color them what else!!!!!!!!!!!!!!!!
color them, hide them, find them, eat them
As long as they are kept in the fridge, hard-boiled eggs will keep 5-6 days or so.
This is a wonderful salad & everyone always asks me where I got the recipe from!
Deviled Egg Salad
* 7 hard-cooked eggs*
* 3 Tbsp. salad dressing or mayonnaise
* 1 Tbsp. chopped fresh dillweed
* 1 clove garlic, minced
* 5 dashes bottled hot pepper sauce
* 1/8 tsp. salt
* 6 cups torn Boston or Bibb lettuce
* 2 cups grape or cherry tomatoes, halved, if desired
* 1 medium red sweet pepper, chopped
* 4 slices bacon, crisp-cooked, drained, and crumbled
* 3 green onions, sliced
* 1 recipe Dill Vinaigrette (see recipe)
Directions
1. Remove shells and halve hard-cooked eggs lengthwise; remove yolks. Set aside whites. Place yolks in a small bowl; mash with a fork. Add salad dressing, dill, garlic, hot pepper sauce, and salt. Spoon yolk mixture into egg white halves. Set aside.
2. On a large serving platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange stuffed eggs on greens, vegetables, and bacon. Drizzle with Dill Vinaigrette.
3. Dill Vinaigrette: In a screw-top jar combine 1/3 cup olive oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon bottled hot pepper sauce. Cover and shake well. Makes 6 to 8 servings.
Happy Easter!
Make deviled eggs, egg salad sandwiches, use them in your salads, eat them just the way they are. I'd say they are probably good for about 2 weeks after you boil them.
Egg salad, deviled eggs, chopped eggs for salads, ours usually don't last more than a week as we have used the above mentioned things for them all and have eaten them.
While salmonella is destroyed in properly prepared hard-cooked eggs, after cooking, spoilage can occur more quickly than in fresh shell eggs. Cool hard-cooked eggs quickly after cooking, refrigerate them in their shells promptly after cooling, and use them within one week.
Source: America Egg Board
I make Golden Rod Eggs and usually triple, quadruple, whatever..depends how how many eggs and how many guests.
2 hard-cooked eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
2 slices bread, toasted and buttered
Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. With the back of a fork, smash egg yolks into small pieces. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in egg whites; heat through. Pour over toast. Sprinkle egg yolks on top. This recipe is for two..figure an egg a person.
If you want to "fancy it up"..add real bacon bits and top with a pinch of paprika.
When my children were younger, my family loved Rainbow Egg Salad after Easter! I used a LOT of vinegar when I dyed the eggs so they would be deeper colors. In turn, that permeated the shells and dyed the whites of the eggs the different colors (paler versions), so I had pink, blue, green, yellow, and purple, hard-boiled eggs!
The way I make egg salad is still the same ... I do a large chop on the eggs; add mayonaise, curry powder, chopped green onions, sweet relish, yellow mustard, pinch of sea salt, couple of fine grinds of four-peppercorn blend, and some lemon juice. Mix it all up and refrigerate for a couple of hours to meld the flavors.
Depending on the weather where you live, if it is a warm day when they hunt, pitch the eggs that night if not eaten. If it is cold or cool (less than 55 degrees), use them in the two days following Easter. Better safe than sorry!
They stay good for a while in the fridge. :]
some ideas? Color them! :]] hide them, eat them, ??