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Volume III
March 22, 2013


Weekly Home / Cook'n & Eat'n

Oh, What to do With those
Leftover Eggs?

By Sydney Hill

Easter is coming, along with all the eggs, eggs, eggs. I'm not talking about those cute plastic ones filled with candies galore. I'm talking about those ones you boiled to decorate, and now they're over taking the fridge, and the smell may overtake your nose if you don't use them soon.

So, don't get discouraged using them. Don't get bored, either. Just get creative. Have them every day, it will be great! I've set up a little plan for you to use: p.s. I haven't tried all of them yet, but they look scrumptious!


Sunday: Good ol' Deviled eggs (or Angel Eggs) If you don't like the deviled egg idea, just leave off the paprika and have angel eggs! My friend in elementary school came up with that.













Monday:

Jalapeno Potato Salad


Ingredients:
6 hard-boiled eggs
1 pickled jalapeno pepper (seeds and stems removed, diced)
1 green onion (finely chopped, green part only only, about a tablespoon)
1 teaspoon chopped cilantro
1/4 teaspoon ground cumin
1 tablespoon mayonnaise
2 tablespoons yellow mustard
1 teaspoon lemon juice
black pepper (salt, and cayenne to taste)
bread (or tortilla chips for serving)


Directions:
Peel the eggs and then roughly chop. Gently stir in the jalapeno, green onion, ground cumin, mayonnaise, mustard and lemon juice. Add salt, black pepper and cayenne to taste.

Serve either on bread for a sandwich or tortilla chips as a dip.


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Tuesday: Salad bar We had this all the time growing up. Have an all-you-can-eat salad bar in the comfort of your own home. Include Kidney beans, olives, cheese, mandarin oranges, tomatoes, sunflower seeds, goldfish, and HARDBOILED EGGS! (and whatever else you want to throw on that heap of goodness). Keep toppings in separate bowls so everyone can customize their own.
Wednesday:

Make-Ahead Melts


Make these the night before to serve in the morning. I can't wait to try these!

Ingredients:
12 whole hard-boiled eggs, peeled and chopped
2 cups grated Cheddar cheese
1 cup Real mayonnaise
12 slices baking powder, fired and crumbled
1 tablespoon (heaping) Dijon style mustard
1/2 teaspoon garlic powder
3 dashes Worcestershire sauce
6 whole English muffins, split


Directions:
Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don't set them too close to the heating element.)
Serve immediately!


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Thursday:

Hard-Boiled Egg Whites with Avocado


A healthy snack is always wonderful and refreshing.

Ingredients:
8 large eggs
2 avocados, preferably Hass
1/4 teaspoon coarse salt
Freshly ground pepper
1 tablespoon extra virgin olive oil


Directions:
-Cover eggs with cold water in a large saucepan; bring to a boil. Remove pan from heat. Let eggs stand, covered, 8 minutes; transfer with a slotted spoon to an ice-water bath, and let cool. Peel eggs. Separate yolks from whites (reserve yolks for another use).Tear whites into 1-inch pieces; divide among four bowls.
-Halve and pit the avocados. Using a spoon, scrape out pieces; divide among bowls with egg whites. Divide salt among servings, and season with pepper. Drizzle each serving with 3/4 teaspoon oil.


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Friday:

Warm Deviled Eggs in 2 minutes


I did this all growing up. It's not pretty, but it's good.

Ingredients:
1 hard-boiled egg
2 teaspoons mayonnaise
1/4 teaspoon mustard
2 teaspoons butter
salt
pepper
paprika


Directions:
Mash up a hardboiled egg with a fork so they are teeny pieces (make sure they're small, this baby's going in the microwave). Warm in microwave for 20 seconds. Eat alone or spread on toast.


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Saturday:

Smokin' Egg Salad Sandwiches


Twist on a classic

Ingredients:
6 hard-cooked eggs, chopped
1/4 cup Hellmann's or Best Foods Real mayonnaise
1 rib celery, finely chopped
2 tablespoons chopped fresh cilantro, optional
1 tablespoon finely chopped red onion
1 tablespoon lime juice
1/4 teaspoon grated lime peel
8 slices hearty whole grain bread
4 leaves lettuce
1/8 teaspoon salt
1/4 teaspoon ground chipotle chile pepper


Directions:
Combine all ingredients except eggs, bread and lettuce in medium bowl. Add eggs and toss gently.
Evenly top 4 bread slices with egg salad mixture, then top with lettuce and remaining bread.


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References:
Jalapeno recipe
https://www.yummly.com/recipe/external/Jalapeno-egg-salad-306822
Make-ahead recipe:
https://www.yummly.com/recipe/external/Make-Ahead-Muffin-Melts-The-Pioneer-Woman-Cooks-_-Ree-Drummond-41242
Avocado recipe:
https://www.yummly.com/recipe/external/Hard-Boiled-Egg-Whites-with-Avocado-Martha-Stewart-191015
Egg Salad recipe:
https://www.yummly.com/recipe/external/Smokin_-egg-salad-sandwiches-304178

Deviled eggs image:
https://lh6.googleusercontent.com/SnnanBi30IkysokuLs0MLJWsAKDR1_BpIxgBnkquedAcK3Fug_CQIPFQaIfAb-UZO-t35iCnmXJZ_bJqvWd-ZnxIpAjRYdYEma7MJge1GRvX7Ho0s3Q
Jalapeno image:
https://3.bp.blogspot.com/-XaMblky715E/TbCTbviqP5I/AAAAAAAADEI/iO-_MJLyR0M/s400/egg-salad_DSC6316.jpg
Make-ahead image:
https://farm5.static.flickr.com/4142/4806066889_64468ae431_b.jpg
Salad image:
https://www.browneyedbaker.com/wp-content/uploads/2013/01/spinach-salad-106-600.jpg
Avocado image:
https://www.marthastewart.com/sites/files/marthastewart.com/imagecache/wmax-520/images/content/pub/ms_living/2004Q4/a100999_1204_avacado_egg_xl.jpg
On toast image:
https://trialx.org/wp-content/uploads/2012/10/recipes/Tangy_Egg_Salad_Spread-3.jpg
Egg salad image:
https://mrsprod.unilever.com/webservices/GetImage.aspx?ImageId=3897


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