What, 'Eggsactly,' Do We Do With All These Eggs?



Easter is this weekend. In most households with youngsters, there will be an abundance of hard-cooked eggs to deal with following the holiday.

So, what exactly do we do with all these eggs?

Well, I pecked through one of my favorite recipe books and found a few recipes that call for hard-boiled eggs.

There is the old standby, Deviled Eggs, plus Basket Eggs, Curried Eggs, Polish Eggs in the Shell and Stuffed Eggs Mexican Style.

Deviled Eggs

6 hard-cooked eggs

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

3 tablespoons salad dressing, vinegar or light cream

Cut peeled eggs in half lengthwise. Slip out yolks and mash them in a small bowl with fork. Mix in seasonings and salad dressing. Fill whites with egg mixture, heaping up high.

For flavor variation, mix in 2 tablespoons of snipped parsley or 1/2 cup grated cheese. Serve as an appetizer or as a salad.

Basket Eggs

1 1/2 pounds lean ground beef

1 small onion, chopped fine

2 tablespoons catsup

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup milk

6 hard-cooked eggs, shelled

1 raw egg, beaten

2/3 cup cornflake crumbs

Fat for deep frying

Mix ground beef with onion, catsup, salt, pepper and milk. When well blended, form into six balls.

Shape each ball around a hard-cooked egg to completely cover egg, forming oval shape. Brush each meatball with beaten egg; roll each in crumbs until completely covered.

Melt 2-inch deep fat in medium skillet. Fry meatballs, three at a time, until crispy brown (they will not have to be turned if deep fat is used). Drain; keep hot until all are done.

To serve, cut each meatball in half lengthwise; eggs will be in baskets.

Curried Eggs

1 medium-sized onion, peeled, chopped

2 to 3 tablespoons oil

2 tablespoons flour

1 tablespoon curry powder


2 cups stock or 1 bouillon cube and 2 cups water

1 large apple, peeled, cored, diced

1 tablespoon Worcestershire sauce

4 hard-boiled eggs

About 2 cups freshly cooked rice


8 red pimento strips

Saute onion in oil until soft but not browned. Add flour, curry powder, and a little salt; stir over low heat until mixture forms smooth paste. Add stock gradually, stir until boiling. Add apple and Worcestershire sauce; cover. Simmer gently 15 to 20 minutes. Add eggs; heat through.

Put rice on large platter; arrange eggs and sauce on top. Crisscross pimento strips over eggs; serve with chutney.

Polish Eggs in the Shell

4 hard-cooked eggs in shell

1/2 bunch parsley, chopped fine

3 tablespoons butter

1 teaspoon salt

1 teaspoon paprika

1/4 cup shredded Muenster cheese

Cut eggs in half with large, sharp knife. Scoop eggs out of shells; save shells. Chop egg whites fine; mash yolks fine with fork. Combine chopped eggs, parsley, butter, salt and paprika; mix well. Refill egg shells with egg mixture; sprinkle with cheese. Bake 10 minutes at 400 degrees or until cheese melts and browns.

Stuffed Eggs Mexican Style

8 hard-cooked eggs, chilled

1 tablespoon grated onion

1 tablespoon finely minced green pepper

1/4 teaspoon chili powder

1/4 teaspoon salt

2 to 3 dashes Tobasco

2 teaspoons lemon juice

1 tablespoon olive oil

16 small shrimp, cooked, peeled, deveined



Cut eggs in half lengthwise; remove yolk. Mash yolk with onion, pepper, chili powder, salt, Tobasco, lemon juice and oil. Stuff egg whites with egg-yolk mixture; garnish each egg with a shrimp and a tiny sprig of parsley. Place on plate surrounded by fresh, green lettuce; refrigerate until serving time.

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