When Easter ends, many are faced with the question - what to do with Easter eggs? What can be prepared from so many boiled eggs? But there are dozens of recipes that use hard boiled eggs. They just don't always come to mind right away. Boiled eggs for breakfast, lunch and dinner will not get boring if you cook them differently all the time.
Egg sandwich is a hearty and delicious breakfast. To prepare it, you will need a lot of hard-boiled eggs.
Take:
- 8 boiled eggs;
- 2 tablespoons of chopped green onions;
- 2 tablespoons of chopped dill greens;
- 2 tablespoons of finely chopped stalk celery;
- 1 ½ tablespoons of Dijon mustard;
- 2 teaspoons of 9% table vinegar;
- ¼ glass of mayonnaise;
- 2 cups of chopped Iceberg lettuce
- 8 slices of whole grain bread;
- freshly ground black pepper, salt.
Cut the boiled eggs into small cubes. Add green onions, chopped celery stalks, salt. Mix mayonnaise with vinegar and mustard, season salad. Refrigerate. If you're short on time in the morning, the egg salad can be left in the refrigerator overnight. Add the chopped iceberg lettuce and dill to the eggs before making the sandwich.
Place 4 slices of bread on a work surface. Spread the egg salad over them. Season with freshly ground black pepper and cover with the remaining slices of bread. Cut each sandwich diagonally and secure with toothpicks.
Another way to use Easter eggs is to stuff them. Stuffed eggs are a good snack, pre-dinner snack or full breakfast. Try to make the smoked fish filling, it will give the dish a special taste and aroma.
You will need:
- 6 hard boiled eggs;
- 3 tablespoons of mayonnaise;
- 1 teaspoon of Dijon mustard;
- ½ teaspoon freshly squeezed lemon juice;
- 100 g of smoked fish (trout, salmon, whitefish);
- 2-3 feathers of shallots.
Peel the eggs, cut in half from a sharp to blunt tip. Remove the yolks and place them in a separate bowl. Disassemble the smoked fish into small pieces. Add to the yolks. Mash with a fork until the mixture is as smooth and homogeneous as possible. Mix mayonnaise, lemon juice and mustard together. Place seasoned mayonnaise in yolk-fish mixture, stir.
Put the resulting soft mass in a plastic bag, cut off a corner from it and squeeze the filling into each half of the protein. Sprinkle the eggs with finely chopped onions before serving. Stuffed eggs can be stored in the refrigerator for up to 24 hours. Egg filling can be made using the yolks alone, or you can replace fish with chopped ham, fried bacon, nuts, blue cheese, dill, parsley, tarragon, capers.
If after Easter you have so many eggs left that the whole family cannot eat in a week, even adding to all dishes from morning to evening, marinate them. Pickled eggs have a pleasant and piquant taste, and if you add beets to the marinade, then also a beautiful scarlet color.
For 10 boiled eggs, take:
- 500 g of canned beets;
- 1 cup of apple cider vinegar;
- ½ cup brown sugar;
- 1 tablespoon of crushed red pepper;
- 1 teaspoon of salt.
Prepare the marinade. Put the pickled beets in a wide glass bowl, if they are cut into large pieces, then chop them first. Add vinegar, sugar and salt. Stir. Peel the eggs and place them in the marinade. Tighten the bowl with cling film. Refrigerate for at least 16 hours. These eggs can be stored for up to a week.
For lunch, you can serve not only salads, which include boiled eggs, pies or soups with eggs, but also various meat rolls with egg filling. This is an Estonian pickpois, and Scottish eggs, and, for lovers of "hotter" spicy rolls, popular in Goa.
To prepare them, take:
- 4 beef steaks, 250 g each;
- 1 tablespoon of paprika;
- ½ teaspoon of cayenne pepper;
- 12 cloves of garlic;
- ginger root 3 cm long;
- 4 tablespoons of white vinegar 9%;
- 1 teaspoon of salt;
- 1 ½ cups of chopped onions;
- 1 chili-serrano pepper;
- 1/2 cup chopped cilantro greens;
- 3 tablespoons of freshly squeezed lime juice;
- 4 boiled eggs;
- 200 g of chorizo sausages.
And also for the sauce:
- 3 tablespoons of vegetable oil;
- 1 ½ cups of finely diced onions;
- 1 stick of cinnamon;
- 6 cloves cloves;
- ½ teaspoon of cumin seeds;
- 2 large tomatoes, diced.
Beat the beef steaks with a hammer until they are no more than ½ centimeter thick. Divide them in pairs on two cling wrap, one overlap slightly. Peel the ginger root, cut into pieces and place in a blender bowl along with peeled garlic cloves, season with salt, cayenne pepper, paprika. Make a thick, smooth paste. Remove the seeds from the serrano chili and cut into pieces. Mix with chopped onions, add lime juice and a pinch of salt, stir. Divide half of the garlic-ginger paste evenly between the steaks. Top with the onion-pepper mixture. Place the eggs, cut into quarters, and the peeled and sliced sausage. Roll up two tight rolls, secure their edges with toothpicks or tie them with food threads. Set aside.
Prepare the sauce. Heat the oil in a wide, deep saucepan and saute the onion over medium heat until translucent. Add cinnamon, cloves, and cumin seeds. Cook them for another 2 minutes. Add tomatoes and simmer until tender. Add the remaining garlic ginger paste and stir.
Place the rolls in the sauce and cook for about 5 minutes, add 1 cup of boiled water, bring the sauce to a boil, reduce the heat to medium and simmer the meat for another 45 minutes. Remove the finished rolls from the sauce, cool slightly and cut into slices. Place on plates and pour over the sauce.
