It happens to the best of us. We make way too many dyed Easter eggs every year, because let’s face it, they’re just so pretty! But don’t let all your hard work go to waste. Just follow a few of the simple recipes below, all starring ready hard-boiled eggs, and make good use of those delicious protein-packed leftovers.
Perfectly Pickled Eggs
1. Peel your eggs and place them in a jar, adding spices and herbs that you enjoy (such as oregano, rosemary, pepper, etc.)
2. Fill the jar with red wine vinegar, until it fully covers all the eggs.
3. Close the jar tightly and refrigerate for 1 week.
4. Once the week has passed, you may open the jar and enjoy your pickled eggs all year long (and make sure you try them with a chilled glass of ouzo).
Easy, Creamy Cold Potato Salad
1. Βoil a few potatoes (until they become quite soft)
2. Chop up plenty of lettuce, some spring onion, parsley and your ready hard-boiled eggs in a bowl.
3. Chop up your boiled potatoes and add to the mixture.
4. Add a little mayonnaise, some olive oil, salt and pepper, and refrigerate for 1-2 hours before serving.
Decadent Scotch Eggs
Directions (for 8 Scotch eggs):
1. Blend 300gr of sausage with 300gr beef mince along with some parsley and sage.
2. Beat 2 (raw) eggs in a bowl.
3. Bread your boiled eggs by passing each one through flour first. Then cover them evenly with the minced meat mixture, pass through flour again, shake off excess flour, dip them in the bowl with the beaten eggs and then roll them across breadcrumbs (or panko) until they are completely covered. Fry for 5 minutes on all sides.
4. Drain well on kitchen paper, before serving.
Sinfully Delicious Deviled Eggs
1. Cut the ready hard-boiled eggs in the middle and remove the yolks.
2. Mince the yolks with a fork in a bowl. Add a little mayonnaise, sugar, vinegar, salt, onion and a little chili (if you like) and mix all the ingredients together.
3. Fill the hard-boiled whites with the mixture, and season with a little paprika. These delicious bites make for a perfect appetizer or snack, all day long!
1. Mix 1 kilo of beef mince with 200gr of breadcrumbs, 1 small bunch of parsley (chopped), 1 onion and 1 clove of garlic (grated), oregano, thyme, allspice, salt and pepper and 3 tablespoons of olive oil, in a large bowl. Knead well for 5 minutes.
2. Transfer your mixture on a sheet of baking paper and shape into a flat rectangle (30cm x 22cm). Place 5 hard boiled eggs in the centre, and use the baking paper to help you roll the mixture into a solid loaf shape.
3. Carefully place the loaf in a pan and remove the baking paper.
4. Add a tiny bit of water, just enough to cover the bottom of the pan, and cook the meatloaf at 180 °C.
5. Mix 1 tomato with its juices in a little water, and pour over the loaf while it is cooking.
6. Cook for an hour or so and serve piping hot, or cold. It’s great both ways!
1. Wash a few lettuce leaves well.
2. Mince 4 hard-boiled eggs in a bowl, using a fork. Add a little mayonnaise, salt, pepper, grated carrot and chives.
3. Spread your mixture in the middle of each leaf. Add some chopped avocado and cabbage.
4. Roll all the ingredients together in the lettuce leaf.
5. Enjoy a deliciously healthy wrap, without all the unnecessary bready carbs!