Hard-cooked eggs will keep in the refrigerator for about one week. If you have a basketful left over from Easter, here’s some recipes to help you use them up.

Deviled Eggs

6 large hard-cooked eggs
2-3 Tbl. mayonnaise
1 tsp. honey mustard
salt and pepper
paprika

Slice a small sliver off the end of each egg then cut each in half crosswise. (You can also follow the more traditional method of cutting the eggs lengthwise, but I prefer a crosswise cut- tasty yolk mixture in every bite!) Scoop out the yolks and mash with the remaining ingredients.

Set each half on end and refill with yolk mixture. Garnish with a sprinkle of paprika.

Serves 6

Egg Salad

6 hard-cooked eggs, shelled and chopped
1 cup diced celery
2 Tbl. minced onion
dash of cayenne
salt and pepper to taste
3/4 cup mayonnaise

Combine ingredients in a medium bowl. Refrigerate 1 hour or longer to blend flavors. Serve over lettuce leaves or as a sandwich spread.

Serves 4.

Potato and Egg Casserole

6 hard-cooked eggs, chopped
6 boiled potatoes, cubed
1 can cream of chicken soup
1 tsp. salt
1/4 tsp. pepper
2 c. sour cream
1 cup grated Cheddar cheese
dry bread crumbs

Combine first six ingredients in a casserole dish and top with the cheese and bread crumbs. Bake at 30 degrees for 30 minutes.

This entry was posted on Sunday, April 16th, 2006 at 4:22 pm and is filed under Appetizers and Dips, Quick and Easy, Holiday Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.