Eggs in Egg-cess

What to do with all those hard-boiled eggs

If you followed our suggestions and dyed, waxed, marbled and Pysanky-ed eggs before Easter, you may have more hard-boiled eggs than you know what to do with come Easter Sunday. Here are our suggestions for using them up:

Pesto-Chango Devilled Eggs

12 hard-boiled eggs, cooled
2 cups fresh basil leaves, loosely packed and stems removed
1/4 cup pine nuts
1/4 cup freshly grated parmesan cheese
2 cloves garlic
1/4 cup virgin olive oil
6 - 8 tbsp mayonnaise
salt and pepper to taste

  1. Toast pine nuts over medium heat until slightly brown and fragrant. Set aside.
  2. Place basil leaves in a heavy duty resealable bag, zipping the bag until only a small opening remains, to let air escape. Pound the bag and its contents with a smooth kitchen implement until leaves are “bruised.”
  3. Use a food processor to pulse bruised leaves, toasted pine nuts, parmesan cheese, garlic, salt and pepper into a rough paste.
  4. With the motor running slowly, gradually add the olive oil. Mix until ingredients are thoroughly incorporated. Set aside.
  5. Peel eggs carefully and cut in half lengthwise.
  6. Remove yolks and put them in a medium mixing bowl. Add the basil mixture and mayonnaise, and mix until well blended.
  7. Use a cake piping bag to fill the hollowed eggs with the mixture, and garnish each egg with a strip of fresh basil.

Pea Salad

3 chopped hard-boiled eggs
1 (16 oz) bag uncooked frozen peas
1 small chopped red onion
1/2 cup chopped celery
6 - 8 tbsp mayonnaise to blend
salt and pepper to taste
Stir together all ingredients until well incorporated.
Refrigerate for several hours before serving.

Pickled Eggs 'n' Onions

12 hard-boiled eggs
1 tsp prepared mustard
3/4 cups water
1 tbsp salt
1 med onion, sliced in rings
1 1/4 cups cider vinegar
1/2 cup sugar
1 tsp pickling spice

  1. Blend mustard with 1/4 cup vinegar in a small saucepan over high heat. Let the mixture come to a gentle, rolling boil.
  2. Add remaining cup of vinegar and the rest of the ingredients, with the exception of the eggs. Simmer uncovered until onions are crisp but tender and sugar is dissolved.
  3. Place peeled eggs into a tall container (like a pickle jar) and pour vinegar concoction over eggs.
  4. Cover and refrigerate overnight.

Egg, Bacon and Cheese Salad

12 hard boiled eggs
1 lb bacon
16 oz mild cheddar cheese
1/2 cup mayonnaise
1/2 tsp mustard

  1. Cook bacon until crispy, let cool and crumble.
  2. Dice cheese into fine cubes.
  3. Cut eggs into bite-size cubes.
  4. Mix all ingredients in a large mixing bowl.