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Easter egg recipes

By By Lisa Tindell
Easter is just a few days away and there are plenty of things to do to prepare for the day.
My family will probably have the typical ham and potato salad we’ve made a tradition for the holiday at my house. Because we have that tradition, planning the Easter meal is a breeze for me.
In this column, I plan to give a couple of recipes you can use to make better use of boiled eggs than simply hiding them for the children in the family to find.
Creamed Boiled Eggs
8 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup grated Parmesan cheese
salt and pepper to taste
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese.
Pour sauce over chopped, boiled eggs.
I use a lot of eggs in my potato salad and that will probably use up most of my dyed eggs after Sunday. If you like potato salad but are looking for something a little different, this next recipe may be one you might want to try. Of course, if it sounds a little too exotic for you, you can’t go wrong with a good basic potato salad on the table.
Barbecue Potato Salad
5 pounds unpeeled potatoes, cubed
1 small red onion, diced
6 hard-cooked eggs, peeled and finely diced
1 1/2 cups mayonnaise
1/2 cup barbeque sauce
1/2 teaspoon garlic powder
salt and ground black pepper to taste
1 teaspoon paprika (optional)
Place cubed potatoes into a large kettle and cover with water. Bring to a
boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours. Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.
I put a few recipes in for pickled eggs last year and got a lot of good comments about them. If you like pickled eggs, try one of these recipes and you’ll be able to get rid of a dozen boiled eggs in a flash.
I hope you can use a couple of these recipes to use up those expensive boiled eggs after the hunt is completed.
If you have any recipes you’d like to share, I’d love to hear from you. You can give me a call at 867-4876 or drop me a line by email at lisa.tindell@brewtonstandard.com .
I’ll be sure to give you credit for anything I share in this space.
Until next week, may the Easter Bunny bring you more chocolate than you can possibly eat and may none of that chocolate contain any calories.
Happy cooking and happy Easter!
Lisa Tindell is editor of the Brewton Standard. Her recipe column is featured weekly