10 Ways to Use Easter's Leftover Hard-Boiled Eggs
After this weekend, you and just about every other household with be in possession of a ton of hard-boiled eggs. Whether you dyed them for an Easter egg hunt or boiled them to make some deviled eggs, chances are you're stuck with more than you can want.
Photo by midiman What to do with all of your leftover eggs?
My family always boils several dozen eggs, then dyes them the night before Easter for our Sunday morning egg hunt. Most of them are turned into deviled eggs, but the rest are saved for other uses throughout the week. Here are ten "other" ways for you to put them to good use.
Photo by Molly Dunn Make yourself a hearty bowl of ramen with a hard-boiled egg.
Simply slice the hard-boiled eggs in half and add to a bowl of ramen noodles. Be hardcore and make a bowl from scratch by adding pork (or even pork belly), mushrooms, carrots and scallions to your ramen noodles, or simply toss in that halved hard-boiled egg to a package of college-style ramen noodles for an upgrade.
Use this opportunity to make something you probably don't often make. Scotch Eggs can be difficult to prepare, especially if you eat them only at the Renaissance Festival, so try this easy baked Scotch Eggs recipe from Betty Crocker. Make the outer shell from pork sausage, onion and salt. Then, roll the hard-boiled eggs in flour, mold the sausage patty around each egg and dip in an egg wash. Finish by coating the exterior in bread crumbs, then bake in a 400-degree preheated oven for about 35 minutes.
Photo by Kaitlin Steinberg Make a Niçoise salad with your hard-boiled eggs.
It's a simple recipe and wouldn't be complete without a hard boiled egg. After all the candy you've been eating, you'll probably enjoy this light and refreshing salad. Try this recipe from Saveur, featuring a dressing made from olive oil, lemon juice, Dijon mustard, shallots, garlic, and salt and pepper. The salad is filled with fresh vegetables like haricot verts, cherry tomatoes, radishes, cucumber, and a mixture of beets, new potatoes, anchovies, tuna, black Niçoise olives, and of course, the star of the show, hard-boiled eggs.
It's a traditional French sandwich that essentially takes the ingredients from Niçoise salad and stuffs them between two slices of crusty bread. Gourmet magazine has an excellent recipe for a pan-bagnat. Combine red wine vinegar, olive oil, sliced red and white onions, and salt and pepper; add tuna and lemon juice. Place lettuce leaves on a French baguette or Kaiser roll, then top with tomato slices, tuna and slices of hard-boiled eggs. Finish the sandwich with radishes, anchovies and olives.
Open-Faced Breakfast Sandwich
If you're in a rush in the morning, save yourself some time and cut a hard-boiled egg into thin slices, then place on top of a toasted English muffin with tomato slices and a sprinkling of Mozzarella cheese. You've got an open-faced breakfast sandwich on-the-go in minutes.
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