So the kids spent all day Saturday coloring the eggs for the Easter bunny to “hide.” The hunt is over now, though, the kids have moved on to the next big thing, and you've got a dozen or more hard-boiled eggs sitting in the fridge. Fear not: here are five ideas for what to do with them.
1. Deviled eggs
Sure, it's stereotypical. You take the eggs, slice them in half, mash
the yolks with mayonnaise, a bit of mustard, stuff them back into the
divots, and sprinkle with paprika or chile powder. If you're really on
the ball, you planned ahead for this and left your eggs out overnight
upside down before boiling–this centers the yolk and ages the egg (old
eggs peel more easily).
2. Egg salad
This is what happens when you screw up the deviled eggs. Chop up the
whites and toss in the yolk dressing. If you're as anal-retentive as I
am, you push the egg whites through a Spätzle maker so the pieces are of
uniform size. Egg salad is a great excuse for a sandwich on country
bread with some lettuce and maybe just a rasher or two of bacon. Do your
co-workers a favor, though, and enjoy this one at home: egg salad is
3. Salade niçoise
Salade niçoise (say “sah-LAHD nee-SWAHZ”) is a southern French salad
that consists of a bunch of individual parts combined together. Besides
the eggs (which you can cut into wedges or slices), you'll need boiled,
halved new potatoes, steamed green beans, wedges of tomatoes and strong
black olives (not from a can, please). Arrange the ingredients on a
plate, then top with canned (or pouched) tuna in oil, maybe an anchovy
or two, and plenty of Dijon mustard vinaigrette.
4. Pan bagnat
Pan bagnat (say “pahn bahn-YAH”) is another southern French creation,
this time a sandwich. The name is Provençal and means
“wet bread”. It consists of bread with the soft center torn out to
create “pockets”. Into these pockets are layered tuna (canned or
pouched), tomatoes, green peppers, basil, cooked fava beans, black
olives, sliced hard-boiled eggs, lots of olive oil, and salt and
pepper. Wrap the sandwich up and leave it for an hour, then eat.
5. Wedge salad
Possibly the easiest salad in the world, wedge salad is a quarter of an
iceberg lettuce with the core cut out, then laid on a plate, drenched in
bleu cheese dressing, then topped with chopped hard-boiled eggs,
chopped bacon, maybe some caramelized onions, some chopped tomatoes, and
lots of freshly ground black pepper.