What do you do with all your hard-boiled eggs?!
Answers: After the morning easter egg humt is over what do you do with all of your hard-boiled eggs? I will have about 3 dozen and I want to take a dish or appitizer to the family dinner. I CAN NOT take deviled eggs as my mom always brings them. I want something creative so the more answers the better. If it's a complicated dish please inc. recipe
I could give you a recipe for some type of salad (i.e. potato, macaroni, chicken)... they all seem to contain hard boiled eggs.
However, I don't like these dishes so I'm not gonna recommend them.
I do however like Easter Bread and some people put colored eggs in theirs before baking to give it a pretty presentation.
Here's a recipe I found online last week that I will be making for my family's dinner.
Hope you like it.... it appears time-consuming, but most of the time is idle (resting, rising).
Italian Anise Easter Bread
Makes three 9-by-5-inch or freestanding braided loaves
Here is a special family recipe from my friend Lisa Warren. The austere bread is infused with the strongly scented oil of anise, a plant also known for its soothing digestive qualities. Lisa's recipe is triple this one; she uses a full five pounds of flour to make extra braids for gift giving. Note that the dough rises slowly at room temperature before a final rise and shaping. The crust of this bread is dark and glossy and sprinkled with fennel seeds. You may add a cup or two of golden raisins to the dough, if you wish. This bread freezes well.
1 cup milk
1 cup sugar
6 tablespoons (3/4 stick) unsalted butter
2 teaspoons active dry yeast
Pinch of sugar
1/4 cup warm water (105° to 115° F.)
6 to 6-1/2 cups unbleached all-purpose flour
1-1/2 teaspoons salt
2 teaspoons baking powder
4 large eggs
2 tablespoons pure anise extract
1 egg, beaten, for glaze
1 tablespoon aniseed or fennel seeds, for sprinkling
1. In a medium saucepan or microwave-proof bowl, combine the milk, the 1 cup sugar, and butter. Heat, stirring occasionally, until the butter is melted. Let the mixture cool until warm, 105° to 115° F. Pour the warm water in a small bowl. Sprinkle the yeast and the pinch of sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
2. In a large bowl using a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 3 cups of the flour, salt, and baking powder. Make a well in the center and break the 4 eggs into the well. Gradually mix a few tablespoons of the flour into the eggs, add the anise extract and yeast and milk mixtures, and beat until soft, smooth, and sticky, about 2 minutes. Add the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if making by band.
3. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, 4 to 5 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. It is important that this dough remain very soft and springy.
If kneading by machine, switch from the paddle to the dough hook and knead for 4 to 5 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand.
4. Place the dough in a greased deep container. Turn once to coat the top and cover tightly with plastic wrap. Let rise at cool room temperature until doubled in bulk, about 12 hours or as long as overnight.
5. Gently deflate the dough and let rise again at room temperature until doubled in bulk, 1 to 1-1/2 hours. Gently deflate the dough. Turn the dough out onto a lightly floured work surface. Grease the loaf pans or parchment-line a baking sheet.
Divide the dough into 9 equal portions. Roll each portion into a rope 12 inches long. Place 3 ropes parallel to each other. Begin braiding, starting in the center rather than at the ends for a more even shape. Take one of the outside ropes and fold it over the center rope, then repeat the movement from the opposite side. Continue by alternating the outside ropes over the center ropes. When completed, turn the dough around and repeat the procedure. Pinch the ends together and tuck them under. Repeat to make 2 more braids. Place each braid into a greased 9 -by-5-inch loaf pan, or on the baking sheet. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk or I inch above the rims of the pans, 45 minutes to 1 hour.
6. Twenty minutes before baking, preheat the oven to 350° F. Brush the tops with the egg glaze, taking care not to let it drip down the sides of the pan. Sprinkle with the fennel seeds. Place the pans or baking sheet on a rack in the center of the oven and bake 35 to 40 minutes, or until deep golden brown, and the loaves sound hollow when tapped with your finger. Transfer to a cooling rack. Cool completely.
Realized my new recipe doesn't call for the eggs.... but here is what you do.
Follow the recipe exactly...after you finished braiding the dough strips, seperate a few of the braided sections and place an egg in each. Should look like the attached photo.
I only make a dozen hard boiled eggs to decorate for Easter...no more than we can eat within a reasonable time. I usually make potato salad and deviled eggs with those. For our Easter egg hunt, I use those pull-apart plastic eggs with coins in some and candy in others, because some of the wee kids are a bit overexcited and the real hard boiled eggs get cracked shells and we have to toss them.
hmmm that is hard, you could cut them up in fours like cut from the top down. and then you could make toast and just eat it like that and have the salt and pepper out.
im sorry i really dont know.
i hope you get a better answer.
Family has always made "Devil Eggs" yum,yum
I would make a potato salad with some, take the rest to work.
you throw them at peoples cars
make an egg salad or put them on a simple lettuce salad in wedges(with chicken, ham, whatever)
This is a fun one.....
Buy a loaf of unsliced bread from the bakery.Round or rectangular,whatever your choice is.
Make your egg salad.Then make ham salad or buy from the deli.
Slice your bread twice,so you have 3 layers of bread.Spread one layer(bottom) with ham salad,now place the next layer of bread on top of the ham salad.Spread this layer with egg salad.Now place the top of bread on this layer.
Stick olives on toothpicks to decorate the top.I buy the frilly ones.
Place on serving tray.
This sandwich has such a nice eye appeal and taste good....
Mom will be please with your new creation.
I have made it where I trim the crust from the rectangular loaf and when done I frost with whipped cream cheese(thin with a little milk)and spread the outside completely with cream cheese.Looks like frosting and sprinkle the top with fresh chopped parsley.Looks best with fresh chopped not dried parsley.Be sure you have a very sharp knife when cutting.
I like boiled eggs in cream sauce....
3T butter
2T flour
2 C milk
s&p to taste
add eggs sliced or whole..
pickled eggs
I save the juice from store bought pickles .....boil it briefly ans strain .pack a few eggs into sterile jar....pour pickle juice over eggs making sure to completely cover them.....I use these eggs for making salads.