-- If you are wondering how in the world you are going to
use all of your kids= colored Easter eggs after the big holiday,
look no further.
throw those hard boiled eggs away just yet. Spice up your
life by letting the fun of Easter live on in the form of eggs.
The hard boiled egg can be used for something as simple as
an egg salad sandwich or for adding to a salad.
use them for more creative and fun dishes, too.
also use the following recipes I have compiled. Go ahead,
spice up your life and let these recipes work for you. The
fun of Easter can live on... through eggs, of all things.
AND EGG SALAD
thick bacon, cut into 1/4-inch pieces
and pepper to taste
chop the eggs and place in a bowl. Cook the bacon until just
Drain and chop. Add the bacon to the eggs. Mix the mayonnaise
and ketchup with
and Dijon mustard in a small bowl, and stir into the eggs.
Season with salt and pepper.
This makes two servings.
LOUIS WITH HARD COOKED EGGS
1000 Island Dressing
lump crab meat, picked
mixed baby greens, rinsed and dried
*Orange Honey Dressing
cooked eggs, sliced
chopped fresh tarragon leaves
toss crabmeat with 1000 Island Dressing, and set aside. Toss
the salad greens with the orange honey dressing in a bowl.
Arrange the greens in the center of four dinner plates. Top
with the crab salad, and garnish with the eggs. Sprinkle with
the 2 teaspoons of chopped tarragon.
1 2 t.
bowl, whisk together the garlic, salt, mustard, honey and
orange juice together. Slowly drizzle in the olive oil, whisking
constantly until thickened. Season with the pepper. Store,
covered, in a refrigerator up to two days. Bring to room temperature
CREAMY POTATO SALAD
cooked eggs, coarsely chopped
diced red bell pepper
and pepper to taste
the potatoes in chunks, place in a pot of salted water to
cover, and bring to a boil.
the heat and simmer until tender about 15 minutes. When the
potatoes are cool enough to
cut into small pieces and place in a bowl. Add the eggs and
the bell pepper and toss
gently with a rubber spatula. In a separate bowl, combine
the mayonnaise and relish.
this dressing with the potatoes. Season generously with salt
and pepper and serve.
Pam Lewis is lead instructor of Southern Miss Gulf Coast Culinary Arts
Academy. For information on the Southern MissGC Culinary Arts Academy,
call (228) 214 3240. For recipe and story requests, culinary
questions or comments, e-mail Chef Pam at firstname.lastname@example.org
or write to her at
University of Southern Mississippi Gulf Coast,
Beach, MS 39560