Creamed eggs over toast points.
Make a white sauce...I do a Bechamel using an onion steeped in milk...or sweat the onions in the butter before you add the cream and milk...
Then season with some cayenne... chopped chives and a glug of dry sherry...On yes and my old stand by...a dash of worchestershire sauce!
add sliced hard boiled eggs and serve over dry toast points.
Milk punch is an elegant predecessor...hair of the dog, don't cha know...
Don't think I have ever eaten that dish when I wasn't seriously bent out of shape from the night before....
Comfort food and a way to get some soothing milk and protein into a hurting body!
Linda C

Linda, that's the way to write a recipe! No 2 Tbps or 1/4 tsps. Glugs and dashes is the way to go. And I love the personal asides, don't cha know. I can believe in a recipe like that one.

Jim

does adding halves or quarters draped with anchovie fillets to an antipasto platter count?

Or a half with a dab of caviear and wrapped with prociuto? It makes a nice hors d'ouvre. I won't add more until I know if I get credit for that?

Pickle 'em! I found this at Recipezaar, posted by "mirj". Since glugs and dashes are your cooking style, you should have no problem cutting the quantities down to suit the number of eggs. :)

SATAN'S EGGS

3 dozen eggs
1 qt. white vinegar
1 onion, peeled and sliced
1 T. mustard seed
1 T. dill seed
1 T. crushed red pepper flakes
1 T. peppercorns
6 cloves garlic (original recipe doesn't indicate what to do with it -- I just peeled and halved each clove)
1 (16-oz.) jar pickled jalapeno peppers
1 (16-oz.) jar habanero peppers (I couldn't find these and have forgotten what I subbed, but any hot pepper should do)
10 dashes Tabasco sauce

Hard boil eggs; peel.

Combine all remaining ingredients in a saucepan, including juices from jarred peppers. Bring mixture to a boil; cover and simmer for 15 minutes. (Open the windows because the fumes are strong!)

Place cooked, peeled eggs in a glass jar with a tight-fitting lid. Pour hot pickling mixture over them. (Note: If the eggs aren't completely submerged, add enough hot water to cover.) Close lid. Refrigerate for 1 week before serving.

Note: Wimps beware!!! These are NOT for the faint of heart.

So, is this far enough 'out there'? :)

sm

tache,

Those count!

Gotta check the cupboard right now. I think there is a can of anchovies there. Hard boiled eggs are in the fridge.

Thanks,

Jim

sm,

Sounds good. I AM NOT A WIMP! Hallelujah!

Jim

Anda Masala Eggs braised in fragrant gravy

4 eggs, hard boiled and peeled
1 T vegetable oil
1 t cumin seeds
1 yellow onion, finely chopped
1 cinnamon stick
2 t ground coriander
1/2 t red pepper flakes
1/2 t ground tumeric
2 cloves garlic, thinly sliced
3/4 t salt, or to taste
1 large tomato, pureed
1 1/4 c water
2 T chopped fresh cilantro

In a wide, shallow pan over medium-high heat, warm the oil. When hot, add the cumin and cook, stirring occasionally, until the onion is light brown, about 6 minutes. Stir in the coriander, red pepper flakes, tumeric, garlic and salt. Cook, stirring until the garlic is lightly fried, about 2 minutes. Add the tomato and cook, stirring, until it loses it's raw aroma, about 5 minutes. Add the water and bring to a boil. Reduce the heat to low, cover, and simmer gently for 5 minutes to allow the flavors to blend.

Cut each egg lengthwise into neat halves, ensuring the yolk is still intact. Carefully slip the eggs, cut side up, into the sauce. Continue cooking over medium-low heat, gently spoonig the sauce over the eggs until the eggs are piping hot. Sprinkle with the cilantro and serve immediately.

This recipe is from William's Sonoma, "Savoring India" by Julie Sahni. I haven' made it often enough to develop my own recipe. It's very good, I just haven't played with it much because I rarely have hard boiled eggs around and don't think of boiling them just to make it.

I use my leftovers to line the crust of mushroom pie. Do not continue reading if you have an aversion to the standard Cream of Mushroom soup.

Take a pie crust (your own or from a box) and line a pie plate. Reserve the other pie crust for the top. Slice hard cooked eggs in 1/4 inch slices. Cover the bottom and sides with hard cooked eggs.

To make the filling - saute about 1/2 cup chopped celery in butter. Add a 16 oz container of sliced mushrooms and continue to saute until the juice is gone. Stir in a can of mushroom soup, a handful of chopped walnuts and a splash of Worcestershire sauce.

Fill the pie crust with the mushroom mixture. Top with reserved crust. Cut slits in the top crust and bake at 350 - 375 for about 45 minutes.

Great with steak.

Alexa

Since we're now into asparagus season, I'd make this for brunch this morning.

EGG AND ASPARAGUS BRUNCH DISH

1 pound fresh asparagus, trimmed
1/2 lb. sliced mushrooms
3/4 cup butter or margarine
1/4 cup finely minced onion
3/4 cup flour
1 tsp. dry mustard
4 cups milk
1 can (14 ½ oz.) chicken broth
1 pound cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
8 hard-cooked eggs, quartered
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/4 tsp. crumbled dried tarragon (optional)
10-12 biscuits, warmed

Cut asparagus into 1/2 inch pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. Melt butter in saucepan over medium-low heat and add onion and mushrooms. Cook, stirring occasionally, until onion is soft but not brown. Stir in flour and mustard until smooth. Add milk and broth; bring to a boil. Cook and stir for two minutes. Add ham and cheese; stir until the cheese melts. Add eggs, salt, cayenne, tarragon and asparagus; heat through. Serve over biscuits. Serves 10-12 Note: can also be served in toast cups or over rice or noodles.

This my SIL's recipe for Braciole.

Calabrian Style Braciole (Rhonda)

1 1/2 pounds flank or top round sliced 1/4 " thick, pounded thin and cut in 8" long strips.
hard boiled eggs - 1 per strip
1/2 cup bread crumbs
6 TBSP fresh ground Parmesan or pecorino
4 TBSP fresh Italian parsley chopped
3 cloves of garlic minced
1 TBSP olive oil
1/2 tsp salt
1/4 tsp pepper
chopped onion
minced garlic
Homemade tomato sauce

Mix bread crumbs, cheese,parsley,garlic, olive oil ,salt and pepper ingredients together . Spread mixture evenly amongst slices. Place an egg at one end and roll up. Tie the rolls securely with string. Saute the onions in some olive oil until tender but not browned add garlic and saute another minute or two. Remove onion and garlic. Add beef rolls and brown on all sides. Lower heat and add tomato sauce. Simmer gently for about an hour until meat is tender. Do not overcook or meat will fall apart. Serve with pasta and the sauce.

NOTE: She often makes meatballs or adds sausages and cooks it all together.

If we're talking about leftover Easter Eggs, best thing you can do with them now is toss them. Hardcooked eggs should be eaten within 3-4 days. Over a week (assuming they were cooked and dyed on Saturday) is way too long.

Otherwise, we enjoy them in salads, as egg salad, and creamed over toast.

Hopefully any hard boiled eggs painted for Easter were kept refrigerated or they won't be safe to eat either.

Ann

Ann--I wasn't even considering the eggs could have been left out at room temp. Even refrigerated, week old hardcooked eggs are well past the safe period.

Oh I totally agree with you Maureen. But I'm one of those people that if I want hard boiled eggs I want them fresh. Even if I were making deviled eggs I'd cook the eggs the same day. I wouldn't make them a day or two in advance.

Ann

Maureen
I cook hard boiled eggs cool them fast and keep them in the frige up to a week.
In a plastic container with a lid add a little water.

I've known some that keep them almost 2 weeks. I wouldn't!

If Easter Eggs are out for a couple days, I would toss them.

Chase:
How about my Large Brocciole, Surf and Turf Roast ?
Made with Sirloin instead of Flank Steak.

Easter morning breakfast is always Creamed Eggs over Toast, Linda, except I put in a little curry powder instead of the cayenne.

I'm really sorry I mentioned Easter eggs at all. That seems to have been a red herring that distracted a lot of folks from the purpose of the thread.

All I want is creative ideas for using hardboiled eggs. I'm asking for ideas we, most of us anyway, haven't heard about before. It's not a survey of what you normally do with eggs, how to store them properly, etc.

I'm hoping some contributions will be created especially for this challenge.

Of course I realize there's nothing new under the sun, so a lot of ideas will be nothing more than variations on some standard preparation. That's OK if the new twist is interesting. How interesting? I'll leave that to your judgement. If you think it's interesting, then it is.

Let's have fun and knock each other out with some mouthwatering ideas.

Jim

Here are two Jewish (well, Jewish-ish) appetizers each using 4 hard boiled eggs. I don't know that eggs are the PRIMARY ingredient, as directed, but if Brocciole counts, then why not these, too? They would use up some eggs.

Mock Chopped Liver

1 box frozen peas
1 box frozen green beans
2 large onions, chopped
4 Tbs oil
1/4 c walnuts
4 hard boiled eggs
salt and pepper

Steam or microwave peas and beans. Saute onions in oil. Put vegetables, nuts, and eggs in food processor and pulse until consistency is like that of chopped liver. Add S & P to taste and chill overnight. Serve with crackers, rye bread, or in sandwiches.

Caviar pie

4 hard-boiled eggs - chopped fine
1 Tbs mayonnaise
1 large onion, chopped
S & P to taste (not too much salt; remember that the caviar is salty)

Blend above ingredients and spread over bottom of 9" Pyrex pie pan.

Soften 8 oz. pkg. cream cheese with cream or milk. Spread over egg mixture. Refrigerate until chilled.

Before serving, cover cream cheese layer with 4-5 oz. jar black caviar. Serve with snack rye and/or crackers.

Oh heck, if you're gonna make mock chopped liver, what about the real deal? :D

Saute chicken livers in schmaltz until barely pink in the center. Boil enough eggs to match the amount of livers. Chop half the livers and eggs very fine, and put half in a blender or mini processor of some kind to puree. Mix these together with salt and pepper to taste, and very finely minced red onion (also to taste).

Actually, everything in this recipe is to taste. I've made it with more livers than eggs, more eggs than livers, green onions instead of red, cayenne instead of pepper. Occasionally I've laced it with a bit of wine or hot sauce...it's all good.

Serve it with some kind of cracker or toast points. I've had people who swear they hate liver enjoy this, I just didn't tell them what was in it!

I always thought these would be a good idea if I had to come up with an idea for a new food treat to be sold at a State Fair food concession.

Standard devilled eggs with some minced jalapenos added, then sandwiched back together, dipped in a cornmeal based batter, deep fried and served on one of those double wooden skewers with a little cup of customer's choice of green or red salsa on the side for dipping.

This is timely for me. I was wondering what I could do with 3 dozen eggs I purchased and didn't need this weekend. Thanks everyone.

This recipe is a T&T one, and everyone adores it. Well, almost everyone. DH doesn't because he doesn't like caviar. But try it...uses 4 hb eggs.

Avocado and Caviar Pie

I donÂt know who created this recipe, but I wish I could take credit for it! IÂve been making it ever since my days with Judith at the Chicago Caterers. It takes a few minutes to put together, and it costs a few pennies, but it¹s a real crowd pleaser. Write more textures. Softness opulence what?
Chef June Jacobs, C.C.P.

Makes one 7-inch pie

Ingredients:

1 package unflavored gelatin
1/4 cup cold water

Egg Layer:
4 hard cooked eggs, chopped
1/2 cup homemade mayonnaise (see Basics)
1/4 cup chopped parsley
1 large green onion, chopped
pinch of salt
dash of hot pepper sauce
pinch of white pepper

Avocado Layer:

1 medium (9 oz) avocado/diced
1 medium (9 oz) avocado/pureed
1 large shallot, chopped
2 tablespoons fresh lemon juice
2 tablespoons homemade mayonnaise
1/2 teaspoons salt
dash of hot pepper sauce
freshly ground black pepper

Sour Cream & Onion Layer:

1 cup sour cream
1/4 cup chopped onion

4 ounces black, red or golden caviar (I don¹t think I¹d use Beluga for this, but almost anything else goes. Actually, I prefer salmon roe for its unctuousness.)

Fresh lemon juice
one thin slice lemon

Pam a 7-inch springform pan.

Soften gelatin in cold water in measuring cup. Liquefy gelatin by setting cup in pan of hot water or in microwave for about 20 seconds on low.

Egg layer: Combine all ingredients with 1 TABLESPOONS of gelatin. Taste and adjust seasoning. Neatly spread egg mixture into prepared pan. Smooth top.

Avocado layer: Combine all ingredients with 1 TABLESPOONS gelatin.
Spread evenly over the egg layer.

Sour cream layer: Mix with rest of gelatin. Spread over the avocado layer. Cover pan tightly with plastic wrap and refrigerate overnight.

Just before serving, place caviar in fine sieve and rinse gently under cold water. Sprinkle with lemon juice. Drain.

Spread evenly over sour cream. Garnish with a thin slice of lemon.

Nancy

We're off to a great start. Most of those ideas are new to me. They may contain a certain combination of ingredients I know to be harmonious, but put together in a different way. Caviar pie for example. Fish eggs and hens' eggs were made for each other and they call out for something creamy. I definitely will do that one.

Ruthanna, is your idea original? It's much different from any of the others. Have you actually made it? It sounds fascinating, delicious and fun to eat.

Once again, don't worry about "rules" for this challenge. We wouldn't want to inhibit creativity, would we?

Jim

Yes, it's my idea and no, I've never made it and don't plan to try. LOL We were playing a fantasy food game at my step-daughter's house last year and one of the questions was to create a new fair/festival food offering. I've seen a lot of different deep fried fair foods but never devilled eggs.

Wow, I can't beleive no one mentioned Scotch Eggs:

Scotch Eggs

(4 servings)

1 pound bulk pork sausage
1 tablespoon fresh parsley -- chopped
1 tablespoon grated onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs -- shelled
1/2 cup fine dry breadcrumbs

Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

My favorite way to use up hardboiled eggs, though, requires me to eat pickled beets, which I just love. I then submerge the peeled eggs in the pickled beet juice and leave them for a couple of days, up to a week. They turn a lovely pink color, but if you leave them long enough it'll go all the way through to the yolk and that turns a disgusting brownish purple. (grin) Still tastes good, though, and it was a traditional Easter dish my entire childhood.

Annie

Here's one of my favorites. This was the only way my brother and I ate asparagus when we were kids.

Croatian-style asparagus salad

* 1 or 2 bunches of THIN asparagus, broken up into 1-2" pieces
* a bunch of hardboiled eggs, peeled and sliced (I like a lot of egg so I usually go for 6 eggs for 2 bunches)
* salt
* pepper
* olive oil
* red wine vinegar (optional)

Cook the asparagus pieces in boiling water until desired doneness (I like mine kinda mushy). Drain when done and put into a bowl. Put egg slices over the asparagus and season with salt and pepper. Drizzle good quality olive oil over everything and toss until some of the yolks break up and everything turns kinda yellow. It doesn't look the most appetizing, but it sure tastes great. I prefer to eat mine like this when still piping hot, but you can also let it cool down and add a touch of vinegar so it's more of a room temperature salad. I usually eat it along with a nice crusty baguette. Make sure you have plenty of bread to mop up the plate!