Do you have hard cooked eggs lingering in the refrigerator? Once the hunt is over, what can you possibly do with all of those eggs? Use them for some trendy, great tasting dishes! Really. Don’t you believe me?
Deviled eggs are suddenly “new” and “trendy” — featured on many appetizer and bar menus all over the city. Sure, I enjoy the old-fashioned favorites, but I love the new and trendy ones flavored with bacon, lobster, jalapenos and such. I shared a favorite recipe of mine on the Kansas City Star’s Chow Town blog and yes, it is made with jalapeno peppers, honey and lime juice. Oh, it is good.
Another favorite dish that can be ho-hum or wow is egg salad. Just like deviled eggs, it can be plain and well, just OK. However, by using a great recipe, like this one from Alice Waters, and serving it on fantastic bread, along with crisp bacon, fresh arugula and juicy ripe tomatoes, you suddenly have an extraordinary sandwich. I love it when suddenly, for no more work, you can transform ordinary into something spectacular.
If you have a basket-full of those hard cooked eggs, this is the recipe for you. And, if you are like me and spent the holiday without little ones running to find the colorful eggs, hard cook some eggs and enjoy it anyway. Warning—once you try this recipe, you may never go back to that plain ole version mom used to make.
6 hard cooked eggs
2 teaspoons capers, rinsed, drained and chopped
1 tablespoon chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped chives, green onions, or shallots
Salt, to taste
Fresh-ground black pepper, to taste
Pinch of cayenne
1/4 cup mayonnaise.
Few drops white wine vinegar or lemon juice, optional
Peel and coarsely chop the eggs. Set aside.
Mix together the capers, parsley, chives, salt, pepper, cayenne and mayonnaise. Blend well to combine. Gently stir in the eggs. If desired, add a few drops of vinegar or lemon juice if you prefer a more tart flavor.
Makes 4 servings
Recipe credited to The Art of Simple Food, by Alice Waters (Clarkson Potter, 2007)
Leave the eggs in larger pieces, gently cutting each egg into just 6 to 8 pieces.
What is the best way to hard cook eggs? The American Egg Board recommends the following: Place eggs in a saucepan, large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water about 12 minutes for large eggs. Drain and cool until cold running water.
Capers are actually flower buds that are sun dried and packed in a flavorful brine. Look for jars of these flavor additions near the pickles and other condiments in the grocery store. Rinse and drain the capers before adding them to a dish.
*** Update! Want added benefits from this great egg salad, besides the flavor? Add a sliced tomato to that sandwich and you benefit from all of the nutrition packed in a tomato. For more information on that tomato and its health benefits, or to make other recipes using tomatoes, visit Well-Being Secrets and check out their list of favorite tomato recipes.