Perhaps one of the best parts of Easter is decorating those porcelain-smooth, perfectly palm-sized eggs (you already know we’re egg enthusiasts) with a wash of pastel colours and whimsical patterns. But what to do post-Bunny Monday? Don’t throw those hard-boiled beauties away – we’ve got a few suggestions.
Egg Salad, re-styled.
Egg salad doesn’t have to bring back cringing memories of grandma’s rubbery favourite. Add a little pizzazz with the mayonnaise: mix in a little curry powder and chopped chives for a more exotic flavour; add some finely chopped shallots and tarragon to blend with hearty rye; lighten up the taste with some diced cucumbers, green onions, and basil for a spread that doubles as a dip; douse with paprika and chili flakes for a spicy kick; go southern-style with celery, sweet onion, and gherkin pickles; alternate with a mix of smoked trout, celery, sour cream, parsley, and caraway seeds between slices of for a twist on the Swedish Smorgastarta; top with smoked salmon on crusty pumpernickel for an elegant open-face. Get creative!
Creamy Potato Salad.
Try a different approach to this picnic favourite: chop cooked potatoes (baby Yukon Golds work the best – and you can buy local) and toss with vinegar, chopped shallots, dill or parsley, red onion, celery, bacon or ham if desired, and a little lemon juice; toss with a dressing of mayonnaise, buttermilk, mustard, salt, and pepper; fold in chopped or sliced hard-boiled eggs and serve.
Your Way Devilled Eggs.
Take a classic and dress it up the way you like it: pull those golden yolks out of their white bowls, being careful to keep the whites intact; mash them with a little melted butter or olive oil, mayonnaise, mustard, a few chopped scallions, and salt and pepper to taste; spoon or pipe the mixture into the whites; and garnish with your favourite combination of bacon, chives, paprika, capers, red onion, cooked and chopped asparagus, dill pickles or beans, roasted red pepper, crumbled feta, or anything that suits your taste.
Rich Heavenly Dressing.
Your salad will love this naturally rich, protein-strong coating: separate the yolks from the whites and press through a fine-meshed seive; whisk with good-quality olive oil, a little lemon juice, mustard, salt and pepper, and oregano until smooth; toss with crunchy romaine or leafy spinach and top with sliced whites. For a thicker dressing, add some mayonnaise and sour cream.
Give your favourite veggies a protein boost that also shows off their ripe, earthy flavour: roast fresh asparagus stalks, broccoli florettes, beets, yam strips, squash slices, or carrot sticks – or alternatively, saute them in a little butter or olive oil – to desired tenderness; sprinkle with grated parmesan and panko crumbs; garnish with slices of egg and season with salt, pepper, or a light balsamic vinaigrette.
Recreate a long-time pub favourite: use wet hands to pat a layer of seasoned ground beef or breakfast sausage out of its casings around each egg; coat the egg in a wash of wisked raw egg; roll the egg in a mixture of crushed cornflakes and breadcrumbs to coat; deep-fry each egg at 350°F until meat is cooked and breading is crispy, about 5-6 minutes; transfer eggs to a bed of paper towel to drain and season with salt and pepper to serve.
Head on over to Cookie Madness to see how you can turn those hard-boiled orbs into incredible chocolate chip, oatmeal, or double chocolate cookies!