|
Post by chief_cook2 on Apr 5, 2003 21:57:10 GMT -6
. Here is some ideas for getting ready for Easter leftovers
egg-salad sandwiches deviled eggs pickled eggs eat them plain white sauce Asian tea eggs Cobb salad open-faced sandwich potato salad tostada
1. Make egg-salad sandwiches, with mayo and a little mustard.
2. Make deviled eggs by stuffing the white part with a mix of mashed yolk, mayo, mustard and pickle relish.
3. Make pickled eggs by boiling 2 cups white vinegar, 1/2 cup water, 2 slices of fresh ginger, bay leaf, 12 peppercorns and 2 teaspoons salt for 10 minutes. Place a dozen peeled eggs in sterile containers, cover with strained vinegar mixture. Seal containers. Chill in refrigerator at least 2 days.
4. Eat them plain, dipped into sea salt.
5. Make a white sauce of 2 tablespoons butter, 2 teaspoons flour, 2 cups milk and a dash of Worcester sauce; gently stir in sliced hard-boiled eggs, and serve on rice or toast.
6. Make Asian tea eggs by lightly cracking the shells, then simmering eggs for an hour completely covered in a mix of water, tea bags, soy sauce and sherry. Let them rest until cool, then peel.
7. Make a Cobb salad with bibb lettuce, chicken, bacon, tomatoes, avocado, blue cheese and diced eggs.
8. Make an open-faced sandwich with crusty bread, butter, arugula and sliced hard-boiled eggs.
9. Make potato salad, reserving one or two eggs to slice and use as a garnish on top.
10. Make a tostada, fry a corn tortilla, then top with refried beans, grated cheese, lettuce, sour cream, chopped hard-boiled egg and salsa.
|
|
|
Post by DeaHenrich on Apr 13, 2003 0:30:36 GMT -6
Chopped eggs are also lovely additions to soups and bean-based stews.
|
|