Bright ideas for an overabundance of hard-cooked eggs
What can you do with all those beautiful multicolored eggs left over after Easter? Here are some recipes for the over-exuberant egg-decorating enthusiast. Crab-Sauced Eggs 6 hard-cooked eggs 1/4 teaspoon salt, divided 1 teaspoon prepared mustard 1/2 cup mayonnaise 1/2 cup finely chopped celery 2 tablespoons chopped green onions 3 English muffins, halved, toasted 1 6-ounce package frozen crabmeat, thawed 1 10 3/4-ounce can celery soup 1/3 cup milk 1 tablespoon chopped parsley
Peel and halve eggs and remove yolks. Mash yolks with 1/8 teaspoon salt, mustard, and 2 tablespoons mayonnaise. Fill egg white half with yolk mixture.
Combine remaining mayonnaise with celery, green onions, and 1/8 teaspoon salt. Spread over toasted muffins. Place 2 egg halves on each muffin half. Bake at 350 degrees F. 5 to 7 minutes, or until heated through.
Drain and slice crab. Combine with soup, milk, and parsley. Heat through and serve over warm eggs and muffins. Serves 6. Egg-Cottage Cheese Salad 2 hard-cooked eggs 1 cup cottage cheese 1/4 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon marjoram 1/4 teaspoon pepper 4 teaspoons chopped chives 2 teaspoons chopped parsley
Chop egg and combine with cottage cheese, then add remaining ingredients. Mix well. Garnish with parsley. Serve chilled. Serves 2. Egg and Cheese on a Roll 6 eggs, hard-cooked and chopped 2 cups shredded sharp Cheddar cheese 1 tablespoon steak sauce 4 rolls, halved Bacon curls (recipe follows)
Combine eggs, cheese, and sauce and spread on rolls. Just before serving, broil until browned and bubbly. Top with bacon curls. Serves 4.
Place 8 slices bacon on rack of broiler pan. Bake in 400 degree F. oven 10 minutes, or until limp. Remove from oven, curl bacon strip around fork, and secure with toothpick. Slide off fork and return to broiler pan; continue baking about 5 minutes. Remove toothpicks. Hot Stuffed Party Eggs 8 hard-cooked eggs, chilled 2 tablespoons mayonnaise 1/2 cup condensed cream of shrimp soup 1 teaspoon Worcestershire sauce 1/2 teaspoon dill weed 1/2 cup bread crumbs Parmesan cheese
Halve the peeled eggs and scoop out yolks. Save 12 whites for stuffing.
Combine the remaining whites and all the yolks in the blender. Remove to bowl and stir in mayonnaise, condensed soup, Worcestershire sauce, and dill weed. Fill egg white cavities with yolk mixture. Sprinkle tops with bread crumbs and Parmesan.
Place in a shallow baking dish and bake for 10 minutes at 400 degrees F. Serve warm. Makes 12 appetizers. Curried Eggs 3 onions, sliced 1 small clove garlic, minced 1/2 cup butter, divided 1/4 teaspoon salt 1/4 cup flour 2 tablespoons curry powder 2 cups chicken stock 12 small eggs, hard-cooked 2 to 3 cups hot cooked rice 1/2 cup raisins 1/2 cup toasted almonds
Saute onions and garlic in 1/4 cup butter until golden brown, stir in salt. Add remaining butter. When melted, stir in flour; blend well. Add curry powder and stock. Cook, stirring until thick and smooth.
Add shelled eggs. Cover and gently simmer 30 minutes. On a platter or serving plate, make a ring of rice. Put eggs in center and pour sauce around them. Garnish with raisins and almonds. Serves 6. Melon and Egg Salad 6 hard-cooked eggs, chopped 1 cup chopped apple 1/3 cup chopped celery 2 tablespoons chopped walnuts 2 tablespoons raisins 2 tablespoons bottled French dressing 2 tablespoons mayonnaise 1 tablespoon lemon juice 1/4 teaspoon salt 2 cantaloupes, halved and seeded
Combine all ingredients except cantaloupes. Mix gently. Chill 2 to 3 hours.
Fill center of each cantaloupe half with about 3/4 cup egg salad. Chill. Serves 4.