Looking for a recipe that use hard boiled eggs?
Try This EGG recipe and have with Chapati http://picasaweb.google.com/paulvj000/HardBoiledEggs?authkey=Gv1sRgCKfsuLuWueCOFA#5537141038583246546
2 cups Whole-wheat flour
1 TSP Salt
1 TBS Oil
1. Put Flour, Salt, Oil in a bowl and mix
2. Add boiling water gradually and make into dough. Kneading as required
3. Leave covered for 20 minutes at room temperature
4. Split into 12 equal balls
5. Roll out to ¼” thickness
6. Bake on flat baking stone or griddle over a gas flame.
Egg-and-olive spread is always a winner -- chop up hard-boiled eggs and a handful of green olives, a handful of black olives. Toss with some mayo or Greek yogurt, some dill, some chives, some chopped sweet pickle relish. Use as a sandwich filling or spread for crostini. Or, do an egg salad that omits the olives and pickles, but adds chopped crispy bacon and a handful of your favorite grated cheese; toast that on sourdough for a wonderful brunch.
Salade Nicoise or a pan bagnat sandwich like the one that won here a few weeks back. Also great crumbled over roasted asparagus that has had a little vinaigrette drizzled over it.
I'm a huge devilled egg fan, but do it rarely because of the effort involved (well, at least when you're doing lots of them). Peel the eggs and slice in half. remove the yolks and I mix (using a potato masher) with mayo, mustard, a bit of finely minced onion, pickles (ie. gherkins), salt, pepper and the every valuable pimenton. Use a pastry bag with a star tip to re-fill the yolk holes! Dust with a bit of pimenton to make it pretty...
1 can of good tuna with oil
1/2 cup chopped celery
1 red onion
1 small bunch of arugula
1 tablespoon of good wine vinegar
Fresh black pepper to taste
Wash arugula, cut and place on plate (bed for the salad)
In a dish a mix tuna, chopped onion and chopped celery. Place tuna mixture on the bed of arugula.
Decorate with sliced boiled eggs.
Drizzle with wine vinegar and black pepper and serve
Try layering slices of hardboiled eggs with asparagus cut into 1 1/2 inch lengths, with a simple cheese sauce made of white sauce and grated cheddar. Begin with asparagus on the bottom and let hardboiled eggs finish out the top. This was one of my favorite dishes that my grandmother made from home-grown asparagus.
I like Kedgeree on occassion:
2 TBS butter or ghee
1/2 cup coarsely chopped onion
1 1/2 cups hot cooked rice
8 oz. Smoked Fish, broken into bite size pieces.
1/2 cup fresh or frozen peas
1/2 teaspoon salt
1 tablespoon curry powder
3 hard-cooked eggs, chopped
Hot sauce to taste
In a skillet over medium heat sautee onion in butter until translucent. Add rice, fish, curry powder and salt to skillet and toss with onions. Heat through evenly. Stir gently so as not to break the fish into smaller bits. When pleasantly heated, add sliced hard cooked eggs. Toss gently, Add hot sauce to taste. Move to serving dish lavishly garnish with chopped parsley.
There's a very old Italian recipe, I think from the Abruzzo area where you use egg instead of meat in a traditional style red pasta sauce. The eggs are hardboiled first and then added to the sauce.
There is something really wonderful when you take a warm toasted English Muffin, spread good mayo on it, (This is one time when I really use extra mayo. It's great when it squishes with the other ingredients.) add warm (if possible), sliced hard-boiled eggs, really good sliced tomato, and crisp bacon. It is sensual in a way. The contrast in textures, temperatures, and flavors is so nice. It always strikes me how something so very simple can be so very good.
a favorite recipe from franny's restaurant in brooklyn: cut eggs into wedges, top with finely minced chopped vegetable pickles (their mix is usually along the lines of pickled carrots, celery, onions, fennel, cauliflower, hot peppers-- the spiciness of the hot peppers being key), a good glug of olive oil, and chopped parsley or watercress. serve it with some plain crostini on the side.
Thanks all, hoping to try these on Sunday,start with egg masala and chapti