Have you already made deviled eggs, egg salad, egg casserole, creamed eggs, and yet, you are still feeling a little egg-recipe challenged? If you are looking for one more method for finishing all those glorious Easter eggs, here is an idea: Hard Boiled Eggs In Cognito.
After the first Easter that our little family had an Easter egg hunt, I discovered that my loved ones weren’t crazy about the creamed hard-boiled eggs that had been a part of my Easter morning ritual when I was growing up. So, I began to search for a few alternative recipes for the purpose of using up the baskets full of hard-boiled eggs.
I found this idea in a recipe book, The Penny Whistle Lunch Box Book, in which the authors recommended filling egg whites with your child’s favorite fillings, such as tuna fish salad or salmon-cream cheese filling, both of which my gals really like. They even recommended just mixing the yolk into the different fillings to give a little hidden protein to your kiddos.
Because I am not a big lover of egg whites, I take the same fillings and make tea sandwiches. It’s win-win for everyone and we are usually able to use up most of our eggs. Once we can’t eat another egg in any manifestation, we pass them on to Neville, our pup, who does not seem to tire of any food item.
Here are the fillings that I used this time:
First, loosen the yolks so that they are crumbled, but not packed, and then make fillings that your family likes best. Here are the fillings that I used:
1. Curried Deviled Egg Filling: I took about one-third of my crumbled yolks and added a mayonnaise/sour cream blend to moisten. Add some finely chopped onion, a little dry mustard, a squeeze of lemon, and curry powder to taste. Use a small spoon to fill the white egg halves, and then sprinkle with a bit of paprika.
2. Tuna Fish Salad: Make the kind of tuna that you like, but mix it so that it is a little creamier than you might normally make it, so that it can easily fill the egg openings. I added about a third of the yolks and one egg white, finely chopped, to my tuna mixture. Fill the white egg halves with a small spoon. Garnish with sliced cornichon pickles.
3. Salmon and Cream Cheese: I used a 4-ounce package of smoked salmon and chopped it finely in a mini food processor, or you can chop it finely with a knife. Mix in a small amount of cream cheese (maybe a tablespoon) and same amount of sour cream. Add about a teaspoon of onion and a teaspoon of chives. Add about 1/2 tsp of lemon zest and a squeeze of lemon. I added some of the egg yolks but I prefer them better in the other fillings. Fill the egg white halves with a small spoon and garnish with a sprinkling of fresh dill.
For the little tea sandwiches, I used Pepperidge Farm very thin white bread. Cut the crusts first, then fill with each filling. Adios Easter eggs … until next year!