Karen Nichols, New Pi Contributing Writer
Whether or not Easter is your thing, hard-boiled egg dishes are a yummy way to celebrate the arrival of spring. (And if you do have an old-fashioned egg hunt, you may find yourself with a lot of them!) The following recipes feature four different ways to enjoy your hard-boiled eggs.
Take traditional deviled eggs up a notch with sriracha hot chili sauce.
6 large hard-boiled eggs
3 T. mayonnaise
1 - 2 t. sriracha (to taste), plus more for garnish
1 t. whole-grain mustard
⅛ t. salt
⅛ t. freshly ground black pepper
1 T. green onions, finely chopped, plus more for garnish
Smoked paprika, for garnish
1. Cut eggs in half lengthwise. Remove yolks and place into a small bowl.
2. Mash yolks with a fork. Add mayonnaise, sriracha, mustard, salt, pepper, and green onions into yolks and stir until smooth.
3. Place egg whites on a serving platter with ‘middles’ up. Spoon yolk mixture into the centers of the egg whites.
4. Garnish with paprika and onions.
5. Cover and refrigerate eggs until ready to serve. Just before serving, drizzle sriracha over the eggs for a final touch.
Curry powder makes this egg salad anything but boring.
8 large hard-boiled eggs
⅓ c. mayonnaise
1 t. curry powder
½ t. kosher salt
¼ t. freshly ground black pepper
1 T. fresh chives, finely chopped, plus more for garnish
1. Chop up hard-boiled eggs coarsely.
2. In a bowl, combine the mayonnaise and curry powder. Fold in the chopped eggs and chives.
3. Season with salt and pepper. Sprinkle with chives for garnish.
4. For egg salad sandwiches, serve on slices of your favorite New Pi Bakehouse bread with fresh, local lettuce.
Eggs and avocado are a wonderfully creamy combination!
2 hard-boiled eggs, chopped
½ large avocado, chopped
1 heaping T. red onion, finely chopped
1 heaping T. red bell pepper, finely chopped
sea salt and freshly ground black pepper, to taste
Optional: your favorite salad dressing
1. Combine eggs, avocado, onion, and bell pepper in a bowl. 2. Sprinkle with salt and pepper.
3. Eat as is, or drizzle with your favorite salad dressing. (We recommend Annie’s Green Goddess!)
This recipe is endlessly adaptable. Toss in your favorite spring veggies — chopped, steamed asparagus is especially nice!
2 15-oz. cans of chickpeas, drained and rinsed
1 pt. cherry, grape, or miniature heirloom tomatoes
4 large hard-boiled eggs, peeled and chopped
1 c. sweet yellow onion, chopped
2 T. fresh parsley, chopped
Salt and pepper, to taste
Olive oil and white wine vinegar, to taste
1. Combine chickpeas, tomatoes, eggs, onions, parsley, salt, and pepper in a bowl.
2.Toss with olive oil and white wine vinegar to taste.
3. Serve room temperature or chilled.
The best way to make perfectly peel-able hard-boiled eggs is a hot start followed by an ice bath. If you start with cold water, the whites of those gradually-heated eggs will bond strongly to the membrane, making the finished egg difficult to peel.
Bring a pan of water (enough to cover all the eggs) to a boil, then carefully add your eggs. Boil gently 7 minutes for soft yolks, or 10 minutes for firm yolks. Immediately transfer the eggs to an ice bath and chill for 15 minutes. Tap each egg gently on a flat surface until it is cracked all over, then peel under running water.