Updated: 04/03/2017 3:49 PM
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What to do with Your Leftover Hard Boiled Eggs
There's a good chance you may end up with leftover hard boiled eggs from the neighborhood Easter egg hunt.
If that's the case, we've got you covered! Chef and cookbook author Robin Asbell has a variety of ideas.
Green Pipián Sauce Egg Tacos
(Adapted from 300 Best Blender Recipes Using Your Vitamix by Robin Asbell : Robert Rose Books)
Makes about 2 cups
Whole cloves 2
2 whole allspice berries
1-1/4 cups vegetable broth, divided
2 jalapeño peppers, halved and seeded
2 cloves garlic, peeled
1/2 large onion, thickly sliced
1/2 cup grape tomatoes
1/2 cup raw green pumpkin seeds (pepitas)
1/4 cup sesame seeds 60 mL
1/2 cup lightly packed fresh cilantro leaves and stems
1 tsp kosher salt
1 tbsp apple cider vinegar
1 tbsp canola oil 15 mL
8 large boiled eggs, peeled and chopped
8 small whole wheat or corn tortillas
2 Large roma tomatoes, chopped
How to make it:
1. Place the cloves and allspice in the Vitamix container and secure the lid. With the switch on Variable, select speed 1 and turn the machine on. Quickly increase the speed to 10, then flip the switch to High and grind the spices to powder, about 10 seconds. Leave them in the container and add 1 cup (250 mL) broth.
2. Heat a skillet over medium-high heat. Add jalapeños, garlic, onion and tomatoes. Cook, turning every 30 seconds or so, until the peppers are blistered, the onions are blackened and soft, and the tomatoes are wrinkled and collapsing. The mixture will stick to the pan and burn a little; reduce the heat to medium if it starts to smoke, and roll the tomatoes around on the dark spots on the pan. Transfer the mixture to the Vitamix container.
3. Wash the skillet and dry it well. Place over medium-high heat. Add pumpkin seeds and swirl until they start to pop, about 2 minutes. Add sesame seeds and swirl until fragrant, about 1 to 2 minutes. Transfer the seeds to the Vitamix container.
4. Add cilantro, salt and vinegar to the Vitamix container and secure the lid. With the switch on Variable, select speed 1 and turn the machine on. Gradually increase the speed to 10, then flip the switch to High and blend for about 30 seconds or until very smooth.
5. Return the skillet to medium heat and heat oil. Stir in sauce and cook, stirring and scraping the bottom of the pan with a spatula almost constantly to keep it from sticking, for about 5 minutes or until very thick and lumpy-looking. Stir in the remaining broth and cook, stirring, until heated through.
6. Use immediately, or transfer to an airtight container and let cool, then store in the refrigerator for up to 4 days or freeze for up to 4 months.
7. Build tacos with chopped boiled egg, a generous drizzle of sauce, lettuce and tomatoes.
Easy Egg Curry On Toast, Serves 4
3 cloves garlic, chopped
1 tablespoon ginger, chopped
2 large jalapenos, 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
1 cup frozen peas
4 slices whole wheat bread
1 cup greek yogurt, fat free or full fat either is good
How to make it:
Boil the eggs- put them in a pot with water to cover, then bring to a full rolling boil. Cover and take off the heat, and let stand for 14 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, the spinach, the salt, and frozen peas. 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.
French Spinach Salad with Eggs and Swiss Cheese, Serves 4
5 ounces salad spinach
4 ounces fresh button mushrooms, sliced
1 tomato, cut into 8 wedges
1/2 cup Swiss cheese, diced
4 hard-boiled eggs, quartered
1 tablespoon chopped shallot
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 cup olive oil
1/4 cup extra virgin olive oil
1 dash black pepper
How to make it:
Make the dressing by combining all the ingredients in a small jar and shaking vigorously.
Drizzle 2 tablespoons of dressing on the spinach in a large bowl, and toss to coat. Dived between four plates.
Arrange mushrooms in rows on opposite sides of each portion of spinach. Place tomato wedges along other sides.
Scatter cheese cubes over spinach. Arrange egg quarters on salads. Drizzle remaining dressing over the salads. Serve at once.
Asparagus with Egg Mimosa, Serves 4-6
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
How to make it:
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 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. 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. 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. 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.