Hi Friends,
I’m in Chicago for the next week on a business trip. This is my first time here and I’m enjoying everything except the weather. Last night it was 39 degrees, today it was 45 degrees, I’m super confused, I thought it was spring. Oh well, I guess you have to take the good with the bad.
Just because I’m away doesn’t mean I won’t fulfill your recipe fix. With Easter only 3 days behind us, I have a feeling a lot of you have more than a few left over Easter Eggs laying around the house. There are only so many recipes I know that require hard boiled eggs, including egg salad, deviled eggs, and Dutch Eggs.
Today I’m featuring some quick, easy, and healthy recipes to used up those colorful leftover Easter Eggs. I can’t wait to try them out when I get home.
Enjoy
*Hard boiled eggs last about 1 week if kept in refrigerator
*If peeled and stored they only stay fresh for a few days
facts found @ USDA Food Safety and Inspection Service
English Muffin Egg Pizzas
photo by Antonis Achilleos
4 English muffins
olive oil
tomato slices
2 hard boiled eggs, sliced
grated mozzarella
oregano
sea salt
- Use Easter those leftover Easter Eggs
- Toast 8 English Muffin halves and place in a cookie sheet
- Drizzle each with olive oil
- Layer on tomato slices and hard boiled egg slices (1/2 an egg each) and a little grated mozzarella
- Sprinkle with oregano and sea salt
- Broil until cheese melts
recipe by Melissa Clark, April 2004
Cobb Salad with Garlic Vinaigrette
photo by Elizabeth Zeschin
3 hard boiled eggs
8 slices of fake bacon or turkey bacon
1/4 cup olive oil
3 tbsp red wine vinegar
1 garlic clove, minced
sea salt and black pepper
2 bunches of watercress
1 pound cooked large shrimp or sliced grilled chicken
1 pint cherry tomatoes, halved
2 avocados, cut into chunks
- Use those old Easter eggs and quarter, lengthwise
- Cook bacon in a skillet over medium heat until crisp 6-8 minutes
- Transfer bacon to paper towel, lined plate, let cool then break into pieces
- In small bowl mix together oil, vinegar, garlic, 1/2 tsp sea salt, 1/4 tsp pepper
- Arrange watercress, shrimp, tomatoes, avocados, eggs, and bacon in large serving bowl and drizzle with vinaigrette
recipe by Kay Chun, August 2003
Nicoise Salad Lettuce Cups
picture by Antonis Achilleos
2 cans white tuna drained
12 cup shaped romaine lettuce leaves
2 leftover hard boiled Easter Eggs coarsely chopped
3 tbsp grated parmesan cheese
1/4 cup bottled Caesar dressing
freshly ground black pepper
- Crumble white tuna and divide between the romaine lettuce leaves
- Top with coarsely chopped hard boiled eggs, and add a few tbps grated parmesan cheese
- Drizzle with caesar dressing
- Sprinkle with freshly ground black pepper
recipe by Melissa Clark, April 2004
Stuffed Chipotle Meatballs
photo by Dan Goldberg, styling by Karen Shinto
1 pound ground beef
1 egg
1 tbs uncooked long grain white rice
1-1/2 tsp sea salt
1/2 cup finely diced onions
3 leftover hard boiled Easter Eggs cut into quarters
1 bay leaf
1-1/2 cups chicken broth
1 cup canned plain tomato sauce
2 canned chipotle chiles in adobe sauce
1 garlic clove minced
3 tbps chopped fresh cilantro
- In medium bowl combine beef, egg, rice, salt, and onion (mixture will be soft)
- Form meat into 12 thin patties, each about 3 inches wide
- Put a wedge of hard boiled egg in center of each patty then press meat around eggs, forming 12 balls
- Cover and refrigerate while you prepare sauce
- In a blender or food processor, combine chicken broth, tomato sauce, chipotles, and garlic; blend until smooth
- Pour sauce through strainer into a medium sauce pan and add meatballs and bay leaf
- Bring to boil, then reduce heat to simmer
- Cover pot and cook meatballs in cause turning occasionally until cooked through (about 25 minutes)
- Pour over rice or whole grain orzo to absorb the yummy spicy sauce
recipe by Laura Granados
That’s all today folks
Blessings,
Mary
Evolve with Mary 