Eggs are a versatile ingredient when hard-boiled.
Eggs are inexpensive, keep well in the refrigerator and taste good. Their subtle flavor blends well with herbs, spices and other ingredients. Hard-boiled eggs are simple to prepare. Place the eggs in cold water, bring to a boil, turn off heat, wait 15 minutes and the eggs are done. Plunge into ice water to stop the cooking process and to get rid of that green ring around the egg yolk. Keep hard-boiled eggs on hand in the refrigerator for a variety of uses.
Garnish
Garnish food with slices of hard-boiled eggs. Top a salad with chopped eggs. Separate the whites from the yolks and use each separately. Serve caviar with finally chopped eggs, minced onion, lemon slices and toast points. Sprinkle chopped eggs on cream of tomato soup, squash soup or cream of asparagus soup for a contrast of colors. Hard-boiled eggs are often included in stuffed roasts with whole vegetables such as carrots and spinach leaves. When the roast is served, the egg slice is attractive.
Sandwich
Augment that bacon, lettuce and tomato sandwich and turn it into something a little more substantive with sliced hard-boiled eggs. Try a ham and cheese with egg on rye bread and thousand island dressing or an egg salad sandwich made with chopped eggs, celery, onion and mayonnaise on white bread. Egg salad is an inexpensive base for more expensive ingredients such as prosciutto, truffles or truffle oil.
Salad
Hard-boiled eggs add richness to salads. The yolks melt into the dressing. Salad Nicoise combines cooked string beans and potatoes with lettuce, anchovies, canned tuna fish and sliced eggs. Potato salad is made with cooked potatoes, chopped onions, celery, mayonnaise and chopped eggs. Spinach salad adds sliced eggs to raw spinach, mushrooms and bacon dressing. Adding egg to a chopped vegetable salad increases the amount of protein, as well as the flavor.
Appetizer
Deviled eggs are a classic appetizer made simply by scooping out the egg yolk from each half of a hard-boiled egg, mixing it with a bit of mustard and mayonnaise, and replacing the yolk back into the egg half. Mix chopped tarragon into the egg yolks and omit the mustard for a French flair and flavor. Another alternative is adding minced smoked salmon, chopped dill and scallions to the yolks. Add a note of the Southwest by including cumin and a dash of hot sauce with the mayonnaise and egg yolks before stuffing the egg white halves. Garnish with a sprig of cilantro.
Tags: chopped eggs, hard-boiled eggs, made with, sliced eggs, with chopped
