Five Quick Hard-Boiled Egg Dishes

So, it's Easter Monday and your refrigerator is bursting with the gazillion eggs you found during yesterday's egg hunt. What could you make? Egg Salad is always a good choice. However eating egg salad year after year especially if eaten as a sandwich can get rather boring. Liven things up this year and prepare something out of the ordinary; the recipes below are just the beginning to what you can make.

Molded Avocado Egg-Salad

Ingredients

2 envelopes unflavored gelatin
2-cups cold water
1-cup mayonnaise
6 ozs. guacamole dip
4 hard-boiled eggs
2 tbsp chopped green onion
2 ozs. chopped pimentos, drained

Method

Add 1/2 -cup cold water to a 1-quart saucepan. Add gelatin and heat over low heat, stirring constantly, until gelatin is dissolved. Remove from heat and pour into large bowl. Stir in remaining cold water, the mayonnaise and guacamole dip. Beat until smooth. Refrigerate about 5 minutes or until slightly thickened.
Slice two eggs and arrange in a single layer in the bottom of a five-cup ring mold. Chop remaingin eggs and mix with the chopped onions and pimentos. Stir eggs, onions and pimentos into thickened gelatin. Pour into mold and refrigerate for 2 hours or until firm.
When ready to serve, unmold salad onto serving plate

Egg Curry

Ingredients

6 eggs, hard-boiled and sliced in half
2 onions, finely chopped
3 cloves garlic, finely chopped
1 ½-inch piece of fresh ginger, shredded fine
3 tsp ground coriander
2 tsp ground turmeric
1 tsp chili powder
4 tomatoes, diced
½ cup hot water
4 tbsp oil
½ tsp garam masala
salt, to taste

Method

Heat oil in a pan and fry the onion, garlic and ginger till soft and golden. Add coriander, turmeric and chili powder and continue to fry for an additional minute. Add tomatoes and season to taste. Stir over medium heat for 5 minutes. Add hot water, cover and simmer till gravy thickens. Stir in garam masala and the egg halves. Bring to the boil, then remove from heat. Serve over steamed rice.

Chili Eggs Over Rice

Ingredients

4 hard-boiled eggs, peeled
8-10 dried chilies
4 fresh red chilies, seeds and membranes removed
6 shallots, chopped
4 tbs oil
2 tsp lime juice
1 ½ tsps sugar
1 tsp salt

Method

Cut dried chilies into ¾-inch lengths, soak in warm water until softened, 10 to 15 minutes. Rub with fingers to dislodge as many seeds as possible, then lift chilies out of water and discard water and seeds. Process soaked chilies, fresh chilies and shallots to a smooth paste in blender or food processor, adding a little oil if needed to keep the blade turning. Heat the oil in a wok and add ground ingredients. Cook over low heat, stirring frequently, until chili paste is cooked and oil separates, about 10 minutes. Stir in lime juice, salt and sugar, to taste. Cut eggs in half lengthwise. Place in a serving dish and spoon over the cooked chili paste. Serve over rice with a tossed green salad.

Ramen Pride Egg n Noodles Supreme

Ingredients

1 package Ramen Pride Chicken Flavored Noodles, or other brand
½ cup green beans, sliced into 1-inch pieces
1 scallion, chopped
1 hard-boiled egg

Method

Prepare noodle soup mix according to package directions adding green beans during the last minute of cooking.
Place egg halves into serving bowl and ladle soup over top. Delicious served with a crusty bread and salad.

Deviled Eggs

Ingredients

6 hard-boiled eggs
1 tsp butter
Pepper and mustard, to taste

Method

Cut the eggs in half horizontally, and scoop out the yolks. Rub yolks into a paste with a little butter seasoned with pepper and a pinch of pepper. The consistency should not be runny or too moist. Spoon paste into egg whites and sit upright on serving platter. Sprinkle with paprika and garnish with fresh sprig of parsley, if desired.