Michael wrote:
> I dyed 2 dozen Easter eggs. I'm going to have some egg salad and then the
> rest will go into regular salads and I'm not sure what else. I did way too
> many.
Last November I posted a couple recipes which are good for using up
hard-boiled eggs. Here they are again:
Spicy Hard-Cooked Eggs in Coconut Milk with Chiles
(from _Big Flavors of the Hot Sun_)
3 tablespoons virgin olive oil
1 small red onion, diced small
1 tablespoon minced ginger
1 teaspoon minced garlic
1 tablespoon minced fresh red or green chile pepper of your choice
1 tablespoon brown sugar
1/2 cup pineapple juice
6 tablespoons lime juice (about 3 limes)
1 cup unsweetened coconut milk
4 dashes Worcestershire sauce
3 tablespoons curry powder
Salt and freshly cracked black pepper to taste
8 hard-cooked eggs, shells removed
In a large sauté pan, heat the oil over medium-high heat until hot but not
smoking. Add the onion and sauté, stirring frequently, for 3 to 4 minutes.
Add the ginger, garlic, and chile and sauté, stirring, for 1 additional
minute.
Add the brown sugar, pineapple juice, and lime juice and cook, stirring
occasionally, for 5 minutes. Add the coconut milk, Worcestershire sauce,
curry powder, salt, and pepper. Bring to a boil, reduce the heat to low, and
simmer for 10 minutes; the mixture should thicken slightly.
Add the eggs, cook for 3 minutes, and serve.
Serves 4 as an appetizer
Egg Curry
(from _The Fiery Cuisines_)
2 tablespoons curry powder
1 cup onion, finely chopped
2 tablespoons butter
1 tablespoon flour
1 cup milk
8 hard-cooked eggs, chopped
4 toasted English muffins
Fresh cilantro or parsley, chopped
Sauté the onion in the butter until soft. Stir in the curry and flour and
heat for an additional 2 minutes. Slowly add the milk, stirring constantly,
until the sauce thickens. Add the chopped eggs and heat thoroughly. Pour
over the muffins, garnish with the cilantro or parsley, and serve.
Serves 4
I also ran across a recipe for egg étouffée several months ago, but I can't
find it now. It wouldn't be too difficult to recreate; just follow any
étouffée recipe but add hard-boiled eggs. Here's one adapted from
www.emerils.com:
Egg Étouffée
1 1/2 sticks (12 tablespoons) butter
2 tablespoons flour
4 cups chopped onions
2 cups chopped bell peppers
2 cups chopped celery
1/4 pound chopped ham
2 teaspoons chopped garlic
1 dozen hard-boiled eggs, peeled and halved lengthwise
1 teaspoon salt
1/2 teaspoon cayenne
2 cups chicken stock, ham stock, or water
6 tablespoons chopped parsley
1/2 cup chopped green onions
Melt the butter in a large skillet over medium heat. Sprinkle on the flour
and cook, stirring constantly, until the roux turns a light tan. Add the
onions, bell peppers, celery, and ham, and sauté until the onions are soft
and golden, about 10 minutes. (The roux should darken further during this
cooking.) Add the garlic, eggs, salt, and cayenne and cook for 2 minutes.
Add the stock or water little by little, stirring the whole time to avoid
lumps. Bring to a boil. Reduce heat to medium-low and simmer for 6 to 8
minutes, stirring occasionally. Add the parsley and green onions. Stir and
cook for about 2 minutes more.
Serve right away.
Yield: 4 to 6 servings
If you're REALLY desperate to use up hard-boiled eggs, you can add them to
gravy, as Paula Deen does.
Bob
