Easter is here and with it comes all those leftover hard-boiled eggs, which isn’t a problem if you have recipes that show you how to use boiled eggs. Once you have made your hard-boiled eggs, let them cool and peel them. Then try some of these recipes.
- 8 hard-boiled eggs, chopped
- 1/3 cup of celery, chopped fine
- ¼ cup of green olives stuffed with pimentos, chopped fine
- ½ cup of mayonnaise
- 1 tablespoon of Dijon mustard
- Mix all the ingredients in a bowl.
- Spread on six slices of toast.
- Top each with a slice of toast.
- For a nice variation, try adding lettuce and bacon to the sandwich.
The term is used to describe any food that is spiced strongly such as deviled ham, deviled bones, and, of course, the ever popular deviled eggs. Deviled eggs used to be the snack of choice at the movies before popcorn took over that spot.
- 6 hard boiled eggs
- 3 tablespoons of mayonnaise
- 1/8 teaspoon of Worcestershire sauce
- 1/8 teaspoon of celery salt
- 1 tablespoon of minced bread and butter pickle (optional)
- 2 teaspoons of chopped parsley
- A pinch of salt
- A dash of hot sauce
- Cut the eggs in half lengthwise, being sure not to crack the white.
- Remove the yolks from the whites.
- Mix the yolks with the mayonnaise, Worcestershire sauce, celery salt, minced pickles, parsley, salt, hot sauce, and a pinch of paprika.
- Use a piping bag or a zip top bag with one corner cut off to pipe the yolk mixture back into the yolk space in the egg white.
- Top with a pinch of paprika.
- Let chill in your refrigerator until you want to serve them.
- Serve cold.
This traditional Sicilian recipe uses hard-boiled eggs to make a tasty rolled beef dinner.
- ¾ cups bread crumbs
- 5 tablespoons of olive oil
- 2 pounds of thin cut beef like top round
- 6 slices of Mortadella, sliced as thin as possible
- ¾ cup of Romano grated fine
- 4 cloves of garlic passed through a garlic press
- 1/3 cup of chopped parsley
- 1/3 cup of pine nuts
- 6 hard-boiled eggs
- 1 cup of red wine
- ¼ cup of tomato paste
- 1 large can of whole Italian tomatoes (28 ounce can)
- 2 bay leaves
- Crush the tomatoes, saving the juice.
- In a medium-sized pan over medium heat, heat the breadcrumbs and 2 tablespoons of olive oil until the breadcrumbs are toasted to a golden color.
- Pour the breadcrumbs into a bowl and let them cool.
- If needed, pound the slices of beef to ¼ inch thick.
- Salt and pepper both sides of the beef.
- Lay the Mortadella over the beef slices leaving an inch border on all sides.
- Sprinkle the Romano cheese, garlic, parsley, pine nuts, breadcrumbs, and a little more salt and pepper over the Mortadella.
- Roll the meat around an egg making sure to tuck the ends in. Tie well with butchers twine.
- Heat the remaining oil in a large pot and brown the braciole on all sides.
- Coat the braciole with the wine.
- Add the tomato paste, the crushed tomatoes, the juice, and two cups of water.
- Bring to a boil and add the bay leaves.
- Reduce to a simmer and cover.
- Let simmer for an hour to an hour and a half.
- The braciole is done when the meat feels tender when tested with a fork.
- Remove the braciole from the pot and place them on a plate.
- Cover them with a sheet of foil and let them rest for 15 minutes.
- Increase the heat to a slow boil and let the sauce reduce until thick.
- Remove the twine from the braciole and slice into ½ inch slices.
- Serve with the sauce.