Eggs-tra post-holiday recipes
Eggs-tra post-holiday recipes
It’s the week after Easter, the kids enjoyed dying eggs and now there are plenty of leftover eggs in the refrigerator and you might be asking “What can I do with all these hard cooked eggs?” Our culinary and educational specialist, Miss Jenn, has some helpful ideas and suggestions for you to reuse your eggs… Read More »
It’s the week after Easter, the kids enjoyed dying eggs and now there are plenty of leftover eggs in the refrigerator and you might be asking “What can I do with all these hard cooked eggs?” Our culinary and educational specialist, Miss Jenn, has some helpful ideas and suggestions for you to reuse your eggs in new and eggs-citing ways so you can reduce, reuse and recycle!
Miss Jenn suggests the easiest way to reuse your hard cooked eggs is to prepare simple egg salad sandwiches for lunch. The fun thing about egg salad is that you can add your own favorite spices that really change and personalize the flavor profile of the dish. Egg salad is fast to make, chop two eggs and add to already prepared potato salad. Or chop two eggs and add chopped red onions, 2 Tbs. mayo, 1 tsp Dijon mustard, a touch of apple cider vinegar to taste. Salt and pepper, if desired. Another variation is to add fresh chopped herbs such as dill, parsley or chives or you may prefer to add chopped avocado to the egg salad for a creamy addition. You also enjoy dried spices such as curry, paprika or your favorite combination to make this dish your own. Serve on toast or on a bed of baby greens.
Another helpful tip is to reuse your eggs by preparing deviled eggs which are fun to eat and so very easy to make. These can be served anytime or make great appetizers before your dinner. Here’s how it’s done, peel your cooked eggs, slice them in half and scoop out the cooked yolk portion. Place the cooked yolk portion in a bowl and mix with mayo and your favorite seasonings. Spoon the mixture back into the egg halves and top with paprika or fresh chopped herbs. Serve immediately.
If you are looking for a more of a breakfast dish, try the following casserole. To begin slice the eggs and layer with a cream sauce or a cheese sauce. Then layer in some ham or even some leftover broccoli and bake until the sauce bubbles and becomes slightly brown on the top. Everything in the casserole is already cooked so you don’t need to bake it for long, just until bubbly and it’s ready to eat.
Looking for a special recipe that can be used for a main meal that will wow your crew? Try this Broccoli & Cauliflower Polonaise which features cooked eggs with the magic of breadcrumbs and parmesan cheese, yum! Get the recipe here.
Miss Jenn shared a sweet memory from her childhood where her mother would make Eggs Goldenrod for her as a child which was the first recipe that her mother made in Home Economics class back in High School. How ironic that Miss Jenn would major in Home Economics in college! Miss Jenn’s mother would have turned 96 so this recipe is at least 80 years old and she shares the basics of this favorite recipe with us here;
Eggs Goldenrod is very simple to make if you have the eggs prepared ahead of time. Just prepare toast, a medium white sauce, that is poured over the toast and then the chopped eggs go over that. Garnish with some chopped chives or parsley. Actually, quite simple and very tasty. Enjoy! Best wishes from our farm kitchen to yours! xo
