As I look in the fridge at the nearly 2 dozen of boiled eggs and smell that funky smell they leave, I am reminded that I need to get them used up. Some people like to just eat them as they are with a little salt and pepper, but I like to make stuff with them.
Here are some ideas:
- A salad with dark greens, red tomato, purple onion, and a sliced boiled egg with your favorite dressing on top.
- Egg salad sandwich Recipe – use about 2 boiled eggs per person. Remove the shell and rinse. Smash the eggs with a fork or chop them well. Combine this with a little salt and pepper and start with about a teaspoon of mayonnaise per person and a drop of mustard (optional). Mix well and add more mayo until you get the consistency you like- some people like a litttle mayo and some like a lot. Spread on bread and top with a little lettuce. You could also add a little bacon or bacon bits or ham to this but warn those who eat it so they don’t mistake the meat for egg shell chunks (lol)
- Deviled eggs- if your eggs peel easily (to have them peel easily, you need to use eggs that are at least a couple weeks old from the store or a month old if they were fresh from the farm). Recipe- Carefully peel and rinse your eggs. Carefully slice them in half the long way. Pushing up from the outside slightly you can easily “pop” the yolk out with a teaspoon. Put the yolks in a small bowl and lay the empty whites on a platter. Mash the yolks with a fork and add about one teaspoon mayonnaise for every 3-4 eggs. Add a dash of salt and pepper and a dot of mustard. Mix well. If you want a creamier consistency add a little more mayo until you like it. Refill the whites with the creamy yolk mixture (I use my small cookie scoop, some use a frosting decorator thingy, and some just use a teaspoon and their finger). If you want to dress them up, sprinkle with Paprika or pepper.
- Creamed eggs on toast. Recipe- Make a thin to medium white sauce (basic recipe found in most cookbooks and on the side of most corn starch containers). Once thickened, turn to simmer and stir in several sliced boiled eggs and some salt and pepper. Serve on toast. To dress this one up a little or make it a more substantial meal, you can also stir in some leftover chopped ham or lay a thin slice of ham on the toast before spooning the creamed eggs on top. Can also be sprinkled with some shredded cheese. This is my favorite use of boiled eggs!!
- Boiled eggs can also be added to chicken or tuna salad to stretch the meat a little further.
- Boiled egg yolk is sometimes used as a thickener in homemade salad dressing too.
- Hot Chicken Salad (can use ham instead if you like)- it uses boiled eggs. The one I have tried is: 1 cup chopped chicken, turkey, or ham. Heated on low with 1 Tbl butter, 1 Tbl water. When heated through, add dash of salt, pepper, and celery salt. Stir in 1 Tbl lemon juice, 1/3 c. mayonnaise, 2 chopped boiled eggs and 1/2 c diced celery. Serve on biscuits. I found this to be a little thick- if it is for you too, a cream sauce can be added to it or some cream of chicken or celery soup.
- I had a recipe for a Chicken and Boiled Egg loaf (like meatloaf) but can’t find it right now. It was very similar to the chicken salad recipe above but baked in a loaf pan and served like meatloaf. You can play around with that idea and see what you can come up with!
- Noodle Dish Dressing
3-4 boiled, diced eggs
1 small onion diced
3-4 Tbl sour cream
1 Tbl water
1-2 Tbl vinegar
pinch salt
Combine all ingredients well and serve on top of hot egg noodles.
- I have a Favorite Potato Salad recipe that’s a little different. It is a little more complicated than some but I think it’s worth the effort.
In a small saucepan, bring to boil:
1/4 c. vinegar
1/4 c. water
1/4 c. sugar
1/4 tsp salt
1 tsp mustard
dash pepper
1 Tbl diced onion
In a separate bowl, beat the boogers out of
2 raw eggs.
Reduce the heat of your saucepan mixture and while stirring with a wisk, slowly pour in beaten eggs. Cook until thickened, stirring constantly.
Beat in 1 c. salad dressing (I prefer Hellman’s mayonnaise) and remove from heat.
Pour this dressing over:
2 chopped boiled eggs,
4 c. cubed and cooked potatoes (I prefer to use potatoes that are still warm)
1/2 c. diced cucumber or celery (I prefer the cucumber)
Toss to coat. Serve warm or chilled.
- Macaroni Salad -The following ingredients are my favorite combination for macaroni salad. I do not have amounts listed because I don’t measure this one. Combine the ingredients using the amounts you have available and use enough salad dressing (Hellman’s is my first choice) to make a creamy salad. Refrigerate (may add more salad dressing at time of serving)
Cold cooked Macaroni noodles
Thawed Frozen Peas
Diced Ham
Boiled Eggs, chopped
Cubed chedder cheese
Green onion or sweet onion- chopped
Salt and Pepper
Celery seed or dill weed (optional)
- Our local rural electric cooperative magazine has a recipe section and I found a very simple recipe called 1930′s Depression Casserole. Instead of boring you with the minute details, I’ll give you the simple version.
peeled and boiled potatoes
peeled and boiled eggs
saltine crackers (soda crackers)- crushed
medium white sauce (well salted and peppered)
Basically all it is is layering the sliced potatoes, sliced eggs, and sauce in a buttered casserole and topping it with crushed crackers. Bake in a slow oven until heated through. I can only imagine this tasting even better with some cheese in it or a little ham but since it is a depression recipe, these were probably hard to come by back then.
These recipes were previously posted on my other blog, www. ruralmomof3.wordpress.com but have been reformatted here.
