Courier Cookbook Easter Eggs Revisited

After all the dyeing, hiding, and finding, those Easter eggs need some recycling. Here are a few suggestions for using those hard boiled eggs after the hoopla. A great shot of protein after all that Easter candy.

DEVILED EGGS

Adapted from Sugar Spun Run

Ingredients:

12 large hard boiled eggs

¼ cup mayonnaise

1 Tbsp butter softened to room temperature

2 tsp. yellow mustard

2 tsp. dijon mustard

2 tsp. sweet gherkin or dill pickle juice

1 tsp. sugar

⅛ tsp. salt

⅛ tsp. pepper

dash Tabasco sauce (optional)

smoked paprika for sprinkling

Directions:

Peel and slice eggs in half lengthwise.

Remove yolks and transfer to a medium-sized bowl.

Add mayonnaise, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well.

Spoon filling into each egg white. Sprinkle with paprika and serve.

CLASSIC POTATO SALAD

Submitted by Karen Sherlock

Adapted from nytimes.com

Ingredients:

6 hard-boiled eggs, peeled and diced small

3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes

Kosher salt

black pepper

1 cup mayonnaise

¼ cup sweet relish

1 Tbsp. yellow, brown, or dijon mustard

1 tsp. onion powder

2 celery stalks

Sweet paprika, for garnish

Directions:

Place the potatoes in a large pot with 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. Drain potatoes, rinse with cold water, and set them aside to cool.

Whisk mayonnaise, relish, mustard and onion powder in a small bowl.

Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery. Stir gently to combine. Taste and season with salt and black pepper as needed.

Chill for at least 2 hours. Sprinkle with paprika. Serve cold.

EGG SALAD

You can't go wrong with egg salad on toast, on lettuce, on saltine crackers, or just by the spoonful.

Ingredients:

6 peeled and diced hard boiled eggs

¾ cup mayonnaise

1 tsp. dijon mustard

1 tsp. capers

2 Tbsp. red wine vinegar

1-2 stalks celery finely diced

1 stalk diced green onion or 1 Tbsp. finely diced shallot

½ mashed avocado (optional)

(If you don't like capers, add ¼ tsp. curry powder

Directions:

Combine ingredients gently. Refrigerate if you can wait and then enjoy.

Next week, we will start getting ready for spring and summer salads by focusing on salad dressings. Submit your favorite salad dressing recipes to editorial@lhvc.com.