Each year at Easter, we enjoy the typical holiday traditions including dying eggs and hiding Easter baskets. My side of the family has recently adopted an Easter tradition from my parents’ best friends. The Polish Egg Tap is now as much a part of our holiday as the ham dinner. In case you’re unfamiliar, each person grabs a colored egg and takes turns smashing the end of their egg into the end of another person’s egg, hoping to break the other without smashing their own egg. One always cracks, and the stronger one does not. Through unofficial rounds of elimination, the owner of the strongest egg not only wins the game, but also bears good luck for the rest of the year.
After the festivities come to a rest, we always wonder what to do with all the leftover hard-boiled eggs. I went searching for recipes and came up with two new ones this year. These Beet Pickled Eggs grabbed my attention because they are just so pretty. What a surprise to learn that they not only look nice, but they also taste like deliciously mellow pickled eggs! The Rainbow Trout and Wild Rice Salad caught my eye because I knew I had a beautiful rainbow trout in my freezer – one that I’d caught myself this past summer. It’s my new favorite fish because it’s so very fun to catch and absolutely delicious! The final recipe is my old stand-by and still one of my favorites: Grown-Up Egg Salad Sandwiches. The trick is to add some crunch and use croissants instead of plain old bread.
- 1 tsp. Salt
- 2 Cups Wild Rice, cooked
- 1 lb. Sugar Snap Peas, trimmed
- 3 T. Apple Cider Vinegar
- 3 T. Coarse-Grain Mustard
- 2.5 tsp. Sugar
- ¼ Cup Olive Oil
- ½ lb. Grilled Rainbow Trout, skin discarded and fish flaked into bite-size pieces
- 4 Green Onions, thinly sliced
- 6 Hard-Boiled Large Eggs, quartered lengthwise
- Rinse peas and pat dry, then cut each pod diagonally in half or thirds.
- Whisk together vinegar, mustard, sugar, and salt in a bowl, then add oil in a slow stream, whisking until well combined.
- Combine peas, trout, onions, and eggs with wild rice in a large bowl.
- Drizzle with dressing and gently toss.
- Scoop onto a lettuce leaf and enjoy.
- ½ Cup Mayonnaise
- 1 T. Prepared Mustard
- 1 tsp. White Vinegar
- 1 tsp. Sugar
- 1 tsp. Dill
- 8 Hard-Boiled Eggs, peeled and chopped coarsely
- ¼ Cup Green Onion, chopped
- ¼ Cup Celery, chopped
- ½ Cup Sliced Black Olives
- ½ Cup Cherry Tomatoes or Grape Tomatoes, sliced
- ¼ Cup. Toasted Almond Slivers or Sunflower Seeds
- 1 Avocado, in slices
- Salt and Pepper to taste
- 6 Croissants, sliced
- Make sauce by stirring together mayonnaise, mustard, vinegar, sugar, and dill, and then set aside.
- In a large bowl, combine eggs, onion, and celery, and then pour sauce over the top and mix well.
- Scoop onto the bottom halves of the croissants.
- Top each croissant with olives, tomatoes, nuts, avocado slices, and croissant top.
- Salt and pepper to taste.
- Juice from 1 large jar of Pickled Beets
- 12 Hard-Boiled Eggs, peeled
- 1 tsp. Cumin
- ⅓ Cup Mayonnaise
- 1 T. Grainy Mustard
- 1 tsp. Dill
- 1 T. Parsley, finely chopped
- Extra Parsley for Garnish
- Place peeled eggs into a glass bowl and cover in beet juice.
- Marinate in the refrigerator for 2 hours or more.
- Gently stir occasionally.
- Remove eggs from beet mixture and pat dry (discard beet mixture).
- Cut eggs in half lengthwise and remove yolks.
- Mash yolks with mayonnaise, mustard, dill, parsley, and half of the cumin.
- Season with salt and pepper, and then scoop into the egg whites.
- Sprinkle with remaining cumin.
- Garnish with parsley.
Whether you celebrate Easter or simply enjoy protein-rich egg foods, I hope you enjoy my left-over egg recipes. I brought each to work for lunches and boy, were they good! And if you appreciate a new tradition, I hope your egg is the winning tapper. Good luck!
Coborn’s, Inc. Communication Manager
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