Have some egg-stra fun with Easter leftovers
Try two fun transformations for your Easter basket leftovers
Thompson: Try something different with these egg-centric recipes for Cajun deviled eggs and soy sauce eggs.
They’re fun to make, gorgeous on the tabletop and a blast to hide and hunt, but even the kids who do eat them aren’t going to eat all those colorfully dyed Easter eggs. Not with all the chocolate, jellybeans, Peeps and other sugary temptations in their baskets.
Sure, you could mash those hardboiled babies into tie-dyed egg salad and call it a day — but why not try something different, especially when these egg-centric recipes are so ridiculously easy?
First up, Cajun deviled eggs (tasty. co/recipe/cajun-deviled-eggs), a tiny deviation from the norm with a bit of extra kick. This recipe from Tasty.com was a good one — no more difficult than the usual recipe, with a teensy bit of veggie dicing that’s well worth the effort for the refreshing crunch the celery and bell pepper add.
You’ll want to serve these quickly, before the mixture turns watery, but you’ll have a reasonable amount of time. I took plenty of photos before snacking and they held up well.
The real stars here, though, were the soy sauce eggs (rasamalaysia.com/ chinese-braised-soy-sauce-eggs).
I really enjoy these, though many restaurants make them far saltier than I’d prefer. Now that I know how easy they are to make at home, I can dial it back to my liking. I didn’t add any extra to my brine, and for me, they were just perfect.
The smell of the cinnamon and star anise warming on the stovetop is as good as any simmering potpourri you could find. And truly, the brine-permeated eggs are artful and gorgeous on the plate. Other recipes I perused included rice vinegar, mirin, garlic, chilies — any of these would be phenomenal adds I’d consider on my next go-round.
Easter eggs are cooked through, of course, but if you make this dish in the future, consider leaving the centers a bit jammy. The texture is exceptional, and the eggs make a tempting addition to dozens of other dishes, though they’re wonderful as a single-serve snack.
Hoppy eating!
Got a food question? Find me on Facebook, Twitter or Instagram @ amydroo or on the OSFoodie Instagram account @orlando.foodie or email me at amthompson@orlandosentinel.com, and your question could be answered in my weekly Ask Amy Drew column. For more foodie fun, join the Let’s Eat, Orlando Facebook group.