You’ve probably spent time coloring and decorating eggs, then hiding and finding them. Now that Easter is over, it’s time to figure out what to do with all of them. I hate for food to go to waste, so the week after Easter I typically make several recipes involving hard-boiled eggs.
The English muffin egg pizzas provide a very balanced meal or snack, and are so easy with the eggs already being hard boiled. I found this recipe on myrecipes.com.
I’ve also included a recipe for egg salad, a little more than the traditional egg salad recipes you may have tried. If you make each of these recipes twice, you will use up twenty of your eggs! This recipe comes from seriouseats.com.
English Muffin Egg Pizzas
8 tomato slices
4 hard-cooked eggs, sliced
1. Toast English-muffin halves, then place on a cookie sheet.
2. Drizzle each of the muffin halves with olive oil.
3. Layer on tomato slices, hard-cooked egg slices (1/2 an egg per each), and a little grated mozzarella.
4. Sprinkle with oregano and kosher salt.
5. Broil 5 minutes or until the cheese melts.
Makes 4 servings. Enjoy!
Curried Egg Salad with Caramelized Onions
2 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1/4 teaspoon table salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
6 hard-boiled eggs, peeled
1/4 medium red onion, finely diced
1/2 medium red or orange organic bell pepper, seeded and finely diced (see Note)
3/4 cup mayonnaise
2 tablespoons minced cilantro
1 small green serrano chile, minced
1 1/2 teaspoons hot Madras curry powder
1 tablespoon prepared mustard powder
2 cups spinach leaves, loosely packed
1. Caramelize the onions: Place the oil in a medium skillet, over medium heat. Add sliced onions and fry for about 5 minutes until they become transparent. Add 1/4 teaspoon of salt, sugar, and the pepper and saute for another minute. As soon as it changes color, remove from the heat and set aside until needed.
2. In a large bowl, mash the boiled eggs with a fork (or chop them, finely). Add the diced onion and bell pepper; mix well.
3. In a separate bowl, combine the mayonnaise, cilantro, chile, curry powder, and salt to taste; mix well. Add the prepared mustard and mix until well combined. Finally, add the eggs and mix.
4. Divide the spinach leaves onto four serving plates. Heap the egg salad onto the spinach. Top with the caramelized onions and serve. Serves 4-6.
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