Using Hard Cooked Eggs
by Kate Heyhoe
Last week I told you the politically correct way to make hard cooked eggs (remember: you don't boil them anymore!).
This week, I've got some very tasty ways to eat those eggs, recipes that go beyond egg salad. Even if you didn't cook up batches of eggs for Easter, it's worthwhile whipping up a dozen to have on hand for these very easy but oh-so-satisfying recipes.
Besides the recipes below, you can use hard cooked eggs to jazz up other dishes. For instance:
- Meatloaf—Bake meatloaf with 2 or 3 whole, shelled hard cooked eggs submerged in the center, so that each slice has some egg white and yolk showing through. For a breakfast-like effect, mix some breakfast sausage in with the meatloaf mix, or bake the meatloaf with strips of bacon on top—great for brunch!
- Open Faced Caviar Sandwiches—You don't need expensive caviar for this. The inexpensive jars found in the supermarket work fine. Finely chop the egg whites, and yolks separately. Mix the egg whites with a small amount of sour cream or mayonnaise and lemon juice. Spread toasted bread with a thin layer of the egg whites, then top with a healthy spoonful of caviar. Sprinkle some egg yolk around the mound of caviar and dust with finely chopped green onion. Garnish with a few whisps of lettuce chiffonade for elegance.
- The Well Dressed Leek Vinaigrette—Wash well, trim and cut leeks in half lengthwise. Steam until crisply tender. Arrange the leeks on a serving platter. While the leeks are still warm, dress them with a tangy mustard vinaigrette, turning them gently to coat. Finely chop the egg whites and yolks separately. Sprinkle on the chopped egg white and yolk, and garnish with chopped tomatoes and minced parsley. For a Greek salad, add olives, anchovies and feta cheese.
Kate's Egg-straordinary Hard Cooked Egg Recipes:
This Month in Kate's Global Kitchen:
4/03/99: Egg-straordinary Egg Recipes
4/10/99: Party Food—The Book
4/17/99: Rice Vinegar: My Secret Ingredient
4/24/99: Cooking with Kids for Dummies: Selected Tips and Recipes
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created April 1999