Are you or your kids coloring Easter eggs this year? The real, hard-boiled kind? If so, use the eggs to make egg salad. Here’s a quick recipe for some egg salad with a little zip:
6 Shelled, Hard-boiled Eggs, chopped
1 Celery Stalk, chopped
1 Scallion, chopped
1/2 tsp Prepared White Horseradish
Juice of 2 pressed Garlic Cloves
1/2 C Mayonnaise
Blend all ingredients in a small mixing bowl. Spread on bread and serve as sandwiches, or place in the center of an avocado or tomato half. Then let the kids glue the eggshells onto paper as colorful mosaic pieces.
Are you making baked potatoes? If you have any left over they also make delicious rustic vessels for your egg salad. Just halve them lengthwise, scoop out the “meat,” and bake the shells in a 400° oven for 10 minutes to warm and crisp them up. Put some egg salad inside and serve.
I’m making Ham, this year. Are you? I bake mine on the bone, and use the leftover bone and a little chopped ham to make split pea soup. Split pea bags usually come with a simple recipe for soup printed on the back. Follow that recipe, but use the leftover bone and chopped meat in place of the seasoning pack you’ll likely find inside the bag. I like to add diced carrots and a minced garlic clove to my soup for an extra flavor boost, too.
And if you’ve got any leftover rolls, slice them in half, brush a little extra virgin olive oil onto them, sprinkle some garlic powder over the bread faces and bake in a 400° oven for about 10 minutes to make your own croutons. Float them on top like I’ve done in the picture here.
Enjoy your week of easy leftovers! For a whole week of Easter time and easy recipes for spring take a look at a great book for busy moms here.