Does anyone have a good recipie that has hard-boiled eggs as the main ingredient? - Please hurry...?!


Question: I have a TON of leftover hard boiled Easter eggs, and am wondering if anyone has a good recipie using them as the main ingredient. I would like to make something for dinner tonight using them. I know I can use them as a side-type of ingredient in salads, tuna salad, deviled eggs, and egg salad, but I would like a recipie that uses the hard-boiled eggs as the main ingredient in a main dish, if possible. Thanks alot!!!


Answers: I have a TON of leftover hard boiled Easter eggs, and am wondering if anyone has a good recipie using them as the main ingredient. I would like to make something for dinner tonight using them. I know I can use them as a side-type of ingredient in salads, tuna salad, deviled eggs, and egg salad, but I would like a recipie that uses the hard-boiled eggs as the main ingredient in a main dish, if possible. Thanks alot!!!

Cuban Eggs

This Cuban egg dish is a wonderful choice for an elegant brunch. If you make the optional rice, it becomes a filling lunch.

* 8 hard-cooked eggs
* 1 cup (4 oz.) shredded sharp Cheddar cheese, divided
* 3 tablespoons non-fat milk
* 1/2 teaspoon salt, optional
* Dash pepper
* 1/2 cup chopped onion
* 1/2 cup chopped sweet green pepper
* 1 tablespoon butter
* 2 cans (8 oz. each) no-salt-added tomato sauce
* Hot cooked rice, optional
* Parsley sprigs, optional
METHOD

Preheat oven to 350° F.

Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in 8 x 8 x 2 inch baking dish.

In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes. Stir in tomato sauce and bring to a boil. Pour over eggs. Sprinkle with remaining cheese. Bake in preheated 350° F oven until hot and bubbly and cheese is melted, about 15 minutes. Serve over rice and garnish with parsley, if desired.
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Egg Casserole


* 2 tablespoons butter or margarine
* 4 tablespoons dry sherry, divided
* 1 pound fresh mushrooms, sliced
* 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
* 8 oz sour cream
* 2 tablespoons all-purpose flour
* 1/2 teaspoon salt
* 1 tablespoon finely chopped onion
* 2 oz. jar chopped pimiento, drained
* 10 oz. package frozen green peas, thawed and drained
* 14 hard-cooked eggs, cut lengthwise into 4 wedges
* 8 oz can sliced water chestnuts, drained
* 1 cup fresh bread crumbs {2 slices bread}
* 1 tablespoon butter or margarine, melted



Method

Preheat oven to 375°F

Melt 2 tablespoons butter in a large skillet; add 2 tablespoons sherry and mushrooms, and cook over medium heat 5 minutes or until mushrooms are tender. Drain well; set aside.

Combine remaining 2 tablespoons sherry, soup, and next 6 ingredients in a medium saucepan. Cook 2 minutes or until mixture is bubbly; stir in mushrooms and peas. Arrange egg wedges and water chestnuts in bottom of a lightly greased 13 x 9 x 2-inch baking dish. Pour soup mixture evenly over top. Combine bread crumbs and melted butter. Sprinkle over soup mixture.

Bake in preheated 375°F oven for 20 minutes or until top is golden.

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Egg Salad

INGREDIENTS

* 8 eggs
* 1/2 cup mayonnaise
* 1 teaspoon ground black pepper
* 1/4 teaspoon paprika
* 2 tablespoons chopped pimento-stuffed green olives



DIRECTIONS

1. Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
2. In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.

Egg sandwich. Cut egg into small peices put them on bread. Put mayo on othewr peice of bread and stick together. Its good.

http://recipes.lovetoknow.com/wiki/Categ...


http://homecooking.about.com/library/arc...

Kedgeree:


350g rice
2 smoked haddocks (need to crumble it)
50g butter
salt and pepper
2 teaspoons of tomato ketchup
4 hard boiled egg
pinch of cayenne or 1 teaspoon of curry powder
1 small chopped onion
750mls chicken stock
1 bay leaf
300ml milk



1. Melt the butter in a saucepan and add the onion.

2. Stir in the rice to coat it.

3. Add the chicken stock and bay leaf and bring to the boil.

4. Cook at 180c for 20 minutes or until the rice has absorbed the chicken stock. Poach the haddocks in the milk for 5 minutes whilst the rice is cooking.

5. Break up the fish and add to the cooked rice along with the other ingredients

6. Add the cayenne/curry powder.

I have a great Curried Egg Stovetop Casserole that makes for a crowd and is great served over rice.....Email me at my 360 profile page if you'd like it.....

Christopher

Good ole deviled egg for sandwiches. Chopped eggs, mayonnaise, salt, pepper, sweet relish, dried onion, and chopped black olives.





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