East[er Pass]over eggs
The egg has a bold presence In both Jewish and Christian traditions. During Passover, a Jewish holiday commemorating the emancipation of the Israelites from slavery in ancient Egypt, a hard-boiled egg is placed on the Passover ceremonial plate. As part of the ceremony, celebrants also eat hard-boiled eggs dipped in salt water. It has also been speculated that eggs on the Passover table might have been used originally as a reference measure for volume, and only later given symbolic meaning.
The Christian custom is, of course, quite different. Compared to Passover, which is observed for 8 days [7 in Israel], the Christians celebrate Easter on the day of Jesus's resurrection on the Sunday of Holy Week. While the two celebrations coincide this year, they don't always overlap for reasons that have to do more with oddities in astronomical calculations than anything else - though they actually share a common history [read more on that here].
The practice surrounding eggs at Easter is also quite different: Christians traditionally avoided eating eggs during Lent, which occurs 40 days before Easter, while chickens continued to lay their eggs. To prevent the eggs from being wasted, they were either boiled/preserved for later eating and/or decorated, often given to the poor, and later to children.
But whether or not you identify as Jewish or Christian, you're probably familiar with the American tradition, and have an abundance of decorated, possibly dyed, hard-boiled eggs leftover from Sunday. If this is the case, and you've been stuck thinking, "What do I do with soooo many hard-boiled eggs besides egg salad?" then try for yourself one (or all) of my favorite, repurposed, hard-boiled egg recipes:
Salmon, Egg Sandwich
2 slices seeded, whole-grain bread
1 tbsp mustard
2 oz cured salmon
1 hard-boiled egg, sliced thin
1/2 cup packed arugula
On each slice of bread, apply the mustard and layer the remaining ingredients between the slices of bread.
Fried Anchovies and Egg
Serves 4 as an appetizer
1 cup all-purpose flour
2 tsp salt
1/2 tsp black pepper
4-5 cups vegetable oil
1/4 lb fresh anchovies
4 hard-boiled eggs, sliced in half
1 lemon cut into wedges
1 lb small new potatoes, boiled until tender
10 oz green beans [haricot verts], blanched
14 oz cherry tomatoes, halved
1/2 cup Niçoise olives, roughly chopped
8 small radish, thinly sliced
4 hard-boiled eggs, halved lengthwise
1 cup cucumber, thinly sliced
3 (4 oz.) cans high quality tuna
1/2 cup basil, chopped
8 cups friseé lettuce (or greens of your choosing)
Dressing, Ingredients: Whisk to combine and set aside.
1/3 cup olive oil
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 shallot, minced
Layer the lettuce as a base and arrange all the ingredients on top, then drizzle on the dressing.
Curried Egg Salad
A spin on a classic to be used on everything from bread to crackers to celery sticks, and even topped on salad greens.
6 hard-boiled eggs, chopped
1/2 cup plain yogurt
3 green onion, sliced
1/4 cup dried currants (optional)
1/2 tsp curry powder
salt and pepper to taste
Combine all ingredients into a bowl and mix until well-combined.
Neapolitan savory Easter treat filled with meat, cheese and eggs (get it here).
Still need more hard-boiled egg recipes? Try these:
-Rough chop and top over grilled asparagus
-Chop over cooked fish like halibut or cod
-Put them whole inside meat loaf
-Serve in just about any kind of sandwich or salad
-Mash and add to pasta
-Bake into a casserole
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