What to Do With All Those Easter Eggs
A few recipes to
help you out:
Scotch Eggs with
Mustard Sauce
8 boiled eggs, peeled
1 1/2 pounds ground pork sausage
1/2 peeled, finely grated small yellow onion
1 clove of garlic, crushed and minced
3 tablespoons minced fresh parsley
1/4 teaspoon ground nutmeg
2 tablespoons yellow mustard
1 cup all-purpose flour
2 eggs, whisked
1 cup breadcrumbs
1 cup panko breadcrumbs
oil for deep frying
salt and pepper
Mix the sausage, onion, garlic, parsley, nutmeg, and parsley. Divide
into eighths and flatten each portion into a big circle, as big and as
flat as you can make it. Lay a boiled egg on top of each circle of
sausage and then wrap the egg up in the sausage so the egg is enclosed
completely. Repeat with remaining eggs and sausage.
Mix the flour, salt, and pepper. Mix the breadcrumbs and panko
breadcrumbs together in a separate bowl.
Dredge each sausage-covered egg in the flour mixture. Then dip the
flour-covered egg in the whisked egg. Then roll in the breadcrumb-panko
mixture, making sure each egg is entirely coated. Then fry them a few
at a time in 350F oil for about 3 or 4 minutes until dark golden.
Serve with mustard sauce (recipe below).
Mustard Sauce
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 1/2 cups half-and-half
2-3 tablespoons Dijon mustard
salt and pepper to taste
2 teaspoons finely chopped fresh parsley
Melt the butter over low heat. Make a roux by whisking in the flour and
cooking for a minute or so. Add the half-and-half a bit at a time and
stir 'til thickened to a sauce consistencny. Add the mustard, salt,
pepper, and parsley. Use any leftover mustard sauce on roasted chicken.
Deviled Eggs (and
Fried Deviled Eggs)
6 boiled eggs, peeled
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked paprika, for garnish
Halve the eggs. Put yolks into a bowl and set the whites aside. Mix the
mayonnaise, vinegar, mustard, salt, and pepper into the yoks and mash
together. Use a pastry bag or spoon to fill the egg whites with the
yolk mixture. Sprinkle with paprika.
You can make fried deviled eggs by rolling the whites in flour, then in
whisked egg, and then in a 1:1 mixture of bread crumbs and panko bread
crumbs. Fry the whites in 350F oil until dark golden, then fill with
the yolk mixture as described above.
Egg Salad Sandwiches
(Egg Mayonnaise Sandwiches)
8 medium slices of bread, crusts removed
6 boiled eggs, peeled
1/2 cup mayonnaise
2 TBSP minced chives
2 TBSP minced celery
1 TBSP Dijon mustard
1 tsp dill pickle juice or 1 tsp dill
1/4 tsp pepper (preferably white pepper)
Remove yolks from eggs and chop the whites up to whatever texture you
like (some like it chunky, others like it very fine). Mash the
yolks and add to the whites along with everything else (but the bread,
obviously). Spread on the bread and cut into triangles.
Salad
6 tablespoons olive oil
2 tablespoon fresh lemon juice or white wine vinegar
1 teaspoon mustard
2 teaspoon dried thyme
Salt and pepper to taste
Boil some new potatoes til fork tender. Slice in half and put in a bowl
with halved boiled eggs and whatever combination of the following you
like: halved cherry tomatoes or chopped larger tomatoes, chunks of
canned tuna, chopped onion or shallot, pitted Kalamata or Nicoise
olives, a few anchovy filets, a spoonful of capers, green beans cooked
al dente, fava beans cooked al dente, diced cucumber, thin rounds of
radish, artichoke hearts, strips of bell pepper, and torn lettuce of
your choice. Mix the oil, lemon juice/vinegar, mustard, thyme, salt,
and pepper and drizzle over the top of the salad.
Grilled Bacon and
Egg Sandwiches
Spread one side of slices of bread of your choice with sour cream. Top
with slices of boiled egg, chopped green onion, a slice of cheese, and
bacon cooked crispy. Top with a second slice of bread to form a
sandwich. Spread the outsides of the sandwich with butter and toast in
a skillet on both sides. Serve with tomato soup.
Potato and Egg Salad
(from Taste of Home)
5 pounds medium red potatoes, halved
5 hard-boiled large eggs, chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
1-1/2 cups mayonnaise
1/4 cup sweet pickle relish
3 tablespoons sugar
2 tablespoons dried parsley flakes
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon cider vinegar
1/8 teaspoon pepper
Place potatoes in a large kettle; cover with water. Bring to a boil.
Reduce heat; cover and cook until tender, 15-20 minutes. Drain and
cool. Cut potatoes into 3/4-in. cubes. In a large bowl, combine the
potatoes, eggs, celery and onion. In a small bowl, combine the
remaining ingredients. Pour over potato mixture and stir gently to
coat. Cover and refrigerate for 6 hours or overnight.
Pickled Eggs
12 boiled eggs, peeled
3 cups white vinegar
1/4 cup white sugar, optional
1 tablespoon salt
2 cloves garlic
1 bay leaf
Optional: Your
choice of peppercorns, jalapeno slices, red pepper flakes, etc.
Put the vinegar, sugar, and salt in a pan and boil until the sugar's
dissolved. Put the peeled eggs, garlic, bay leaf, and whatever optional
ingredients you choose in a jar. Pour the vinegar mixture over. Seal
the jar and let sit in the fridge for a week before eating the eggs.
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