What to Do With Those Colored Easter Eggs – 2 Egg Recipes
March 27, 2015
Are you planning an Easter dinner? Traditional or modern or both? Whatever you choose, you are bound to include colored eggs and a main dish consisting of ham or lamb. Or even this year try goose as your main dish. I love deviled eggs, but the same old deviled eggs or egg dish can get boring. Spice up your dinner with one of these 2 (or both) egg dishes from Recipe4Living.
Decadent Deviled Eggs
- 1/3 cup mayonnaise
- 1 large shallot, minced
- 6 slices bacon, cooked until crisp and finely chopped
- 6 hard-cooked eggs, peeled and split length-wise
- 1 heaping teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- Salt and freshly ground black pepper to taste
- 12 drops Tabasco sauce or to taste Paprika, to garnish
- In a medium-size bowl, mash the egg yolks with a fork. Add the bacon, shallot, mayonnaise, mustard, vinegar, salt, pepper and Tabasco.
- Use a small spoon to fill the egg whites, or get creative and use a pastry bag fitted with a large star tip to pipe the yolk mixture back into the whites.
- Sprinkle with paprika and serve.
This next recipe is pretty much a modern twist of an egg’s benedict.
Spring Potato Baskets
- 2 pounds (4-5 medium) potatoes, grated (about 5 cups)
- 2 medium eggs, lightly beaten
- 2 teaspoon salt
- 1 teaspoon pepper
- No-stick cooking spray
Hollandaise Sauce (You can substitute with a package)
- 6 egg yolks
- 1/2 cup water
- 1/4 cup lemon juice
- 1 cup firm cold butter, cut into 16 pieces
- 1/2 teaspoon salt, optional
- 1/4 teaspoon paprika
- Dash ground red pepper
- 1 cup finely chopped fully-cooked deli ham
- 16 medium eggs
- In large bowl, combine potatoes, 2 eggs, salt and pepper; toss to combine.
- Spray 16 large muffin cups with no-stick cooking spray, coating well. The spray helps to make potato nests crisp.
- Spoon rounded 1/4 cup potato mixture into the palm of your hand; squeeze out excess moisture; place in each muffin cup. Make sure there is enough room for the filling. Push potatoes onto bottom and up side of each cup to form a “basket.”
- Bake on bottom rack in 350-degree oven for 35 minutes.
- When potato baskets are done, remove from oven.
- In a small saucepan, beat together egg yolks, water and lemon juice.
- Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
- Stir in butter, 1 piece at a time, until melted and sauce is thickened.
- Stir in seasonings.
- Remove from heat.
- Cover and chill if not using immediately.
- Place 1 tablespoon ham into each basket. Crack 1 egg into each.
- Return to 350-degree oven on middle rack.
- Bake an additional 14 to 16 minutes or until egg whites are firm.
- Run small spatula along edge of baskets to loosen.
- Place 2 baskets on each of 8 individual plates. Spoon 1 tablespoon sauce into each basket. Pass remaining sauce at the table.
- Serve immediately.
Happy Easter to all.