With Easter comes Easter eggs and finding ways to use the hard-cooked eggs. Eggs are a perfect, healthy food, packed with almost every essential nutrient that you need in a healthy diet. They contain Vitamin A, D, and E, Folate, Vitamin B5, B6, B2 and B12, Phosphorus, Selenium, Calcium and Zinc. They are also a good source of choline. Choline is essential for nerve function and brain health. Adding eggs to your diet can also increase HDL levels, which is the “good” cholesterol and possibly help reduce the risk of heart disease. Eggs contain antioxidants such lutein and zeaxanthin which benefit eye health. Omega-3 and pastured eggs can help lower triglycerides which can provide additional health benefits. In the meantime, Happy Easter and simply cook.

 

Making the perfect hard cooked eggs

Place eggs in a saucepan and cover with cold water, at least 1 inch above the eggs. Bring to a rapid boil and reduce heat to just below boiling. Cover and cook the eggs for 15 to 20 minutes. Cool the eggs immediately to prevent the yolks from darkening. To shell the eggs, crack the eggshell all over. To peel, start at the large end and peel. Rinse with cold water to remove eggshells.

 

Deviled Eggs

6 hard cooked eggs

¼ cup mayonnaise

1 teaspoon prepared mustard

1 teaspoon vinegar

1/8 teaspoon salt

¼ teaspoon pepper

Cut eggs in half, slip out the yolks and mash with a fork. Stir in mayonnaise, mustard, salt and pepper. Fill the egg whites with the yolk mixture, heaping it lightly in the whites. Cover and refrigerate up to 24 hours.

You can add olives, chopped ham, chives, green onions, horseradish, or bacon to the yolk mixture.

 

Variations

Deviled eggs with olives

Omit the mustard and add ¼ cup finely chopped ripe- or pimento-stuffed olives and add 1/4 teaspoon curry powder. Fill the egg whites with the yolk mixture and refrigerate to allow flavors to blend.

 

Zesty Deviled Eggs

Mix ½ cup shredded cheese, and 2 tablespoons chopped fresh parsley or 1 tablespoon prepared horseradish into the yolk mixture. Fill the egg whites with the yolk mixture and refrigerate to allow flavors to blend.

 

Mexican Deviled Eggs

Omit mustard. Mix in 2 tablespoons salsa, drained, 1 tablespoon cilantro and 1 teaspoon ground cumin into egg mixture. Fill the egg whites with the yolk mixture and refrigerate to allow flavors to blend.

 

Eggs A La King

2 cups medium white sauce

2 tablespoons catsup

¼ teaspoon salt

6 hard cooked eggs

1 6 ounce can mushrooms

½ cup cooked peas

2 tablespoons chopped pimentos

6 tomato slices

6 slices buttered toast

 

Medium White Sauce

2 tablespoons butter

2 tablespoons flour

¼ teaspoon salt

1 cup milk

Melt butter in saucepan over low heat. Blend in flour, salt and a dash of pepper. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Once the sauce begins to bubble, remove it from heat.

 

Combine white sauce, catsup and salt. Add sliced eggs, mushrooms, peas and pimento, heat thoroughly. Sprinkle tomatoes lightly with salt and broil 2 to 3 minutes. Place tomatoes on the toast and spoon the sauce mixture over it.

 

Variation: Easy Eggs A La King

In a saucepan, cook ½ cup chopped celery, ¼ cup chopped green pepper, and ¼ cup finely chopped onion in 2 tablespoons hot salad oil until tender. Add 1 can Cream of Celery soup, ½ cup milk, and 1 cup sliced cheese. Add four hard cooked eggs, chopped, and six pimento-stuffed green olives, sliced and heat until warm. Spoon over buttered toast. 

 

Spanish Eggs

½ cup chopped onion

3 tablespoons butter

3 tablespoons flour

2 teaspoons sugar

1 large can diced tomatoes

1 small bay leaf

6 hard cooked eggs, deviled

¼ cup mayonnaise

1 teaspoon prepared mustard

¾ cup fine dry bread crumbs

2 tablespoons melted butter

 

In a skillet, cook onion in 3 tablespoons butter until tender. Blend in flour, sugar, ¾ teaspoons salt and dash pepper. Add tomato and bay leaf. Cook until thick and bubbly, stirring constantly. Remove bay leaf. Pour into a greased 10 ½ x 6 ½ inch baking dish. Prepare deviled eggs. Halve eggs lengthwise. Remove yolks and mash. Mix yolks, mayonnaise, mustard, salt and pepper. Refill egg whites and put in the baking dish. Combine crumbs and melted butter. Bake at 425 degrees for 10 minutes until heated through. Serve over toast.