Now That the Eggs are Peeled... What to do with Hard-Cooked Eggs

My all-time favorite use for Easter eggs:
GOLDENROD TOAST


DINE-IN'S FAMOUS DEVILLED EGGS
Yes, I'm sharing my secret ingredients for the best ever devilled eggs. These still qualify as traditional, as opposed to smoked salmon devilled eggs, Mexican devilled eggs, etc... But the recipe is unique enough to make them stand out from the crowd. This ingredient list is why, even in Georgia where devilled eggs and their afficionados abound, I'm always asked to make them.

Quantities will naturally depend on how many eggs you're devilling, so go by taste and the consistency you prefer. Mine are always on the tart side - a little heavy on lime and mustard.

Ingredients:
crumbled hard-cooked egg yolks
Miracle Whip
squeeze of fresh lime
India relish - a type of pickle relish, hard to find these days, optional
dijon mustard - start with less than a teaspoon for a dozen eggs and adjust to taste
grated parmesan cheese - the real secret ingredient - also helps to thicken/dry out mixture
salt and pepper to taste - remember that parmesan is salty so wait until last to test for saltiness

Note - I bought devilled egg trays with snap-on lids at the dollar store, and they're great for transporting them to potlucks.

Using these ingredients, nobody will consider Devilled Eggs passe again!


Thoughts on Egg Salad
I rarely make egg salad because it takes so many eggs, and we use expensive organic eggs. (UPDATE - June 2014 - we now have a wonderful supplier of organic-fed heirloom eggs for a very reasonable price: Matador Farm on Gabriola Island.) But of course it's a great after-Easter dish, and for when you try these new methods of hard-cooking eggs. In fact, I think I'll be making some after posting this! But one little time-saving tip: I've stopped spreading mayo on bread for salad sandwiches (such as tuna, egg, salmon...) and instead add an extra dollop of mayo/Miracle Whip to the salad mixture. For healthier homemade mayo/dressing, see this post.

Here you can read Heidi Swanson's counterpoint to my mayo opinion, though I agree with her on much else. I think I'll add capers to tonight's egg salad, and serve it on toasted light rye.

Recently I saw and egg salad recipe that included fresh cucumber and chopped dill pickle (some people use sweet pickle relish in egg salad). I think adding a layer of sliced cukes to an egg salad sandwich sounds like a super idea.


Thoughts on Salads with Eggs
Slices or wedges of hard-cooked eggs are great on Chef Salads (including tomatos, cheddar, ham and Old Dutch Dressing) and Spinach Salads (especially with chopped bacon). Chopped, eggs are great to bulk out Tuna Salad, Shrimp Salad and Potato Salad, particularly when you include some crisp celery as a counter to the soft, smooth texture of the egg whites.


Every once in a while, I'll set one hard-cooked egg aside to include in my husband's lunchbox when he's home from sea and filling in as Captain of our local ferry. Don't forget to save your salt and pepper packets from the drive-thru for this purpose.

Here are a few ideas from other sources for you. They all got good reviews, but that doesn't mean I think they all sound good. ;-) I'm sharing them in the interest of variety.
Holly's Egg and Cheese Bake
Donna's Nest Eggs - scotch eggs - I've never been tempted to try these
German Wreaths - cookies made with hard-cooked eggs!
Egg and Olive Crostini
Avocado Egg Salad - I think this would definitely need the crunch of celery added, but the flavours of egg and avocado are likely good together
If you think you'd like to try pickled eggs, you're on your own. However, I will say that I've seen quite a variety of recipes in my research today: Pickled Beets and Eggs, Sweet Pickled Eggs, Chinese Tea Leaf Eggs, Balsamic Pickled Eggs, and something ghastly called Polished Eggs. allrecipes.com has quite a selection. Have at it and have fun.