The Modern Proper
If you have kids (or a group of friends who are really into Easter), you're most likely starting this fine Monday with an abnormal amount of hard-boiled eggs tinged with food coloring. While they may look unappetizing, they're perfectly safe to eat, and quite frankly, it would be a waste if you decided to toss them. Rather than allowing your newfound stockpile of hard-boiled eggs to spoil, consider the following three recipes from The New York Times cooking section. The first two, Alex Witchel's and David Latt's , are marked "easy," while the last, Martha Rose Shulman's , requires a bit more time and effort. Add these to the rotation this week to make the most of the remnants of your Easter celebration.
Classic Deviled Eggs
by food writer and recipe creator Alex Witchel was adapted from U.S.A. Cookbook by Sheila Lukins, which is a tribute to classic all-American dishes. "There are no newfangled ingredients here—no lemongrass or curry or pesto—just eggs, mustard, mayonnaise, a dash of Tabasco, and a festive sprinkle of paprika," she explains. "They are basic but spectacular, and always a welcome addition to the picnic table."
Eggs or hard-boiled eggs
Tabasco sauce, to taste
Salt, to taste
Freshly ground black pepper
Snipped fresh chives
Paprika, for garnish
Whole fresh chives, for garnish
Rinse eggs with warm water and place in a small saucepan. Cover with cold water, place the pan over medium-high heat, and bring to a boil. Turn off heat, cover, and let sit for 10 to 12 minutes. Drain, rinse under cold water, and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper, and snipped chives. Stir in mayonnaise.
Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture, and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.
"Fancy" Egg Salad
Writer David Latt manages to salad with parsley, capers, shallots, and bacon. He suggests cooking the eggs on low, gently boiling for 30 minutes, or until the yolk is flaky. "You can also add other spices: mustard, ground mustard seed, cumin, or rosemary," explains the newspaper. "The parsley can be replaced with cilantro, and the mayonnaise can be flavored."
Eggs or hard-boiled eggs
Italian parsley, finely chopped
Capers, dried, finely chopped
Shallots, finely chopped
Bacon, crisp, finely chopped
Salt and pepper
Put the eggs into a gently boiling pot of water, and cook for 30 minutes. Cool with water, peel, and chop.
Toss the eggs in a bowl with the parsley, capers, shallots, and bacon. Season with salt and pepper to taste, and then add the mayo and mix well. Serve with fresh bread or crackers, on hearts of romaine, or in a salad.
Spicy Quinoa Salad With Broccoli, Cilantro, and Lime
This is considered a "," meaning it's perfect for a quick post-work dinner. The quinoa is the "building block ingredient" for this dish, while the hard-boiled eggs add a dash of protein. Finally, the toasted pumpkin seeds and split red lentils add a much-needed crunch.
2 1/2 cups cooked quinoa
1 1/4 cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes, then separated into smaller florets
1/2 cup chopped cilantro
1 to 2 tbsp. toasted pumpkin seeds, to taste
1 1/2 to 2 tsp. minced serrano or jalapeño chili, to taste
1/4 cup split red lentils, soaked for 2 hours or longer and drained (optional)
1/4 cup crumbled feta cheese
Freshly ground pepper
3 tbsp. fresh lime juice
Salt, to taste
1 garlic clove, minced or puréed
6 tbsp. extra-virgin olive oil
2 hard-boiled eggs
1 avocado, sliced
In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils (if using), feta, and freshly ground pepper. Toss together.
In a small bowl or measuring cup, whisk together lime juice, salt, and garlic. Add olive oil, and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.
Put hard-boiled eggs through a sieve and sprinkle over salad. Season, if desired, with salt and pepper. Garnish each serving with a few slices of avocado.