Leftover Eggs Three Ways

If you're like us, you may be finding yourself with an abundance of hardboiled eggs now that Easter is over. We went to the trouble of using organic, cage-free eggs, dying them naturally, and keeping them refrigerated as much as possible, so now that the little ones (and some bigger ones) have had their eggtastic fun, it's time to eat these babies. While they're absolutely delicious on their own with some good salt and pepper, you might have a few too many to consume that way.

If this applies to you or you just feeling like eating some eggs, try one or all of the following suggestions. If you didn't color eggs this holiday, follow these simple instructions for perfectly boiled eggs with no green ring around the collar: arrange eggs in a single layer in the bottom of a large pot. Cover eggs with cold water (water should go about one inch above the eggs). Bring to a boil, remove from heat immediately, cover and boil 15-18 minutes, depending on the size of your egg. Immediately plunge eggs into cold water to stop cooking.

Modern Egg Salad: classic and timeless, this recipe is a great way to get a delicious lunch out of your leftover eggs. Replacing the mayo with Greek yogurt gives it a tangy creaminess with less calories.

Peel and coarsely chop 12 eggs. Season the eggs directly with salt and pepper. Mix together with ½ cup of Greek yogurt, a squeeze of fresh lemon juice, 2 tbsp whole grain mustard, a tablespoon of chopped fresh dill, 1 teaspoon of paprika, and ¼ cup of finely chopped red onion. Serve the salad with butter lettuce and sliced tomatoes on thick-cut sourdough bread.

Curried Deviled Eggs: Another old-school recipe updated with Indian flavor. Slice 6 eggs in half lengthwise and scoop out the yolks into a bowl. Mash the yolks with a teaspoon of Dijon mustard, 2 teaspoons of mayo, a tablespoon of minced green onions, and a teaspoon of curry powder. Fill the eggs whites with the yolk mixture and sprinkle with a bit more curry powder.

Salade Nicoise: This is one of my favorite salads to both make and eat. Line your salad plate with a mixture of your favorite fresh greens (we like spinach, endive, and mesclun). Top the greens with chopped boiled eggs, boiled potatoes, blanched green beans, black olives and a package of tuna. Salt and pepper to taste, add some good olive oil and red wine vinegar and serve with a hunk of crusty baguette.

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Geri Maria Harris