By Luci
Lots of leftover Easter eggs? Or just a lover of hard-boiled eggs? It’s time for some creative use of them for breakfast, brunch, lunch or dinner appetizer.
Deviled eggs
Ever popular are deviled eggs. I wrote a blog on them previously (https://www.dazzlingdinners.com/post/deviled-eggs), showing how much you can do with them, both in terms of flavoring and presentation. It provides ingredients for international flavorings: French, Greek, Russian, Indian, Chinese, Korean, South African, North African, Mexican, Southern U.S. and Canadian. Presentations can be beautiful, cute or amusing.
Egg Salad Sandwiches
Any flavors used in deviled eggs can, of course, be used in egg salad as well, making great sandwiches or served on lightly toasted bread as an appetizer. The suggestions in the previous blog were vegetarian and so would make a sandwich on the light side. Sometimes huskier fare is called for to make a more filling sandwich with heftier flavors. Here are three of my favorites. For each, chop or process hard-boiled eggs for a coarse or smooth texture, depending on your preference. Use 1 - 2 eggs for each sandwich.
With pastrami
Spicy and fragrant describe this sandwich.
Combine each chopped egg with 1/2 tablespoon mayo and 1/2 teaspoon brown mustard. Spread on rye bread and top with 2 strips of pastrami.
With salami and tomato
I love salami with eggs (especially scrambled together) and salami with tomato. A sandwich of the three ingredients is lively and very flavorsome. It definitely calls for a glass of red wine.
Mix each chopped egg with 3/4 tablespoon mayo, 1 roughly chopped grape tomato and 1/2 ounce salami (sweet or hot), chopped into small bits. Spread on Italian bread.
With pimento stuffed green olives
Tangy and tasty. Combine each chopped egg with 3/4 tablespoon mayo and 2 small pimento stuffed green olives, roughly chopped. Spread on sour dough or white bread.