Monday, April 25, 2011

Easter egg leftovers

How many Easter eggs did you dye this weekend? And what are you planning with all those hard boiled eggs no one hunted down and ate?

I dyed 2 dozen+1, just for the Easter bunny. So, after yesterday and todays breakfast, I still have 15 eggs left...yeah, that many. So, what to do with all of them? Heres my plan-save a few for snacking, and use the rest for the following recipes!

Salmon salad with vinaigrette:
  • 1 pound green beans, trimmed
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced shallots
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (3-ounce) salmon fillets
  • 4 cups mixed salad greens
  • 1/4 cup vertically sliced Vidalia or other sweet onion
  • 2 hard-cooked large eggs, sliced
1. Preheat grill to medium-high.
2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.
3. Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.
4. Using a mister, spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 tea-spoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.
5. Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.

Made these for lunch today.
English muffin egg pizzas:
  • 4 English-muffins
  • Olive oil
  • 8 tomato slices
  • 4 hard-cooked eggs, sliced
  • Grated mozzarella
  • Oregano
  • Kosher salt
Toast English-muffin halves and place on a cookie sheet. Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt. Broil 5 minutes or until the cheese melts.

Warm potato salad with bacon

  • 1 lb bacon, fried crisp and crumbled
  • 8-10 potatoes, chopped and boiled, not peeled
  • 6 or 7 hard boiled eggs, brought to room temp
  • 1 bunch chives, chopped
  • 1 cup mayo
  • mustard
  • 2-4 tbsp vinegar
  • salt and pepper
  • 1 tbsp sugar
Boil potatoes until just fork tender, drain. Let cool slightly. Chop eggs and add to mixing bowl. In a small bowl mix together mayo, mustard, vinegar and sugar. Combine eggs with potatoes and mayo mix, add salt and pepper, stir together. Top with chives and bacon. Serve warm or at room temp after its been refrigerated.

 Hope you enjoy these protein and vitamin d packed recipes!

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