Year after year, I promise that I am only going to color enough Easter eggs to enjoy and eat within a couple of days. And, inevitably, I end up going too far. I have to make one of each color, some swirled ones, some hand-painted ones, some striped ones, some ... you get the picture. Then, I find myself with too many hard-boiled eggs to eat as-is before they go bad. It's like a disease! But, on the other hand, it does give me the opportunity to stretch my brain cells each year by coming up with new and unique ways to enjoy the humble hard-boiled egg.
If you're like me, you've got your tried and true favorites like creamy egg salads or crumbled eggs added to a chef's salad. But, I also like to find ways to incorporate special ingredients into traditional recipes. That's what this month's column is all about. Instead of a traditional egg salad, I'm suggesting a spread that's inspired by the flavors of India. I'm offering a recipe for devilled eggs that takes you south of the border. It's all about taking what you know and adding something a little different.
Here's our menu dedicated to using all those leftover Easter eggs:
- Indian Egg Spread
- Sweet 'n Sour Salad
- Tex-Mex Devilled Eggs
As always, I look forward to hearing from you about your recipe ideas and comments. You can always post comments in the discussion board using the form provided at the end of this article or email me directly at . And now, on to the recipes ...
Indian Egg Spread
- 1/3 c. fat free mayonnaise
- 2 T. fat free creamy Italian dressing
- 2 tsp. curry powder
- 1 tsp. grainy mustard
- 1/8 tsp. salt
- 8 hard-cooked eggs, chopped
- 1 c. quartered and sliced zucchini
- 1/2 c. chopped celery
- 1/2 c. shredded carrot
- 2 T. chopped green onion
In a mixing bowl, combine the mayonnaise, salad dressing, curry powder, mustard and salt. Add the eggs, zucchini, celery, carrot and green onion. Toss well to coat and mix. Cover and chill before serving.
- Yields: 8-10 servings
- Preparation Time: 20 minutes
Sweet 'n Sour Salad
- 1/2 c. brown sugar
- 1/3 c. orange juice
- 1/3 c. red wine vinegar
- 1 T. soy sauce
- 1 tsp. grated ginger
- 1 clove garlic, minced
- 8 c. baby spinach leaves
- 1 c. thinly bias-sliced carrots
- 1 c. coarsely chopped red bell pepper
- 4 green onions, bias-sliced into 1-inch pieces
- 1 can baby corn, drained and halved
- 4 hard-boiled eggs, crumbled
In a screw-top jar, combine the brown sugar, orange juice, vinegar, soy sauce, ginger and garlic. Screw the lid onto the jar and shake vigorously to blend. Set aside.
Arrange the spinach, carrots, pepper, onion, corn and eggs on 4 salad plates. Drizzle the dressing over the salads and serve immediately.
- Yields: 4 servings
- Preparation Time: 20 minutes
Tex-Mex Devilled Eggs
- 1 can (4 oz.) diced green chilies
- 1 can (5.75 oz.) chopped black olives
- 1 large tomato, seeded and chopped
- 4 green onions, diced
- 1/2 T. red wine vinegar
- 3 T. extra virgin olive oil
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/8 tsp. crushed red pepper
- 12 hard-boiled eggs, halved lengthwise and yolks removed
- 2 T. chopped cilantro, optional
In a mixing bowl, combine the chilies, olives, tomato, green onions, vinegar, olive oil and seasonings. Mix well, cover and chill for 30 minutes.
Carefully spoon the chilled mixture into the center of each hard-boiled egg half. Arrange on a serving plate and sprinkle with chopped cilantro, if desired.
- Yields: 12 servings
- Preparation Time: 15 minutes, plus chilling time