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Leftover Easter eggs? Try these egg salad recipes

  • Fort Worth Star-Telegram
  • Published Tuesday, April 2, 2013, at 10:26 p.m.

EGG SALAD TEX-MEXY

Makes enough for 4 tostadas.

6 eggs

1 avocado, chopped

Small handful of cilantro, roughly chopped (plus additional for serving)

1 chipotle chile (in adobo), finely chopped

Sea salt

4 corn tortillas

1 lime, cut into wedges (for serving)

Put the eggs in a saucepan, cover with water by two inches, and put on the stove over medium-high heat. When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes. Carefully pour off the hot water, then put the pot in the sink and let cold water run over the eggs until they’re cool enough to peel. Roughly chop the eggs and put them in a bowl.

Add the avocado, cilantro, chopped chipotle, and salt to taste. Refrigerate for two hours before serving.

To serve, preheat the oven to broil. When the oven’s hot, toast your tortillas by putting them directly on the rack, making sure to flip them to the other side after about a minute. Be sure to watch them carefully so they don’t burn. Spoon one-fourth of the egg salad on each of the four tortillas and sprinkle with a little more cilantro. Serve with lime wedges.

THE WICHITA EAGLE — April 3, 2013

EGG SALAD MEDITERRANEO

Makes enough for 4 sandwiches.

6 eggs

6 cherry tomatoes, chopped

10 artichoke heart quarters (in oil), chopped

6 fresh basil leaves, chopped (with additional for serving)

8 kalamata olives, pitted and chopped

1 heaping tablespoon Hellmann’s mayonnaise

Sea salt and pepper

Put the eggs in a saucepan, cover with water by two inches, and put on the stove over medium-high heat. When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes. Carefully pour off the hot water, then put the pot in the sink and let cold water run over the eggs until they’re cool enough to peel. Roughly chop the eggs and put them in a bowl.

Add the cherry tomatoes, artichoke hearts, basil, kalamata olives, mayo, salt and pepper to taste. Let rest in the fridge for two hours before serving. I like to serve this on toasted grainy bread, open-face, like a French tartine, with a bit more chopped basil on top.

THE WICHITA EAGLE — April 3, 2013

EGG SALAD FRENCHY

Makes enough for 2 large or 4 regular-size sandwiches.

6 large eggs

10 French cornichons, chopped

1 heaping tablespoon Hellmann’s mayonnaise

1/2 tablespoon Dijon mustard

A pinch piment d’Espelette (optional, see note)

Sea salt and pepper

1 baguette, sliced

Put the eggs in a saucepan, cover with water by two inches, and put on the stove over medium-high heat. When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes. Carefully pour off the hot water, then put the pot in the sink and let cold water run over the eggs until they’re cool enough to peel. Chop the eggs and put them in a bowl.

Add the cornichons, mayo, mustard, piment d’Espelette, and salt and pepper to taste. Refrigerate for two hours before serving. Serve on a baguette (I like mine toasted) with an additional sprinkle of piment d’Espelette for color — voila!

Note: Piment d’Espelette is a French chile pepper from the Southwest of France, milder than cayenne and without the smokiness of, say, chipotle or Spanish paprika. It can be found in specialty stores. As there is not an American equivalent, if you can’t find it, simply leave it out, and the egg salad will still be delicious.

THE WICHITA EAGLE — April 3, 2013

EGG SALAD FANCY SCHMANCY

Makes enough for about 2 dozen hors d’oeuvres-size toasts.

6 eggs

A small handful of fresh dill, chopped (plus more for serving)

1 tablespoon capers, chopped

1 heaping tablespoon mayonnaise

Sea salt and pepper

5.29-ounce box of tiny toasts

3.5 ounces of smoked salmon, sliced into small pieces

Put the eggs in a saucepan, cover with water by two inches, and put on the stove over medium-high heat. When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes. Carefully pour off the hot water, then put the pot in the sink and let cold water run over the eggs until they’re cool enough to peel. Grate the eggs and put them in a bowl.

Add the dill, capers, mayonnaise, salt and pepper to taste. Refrigerate for two hours before serving.

When ready to serve, spoon some of the egg salad on your tiny toasts, top with a piece of salmon and sprinkle a bit more dill on top.

THE WICHITA EAGLE — April 3, 2013

— Easter always brought lots of hard-boiled eggs, which Mom had to do something with. Deviled eggs were her default, but she often made egg salad, too, which we took to our grandparents’ house in Oklahoma for a picnic lunch later that day.

Which got me to thinking about egg salad and how homey – and easy – it is. And the perfect way to use the decorated, hunted and gathered eggs.

In France, where the love of the egg is unsurpassed – you find eggs on sandwiches (Croque Madame), on and in salads, on burgers and mixed into steak tartare, and in the many different types of quiches available at the boulangeries – I’ve yet to see anything like an egg salad, which seems strange, given, too, the Frenchies’ mayo and mustard-centric culture. How did they miss this eggy fun, I wonder?

But living here has opened me up to the possibilities of combining eggs with just about anything, which is how I came up with these new takes on egg salad. A great way to enjoy your Easter eggs, or a half-dozen hard-boiled eggs any other day of the year.

Ellise Pierce is the Cowgirl Chef and author of “Cowgirl Chef: Texas Cooking with a French Accent” (Running Press, $25).

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