By Lori Mork
Colored Easter eggs are a time-honored holiday tradition, but one that leaves you with an overabundance of hard-boiled eggs. You can peel and eat them as is, slice them into a Cobb salad, make your favorite egg salad for sandwiches or add them to your special potato salad recipe.
But sometimes you’d like to try something different. Here are a few recipes I’ve gleaned from several sources to give you some options.
NORWEGIAN BUTTER COOKIES
1/2 cup (1 stick) unsalted butter
2 mashed hard-boiled egg yolks
1/4 cup granulated sugar
1 tsp. vanilla
1 tsp. grated orange zest
1/4 tsp. salt
1/4 tsp. ground cardamom, optional
1 cup all-purpose flour
Combine butter, egg yolks and sugar in mixing bowl, beating until well combined.
Beat in vanilla, orange zest, salt and cardamom. Fold in flour.
Using a teaspoon, drop cookie dough 1 inch apart onto parchment-lined baking sheet.
Bake at 350 degrees about 10 minutes or until golden around the edges and set.
Cool two minutes on the baking sheet, then transfer to wire rack to cool completely.
BAKED SCOTCH EGGS
1 lb. bulk pork sausage
1 tsp. dried minced onion
1 tsp. salt
4 hard-boiled eggs, peeled
3/4 cup panko crispy bread crumbs
1 egg, beaten
*Spices of choice
Heat oven to 400 degrees. In large bowl, mix pork sausage, onion and salt.
Shape mixture into four equal patties.
Roll each hard-boiled egg in flour to coat; place on sausage patty and shape sausage around egg.
Dip each egg into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near the egg.
* Add spices of choice to the sausage to flavor it to your preference.
** You can also use seasoned panko crumbs for a different flavor.
SWEDISH BUTTER COOKIES
8 eggs, hard boiled
2 cups salted butter, softened
1 cup white sugar
1-1/4 tsp. almond extract
4 cups all-purpose flour
Separate yolks from whites of hard-boiled eggs. Mash or grate yolks finely and reserve whites for another use, if desired.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Beat butter and sugar with an electric mixer in large bowl until smooth. Beat in egg yolks and almond extract. Slowly mix in flour until just incorporated.
Using a spritz cookie maker, press cookies onto prepared baking sheet.
Bake just until edges begin to brown, 8-10 minutes.
THOUSAND ISLAND DRESSING
1/2 clove garlic, minced
1/4 tsp. salt, plus more to taste
3/4 cup mayonnaise
1/4 cup bottled chili sauce
2 Tbsp. ketchup
1-1/2 Tbsp. minced onion
2 tsp. sweet pickle relish
1/2 hard-boiled egg, finely chopped
Fresh ground black pepper
Make a paste with the garlic and 1/4 tsp. of salt by crushing them together with the side of a chef’s knife.
In small mixing bowl, whisk together garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper, to taste.
Use immediately, or store in covered container in refrigerator for up to two days.
Makes 1-1/4 cups.
PICKLED HARD BOILED EGGS
12 hard-boiled eggs, peeled
4 cups vinegar
1 tsp. salt
2 med. onions, chopped
1/3 cup sugar
1 Tbsp. pickling spices
Place peeled hard-boiled eggs in a large sterilized glass jar. Boil remaining ingredients together for five minutes. Pour over eggs in the jar.
Cover; leave on counter overnight. Store in refrigerator.