What Do I Do With All These Eggs???

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March 29, 2013 by caitlinvaclark

Why do all the craft projects on the internet look so easy when someone else is doing it? I found these Easter eggs on Pinterest (of course), using paper napkins to essentially decoupage the eggs. It looked so easy! And since they use egg whites as the adhesive they are still edible (unlike when you use some paints and glues).

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Needless to say, there was no discussion on how to reduce wrinkles, tears, or sticky fingers. I know I’m not the most artistic person, but maybe I just don’t have the patience for it either. That said, I do I think they certainly turned out more vibrant than my Pas dyes of yore. And the clean up was a breeze!

Easter Eggs: A Broad Cooking

But what do we do with all these eggs after Easter!? Well, I do love a hardboiled egg as a quick go-to snack when I need a protein boost. But that can get soo boring! Am I right? So don’t you worry, I have a couple of recipe recommendations for you.

Easter Eggs 2: A Broad Cooking

First, I’m going to let you in on the secret of a magical snack found at pubs across Britain: the Scotch Egg. Honestly, the first time I saw it on the menu, I shied away, assuming it was some sort of gross pickled number. But instead it’s the brilliant combination of hard boiled egg, sausage, and deep fryer.

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Chris actually took on the challenge of making these amazing snacks as the appetizer for his date night last Saturday. I was sooo impressed!

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Serve these with chutney, BBQ sauce, ketchup, or – our favorite – HP sauce (a rich BBQ style condiment found throughout the UK).

Scotch Eggs: A Broad Cooking

If a fried up concoction doesn’t peak your fancy, how about a deviled version? Last year, in another Pinterest-gone-awry Easter adventure, my friend Jen and I ended up with these beauties. We were inspired by all the glittered-egg decorating pins on Pinterest, but alas, could not find loose glitter, so we went for adorable sparkle stickers instead. Less clean up = more time for wine!

Sticker Easter Eggs: A Broad Cooking

I think they turned out pretty fantastic, and once we were done showing them off, I turned the eggs into an amazing BLT Deviled Egg snack that Chris and I enjoyed during the Mad Men premiere (only one more week till this season starts!!!), clearly washed down with Old Fashioneds. They were so delicious that I will be making them again for a picnic we are packing up on Sunday to go watch The Boat Race on the Thames. But more on that later. For now, on to the EGGS!!

*For the record, the BLT deviled eggs don’t actually have lettuce in them. I use scallions, but I think it adds the light crispness that lettuce would add to the sandwich, just with a bigger punch of flavor.

Perfect Hardboiled Eggs

6 eggs

1Tbs salt

Water

Place the eggs in a pot and fill with enough cold water to cover all the eggs. Add salt.

Bring to a boil. Let boil for 30 seconds, then turn off heat and cover the pot. Set a timer for 12 minutes and let eggs stand in the pot. Remove after 12 minutes and let cool.

Scotch Eggs

Serves 2

2 hard boiled eggs

2 Tbs. flour

3 links sausage, removed from casing

1 egg, beaten

1/3 cup Panko breadcrumbs

Vegetable oil for frying

Preheat oven to 350˚F.

Peel the hard boiled eggs and dust with flour. Create two balls of sausage and flatten into disks. Cover the egg with the sausage, so that it is evenly encasing the egg. Dip into the beaten egg and then coat in breadcrumbs.

Add oil to a pan, filling to 1-inch deep. Heat oil to 350˚F and cook the eggs for about 4 minutes, rolling to brown on all side. Drain on a paper towel, then place on a baking sheet and continue to bake for 10 minutes.

Serve with chutney, ketchup, or HP/BBQ sauce.

BLT Deviled Eggs

makes 10 

5 eggs, hard boiled

1/3 cup mayonnaise

½ Tbs Dijon mustard

2 slices bacon

2 sliced and chopped scallions (white and green parts)

8 grape tomatoes, deseeded

salt and pepper

Slice the eggs in half and put the yolks into a small mixing bowl. Add the mayo, mustard, crumbled bacon, scallions and tomatoes.  Stir until the yolks are smooth and season with salt and pepper.

Rescoop the filling into the egg whites.

Chill before serving.

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