Tuesday, April 6, 2010
What to Do with All Those Easter Eggs | Family Economics
The Easter Bunny has come and gone, and the big Easter egg hunt is over. The kids are happily munching on their chocolate bunnies, but one question remains. What to do with all those Easter eggs?
With a few ingredients that are already in your kitchen it’s not that hard to use up your leftover Easter eggs. These are some of my favorite ways to make use of many eggs in a hurry.
1. Egg Salad: Chop up a few eggs and add mayonnaise, mustard, salt and pepper until you get your desired consistency and taste. For a different twist, try using Dijon mustard. You could also try adding onion, dill weed or paprika to give your salad a little zing. Serve your egg salad on a bed of lettuce or make sandwiches with your favorite bread.
2. Deviled Eggs: Deviled eggs are a favorite dish for summer barbecues, but there’s no reason you can’t eat them in April. Carefully peel and split your hard boiled eggs in half. Scoop out the yolks into a dish and set the whites aside. Mash the yolks with mayonnaise and mustard to taste. Fill each egg white half with the yolk mixture. Sprinkle with paprika and enjoy!
3. Salad Add-Ins: Hard boiled eggs are wonderful add-ins for almost any kind of salad. If you’re serving a green salad with dinner, add some sliced eggs. Chop hard boiled eggs and add them to potato or macaroni salad.
4. Pickled Eggs: If you’re “egged out” and can’t stand the thought of eating one more egg this week, consider making a batch of pickled eggs. With a little vinegar, salt and pickling spice, you can preserve your eggs in the refrigerator for up to six months (longer if you preserve them in sealed jars). Pickled eggs make a great high-protein snack for the kids.
Whatever you decide to do, eggs are a frugal, healthy way to get some protein into your diet.