RICHMOND, Va - Mary Rapoport, of the Virginia Egg Council, visited the studio to share some ‘eggcellent’ ways you can put your leftover Easter eggs to good use. Mary shared few ideas about how to take a creative spin on the typical egg salad to create fun and healthy snacks that are easy to make. For more information you can visit online at www.virginiaeggcouncil.org.
Use within the week – only if they’ve been kept refrigerated
Hard boiled eggs keep best if left in their shells – peel just before using them
Hopefully, they’ve been hidden someplace clean and are still intact in their shells – if not, it’s best to discard
Classic Egg Salad
6 hard-boiled eggs, sliced
¼ cup mayo
2 tsp. fresh lemon juice
Salt and pepper to taste
Combine the above, adding other veggies, (chopped radish, cucumber, green onion, bell pepper, if desired). Use just enough mayo to have it all stick together. Store refrigerated and serve chilled:
- In pita pockets (call them Kangaroos)
- In Ice Cream cones – topped with a grape tomato
- As a regular sandwich
- On Motzah during Passover
- With crackers and veggies, as a dip
- In a hollowed out large tomato, as a centerpiece salad
- With scoops of chicken and tuna salad in a banana split dish, top each with a cherry tomato
Zesty Vegetable Egg Spread
½ cup bottled reduced-fat Ranch dressing
4 oz. Neufchatel cheese, softened
2 tablespoons lemon juice
5 hard-boiled eggs, chopped
About a half cup total chopped veggies: carrots, pepper, cukes, mushrooms, green onion tops, or radishes, etc.
In medium bowl, stir together dressing, cheese and juice until smooth and creamy. Stir in remaining ingredients. Cover. Refrigerate to blend flavors. Serve as a spread with crackers or as a dip for fresh veggies.
Pickled Eggs
A great way to extend how long you can use hard-boiled eggs.
Basic method: Peel hard-boiled eggs and put them in clean glass jars. Boil the pickling liquid; let cool; pour over eggs in jar; cover snugly; refrigerate. Slosh the eggs around in the jar every day for a few days to distribute the pickling liquid. Keep refrigerated and enjoy with a few weeks.
Beet Pickled eggs (whites will be pink)
8 eggs
15 oz. can sliced beets with liquid (place beets in jar with eggs and boil liquid with the rest)1/2 cup vinegar
½ cup sugar
½ cup water
1 tsp. ground cinnamon (opt.)
Curried Pickled Eggs (whites will be yellow)
6 eggs
1 small onion, sliced thinly (boil with liquid)
¾ cup white vinegar
½ cup water and ½ cup white vinegar
2 T. sugar
A clove of garlic
1 ample Tablespoon curry powder
½ tsp. red pepper flakes
Egg-cicles
Place peel, hard-boiled eggs on popsicles sticks and dip in humus or chopped veggies or herbs. Yum!
