Growing up as a young child in the late 60’s and 70’s, snacks were pretty simple. There was a lot of grape jelly Wonder Bread, buttered saltines, sliced bananas in milk and, of course, hard-boiled eggs. My mother had four children to tend to, and in those days, snacking didn’t receive the attention (or advertising) it gets today.
And as Easter approaches, I start thinking about those hard-boiled eggs. Definitely one of the least processed food items of my youth. Eggs offer a fair amount of protein and vitamin D.
If you’re flooded with hard-boiled eggs over the upcoming holiday weekend, here are a few tasty ways to put them to use:
1. Breakfast or snack. I know, obvious. But they are so great to have on hand for a quick breakfast, to pack in a lunch, or snack on after school with a grind of salt and pepper.
2. Deviled. This is the one dish I take to an event that is always well received. Simple to make. A food processor is handy here, and I found a cake decorator at a yard sale to do the filling. This is the recipe I use.
3. On salads. When I add sliced egg, garbanzo beans and pumpkin seeds, salad becomes a one dish meal. Love this slicer.
4. Egg salad sandwiches. Comfort food for me. Dice up a few eggs. Add mayo or an oil based dressing. Mix in whatever you like. Fresh herbs, olives, celery and onion all work well.
5. Frijole Mole. Another type of egg salad I chanced upon in Barbara Kingsolver’s book, Animal, Vegetable, Miracle. Click the link to get the recipe. It calls for green beans and lots of basil, but these days I use broccoli and cilantro because it’s what I have. I prefer diced red onion, raw, for color and crunch. Delicious on bread, sandwich style, or with crackers and veggies.
What’s your favorite way to use surplus Easter eggs?