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Egga-lious

It’s lots of fun to dye hard-boiled eggs at Easter time.  However, once Easter is over, what are you going to do with those leftover eggs?  As eggs are currently in short supply, you certainly don’t want to waste them. If you dyed them with food coloring or natural dyes (remember our blog on dying eggs with tea) – they are completely safe to eat.

Did you know that egg salad is a classic part of the “round of sandwiches” or savory course that is presented at afternoon tea?  They’re also always good for lunch, perhaps served with a bowl of soup. We have several creative recipes for you to try.

For each of these recipes, combine all the ingredients together in a bowl to make the sandwich fillings.

Carrot and Egg

  • 2 hard-boiled eggs
  • ½ can condensed vegetable soup
  • 1 teaspoon lemon juice
  • 4 to 6 tablespoons mayonnaise
  • 1 cup shredded carrots

Egg and Green Pepper

  • 3 hard-boiled eggs, chopped finely
  • 1 tablespoon finely minced green pepper
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon white pepper
  • 2 tablespoons mayonnaise

Beet and Egg

  • 4 hard-boiled eggs, chopped
  • ½ cup chopped cooked beets
  • 2 tablespoons of mayonnaise.

Vegetable and Egg

  • 6 hard-boiled eggs, chopped
  • ¼ cup chopped pimento
  • 2 cups diced cucumber
  • 1 cup diced celery
  • 2 tablespoons diced onion
  • ½ teaspoon salt
  • ¾ cup mayonnaise

Egg and Caviar

  • 4 hard-boiled eggs
  • 1 tablespoon caviar
  • Salt and pepper

Force eggs through a sieve or ricer and caviar and seasonings and mix thoroughly. Shape into a roll 1 ½ to 2 inches wide. Chill until firm. Slice and place on a round of toast or cracker.

Egg Salad Wraps

  • 4 hard-boiled eggs
  • 1 stick celery, diced
  • 2 green onions, sliced
  • 2 tablespoons roasted red peppers, drained and diced (can substitute pimentos)
  • 1 teaspoon capers, chopped
  • 2 tablespoons mayonnaise
  • 1 ½ teaspoon horseradish mustard
  • 1 teaspoon lemon juice
  • 12 big leaves of green or red leaf lettuce.

Peel and chop eggs. Put in bowl.  Dice celery, scallions, red peppers and capers.   Add to the eggs. Add mayonnaise, mustard, lemon juice and stir together. Spoon egg salad into the lettuce leaves and roll to eat.


Additional Combinations:

  1. Chopped egg with mayonnaise and chives
  2. Chopped egg and ham and mayonnaise
  3. Chopped egg, smoked salmon, chives and mayonnaise
  4. Chopped egg, minced pimientos, minced green pepper, chili sauce and mayonnaise
  5. Chopped egg, crumbled bacon, sweet pickle relish, mustard and mayonnaise

Suggested Tea Parings:

Darjeeling, Lapsang Souchong, Irish Breakfast, Earl Grey, Larkin Special Blend, Otisco Breakfast Blend, Assam and Kenya-Milima.

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