I know, I've just been terrible about posting lately. There are a few times of year when the holidays all collide and everything gets so busy. That's why I am all over the idea of quick and easy meals. One of the big staples on Pesach is the egg... in my house we always boil way too many eggs for the seder so I end up eating eggs for the week. And while I am an egg fan... they can start to get a bit boring. So here are some options for your hard-boiled eggs for the end of Pesach.First... do you know how to hard boil an egg? I know, seems simple but there are a few tricks to ensuring that your egg is 1. cooked 2. easy to peel and 3. the yolk isn't green!Best way to hard boil an egg:
- Put the eggs in a pot of COLD water, with enough water to cover the eggs by two-ish inches.
- Bring the water to a rolling boil then cover the pot.
- Turn off the stove, remove the pot from the burner, and let it stand, covered, for 12 minutes.
- Fill a bowl with cold water. Immediately when the timer goes off, submerge the eggs in cold water
When it's time to peel, crack the shell then roll the egg on the counter to break the shell completely. Start peeling but have a bowl of cold water near by. This will help loosen the shell and remove any small bits that stick to the egg.Okay, now that we have a perfect hard-boiled eggs... what the heck do we do with them?!
- Deviled Eggs... the old standby... So delish but a bit of work. Once the eggs are cooked, cut in half length-wise and pop out the yolks. Take the yolks and mix in some mayonnaise, mustard, and a little bit of black pepper. (Look out for my homemade mayonnaise recipe soon!) Then put the yolks back in the whites and top with fun toppings such as asparagus bits, paprika, beets, all sorts of fun things!
- Secret to getting the yolks back in? Use a spatula to get them in a zip-loc bag and then cut off a corner. Instant pastry bag! Squeeze the yummy yolks into the whites!
- Nicoise salad redefined. I love a good nicoise salad but I also like simple ingredients and clean flavors. Try this with your eggs: Get some albacore (white) tuna and drain it very well. Chop up some romaine lettuce (I totally prefer the hearts) and put it in a bowl. Crumble the tuna over the lettuce. Chop up the eggs (as small or big as you would like... I prefer bigger chunks) and put on top of the lettuce and tuna. Top it off with some Parmesan cheese. You can top with some store-bought kosher caesar dressing or make your own. I personally love the anchovy flavor in the caesar but I can understand those who don't. I'll post a recipe for this soon!
- Now this one is innovative... bread-less egg pizzas! Take a large cross-section slice of tomato, put slices of egg on top, sprinkle some cheese over it. Flavor with oregano and salt. Then place in the oven for a few minutes, until the cheese melts. IF you put things on your matzah (not everyone does), this is a great grownup matzah pizza.
- Talia's easy egg salad. Seriously. This is easy. Peel a few eggs, chop them up (size of whites is up to you). Mix a little mayonnaise and mustard in. Stir. Eat. Great quick snack!
I hope these Eggcelent ideas have given you a few more options to close out Pesach on a high note! Enjoy! 