By Bill Daley, Tribune Newspapers
April 20, 2011
Easter means eggs, lots of eggs. But what to do when Easter is over?
Here are five dishes in which you can use hard-cooked Easter eggs that you've safely refrigerated when not on short-term display:
1. Asparagus mimosa
Sprinkle chopped egg yolk over cooked asparagus lightly tossed in a Dijon mustard vinaigrette.
2. Wiener schnitzel
Garnish fried, breaded veal or pork cutlets with lemon slices, sliced hard-cooked egg, anchovies, capers.
3. Oeufs mayonnaise
Coat egg halves with mayonnaise (thin commercial mayo with extra-virgin olive oil); garnish with pimento strips.
4. Scotch egg
Coat whole egg in ground sausage, dip in beaten egg, coat with bread crumbs and deep fry. Halve eggs before serving.
5. Smoked salmon deviled eggs a la Jeanne
This recipe from Jeanne Ambrose's "Heartbreak Recovery Kitchen" is published in the April/May issue of Organic Gardening magazine. Cut in half eight to 10 hard-cooked eggs.
Mash yolks in a small bowl with a fork. Stir in 3 tablespoons Greek yogurt, 2 tablespoons chopped smoked salmon, 1 tablespoon each mayonnaise and mustard, 2 teaspoons drained capers, 2 teaspoons finely chopped green onions or fresh chives.
Season with salt and pepper. Spoon the yolk mixture into the egg white halves. Cover; refrigerate for up to 24 hours. Garnish before serving with smoked salmon, capers, chopped green onion, chives or garlic scapes.
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