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What to Do With Extra Easter Eggs After the Bunny Has Come and Gone : Hard-Cooked Variety Can Be Used in Main Dishes, Salads

April 04, 1985

Colored eggs make pretty Easter decorations. But what do you do with the leftovers? That question has almost unlimited answers, for hard-cooked eggs can be stuffed, sliced, chopped and used in a multitude of ways, some of which follow.

For a main dish, fill the eggs with mayonnaise, mustard and another Easter leftover, ham. Place the stuffed eggs on a bed of spinach and rice, top them with cheese sauce and bake.

Serve egg salad sandwiches for lunch, Creole Eggs over English muffins for brunch and a chicken casserole for supper. If only a couple of eggs remain, chop them for a sauce to serve with vegetables or croquettes made from the Easter ham.

GOLDEN EGGS IN A NEST

6 hard-cooked eggs, shelled and cut in halves

1/2 cup finely chopped cooked ham

1/4 cup mayonnaise

4 teaspoons prepared mustard

1 (10-ounce) package frozen chopped spinach, thawed

3 cups cooked rice

1 tablespoon lemon juice

2 tablespoons butter or margarine, melted

1 (1 1/4-ounce) envelope cheese sauce mix

1 cup milk

Remove yolks from eggs. Mash yolks and combine with ham, mayonnaise and 3 teaspoons mustard. Stuff each egg white with yolk mixture. Drain spinach well and mix with rice, lemon juice and butter. Spoon spinach mixture into 6 individual casseroles. Top each with 2 stuffed egg halves. Prepare cheese sauce according to package directions, using milk and stirring in remaining 1 teaspoon mustard. Spoon sauce over eggs in each casserole. Bake at 350 degrees 20 minutes or until piping hot. Makes 6 servings.

EGG SALAD AND CARROT SANDWICHES

4 hard-cooked eggs

1/2 cup grated carrots

3 tablespoons chopped black olives

3 tablespoons mayonnaise

1 teaspoon cider vinegar

1/2 teaspoon salt

Dash hot pepper sauce

8 slices whole wheat bread

Butter or margarine

Thin tomato slices

Lettuce leaves

Chop eggs fine and add carrots, olives, mayonnaise, vinegar, salt and hot pepper sauce. Stir gently until well blended. Spread bread with butter. Spread egg mixture on bread. Add tomato slices and lettuce, top with second slice of bread and serve. Makes 4 servings.

CREOLE EGGS

1 (2-ounce) can mushrooms, drained

3 tablespoons chopped onion

1/4 cup sliced celery

1/4 cup chopped green pepper

2 tablespoons bacon drippings or oil

2 tablespoons flour

1/2 cup water

1 (10 1/2-ounce) can condensed tomato soup

1 teaspoon salt

3/4 teaspoon chili powder

6 hard-cooked eggs, coarsely chopped

Cook mushrooms, onion, celery and green pepper in drippings until tender. Blend in flour and water. Add soup, salt, chili powder and eggs. Blend well. Heat to serving temperature and serve over English muffins or toast. Makes 6 servings.

CHICKEN AND EGG CASSEROLE

1 (2-ounce) can mushrooms, drained

2 tablespoons chopped onion

1/2 cup chopped or slivered blanched almonds

1 tablespoon butter or margarine

1 (10 1/2-ounce) can condensed cream of chicken soup

1 1/2 cups diced cooked chicken

4 hard-cooked eggs, chopped

1/4 cup shredded crushed wheat

1/4 teaspoon oregano

Cook mushrooms, onion and almonds in butter until almonds are lightly browned. Combine mushroom mixture, soup, chicken and eggs. Turn into baking dish. Top with crushed cereal mixed with oregano. Bake at 350 degrees 30 minutes, or until bubbling hot. Makes 6 servings.

EGGS IN MUSTARD SAUCE

3 tablespoons butter or margarine

1/4 cup flour

2 cups milk

1 teaspoon salt

2 tablespoons Dijon mustard

1/4 cup cider vinegar

6 hard-cooked eggs, shelled and sliced

Noodles, rice or toast triangles

Melt butter in saucepan. Stir in flour. Gradually stir in milk, then add salt, mustard and vinegar. Cook until heated through, but do not allow to boil. Arrange egg slices on bed of noodles, rice or toast and gently pour sauce over slices. If desired, garnish with parsley or asparagus spears. Makes 6 servings.

QUICK EGG SAUCE

1 (10 1/2-ounce) can condensed cream of celery soup

2 hard-cooked eggs, finely chopped

2 tablespoons finely chopped green pepper

1/4 cup milk

1/8 teaspoon black pepper

Combine soup, eggs, green pepper, milk and black pepper. Heat to simmering. Serve over cooked vegetables or ham croquettes. Makes 2 cups.

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