Recipes for Left over Easter Eggs

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Recipes For Leftover Easter Eggs

Okay, Easter is over. Everybody had a good time. But what are you left with

after the bunny goes home? A couple of extra pounds from all the chocolate, a

pile of brightly colored egg shells and lots and lots of hard boiled eggs.

What are you going to do with all those leftover Easter eggs? Here are some

fabulous recipes you can make with all the hard boiled eggs.

Pickled Eggs

12 hard boiled eggs, peeled

1 T kosher salt

1 1/2 cup cider vinegar

1/2 cup water

1 1/2 tsp. sugar

1 tsp. white peppercorns, crushed

1/2 tsp. crushed allspice

1/2 tsp. ground turmeric

1/4 tsp. celery seeds

2 shallots, thinly sliced

Makes 1 Dozen Pickled Eggs

Take a fork and gently pierce each egg through the white to the yolk about 6

times, but leaving the whole egg intact. Pack the eggs into a clean 1 quart jar.

Combine the remaining ingredients in a non-reactive saucepan and bring to a

boil. Reduce heat, cover and simmer for about 15 minutes. Let liquid cool for

about 10-15 minutes.

Pour liquid over eggs in jar, tightly cap jar and refrigerate. It will take

about a week for the eggs to absorb the flavorings and they will keep,

refrigerated, for several weeks.

Asparagus Salad With Hard Boiled Eggs

6-8 hard boiled eggs

1 small can asparagus pieces

1 small can pineapple

1 small can peas

1/2 cup mayonnaise

2 plain yogurt

dash salt (or to taste)

dash pepper (or to taste)

1/2 teaspoon Hungarian or sweet paprika

pineapple juice

Serves 4

Slice the hard boiled eggs

Drain the pineapple and reserve 3 tablespoons pineapple juice.

Add the drained pineapple pieces and the juice to the egg slices.

Drain the asparagus and peas. Add to the egg-pineapple mixture.

Add the mayonnaise and the yogurt.

Season with salt, pepper and paprika.

Keep at least 2 hours in the refrigerator before serving.

Serve with fresh baked Baguette or toasted white bread.

Gratin Aux Oeufs / Egg Gratin

6 hard boiled eggs

150 g bacon

200 g Cheddar cheese

2 tablespoons butter

2 tablespoons flour

250 ml milk

125 ml whipping cream

1/2 teaspoon salt

dash pepper

dash ground nutmeg

dash garlic powder

3 tablespoons bread crumbs

2 tablespoons butter

Serves 4

Peel and slice the eggs.

Cut the bacon into strips.

Grate the cheese.

Melt the butter in a heavy-based saucepan. Add the flour. Mix the butter and

flour, stirring constantly with a wooden spoon and covering the whole bottom of

the saucepan, so that the roux does not color unevenly and become lumpy.

Continue to cook until the mixture begins to froth a little.

Whisk the cold milk gradually into the roux.

Add the cream and the seasoning stirring constantly.

Bring to a boil and cook for a minute. Remove from the heat.

Arrange the egg slices, bacon strips and grated cheese in alternate layers in

a flameproof dish and pour some of the sauce over every layer.

Cover with breadcrumbs and very small dobs of butter.

Cook in the preheated oven at 350 F for 25 to 30 minutes or until the top is

well browned.

Serve with a green salad and white wine

Marbled Eggs

8 hard boiled eggs

1 bottle red wine

2 bay leaves

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 chili pepper

2 garlic cloves

dash salt

1 tablespoon vinegar

Makes 8 marbled eggs

Crush the egg shells a little bit (don't peel the eggs) and pack them into a

clean 1 quart jar.

Cook the red wine and the remaining ingredients on low heat for 3 minutes.

Let cool about 10 minutes.

Pour the red wine liquid over the eggs. Close the jar tightly and keep

refrigerated.

Let the eggs marinate over night.

Peel the eggs and serve with a garlic mayonnaise. You can keep the marbled eggs

a week in the refrigerator, but they shouldn't be more than 24 hours in the red

wine marinade.

You can heat the red wine marinade once more and use it in the same way for more

marbled eggs.

Leberkaese With Hard Boiled Eggs / Bavarian Meatloaf With Hard Boiled Eggs

800 g ground beef

200 g ground pork

250 g ground bacon or cut in fine dices

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon mace or nutmeg

1 cup to 2 cups water

30 g butter

1 medium onion

4 hard-boiled eggs

Makes 1 large meat loaf or two smaller loaves

Melt the butter in a small pan and sauté the onion until very light brown.

Let cool.

Mix the ground meat and bacon together.

Add the seasonings and the onion to the mixture.

Knead the meat dough and add lukewarm water until the mixture is smooth but

not too moist.

Brush a bread pan or another deep pan with butter. Put some of the meat

mixture in the pan and place the shelled eggs on the meat. Fill the pan with the

remaining meat dough. If your bread pan is not big enough you can use 2 smaller

pans. You can use alumunium pans too.

Brush with lukewarm water.

Bake in a preheated oven at 350 F for 1 hour.

Before you take the meat loaf out of the pan remove the liquid fat.

It is a good idea to keep this fat a small container, put it in the refrigerator

or freezer and use it later for a stew or add a teaspoon to a homemade or canned

soup. It will add a lot of flavor.

You can eat the meatloaf fresh and hot from the oven with mashed potatoes and

gravy. Serve with a green salad.

In Bavaria we eat the meatloaf very often cold with a fresh brezel or bun and

some sweet mustard. Another way to serve the cold meatloaf is with a

potato-cucumber salad with a simple vinegar-oil vinaigrette. And of course a

beer.

Or you slice the meatloaf and use it on a sandwich. The meatloaf freezes very

well. So if you made to loaves enjoy one now and freeze the other one for later

use.

I hope you'll find those recipes helpful to use up the easter eggs. Bon Appetit

~ " We all take different paths in life, but no matter where we go, we take a

little of each other everywhere. " ~

~ " If I could reach up and hold a star for every time you've made me smile, the

entire evening sky would be in the palm of my hand. "