Don’t waste ’em — make egg salad, and more
So we’re guessing there are some folks out there with a lot of hard-boiled eggs in the fridge.
As long as you’ve practiced egg safety, the colored Easter eggs are fine to eat, according to the American Egg Board.
The board offers these safety tips:
Keep the eggs refrigerated as much as possible.
Hide the eggs where they won’t come into contact with pets, other animals, birds or lawn chemicals.
Throw out any that are cracked or have been out at room temperature for more than two hours.
What to do with the boiled eggs?
We offer a few of our favorite recipes, two from the American Egg Board and one from a past Associated Press story.
CLASSIC EGG SALAD
Serves 4
6 hard-boiled eggs, sliced
¼ cup mayonnaise
2 teaspoon fresh lemon juice
1 tablespoon minced onion
¼ teaspoon salt
¼ teaspoon pepper ½ cup finely chopped celery
Lettuce leaves
Reserve and refrigerate 4 center egg slices for garnish, if desired. Chop remaining eggs. Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and celery; mix well. Refrigerate, covered, to blend flavors. Serve on lettuce leaves, garnished with reserved egg slices. — American Egg Board
BACON & CHEDDAR DEVILED EGGS
14 hard-boiled eggs, peeled
½ cup mayonnaise
½ cup sour cream
1½ teaspoon Dijon mustard
1 teaspoon fresh lemon juice
¼ teaspoon pepper cup crumbled cooked bacon
¼ cup finely shredded sharp
Cheddar cheese (1 ounce)
2 tablespoons chopped fresh chives OR green onion tops
Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining four white halves. Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well. Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors. — American Egg Board
DEVILED EGG TOASTS WITH COUNTRY HAM BITS
Serves 8
Half a baguette (8 to 9 ounces)
1 dozen large hard-boiled eggs, peeled cup mayonnaise
5 tablespoons unsalted butter, softened
¼ cup Dijon mustard Zest of ½ lemon
1 teaspoon lemon juice
Pinch garlic powder Hot sauce, to taste
Kosher salt
½ cup chopped crisped country ham, proscuitto or thick-cut bacon, to garnish
Heat the oven to 250 F. Mist a rimmed baking sheet with cooking spray. To prepare the melba toasts, slice the baguette into thin rounds. Arrange the rounds in a single layer on the prepared baking sheet, then mist the tops with cooking spray. Bake for 25 to 30, or until dried and crisp. Cut each egg in half lengthwise and remove the yolks. Set 4 whites aside on a platter and reserve the rest for another use. Place all 12 yolks and the 4 reserved whites in a food processor. Pulse to chop. Add the mayonnaise, butter, mustard, lemon zest and juice, garlic powder and hot sauce. Pulse until smooth. Taste, then season with salt. Spoon the mixture into a pastry bag or quart-size plastic bag. Snip off one corner of the bag, then squeeze to pipe some of the egg mixture onto each of the melba toasts. Top with pieces of country ham, prosciutto or bacon. — Associated Press