By Barbara Beltrami
Wasn’t it fun coloring Easter eggs? And aren’t they pretty? But then what do you do when you’re stuck with all those eggs? Egg salad, of course! Try a curried egg salad on croissants or an egg salad tartine with fresh herbs, and if you still have left over Easter eggs, think about a nice big salad Nicoise or an iceberg wedge with gribiche. They all will take those hard-boiled eggs to new places on your palate.
Curried Egg Salad on Croissants
YIELD: Makes 4 servings
INGREDIENTS:
6 hard-boiled eggs, peeled and chopped
1 1/2 teaspoons curry powder
Salt and white pepper to taste
2 tablespoons mayonnaise (or more to taste)
1 tablespoon snipped fresh chives
1/4 cup finely minced celery
1/2 roasted red pepper, finely minced
Dash cayenne pepper
4 croissants, halved
DIRECTIONS: In a medium bowl combine the eggs, curry powder, salt and pepper, mayonnaise, chives; celery, red pepper and cayenne. Spread on 4 croissant bottoms, then top with croissant tops; cut each croissant in two. Serve with mango chutney.
Egg Salad Tartines with Fresh Herb Topping
YIELD: Makes 6 tartines
INGREDIENTS:
8 hard-boiled eggs, peeled and coarsely chopped
1/3 cup mayonnaise
teaspoon prepared Dijon mustard
1 teaspoon apple cider vinegar
1 tablespoon extra virgin olive oil
Salt and pepper to taste
6 slices 12-grain bread, toasted
2 scallions, trimmed and thinly sliced
1/4 cup torn basil leaves
1/4 cup snipped chives
1/4 cup chopped chervil
1/4 cup chopped dill
3 tablespoons extra virgin olive oil
1 tablespoon orange juice
DIRECTIONS: In a medium bowl combine the eggs, mayonnaise, mustard, vinegar, olive oil and salt and pepper. Spread mixture on toasted bread. In a small bowl gently toss together the scallions, basil, chives, chervil, dill, olive oil, orange juice, and salt and pepper; then sprinkle over egg salad. Serve warm or at room temperature with bread and butter pickles and crudités.
Salade Nicoise
YIELD: Makes 4 servings
INGREDIENTS:
1/4 cup white wine vinegar
2 tablespoons minced shallot
1 1/2 tablespoons prepared Dijon mustard
2/3 cup extra virgin olive oil
Coarse salt and freshly ground pepper to taste
1 head Boston lettuce, washed drained and leaves separated
1 pound creamer potatoes, scrubbed, boiled and halved
1/2 pound haricots verts, trimmed and steamed till al dente
8 radishes, thinly sliced 8 cherry or grape tomatoes, halved
4 hard-boiled eggs, peeled and quartered
10 ounces Italian olive oil -packed ventresca tuna
1/2 cup Kalamata or Nicoise olives
DIRECTIONS: In a medium bowl whisk together the vinegar, shallot, mustard, oil and salt and pepper. Line a large salad bowl with the lettuce, then the potatoes and drizzle 1/3 of the oil and vinegar mixture over it; add the haricots verts and radishes and drizzle another 1/3 of the mixture over them, and finally arrange the tomatoes, eggs, tuna and olives on top and drizzle the remaining 1/3 of the mixture over them. Serve at room temperature with crusty bread and unsalted butter or extra virgin olive oil and a chilled dry white wine.
Iceberg Wedge with Gribiche
YIELD: Makes 4 servings
INGREDIENTS:
4 wedges iceberg lettuce, washed and drained
2 large hard-boiled eggs, chopped
6 cornichons, chopped
1/4 cup chopped chives
1 garlic clove
1 teaspoon capers, rinsed and drained
1 teaspoon prepared Dijon mustard
1 tablespoon freshly squeezed lemon juice
4 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup chopped parsley
DIRECTIONS: Arrange lettuce wedges on plates or a platter. Place eggs, cornichons, chives, garlic, capers, mustard, lemon juice, oil and salt and pepper in jar of electric blender; puree until smooth, then pour evenly over wedges and sprinkle with parsley. Serve at room temperature with ham and scalloped potatoes.