — less fat, more flavor, better thickening.
9. Chop them and scatter over sliced avocado on toast — so good!
10. Chop them and add to a hash of home-fried potatoes and sausage: breakfast for dinner.
11. Grate them over plain pizza. Trust us, it’s delicious!
12. Make a Sauce Gribiche — mash 1 yolk with 1 1/2 teaspoons Dijon mustard, then whisk in 1/4 cup olive oil, 1 teaspoon wine vinegar, 1 tablespoon capers, 2 minced small pickles (cornichons/gherkins), the minced egg whites, and salt and pepper; then drizzle over asparagus, potatoes, chicken or fish, just as you would with hollandaise sauce.
Bonus: If all you do is make egg salad, at least give it a little kick this year. For avocado egg salad, mash 2 hard-boiled eggs with 1 avocado, 2 tablespoons mayo, 2 teaspoons chopped green onion, 2 teaspoons lime juice, salt and pepper. Add some chopped jalapeño if you like it spicy.
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