What to do with all those leftover eggs

What to do with all those leftover eggs

Ben Bridge

Eileen Goltz Special to JTNews

I had the most interesting conversation with my neighbor’s 4-year-old granddaughter. She explained to me that during the seder at her grandfather’s house you find the afikomen, and then you eat chocolate because — according to the book Grandpa got her that’s all about a crazy seder in outer space — when the Jews left Egypt they could only bring matzoh and chocolate. Something must have gotten lost in the translation, but to tell you the truth, I kind of like her version better than the one where they got the manna.

Food plays a prominent role in every holiday, and Pesach is no exception. For many, Pesach includes a hearty helping of matzoh and eggs. Lots and lots of eggs. We all cook too many, so these recipes are perfect for anyone with leftover eggs. If I’m not mistaken, that’s everyone.

Hard-cooked egg notes: When you’re getting ready to make stuffed eggs, place the carton on its side for about 12 hours before you cook them. The yolk centers itself for when you cut into the egg after it’s cooked.

Hard-cooked eggs should never be boiled. You just bring them to a boil and then immediately reduce them to a simmer. If you boil or cook them for too long they become tough and a green/ purplish ring forms around the yolk. When cooking a dozen eggs you should cook 15–17 minutes for large eggs and 18–20 minutes for jumbos.

 

Tuna and Horseradish-stuffed Eggs

6 hard-cooked large eggs

3 Tbs. mayonnaise

1 can white tuna, drained, flaked

1 tsp. coarse mustard

1-1/2 tsp. bottled white horseradish (or more to taste)

1/2 tsp. fresh lemon juice

Salt and freshly ground black pepper

Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, tuna, and mustard, horseradish and lemon juice. Season with salt and pepper to taste. Transfer the yolk mixture to a pastry bag fitted with a tip and pipe the filling into the egg halves. Cover for up to 12 hours.

Yield: 12 stuffed eggs. Can be doubled or tripled.

Modified from yummly.com

 

Chili-stuffed Eggs (dairy)

6 hard-cooked eggs

1-1/2 Tbs. mayonnaise

1-1/2 Tbs. sour cream

1-1/4 tsp. chili powder

1 tsp. sweet relish

1 green onion, chopped fine

1/2 tsp. fresh lime juice

1/4 tsp. Tabasco

Salt and freshly ground pepper

Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in the sour cream, chili powder, relish, onion, lime juice and Tabasco. Season with salt and pepper to taste. Transfers the yolk mixture to a pastry bag fitted with tip and pipe the filling into the egg halves. Cover for up to 12 hours.

Yield: 12 stuffed eggs. Can be doubled or tripled.

 

Veggie-stuffed Eggs

8 hard-cooked eggs

4 to 5 Tbs. mayonnaise (more if needed)

1 Tbs. red pepper, minced

1 Tbs. green onion, minced

1 Tbs. celery, minced

1 tsp. Dijon mustard

1/2 tsp. salt

1/2 tsp. black pepper

Paprika for garnish

Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in all the ingredients. Transfers the yolk mixture to a pastry bag fitted with tip and pipe the filling into the egg halves. Cover for up to 12 hours.

Yield: 16 stuffed eggs. Can be doubled or tripled.

 

Deluxe Whitefish-stuffed Eggs

8 large hard-cooked eggs

2-1/2 Tbs. mayonnaise

2 Tbs. whipped cream cheese

1 tsp. Dijon mustard

1 tsp. fresh lemon juice

1/4 lb smoked whitefish, chunked, peeled, and chopped

1 Tbs. chopped green onion

Kosher salt and freshly ground black pepper

Paprika

8 black olives, halved (for garnish)

Cut the eggs in half lengthwise. Remove the yolks and place them in a food-processor bowl. Add the mayonnaise, cream cheese, mustard and lemon juice, and process until smooth. Add the whitefish and process just to combine; you’ll want small chunks of the fish to remain. Add the green onion and pulse just to combine. Season to taste with salt and pepper. You can use a spoon or pipe the filling into the whites. Sprinkle with paprika and garnish with the olives. Cover and refrigerate until ready to serve.

Yield: 16. Can be doubled or tripled.

Modified from a recipe submitted by Gina Winters from The Galley Gourmet.

 

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