Recipes for Leftover Easter Eggs

Chef Robin Asbell shows a few ways to use up your leftover Easter eggs.

Egg Curry on Toast

Egg Curry is a quick breakfast or lunch, and delicious over toast or rice. Serves 4

4 large eggs, boiled and peeled
1 tablespoon avocado oil
3 cloves garlic, chopped
1 tablespoon ginger, chopped
1 large jalapeno, chopped
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin, ground
14 ounces canned diced tomatoes
2 cups fresh spinach, chopped
1/2 teaspoon salt
4 slices whole wheat bread
1 cup greek yogurt, fat free or full fat, either is good

Boil the eggs- put them in a pot wiht water to cover, then bring to a full rolling boil. Cover and take off the heat, and let stand for 15 minutes. Drain, and rinse with cold water. Chill until cold. Peel and reserve.

In a large saute pan, heat the canola oil until hot, then add the garlic, ginger and jalapenos, and stir until sizzling and fragrant. Add the turmeric, coriander and cumin and stir for a few seconds, until fragrant. Add the diced tomatoes and their juices, then bring to a simmer. Add the spinach and salt. While that comes to a boil, halve the eggs lengthwise, then place them in the simmering sauce. Use a spoon to baste them with sauce, and cover the pan for five minutes, adjusting the heat so it just simmers gently.

Make toast, and serve two egg halves per person, dividing the sauce and veggies between them. Dollop with tangy yogurt and serve.

 

Egg Salad Provencal in Lettuce Cups

Who says egg salad has to have mayo? In this light, fresh egg salad, tomatoes, olives and basil give it a flavor punch, and a vinaigrette is all you need for a tasty salad to tuck into lettuce leaves.

Serves 6

6 large eggs, boiled and peeled
3 ounces grape tomatoes, 3/4 cup. chopped
6 medium pitted green olive, chopped
2 tablespoons chopped red onion
2 tablespoons fresh basil leaf, chopped
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
8 medium bibb lettuce leaf

Peel and chop the eggs, and place in a medium bowl. Add the chopped tomatoes, olives, red onion and basil. In a cup, stir the olive oil, vinegar and salt, and pour over the egg mixture. Stir to mix.

Scoop rounded 1/4 cup servings into lettuce leaves. Roll up to enclose. Serve two leaves per person.

 

Asparagus in Vinaigrette with Egg “Mimosa”

In this classic French preparation, egg yolks are pressed through a fine sieve to create a golden garnish- but if you want to make it easier, simply mince the eggs by hand.

3 large eggs
2 pounds asparagus
2 tablespoons minced parsley
1 tablespoon fresh tarragon
1/2 teaspoon plus 1 pinch salt
1 pinch sugar
2 tablespoons lemon juice
1 tablespoon champagne vinegar
4 tablespoons olive oil

1. Cover the eggs with cold water in a small saucepan and set over high heat. When the water comes to a rolling boil, turn off the heat, cover the pot, and let the eggs sit in the water for 14 minutes, then drain and rinse with cold water. Chill until they are cool enough for you to handle them.
2. Bring a large pot of water to a boil and add salt to taste. Cut off the bottom 1 to 1 1/2 inches of the asparagus. Peel the asparagus, starting very lightly an inch below the tip and gradually increasing pressure toward the base. Boil the asparagus just until tender enough that a knife slips in easily, about 2 minutes. Remove the asparagus from the boiling water to a pan of ice water to stop the cooking.
3. When almost ready to serve, shell the hard-cooked eggs and separate the whites and the yolks. Use the egg whites for another use. In a small bowl, stir the parsley, tarragon, 1/2 teaspoon salt, sugar, lemon juice, champagne vinegar and olive oil.
4. In a large bowl, toss the asparagus with the vinaigrette. Press the egg yolks through a fine sieve over the asparagus on the platter and sprinkle with salt. Serve at room temperature.